Real vinaigrette sauce i
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
12 Shallots, chopped
1 Egg yolk
2 Garlic clove
1 tb Parsley, chopped
1 Pickle, sweet, small
1 Bay leaf
1 tb Mustard
1 Thyme, sprig
1 tb Vinegar
Salt pepper to taste
Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar,
salt and pepper to well-beaten egg yolk. Beat well again. Combine all
ingredients, beat well, and serve with cold speckled Trout poached in
beer/water mixture... Start with smoking trout for 1 hour, then
finish by poaching in beer/water mix. Tried in 1979 - Excellent
Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date:
01/17/33
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