Cream Dressing II

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 teaspoon mustard.
  • 1 teaspoon salt.
  • 2 teaspoons flour.
  • 2 teaspoons powdered sugar.
  • Few grains cayenne.
  • 1 teaspoon melted butter.
  • Yolk 1 egg.
  • cup hot vinegar.
  • ½ cup thick cream.

    Method

    Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly until mixture thickens; cool, and add to heavy cream, beaten until stiff.