Recipes > Salads > Salad, to dress

Salad, to dress

Instructions

Two or three eggs, two or three anchovies, pounded, a little tarragon chopped very fine, a little thick cream, mustard, salt, and cayenne pepper, mixed well together. After these are all well mixed, add oil, a little tarragon, elder, and garlic vinegar, so as to have the flavour of each, and then a little of the French vinegar, if there is not enough of the others to give the requisite taste.

Print

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).