French Dressing
- Ingredients
- ½ teaspoon salt
- Few grains cayenne
- ⅛ teaspoon white pepper
- ⅛ teaspoon paprika
- 2 tablespoons vinegar
- 6 tablespoons olive-oil
- Utensils
- Bowl or cup
- Silver fork
- Directions
- Remarks
Part of the vinegar used may be taragon, if desired.
A piece of ice the size of a marble may, with good results, be put in the cup while mixing the dressing; in any case, the oil should be very cold.
Any of the following may be added to the dressing, according to individual taste:
- ¼ teaspoon mustard
- ½ teaspoon onion juice
- ⅛ teaspoon finely chopped parsley
- 1 teaspoon chopped pimento
- 2 chopped olives
- 1 small pickle—chopped
- ½ hard-boiled egg—chopped.
If any of the dressing is left over, it should be put in the ice-box, and then beaten again with a fork before using.
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