Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Chicken Salad Dressing
  German Dressing Oil Dressing I  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Salad Dressing

1/2 cup rich chicken stock
1 teaspoon salt
1/2 cup vinegar
1/4 teaspoon pepper
Yolks 5 eggs
Few grains cayenne
2 tablespoons mixed mustard
1/2 cup thick cream
1/3 cup melted butter

Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.


CONTENTS · BIBLIOGRAPHIC RECORD
  German Dressing Oil Dressing I  
 
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