Vinaigrette Sauce I Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12: Shallots, chopped
1: Egg yolk,
2: Garlic clove,
1 tbsp: Parsley, chopped
1: Pickle, sweet, small
1: Bay leaf,
1 tbsp: Mustard,
1: Thyme, sprig
1 tbsp: Vinegar,
Salt & pepper to taste,
Directions:
Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar,
salt and pepper to well-beaten egg yolk. Beat well again. Combine all
ingredients, beat well, and serve with cold speckled Trout poached in
beer/water mixture... Start with smoking trout for 1 hour, then
finish by poaching in beer/water mix. Tried in 1979 - Excellent
Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date:
01/17/33
Source from luhu.jp
salt and pepper to well-beaten egg yolk. Beat well again. Combine all
ingredients, beat well, and serve with cold speckled Trout poached in
beer/water mixture... Start with smoking trout for 1 hour, then
finish by poaching in beer/water mix. Tried in 1979 - Excellent
Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date:
01/17/33
Source from luhu.jp