| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Beverages, Sauces |
4 |
Servings |
INGREDIENTS
| 450 |
|
Tarragon vinegar |
| 2/3 |
|
Bacon grease |
| 225 |
|
Lemon juice |
| 450 |
g |
Sugar |
| 225 |
|
White wine |
| 50 |
g |
Corn starch |
| 50 |
g |
Pesto |
| 1/3 |
kg |
Chopped crisp bacon |
INSTRUCTIONS
Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce
pot and bring to a strong boil. Dissolve the corn starch in the wine,
then add to the boiling mixture. Throw in the bacon pieces and the
pesto AFTER the dressing has cooled completely. Chilled this should
last a number of weeks. Author's Notes: This is off the top of my head
so... At the Italian restaurant where I learned this recipe we didn't
put the bacon or pesto in until the time of preperation. Heat an
amount of the dressing in a pan. Pour 151 rum on the spinach leaves
and light. Extinguish the flames with the warmed dressing. Difficulty
: easy. Precision : measure ingredients. Recipe By : Kirby
jkirby@ub.d.umn.edu Posted to MM-Recipes Digest V3 #207 Date: Wed, 31
Jul 1996 20:52:25 -0700 (MST) From: jmchee@goodnet.com (Marina
Cheesman)
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”