2/3 cup real mayonnaise
2 tbsp wishbone italian dressing
2 tbsp red wine vinegar
2 tbsp juice from jar of sliced --
1 dill pickles
1/2 tsp salt
1 raw egg
1/4 tsp black pepper -- coarse
1 ground
Directions
In order, place 1st 7 ingredients in blender. Puree for 10 seconds or
until all ingredients are incorporated. Pour dressing into top of
double boiler that has been sprayed with non-stick spray. Over
simmering water while constantly stirring and scraping the pan with a
rubber spatula, cook dressing until it has the consistency of
buttermilk. (Don't boilthe water rapidly or the egg will scramble).
Transfer to glass container and store in refrigerator until cool
Serve over romaine lettuce and croutons, preferably from the La
Madeleine bakery from which this copy cat recipe was copied. Add a
generous sprinkling of Kraft Parmesan cheese and toss. Source: Gloria
Pitzer
Recipe By :
Servings: 1 servings
La Chatelain Salad Dressing Recipe brought to you by Recipe Ideas
Categories: Copy Cat; Copycat; Salad
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, in fact as far back into history as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later, there are some books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that we all know today, but instead descriptions of the types of meals on the menues of the wealthy. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new foods and spices prompted an increase in recipe publications, the majority of which are kept safe in private collections. During the following few hundred years, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and consequentially the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe publications are greatly in demand mostly as a result of better eduction, people having increased leisure time and having more disposable income. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this La Chatelain Salad Dressing recipe.
