Hard-boiled Egg Dressing With Tarragon And Cornichons

A.H. Strong uses the analogy of the coupling. The coupling joins a train of cars to a locomotive. The coupling has no power in itself. It cannot move a single car an inch. All the power is in the locomotive. But the coupling is the link by which the power of the locomotive is transmitted to the cars. Faith has no power in itself; it is not a ground of salvation; it is not a good work. It is merely that by which all the goodness and grace and glory of Christ comes to the sinner.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	March 1991	1	Servings

INGREDIENTS

1		Hard-boiled whole large egg
		mashed well
1		Hard-boiled large egg yolk
		mashed well
1	T	Dijon-style mustard
2	T	Tarragon vinegar
1/2	c	Olive oil
2	T	Chopped drained cornichons
		French sour
		gherkins available
		at specialty foods
		shops and some
		supermarkets
2	T	Minced fresh tarragon

INSTRUCTIONS

In a bowl whisk together the mashed whole egg and yolk, the mustard,
and the vinegar and add the oil in a stream, whisking until the
dressing is emulsified. Stir in the cornichons, the tarragon, and  salt
and pepper to taste. The dressing keeps, covered and chilled,  for
several days. Serve the dressing with cold meat, poultry, or
vegetables.  Makes about 3/4 cup.  Gourmet March 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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