Page:Browne - The Plain Sailing Cook Book.djvu/94

 

BOILED DRESSING

• MATERIALS
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon paprika
• 2 eggs—yolks only
• 4 tablespoons butter
• 2 tablespoons vinegar
• ½ cup thick cream
• 2 tablespoons lemon juice

• UTENSILS
• Bowl
• Fork
• Small saucepan
• Lemon-squeezer
• Double-boiler
• Dover beater

 

DIRECTIONS

1. Mix the mustard, salt, and paprika in a bowl.
2. Add the egg-yolks, and beat with a fork.
3. Melt the butter in a small saucepan, and add it slowly while stirring the egg-yolks.
4. Add the vinegar and lemon juice slowly while stirring, and then put the mixture in the double-boiler.
5. Set the boiler over the fire and cook, stirring constantly, until the dressing is thick like custard.
6. Take the boiler from the fire, and at once pour the dressing back into the bowl.
7. When the dressing is cool and ready to serve, whip the cream with a dover beater and stir it into the dressing.

 

REMARKS

This dressing will keep several days in the ice-box.

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