- ½ a cup of chicken stock, well reduced.
- ½ a cup of vinegar.
- ¼ a cup of mixed mustard.
- 1 teaspoonful of salt.
- ½ a teaspoonful of paprica.
- Yolks of 5 eggs.
- ½ a cup of oil.
- ½ a cup of thick, sweet cream.
Method.—Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.
Boiled Salad Dressing.
Ingredients.
- 1 teaspoonful of mustard.
- ½ a teaspoonful of salt.
- ¼ a teaspoonful of paprica.
- Yolks of 3 eggs.
- 4 tablespoonfuls of melted butter.
- 2 tablespoonfuls of vinegar.
- ½ a cup of thick cream.
- 2 tablespoonfuls of lemon juice.
Method.—Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.
Cream Salad Dressing.
Ingredients.
- ¾ a cup of thick cream.
- 2 tablespoonfuls of vinegar or lemon juice.
- ¼ a teaspoonful of salt.
- A dash of white pepper and paprica.
Method.—Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light. Add a scant fourth a cup of grated horseradish, for a change. The radish should be freshly grated, and added to the cream after it is beaten.