Page:Meier - The Art of German Cooking and Baking.djvu/176




 * 2 hard boiled yolks of eggs

1 raw yolk of egg

½ cup of fine salad oil

Juice of ½ lemon

1 pinch of pepper

Sugar

1 tbsp. of cream

1 tbsp. of mustard

Salt to taste

Preparation: Hard boiled and raw yolks of eggs are well stirred together, the oil added in drops, season with mustard, lemon juice, salt, pepper and sugar. If the dressing is too thick, thin it with 1 tablespoonful of cream. This dressing is very good with cold roast.


 * 3 tbsps. of oil

2 tbsps. of flour

1 tbsp. of finely chopped onions

¾ pt. strong bouillon

1 tsp. mustard

Salt to taste

1 pinch of pepper

2 yolks of eggs

2 tbsps. of chopped mixed pickles

1 tbsp. of chopped capers

3 tbsps. lemon juice or vinegar

Preparation: Oil, onion, flour are fried light brown, bouillon added, seasoned with mustard, lemon juice, salt and pepper and cooked slowly for 15 minutes, then strained through a fine sieve. Stir until cold, then stir in the 2 yolks of eggs and the pickles and capers. Taste it again. It should be quite thick.


 * 2 hard boiled eggs

1 raw yolk of egg

½ cup of fine salad oil

1½ tbsps. of minced herbs

1 mustardspoonful of mustard

1 tsp. of lemon juice or vinegar

Salt to taste

1 pinch of pepper

Preparation: The 2 hard boiled and 1 raw yolk of eggs are thoroughly beaten together, the oil added a few drops at a time, the herbs and mustard put in and then seasoned with salt and pepper and the finely chopped white of egg put in also.