Page:Meier - The Art of German Cooking and Baking.djvu/178




 * 4 yolks of eggs

⅓ pt. fine salad oil

3 tbsps. of bouillon

2 tbsps. of vinegar

¼ tsp. of mustard

¼ tsp. of grated onion

1 pinch of pepper

Salt to taste

Preparation: The yolks of eggs are stirred adding the oil and vinegar a few drops at a time, season with onion, pepper and salt and add sufficient bouillon to give it the required thickness.


 * 4 yolks of eggs

¾ cup of sour cream

2 tbsps. of vinegar

¼ tsp. ground mustard

1 pinch of white pepper

1 pinch of salt

1 pinch of sugar

½ pt. of thick, sour whipped cream

Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and sguarsugar [sic] are mixed well and cooked in a double boiler, stirring constantly until it thickens. When the gravy is cold, add sour whipped cream.

Remarks: You may peel a dill pickle, chop it very fine and add to the dressing


 * 4 yolks of eggs

1 tsp. of flour

1 cup of sweet cream

¼ cup of good poultry broth

1 pinch of white pepper

Salt

¼ tsp. of grated onion

2 tbsps. of fine oil

2 tbsps. of vinegar

Preparation: Yolks of eggs, cream, broth and vinegar are mixed well and boiled in double boiler as before mentioned in No. 43, then seasoned with salt, pepper and onion. Stir the dressing until cold, then add 2 tablespoonfuls of oil a few drops at a time.


 * 2 eggs

1 tsp. of flour

2 slices of lemon

2 tbsps. of sugar

1 tumblerful of white wine

Preparation: The 2 whole eggs, flour, wine, sugar are