French Dressing

Ingredients

• Put 4 tablespoons of olive oil
• 1 saltspoon of cayenne pepper
• ^ saltspoon of salt
• 1 tablespoon of tarragon or cider vinegar

Method

1. 1

   Combine all ingredients.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

French Dressing. One teacup of olive oil, i^ teacup of vinegar, white cayenne pep- per and salt to taste. Beat with egg whisk until very light. English Sauce. Three tablespoons of butter, 2 tablespoons of flour, 1 cup of white stock, ^ teaspoon of salt, a dash of cayenne pepper, ^ tea- spoon of chives chopped finely, % teaspoon made mustard, 1 tea- spoon grated harseradish, ^ cup of cream, 1 teaspoon lemon juice. Melt butter ; add flour, then gradually the stock, salt, pepper, mus- tard, chives and horseradish. Cook this 2 minutes, strain and re- turn to saucepan. ' Add cream and lemon juice. Heat before serving. Serve with hamburg steak or tenderloin of beef. Horseradish Sauce. Three tablespoons of horseradish, 1 tablespoon of vinegar, % teaspoon of salt, a dash of cayenne pepper, 4 tablespoons of rich cream. Mix ingredients and add cream beaten until stiff. Wine Sauce For Game. One tablespoon butter, % tumbler of port wine, ^ tumbler of currant jelly, ^ tumbler of cold water, juice of ^ lemon, 1 tea- spoon salt, 4 whole cloves, a dash of cayenne pepper. Simmer all ingredients 5 minutes, adding 4 tablespoons gravy from the game. Strain sauce and add the wine. Serve hot with venison or game. Currant Jelly Sauce. Half a tumbler of currant jelly, 2^ tablespoons butter, % onion sliced, 1 pint of stock, 1 tablespoon flour, 2 tablespoons tarragon vinegar, 1 bay leaf, 1 piece of celery, salt and pepper. Cook onion and butter until onion begins to color, then add flour and herbs, stir until brown ; add the stock and simmer 20 minutes. Strain and re- move all fat, return to saucepan ; add jelly, stir until melted. Serve with meat or game. 7 98 KENTUCKY RECEIPT BOOK. - — — - I . . ^ , Mushroom Sauce. ' Mushroom sauce is made by adding 1 tablespoon lemon juice to 1 cup of cream sauce and % cup mushrooms finely chopped. Brown sauce may be used instead of white sauce. Cream Sauce. One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 table- spoons sifted flour, a dash of cayenne pepper. Heat cream, then add butter and flour well blended and the seasoning. Serve with vegetables. This sauce is nice for croquettes by using % pint of chicken stock and V2 P^^ of cream. Sauce Julienne. To three-quarters of a cup of Mayonnaise, add % teaspoon each of finely chopped capers and parsley, 1 gherkin chopped fine, % can of tomatoes, strained and cooked until reduced to 2 table- spoons. Served with any kind of fried "fish. Creole Sauce. Two tablespoons of chopped onion, 2 tablespoons of green pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning. Cook onions and pepper with butter 5 minutes; add the tomatoes, mushrooms and olives; cook a few minutes and then add brown sauce. Bring to boiling point. Serve with boiled beefsteak. Drawn Butter Sauce. One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups of hot water, salt and pepper. Melt half of butter, then add flour and seasoning, adding gradually the hot water. Boil 6 minutes, then add rest of butter. Cook a minute. Caper Sauce. Use recipe for drawn butter sauce, with % cup of capers add- ed. Serve with mutton and steaks. Brown Sauce. Two tablespoons of butter, ^ teaspoon onion juice, 3 table- spoons of flour, 1 cup of brown stock, % teaspoon of salt, % tea- spoon of pepper. Cook onion in butter until light brown; remove onion and stir butter until well brown. Add flour with the season- ing. Brown the flour, adding stock gradually. Chop % cup of mush- rooms and simmer for a few minutes in their liquor. Add the sauce when ready to serve. Celery Sauce. Boil 1 head of celery in cold water until tender, then press KEKTUCKY RECEIPT BOOK. 99 tjirough a sieve. Beat yolk of 1 egg and add to it strained juice of 1 lemon, the celery and 4 tablespoons gravy from fowl, salt and pep- per. Mix well and serve with meat or fowl. Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water. Wash cranberries and put in saucepan with the water. After it boils 15 minutes, add sugar, and stir frequently; cook about 25 minutes. To mold cranberries, when done press through sieve into a- mold, that must be rinsed in cold water. Brown Sauce. Slice 1 onion and fry in butter until it changes color ; then add 1 pint of gravy from roast beef, 1 heaping teaspoon mustard, salt and pepper, and 1 tablespoon Worcestershire sauce may be added. Let sauce boil up once ; if too thick, thin with stock, pour through a fine sieve. Bouquet. One stalk celery, 4 stalks of parsley, 1 bay leaf, 3 cloves, % blade of mace, % sprig of thyme. Wrap all in the parsley, tie closely at end. Dry for winter use. Nut Sauce. Put 1 pint of cream in double boiler, when hot add 1 table- spoon of butter, 1 tablespoon flour well blended and ^ pound of chopped pecans. Use with croquettes or peppers. Chutney Sauce. Chop together very fine 6 green sour apples, 2 green peppers with seed removed, 2 onions, 1 coffee cup seeded raisins, 1 table- spoon mustard seed, 1 tablespoon of salt, 1 coffee cup of brown sugar ; simmer for half an hour, pour into small bottles and seal. Serve with meats or fowls. Mushroom Sauce. Remove the stems and inside skin from 1 pint of small mush- rooms; add 1 pint of cream and cook slowly; then 1 kitchen spoon of butter, % onion, pepper and salt ; cook until consistency of cream. Serve with steak, poultry or fish. Sauce For Boiled or Baked Fish. Let 1 pint of rich milk come to a boil, then, add % coffee cup of butter and 1 tablespoon of flour worked to a cream, pepper and salt. When ready to serve % coffee cup of sherry wine and 1 tablespoon of capers may be added. Sauce For Fish. One-fourth cup of butter creamed, 1 tablespoon lemon juice, 1 tablespoon parsley, pepper and salt. Cook a few minutes, stir until smooth and serve. 100 KENTUCKY RECEIPT BOOK. Dressing. Put 3 yolks in a cold bowl which must rest on a block of ice ; add 1 saltspoon of salt and stir rapidly ; add the oil, drop at a time (more than 1 pint of oil may be used), also 1 tablespoon of vine- gar or lemon juice, with cayenne pepper to taste. The quantity may be increased by adding to it when ready to serve, the same amount of whipped cream stirred in lightly. Serve at once. Sauce For Fish. Take ^ pint of Mayonnaise dressing and add to it 4 olives, 1 gherkin, 1 tablespoon of capers, 1 teaspoon of parsley chopped &ae and 1 teaspoon of onion juice. French Dressing. Put 4 tablespoons of olive oil in a cold bowl, add to it 1 salt- spoon of cayenne pepper, ^ saltspoon of salt and 1 tablespoon of tarragon or cider vinegar

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