Friday, February 10, 2012

Anchovy Salad Sauce

Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil.

Egg Dressing

Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar.

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