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Salad To Dress

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Two or three eggs, two or three anchovies, pounded, a little tarragon

chopped very fine, a little thick cream, mustard, salt, and cayenne

pepper, mixed well together. After these are all well mixed, add oil, a

little tarragon, elder, and garlic vinegar, so as to have the flavour of

each, and then a little of the French vinegar, if there is not enough of

the others to give the requisite taste.

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