American Medium Fannie Merritt Farmer
Chicken Salad Dressing
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
Ingredients
grocery- ½ cup rich chicken stock
- ½ cup vinegar
- Yolks 5 eggs
- ¼ teaspoon pepper
- Few grains cayenne
- ½ cup thick cream
- ⅓ cup melted butter
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Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 21 (1896)