| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
New Orleans |
Meat |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Lean ground beef |
| 1 |
|
Demi-tasse spoon mashed anchovies |
| 1 |
|
Demi-tasse spoon Dijon mustard |
| 2 |
|
Demi-tasse spoons red wine vinegar |
| 4 |
|
Demi-tasse spoons olive oil |
| 1 |
|
Egg yolk |
| 2 |
|
Demi-tasse spoons worcestershire sauce |
| 1 |
|
Demi-tasse spoon Tabasco |
| 2 |
|
Demi-tasse spoons brandy |
| 1/2 |
|
Demi-tasse spoon paprika |
| 1 1/2 |
|
Demi-tasse spoons onion |
| 1 |
|
Demi-tasse spoon gerkins |
| 3 |
|
Demi-tasse spoons capers |
|
|
Salt & pepper to taste |
INSTRUCTIONS
DRESSING
Mix all ingredients of dressing together until you get a smooth liquid
dressing. Add to ground beef and mix well. Garnish with fresh parsley and
serve with rye bread.
FAIRMONT HOTEL
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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