Salads.
Roquefort Cheese Salad Dressing.
Ingredients.
- 2 ounces or ¼ cup Roquefort cheese,
- 4 to 6 tablespoonfuls olive oil.
- 2 to 3 tablespoonfuls red-wine vinegar.
- ½ teaspoonful each, salt and paprica.
Method.—Beat the cheese to a cream; then gradually beat in the oil, vinegar, etc. The uncooked yolk of an egg is sometimes beaten into the cheese, before the oil, and thick cream may replace part of the oil.
Curdled Mayonnaise.
Occasionally a mayonnaise will assume a curdled appearance; under such circumstances, often the addition of a very little of white of egg or a few drops of lemon juice, with thorough beating, will cause the sauce to resume its former smoothness. In case it does not become smooth, put the yolk of an egg into a cold bowl, beat well, and add to it the curdled mixture, a little at a time.
Red Mayonnaise.
Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, or add dressing until the desired tint is attained.
Red Mayonnaise, No. 2.
(For fish.)
Pound dried lobster coral in a mortar, sift, and add gradually to the dressing, to secure the shade desired. Or, after the salad is arranged in the
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