More seasoning may be needed.

Apply to a cold surface, or chill before using with forcing-bag.
=Livournaise Sauce.= To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies.
To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar.
=Boiled Dressing for Chicken Salad.= INGREDIENTS.
1/2 a cup of chicken stock, well reduced.
1/2 a cup of vinegar.
1/4 a cup of mixed mustard.
1 teaspoonful of salt.
1/2 a teaspoonful of paprica.
Yolks of 5 eggs.
1/2 a cup of oil.
1/2 a cup of thick, sweet cream.
_Method._--Simmer the liquor in which a fowl has been cooked, until it is well reduced.

Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper.

Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard.

When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater.