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See below ingredients and instructions of the recipe
3 ea Egg yolk, well beaten
1 c Cream
1 tb Flour
1/2 c Vinegar
1 tb Sugar
1 ts Mustard, dry
1 ts Salt
2 tb Olive oil
Mix the dry ingredients together and slowly add the vinegar and oil.
Stir in the cream and beaten egg yolks and cook in top of double
boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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