Egg Cream Dressing a la Vevan / Assaisonnement d’C Eufs, Creme a la Vevan

Step 1. fine strainer; stir them in a saucepan on ice until very smooth; mix to it the raw yolk, pepper, salt, lemon juice, and last the

Step 2. whipped cream. This dressing is beautiful for different salads, and

Step 3. as a sauce for cold fish and egg dishes. Mustard Dressing a la Ebba Remoulade a V Ebba

Step 4. A spoon of butter and four spoons of melted butter, one table¬

Step 5. spoon of flour, juice of one lemon, one teaspoon of onion juice and

Step 6. mustard, yolks of two eggs, cayenne pepper and salt, one cup of milk, and four spoons of whipped cream.

Step 7. the stove; add the mustard and the flour, mix; add the milk that

Step 8. first should be heated. Beat until nice and smooth; add the juice

Step 9. of the lemon, the yolks, and the onion. The sauce must be beaten

Step 10. rapidly when the yolks are added. Take the pan off the stove, M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 95 place it in a bowl of ice, add pepper and salt to taste; stir it until

Step 11. it gets cold, adding the four tablespoons of melted butter and last the whipped cream. Cream Cheese Dressing a la Philadelphian

Step 12. Assaisonnement de Fromage a la Creme Philadelphienne

Step 13. A quarter of a pound of Philadelphia cream cheese, three spoons

Step 14. of whipped cream, juice of half a lemon [if for fruit salad take less], cayenne pepper and salt.

Step 15. and beat it until it becomes creamy; add the lemon juice, pepper

Step 16. and salt, and then the whipped cream very gently. Leave on ice

Step 17. until ready for use. If the dressing is wanted for mixing with fruit

Step 18. or other ingredients used for the salad, add some unwhipped cream,

Step 19. quantity wanted, to make the dressing thinner. Lobster Sauce a la Aurorian