SIR,—I was interested in Leslie Adrian's 'Share My Dressing' of
July 14, an interesting date to have selected for a discussion on mayonnaise with its long pre-revolutionary history. The curious thing is that not once in this article was there any mention of the oil that is used. It always seems to be assumed that it is olive oil—which accounts for far more failures than the eggs. I have just had a course of pre-revolutionary cooking in Anjou and Madame Marion, whose sauces are superb (she is actually a Bretonne), never touches olive oil. It is always huile d'arachide, which is not only cheaper but never has the bitter tang of the olive stone which is so often repeated in mayonnaise.—Yours faithfully,
PETER TENNANT
Travellers' Club, Pall Mall, SW 1 TO AND FRO
SIR,—Katharine Whitchorn's essay on commuting scores some good points, but in these days out-of- town residence is forced on an increasing number of people simply because they can no longer afford to live in London. This is very sad because a city is meant to be lived in as well as worked in, and when a city loses its society it loses its soul.
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