French Dressing

Ingredients

• Six tablespoonfuls of oil
• three tablespoonfuls of malt vinegar
• one-half teaspoonful of tarragon vinegar
• salt to taste
• white pepper to taste

Method

1. 1

   Mix all ingredients well together.

2. 2

   Serve with lettuce or cold asparagus.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

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, one-half an eggspoonf ul of mustard, and a little white pepper. Mix the yolks and mustard together with a f ork, then add olive oil very slowly — not more than a few drops at a time. Keep stirring and adding the oil until the mixture becomes thick and creamy. Add salt, white pepper, and malt and tarragon vinegar — more malt than tarragon. The vinegar will serve to make it thin, so use it accordingly. Serve with lettuce, celery, tomatoes, etc. Union Olub DresBing Have at hand two hard-boiled eggs, — very hardy — two pi- mento peppers, one-half a small onion, one small bunch of chives, one small garlic, and three or four sprigs of tarragon. Chop the peppers, onion, garlic, and chives very fine, also the fresh tarragon. Take the white of one egg and mince it very fine — you can do this with a fork. Rub the yolks of two eggs through a sieve, mix with the white of egg, and then add six tablespoon- fuls of oil and two of tarragon vinegar, the chopped peppers, onion, chives, and garlic, salt to taste and a dash of red pepper. Stir briskly for five minutes or more. Be sure to have it properly mixed and it will be quite thick. Serve with lettuce or water-cress in place of French dressing. Asparagrus Salad Lay large, well-cooked asparagus in a salad bowl, having ali the heads one way, and pour over a liberal French dressing. Serve thoroughly cold. 224 MRS. SEELT'a COOK BOOK Cabbage Balad Pour a little boiling water in a saucepan, add oue and a half cupa of vinegar, two teaspoonfuls of granulated sugar, three tablespoons of cream, and one teaspoonful of Coleman's mus- tard. Mix well, adding salt and white pepper to taste

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