Page:Browne - The Plain Sailing Cook Book.djvu/92

 

FRENCH DRESSING

• MATERIALS
• ½ teaspoon salt
• Few grains cayenne
• ⅛ teaspoon white pepper
• ⅛ teaspoon paprika
• 2 tablespoons vinegar
• 6 tablespoons olive-oil

• UTENSILS
• Bowl or cup
• Silver fork

 

DIRECTIONS

Put all the dry materials in a bowl or cup, and slowly add the vinegar, then the oil, stirring constantly with a silver fork. Beat with the fork for two or three minutes.

 

REMARKS

Part of the vinegar used may be taragon, if desired.

A piece of ice the size of a marble may, with good results, be put in the cup while mixing the dressing; in any case, the oil should be very cold.

Any of the following may be added to the dressing, according to individual taste:

 

• ¼ teaspoon mustard
• ½ teaspoon onion juice
• ⅛ teaspoon finely chopped parsley
• 1 teaspoon chopped pimento
• 2 chopped olives
• 1 small pickle—chopped
• ½ hard-boiled egg—chopped.

 

If any of the dressing is left over, it should be put in the ice-box, and then beaten again with a fork before using.

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