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Olive Oil in DressingsFrench Dressing Put into a shallow bowl ½ tsp. of salt, ½ C, Olive Oil. Then add very slowly (stirring constantly) a tbsp. of vinegar or lemon juice. Mix just before serving. 1/8 tsp. of paprika may be added if that flavor is desired, or a dash of Worcestershire Sauce adds a piquant flavor. A slight and almost indiscernible flavor may be added by rubbing the bowl before the dressing is mixed, with a piece of cut onion or a more decided taste by the addition of a few drops of onion juice. Another way to mix
the ingredients is to put them in a cruet (half filled) and shake until
they mix. Russian Dressing Put the yolk of 1 egg in cold bowl and beat with silver fork until light, then add 1 C. Olive Oil, drop by drop at first, and as the mixture thickens, oil may be added more rapidly. Mix 1 level tsp. of dry mustard, ½ tsp. salt, 1/8 tsp. of white or a pinch of red pepper, and 1 tsp. of vinegar or lemon juice together until smooth; then add it to the egg and oil. If it is too thick, add a little more vinegar or lemon juice. 2 tbsp. of tomato catsup or chili sauce are added last. 1 tbsp. of finely-cut chives adds much to this dressing.
Put 4 tbsp. Roquefort cheese in small bowl or soup plate and with fork mash until smooth. Mix ½ tsp. dry mustard, salt and pepper or paprika to taste, and 1 tbsp. of vinegar or lemon juice together until smooth and add to the cheese, and then ¼ C. Olive Oil, stirring slowly all the time. When smooth and thick, add 1 tsp. Worcestershire sauce.
Same ingredients as for Russian Dressing.
For asparagus, hearts of lettuce, or tomatoes, etc. Mash 2 cold hard-boiled eggs in a plate; add 1 tsp. salt, 1 tsp. dry mustard, a pinch of black pepper, and a little paprika. Mix this thoroughly and then add gradually 4 tbsp. of Olive Oil. After this is well mixed, add 2 tbsp. of vinegar, a little at a time, keeping on stirring the mixture until it acquires a creamy consistency.
Mix together 1 tsp. tomato catsup, ½ tsp. paprika, ½ tsp. salt, a pinch of dry mustard, 4 tbsp. Olive Oil, 1 tbsp. vinegar or lemon juice, ½ tsp. onion juice. Another way to mix the ingredients is to put them in a cruet, (half filled) and shake until they mix.
For steak, filet mignon, cold meat or tuna fish. Mix thoroughly 4 yolks
of eggs, 4 tbsp. Olive Oil, 4 tbsp. Place in a double boiler and cook for three minutes, beating constantly with an egg beater. Take from the fire at the end of three minutes and add the chopped parsley. The sauce should be served as soon as finished.
For hot or cold fish or meats, asparagus, cauliflower, etc. Put 4 tbsp. Olive
Oil in a double boiler, add the beaten yolks of 4 eggs and beat well together;
then add 1 ½ tsp. lemon juice, ½ tsp. salt and 1/10 tsp.
Cayenne pepper; then add slowly 1 C. hot water, stirring constantly until
it thickens but do not boil. Remove from the fire and continue to stir
for a few minutes. It should be creamy and consistent.
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