Mix the yolk of 1 egg with 1 teaspoon dry mustard, a little salt and pepper, working a drop at a time 1 tablespoon. Then add slowly
2 tablespoons lemon juice
2 tablespoons cream
2 large tablespoons vinegar
When well mixed add 1/2 can sweet corn that has been stewed and cooled.
Serve in lettuce cups and garnish with stoned olives.
Submitted by Mrs. C. A. Wamhoff of St. Louis
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