| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dressing |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove Garlic; peeled, sliced |
| 1 |
|
Stalk celery; sliced |
| 1/2 |
md |
Onion; sliced |
| 1 |
cn |
(2-oz) flat anchovies |
| 3 |
|
Whole eggs |
| 2 |
c |
Salad oil |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Accent |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Prepared mustard |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Put garlic, celery, onion, anchovies, mustard, lemon juice & spices in
blender & whirl for about 2 seconds. Add eggs & blend again. Add 2 cups
oil, 1/4 cup at a time, blending between additions; then blend a few
seconds more after all the oil has been added. Makes about 1 quart. Serve
on romaine, spinach or head lettuce with crisp toasted croutons.
Source: THE BLISS OF COOKING RETURNS, FT. BLISS OFFICER'S WIVES CLUB
>From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to EAT-L Digest - 26 Jun 96
Date: Thu, 27 Jun 1996 01:39:23 -0400
From: "Glen G. Hosey" <hosey@EROLS.COM>
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”