| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Dressings, Salads, German |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Shallots; chopped |
| 1 |
tb |
Capers; chopped |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Chervil; chopped |
| 1 |
tb |
Chives; chopped |
| 1 |
c |
Olive oil |
| 1/2 |
c |
Tarragon vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Mix the first five ingredients with the oil and let stand for at least 1
hour. Add the vinegar, salt and pepper. This dressing may be used with
meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if
desired, or egg may be added to the dressing. 2 Tb. green onion, chopped
may be substituted for the shallots. Great over fresh chopped tomato! It
may be served hot or cold. Gourmet's Old Vienna Cookbook (And almost
exactly like my grandmother did it...she was so stubborn, if she
had seen this in print, she would have sworn they had stolen it from
her!!!!)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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