Zurich Salad Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Break the yolk of a fresh egg into a bowl.
  2. Stir only one way.
  3. As you stir, add in drop by drop, 3 tablespoonfuls of fresh Lucca oil.
  4. Add 1 tablespoonful of tarragon vinegar flavoured with lemon juice.
  5. Add a little salt and pepper and mustard, if your British palate cannot be independent of it.
  6. Add the salad.
  7. Turn the salad over from the bottom to the middle of the dish to get well mixed with the sauce.
  8. “Travaillez bien votre salade.”
Original Text
Zurich Salad Sauce. The yolk of a fresh egg broken into a bowl; stir only one way; as you stir, add in drop by drор, 3 tablespoonfuls of fresh Lucca oil; 1 tablespoonful of tarragon vinegar flavoured with lemon juice, a little salt and pepper and mustard, if your British palate cannot be independent of it. Add the salad, and turn it over from the bottom to the middle of the dish to get well mixed with the sauce. “Travaillez bien votre salade.”
Notes
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