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Ravigote froide

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 Four tablespoons of butter, one cup of milk, yolks of two eggs, one tablespoon of flour, one tablespoon of Tarragon vinegar, a tablespoon of onion juice, the juice of a large lemon, a teaspoon of Harv

Instructions

Step 1. the butter in a saucepan over the fire, and when it melts, add the flour. Mix well, add the cup of hot milk, beat it until nice and

Step 2. smooth. Add all the ingredient flavors, drop the yolks of eggs in

Step 3. gradually, one at a time. Beat it fast so it doesn’t curdle. Take

Step 4. it off the fire, stir on ice. Drip the rest of the butter, that has

Step 5. been melted, in gradually. Stir until cold, then add the cup of whipped cream. This dressing is wonderful for salads, cold fish, and egg dishes.