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No. 38—COLD REMOULADE DRESSING.
Very fine.
Quantity for 6 Persons.
- 3 hard boiled yolks of egg
- 2 raw yolks
- ¾ cup of fine salad oil
- ¼ cup thick sour cream
- 3 tbsps. lemon juice or vinegar
- 1 tbsp. chopped capers
- ¼ tbsp. chopped sardines
- ¼ tbsp. mustard
- 1 pinch of salt
- Pepper
Preparation: The two kinds of yolks of eggs are mixed well, the oil added a few drops at a time, cream and lemon juice slowly stirred in, then capers, sardines and mustard are added. Season with salt and pepper and keep cold.
No. 39—GOLD CHIVE DRESSING.
For Beef.
Quantity for 6 Persons.
- ½ cup of cream or milk
- 1/6 cup of vinegar
- 1 pinch of pepper and sugar
- ¼ cup of finely chopped chives
- Salt to taste
Preparation: Cream, vinegar and chives are stirred together, then seasoned with salt, pepper and sugar.
No. 40—COLD CAVIAR DRESSING.
Quantity for 6 Persons.
- ⅛ lb. of caviar
- 3 yolks of eggs
- ½ cup of cream
- 2 tbsps. of vinegar
- 1 pinch of pepper and sugar
- Salt to taste
Preparation: Put the 3 yolks of eggs and cream into a double boiler and cook until it thickens, stirring constantly, add the vinegar and stir until cold, then season with pepper, sugar and salt.
Put the caviar into a sieve, and let cold water run over it until it becomes granular, then stir into the dressing. This dressing is good with blue fish.
No. 41—MAYONNAISE DRESSING No. 1. (COLD).
Quantity for 6 Persons.
- 6 yolks of eggs
- ½ pt. olive oil
- Juice of ¼ lemon
- 1/10 tsp. of mustard
- ¼ tsp. of sugar
- Salt to taste
- 1 pinch of white pepper
Preparation: The 6 yolks of eggs are stirred with the oil, then seasoned with lemon juice, pepper, mustard, sugar and salt.
Remarks: Mayonnaise dressing is good with salmon.
