Page:Meier - The Art of German Cooking and Baking.djvu/177




 * 3 hard boiled yolks of egg

2 raw yolks

¾ cup of fine salad oil

¼ cup thick sour cream

3 tbsps. lemon juice or vinegar

1 tbsp. chopped capers

¼ tbsp. chopped sardines

¼ tbsp. mustard

1 pinch of salt

Pepper

Preparation: The two kinds of yolks of eggs are mixed well, the oil added a few drops at a time, cream and lemon juice slowly stirred in, then capers, sardines and mustard are added. Season with salt and pepper and keep cold.


 * ½ cup of cream or milk

1/6 cup of vinegar

1 pinch of pepper and sugar

¼ cup of finely chopped chives

Salt to taste

Preparation: Cream, vinegar and chives are stirred together, then seasoned with salt, pepper and sugar.


 * ⅛ lb. of caviar

3 yolks of eggs

½ cup of cream

2 tbsps. of vinegar

1 pinch of pepper and sugar

Salt to taste

Preparation: Put the 3 yolks of eggs and cream into a double boiler and cook until it thickens, stirring constantly, add the vinegar and stir until cold, then season with pepper, sugar and salt.

Put the caviar into a sieve, and let cold water run over it until it becomes granular, then stir into the dressing. This dressing is good with blue fish.


 * 6 yolks of eggs

½ pt. olive oil

Juice of ¼ lemon

1/10 tsp. of mustard

¼ tsp. of sugar

Salt to taste

1 pinch of white pepper

Preparation: The 6 yolks of eggs are stirred with the oil, then seasoned with lemon juice, pepper, mustard, sugar and salt.

Remarks: Mayonnaise dressing is good with salmon.