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The English have long been fond of a simple lettuce salad dressed with cream, vinegar, and hard-cooked egg yolks. It is a good accompaniment for meat and poultry, or it can be served as a separate course after an entree.
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What You Need:
(To Serve: 6)
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2 small heads leafy lettuce, washed, dried, torn into bite-size pieces, and chilled
½ cup light cream
2 tablespoons malt or cider vinegar
½ teaspoon dry mustard
1 teaspoon sugar
1 hard-cooked egg yolk, sieved
Salt, pepper to taste
2 tablespoons minced chives
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Translate this recipe:
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| How To Cook: |
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1. Put lettuce in a salad bowl.
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2. Combine remaining ingredients, except chives; pour over lettuce; toss.
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3. Serve at once garnished with chives.
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