French Dressing

Ingredients

• 4 tablespoons pure olive oil, in which a clove of garlic has soaked
• 1 1/2 tablespoons tarragon vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Method

1. 1

   Mix the salt and pepper together; add some of the oil and stir.

2. 2

   Add the vinegar, and then the remaining oil.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 20. The excerpt below is the record exactly as published.

French dressing. Fish Cakes 2 cups cold boiled fish, flaked 2 cups mashed potatoes 1 tablespoon butter 1 egg, beaten salt and pepper Any fresh fish that is suitable for boiling may be used though codfish is preferred. Mix all the ingredients together — shape into round flat cakes and dredge in flour. Then fry in butter on both sides and serve with tomato sauce, recipe page 24. Roe Herring Cover the herring with cold water and soak overnight. Drain. Roll fish lightly in flour and place in a baking pan. Dot with butter and cook in hot oven (400° F.) until tender. Place on a hot platter; serve with a little melted butter poured over the fish. Garnish with parsley and sliced lemon. Broiled Spanish Mackerel (Baltimore Style) Wash the mackerel and split in half. Sea- son the fish with pepper and salt and place on a well-greased broiler in a broiling oven (550° F.). Broil on both sides until ten- der. Place on a hot platter and sprinkle with cayenne and serve with a sauce made o'f three ta- b 1 e s p o ons melted butter and juice of lemon. Diamond Back Terrapin Stew (Chesapeake Bay Style) 3 terrapin (large) 6 hard cooked eggs 3 tablespoons flour % grated nutmeg 1 onion, sliced V-2 cup butter 1 lemon, juice and rind 2 stalks celery 2 cups cooking sherry 1 tablespoon Worcestershire sauce soup stock red pepper and salt Drop the live terrapin into boiling water and let stand for 5 minutes. Remove from the water, rub the skin off the feet, tail and head with a towel, drawing the head out with a skewer. Clip off the claws. Scrub the shell with boiling water. Break shell apart with sharp axe. Remove meat and liver. Discard gall bladder, heart, sandbag and entrails. Cut the liver in thin slices. Take out the eggs, remove film, and set eggs aside in cold water. Combine egg yolks, onion, celery and flour and soup stock (enough to cover meat), add the lemon, nutmeg, terrapin eggs and meat. Then add the cream, sherry wine, Wor- cestershire sauce and seasonings. Add the chopped egg whites and enough hot milk to thin out if the stew becomes too thick. Let simmer in a double boiler until meat drops from bones (about 15 minutes). Remove all the bones before serving. Serve in a chafing dish with toast on the side. Fillets of Flounder 5 flounder fillets 3 tablespoons butter 1 cup milk bread crumbs (sifted) 1 egg 1 cup tomato sauce salt and pepper Combine the egg, milk and salt and pepper and soak the fish in this mixture fifteen min- utes. Dip each fillet in the bread crumbs. Allow frying pan with butter to become hot before placing fillets in it. Fry on both sides until browned, then pour tomato sauce over all, recipe for tomato sauce on page 24. As I was gwain long de road, Pon a stump dar sat a toad. De tadpole winked at pollywog's dauter And kicked de bullfrog plump in •m de water. THE SOUTHERN COOK BOOK 21 French Dressing 4 tablespoons pure olive oil, in which a clove of garlic has soaked 1% tablespoons tarragon vinegar y± teaspoon salt ys teaspoon white pepper Mix the salt and pepper together; add some of the oil and stir. Add the vinegar, and then the remaining oil. Mayonnaise Dressing 2 hard cooked yolks of egg 1 raw yolk of egg */2 teaspoon mustard % teaspoon salt (scant) */2 tablespoon vinegar (large) juice of y>2 lemon y% cup olive oil paprika Mash and work smooth the hard cooked yolks of egg; stir in with tablespoon the raw yolk of egg and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of may- onnaise is desired, continue to add oil, lem- on and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Richmond Sour Cream Dressing 3 tablespoons vinegar ll/2 tablespoons sugar y% pint sour cream 1 teaspoon salt

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