FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EAST INDIA MAYONNAISE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
1 teaspoonful good curry powder 1 clove garlic
Chop and rub the clove of bgarlic through a fine sieve and add, with the curry powder, to a thick mayonnaise. Serve with fish cakes or cold boiled salmon.
