Cream Boiled Dressing for Salads

Ingredients

• two tablespoonfuls of butter
• a teaspoonful of salt
• a teaspoonful of sugar
• half a teaspoonful of mustard
• half a teaspoonful of paprika
• four tablespoonfuls of hot tarragon or plain vinegar
• three-quarters of a cup of whipped cream

Method

1. 1

   Cream the butter, add salt, sugar, mustard, and paprika.

2. 2

   In a double boiler, beat the yolks of two eggs, add vinegar slowly while beating until thick.

3. 3

   Remove from heat, add seasoned butter, beat thoroughly, and when cold, add whipped cream.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 126. The excerpt below is the record exactly as published.

crearn boiled dressing for salads ihat may be used where oil is not liked. Cream two tablespoonfuls of butter, add a teaspoonf ul each of salt and sugar, half a teaspoonf ul each of mufltard and paprika, or a dash of cayenne in place of the latter. Put the yolks of two eggs slightly beaten in a doublé boiler, add slowly four tablespoonfuls of hot tarragon or plain vinegar, beating constantly until thick. Remove from fire, add the seasoned butter, beat thoroughly, and when perf ectly cold, add three-quarters of a cup of whipped cream and serve. Frenoh Dressinff Six tablespoonfuls of oil, three tablespoonfuls of malt vinegai; one-half teaspoonful of tarragon vinegar. Add salt and white pepper to taste. Mix well together. Serve with lettuce, cold asparagus, etc. French Dressintf Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half tablespoonf ul of tarragon vinegar, salt and white pepper to taste, the white of one egg, and four tablespoonfuls of cream. Mix well together with wire whisk. Serve with lettuce, cold asparagus, etc. Frenoh Salad Dressinff Three tablespoons of olive oil, one tablespoon of vinegar. Mix salt, red pepper, a little mustard, and a trifle of sugar; stir smooth with oil ; to these ingredients add the oil and vinegar. Mayonnaise Dressing A scant half teaspoonful of mustard and a little water mixed to a thick paste. Stir in the yolk of one egg, then add olive oil — a teaspoonful or two at a time until you bave the desired amount. Stir constantly with a fork. Season with 8ALAD8, 8AUCE8j AND A8PIC8 228 vinegar, salt, dash of cayenne, and lemon juice if desired. Should the dressing thicken too quickly, thin it with vinegar. Should it curdie, commence again with a little mustard paste, yolk of another egg, and gradually stir in the first mixture. Keep on ice until served. Mayonnaise Dressinfir Haye at hand the yolks of two eggs, one-half a teaspoonf ul of salt

Cook this with the app: pantry check, scaling, and the assistant.