This salad dressing takes longer to prepare than most and is also somewhat more expensive. It is, however, an unusual and delicate dressing for a salad which includes fruit or even for a plain lettuce salad. This recipe makes about 16 fluid ounces of dressing, enough for a salad which serves
8 people. It will keep for several days in the refrigerator in a tightly covered container.
2 egg yolks
2 teaspoons sugar
1 tablespoon melted butter
5 fl. oz. milk
2 fl. oz. vinegar
2 teaspoons salt a few grains cayenne pepper
1 teaspoon dry mustard
2 teaspoons cornflour
2 egg whites
4 oz. cucumber, peeled and sliced
2 oz. almonds, blanched and shredded
In the top of a double boiler, or in a bowl over hot water, beat together the egg yolks, sugar, melted butter, 3 V fluid ounces of the milk, vinegar, salt, cayenne and dry mustard. Dissolve the cornflour in 14- fluid ounces of milk and add it to the other ingredients.
Cook and stir the dressing over boiling water until it is thick. Remove from the heat and set aside. In a mixing bowl beat the egg whites until they form stiff peaks when the whisk is raised. When the dressing is at room temperature fold it into the beaten egg whites. Add the cucumber and almonds and mix lightly. Chill in the refrigerator until ready to serve.