THE TRUE EMULSION
SM,—In Elizabeth David's article 'The True Emul- 442°n' (August 3), she states that mayonnaise is an 'Fcluired taste. Whatever justifiable praise can be given for the helpfulness of her article, that state- ment seems to me to put the cat amongst the Pigeons It explains why certain Northern catering concerns sPecialising in the sale of cold meats and salads do not serve or sell mayonnaise and why this queen of cold sauces seems to be unfortunately restricted to the better-class hotel or restaurant and to the very tniall part of the general public who have either l'ad the background or the opportunity to know its °lie ingredients. What a shame Elizabeth David did not give us the recipe. As an hotelier, it worries me greatly that the man in the street has to rely on a few sporadic efforts by .11°o-professional caterers writing in non-trade papers or his guidance on food. Consumer education in our trade is unknown and rw, persons or associations are able to supply this 11ormation. Why does not our industry take it upon Ltself with assistance from such people as Elizabeth pavid to have its own Catering Consumer Council? lcan foresee an organisation like this having a vast e oeficial influence on catering. 40 Tregunter Road, SW10 CHARLES PEACE
PIERRE GILLES
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