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
Written cooking instructions as an idea can be observed far back into ancient history, certainly as far back as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old records were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled some scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something we still use today. This early Roman chef tells us how the Roman chefs were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and dill. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipe collections were much in demand. Even so, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like those on our web site. |
We hope you enjoy this La Chatelain Salad Dressing recipe.
