| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Salads |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Fat |
|
|
*or: |
| 1 |
tb |
Butter |
| 1 |
ts |
Flour |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Mustard, dry |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Vinegar |
| 1 |
|
Egg yolk |
INSTRUCTIONS
Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend
in the flour. Add the vinegar and stir until mixture thickens. Mix together
the sugar, mustard, salt and pepper and add to the liquid. Cook for 4
minutes. Pour over the beaten egg yolk and mix well. Return to fire and
cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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