Sir James's Beetroot Salad
From Theodora Fitzgibbon, The Art of British Cooking. Sir James is Sir James Elphinstone, and the recipe seems to be from 1880. Submitted for Zaar World Tour 6 Great Britain. Prep time is a guess - I never cared to pay attention to it! The beets should be large beets.
2
People talking
INGREDIENTS
Nutrition- 2
- 2egg yolks, raw
- 1⁄4
- 1⁄4pint olive oil
- 3⁄4tablespoon chili vinegar
- 3⁄4tablespoon tarragon vinegar
- 1⁄4pint whipped cream
Advertisement
DIRECTIONS
- To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
- The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
- When the mayonnaise has "taken", add the whipped cream. Keep cold.
- Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
- Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic.
Advertisement