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Vinegar Sauce

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Vinaigrette
  • • None Two eggs, four tablespoons of Mazola oil, two tablespoons of
  • • None vinegar, a squeeze of an onion, pinch of mustard, cayenne pepper
  • • None and salt.

Instructions

Step 1. the whites; press the yolks through a fine strainer, stir it until 92 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 2. smooth; add the oil, vinegar, and ingredients. Beat it on ice until

Step 3. thick, then add the cooked white of eggs that have been shredded

Step 4. in fine strips [Julienne style]. This sauce is served for fried fish dishes, calf’s head, fresh tongue, etc.