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Ingredients:
½ cup of chicken stock, well reduced
½ cup of vinegar
¼ cup of mixed mustard
1 teaspoon salt
½ teaspoon paprica
Yolks of 5 large eggs
½ cup of oil or melted butter
½ cup of thick, sweet cream
Directions:
- Simmer the liquor in which a fowl has been cooked,
until it
is well reduced.
- Put the stock, vinegar and mustard into a double
boiler, and add the salt and pepper.
- Beat the yolks of the eggs and add
carefully to the hot mixture, cooking in the same manner as a boiled
custard.
- When cold and ready to serve, beat in with a whisk
the oil, and
then fold in the cream, beaten stiff with mixer.
NOTE: Melted
butter may be substituted for the
oil but it has to be added to the dressing before dressing is cold.
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