Sir James's Beetroot Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
2 beets, cooked |
2 egg yolks, raw |
1/4 teaspoon prepared mustard, english |
1/4 pint olive oil |
3/4 tablespoon chili vinegar |
3/4 tablespoon tarragon vinegar |
1/4 pint whipped cream |
salt |
pepper |
Directions:
1. To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
2. The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
3. When the mayonnaise has taken , add the whipped cream. Keep cold.
4. Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
5. 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.
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