The art of German cooking and baking

Quantity for 6 Persons. 3 tbsps. of oil Salt to taste 2 tbsps. of flour 1 pinch of pepper 1 tbsp. of finely chopped onions 2 yolks of eggs % pt. strong bouillon 2 tbsps. of chopped mixed pickles 1 tsp. mustard 1 tbsp. of chopped capers 3 thsps. lemon juice or vinegar Preparation : Oil, onion, flour are fried light brown, bouillon added, seasoned with mustard, lemon juice, salt and pepper and cooked slowly for 15 minutes, then strained through a fine sieve. Stir until cold, then stir in the 2 yolks of eggs and the pickles and capers. Taste it again. It should be quite thick. No. 37— COLD HERB DRESSING. Quantity for 6 Persons. 2 hard boiled eggs 1 mustardspoonful of mustard 1 raw yolk of egg 1 tsp. of lemon juice or vinegar V2 cup of fine salad oil Salt to taste 1% tbsps. of minced herbs 1 pinch of pepper Preparation: The 2 hard boiled and 1 raw yolk of eggs are thoroughly beaten together, the oil added a few drops at a time, the herbs and mustard put in and then seasoned with salt and pepper and the finely chopped white of egg put in also. — 171— No. 38— COLD REMOULADE DRESSING. Very fine. Quantity for 6 Persons. 3 hard boiled yolks of egg 1 tbsp. chopped capers 2 raw yolks % tbsp. chopped sardines % cup of fine salad oil % tbsp. mustard % cup thick sour cream 1 pinch of salt 3 tbsps. lemon juice or vinegar 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. % cup of cream or milk 1 pinch of pepper and sugar 1/6 cup of vinegar Vi 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. Vs lb. of caviar 2 tbsps. of vinegar 3 yolks of eggs 1 pinch of pepper and sugar V2 cup of cream 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 1/10 tsp. of mustard % pt. olive oil Vi tsp. of sugar Juice of % lemon 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. — 172 — No. 42— MAYONNAISE DRESSING No. 2. Quantity for 6 Persons. 4 yolks of eggs % tsp. of mustard 1/3 pt. fine salad oil % tsp. of grated onion 3 tbsps. of bouillon 1 pinch of pepper 2 tbsps. of vinegar Salt to taste Preparation : The yolks of eggs are stirred adding the oil and vinegar a few drops at a time, season with onion, pepper and salt and add sufficient bouillon to give it the required thickness - No. 43— COOKED MAYONNAISE DRESSING. Very Good With Lobster or Chicken Salad. Quantity for 6 Persons. 4 yolks of eggs 1 pinch of white pepper % cup of sour cream 1 pinch of salt 2 tbsps. of vinegar 1 pinch of sugar % tsp. ground mustard % pt. of thick, sour whipped cream Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in a double boiler, stirring constantly until it thickens. When the gravy is cold, add sour whipped cream. Remarks: You may peel a dill pickle, chop it very fine and add to the dressing No. 44— MAYONNAISE DRESSING No. 3. Very Good With Poultry Salad. Quantity for 6 Persons. 4 yolks of eggs 1 pinch of white pepper