Remoulade Dressing

Ingredients

• the hard-boiled yolks of three eggs
• add a raw yolk
• half a teaspoonful of salt
• a pinch of cayenne
• a gill of oil
• a tablespoonful of vinegar

Method

1. 1

   Mash the hard-boiled yolks until smooth, then add the raw yolk.

2. 2

   Stir in salt, cayenne, and oil gradually while stirring rapidly.

3. 3

   Finally, add vinegar and mix well.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 366. The excerpt below is the record exactly as published.

Remoulade Dressing. — Mash the hard-boiled yolks of three eggs until perfectly smooth, then add a raw yolk, and work with a spoon ; add half a teaspoonful of salt, a pinch of cayenne, and a gill of oil, drop by drop, stirring rapidly ; then add a table-spoonful of vinegar gradually, mix well, and use. Apple Salad. — Cut small, round slices from the tops of six nice King apples, hollow them out, making the pieces as large as possible. Do not spoil the shapes of the apples. Cut the scoopings in small squares and put them in a bowl. Cut, also the same size, the same quantity of white celery hearts and English nuts. Have half a pint of mayonnaise. Mix it with the salad, and finish with quarter of a pint of whipped cream. Mix gently, and serve in the apples. Another way : — Apple salad is made with firm, tart apples, which should not be prepared until a short time before it is to be served. Peel and cut the apples into tiny cubes, and to each cupful of the apple dice add a cupful and a half of celery, also cut fine. Stir lightly together, and im- mediately pour over all a thick may- onnaise dressing. The salad may be garnished with the green leaves of the celery. Asparagus Salad. — Boiled aspara- gus is frequently served cold, with a plain French salad dressing. Assorted Salad. — Cut all the white, tender part of one bunch of celery in pieces half an inch long ; add to it all the small white leaves. Wash the sal- ad in plenty of cold water, then put it in ice-water one hour before using, so as to have it very crisp. Parboil for two hours two bunches of red beets, drain, and bake them for one hour. Peel, and, when cold, slice them thin. Drain the salad in a salad-basket or in a clean towel, not squeezing it. Add the beets to it, then pour French salad dressing over the salad ; stir gently with two forks, and serve. Banana Salad SALADS Celery-and-apple Salad Banana Salad. — A strip of the peel of a large and perfect banana may be turned back, and most of the pulp care- fully scooped out. The short, thick variety of banana, in either red or yel- low, is the best for this purpose. To fill the space left by the removal of the pulp, prepare a mixture of thinly sliced banana, shredded orange or grape- fruit, seeded and peeled white grapes, and a few kernels of English walnuts or pecans in small pieces. In their season, stoned cherries may be added. All must first be mixed in a bowl with a generous supply of dressing, and after the yellow cases are filled with the salad, each must be laid on lettuce leaves. These, like the apples, must be prepared a short time before using. Either a mayonnaise or a good, boiled dressing may be used. Bean Salad. — Yellow wax-beans, cooked until tender, cooled, and laid in French dressing for an hour before dinner, may be made into a delicious salad by chilling them, arranging them on a round platter on lettuce, and putting a mould of mayonnaise in the centre. This is made by pre- paring it half a day before it is need- ed, by setting a small cupful of gela- tine in a mould. If this is too much trouble, the stiff mayonnaise alone may be piled in the centre with a heart of lettuce. Beet Salad. — To some nicely boiled and well-sliced beets lay alternate rows of fresh onion, also sliced, and pour over them any salad sauce, or simply oil and vinegar, if preferred. Garnish with curled parsley. Instead of raw onions, cold boiled ones may be used, together with slices of egg, hard boiled. Bohemia Salad. — Yolk of one or two raw eggs, one or two young onions or leeks, three table-spoonfuls of sal- ad oil, one table-spoonful of vinegar

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