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Boiled Dressing for Chicken Salad


cup of chicken stock, well reduced
cup of vinegar
cup of mixed mustard
1 teaspoon salt
teaspoon paprica
Yolks of 5 large eggs
cup of oil or melted butter
cup of thick, sweet cream


  • 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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Did You Know?

Rosemarinus Officinalis or Rosemary is classic and tasty Mediterranean herb with many health benefits. It is a powerful antioxidant and its carnosic acid can protect the brain from stroke and neuro-degeneration that comes from toxins and free radicals.

Rosemary brightens roasted potatoes, root vegetables and many other vegetables. Use sparingly because it can overpower other ingredients.

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