French Salad Dressing No. 2 from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Mix these in the order given above, adding the onion juice and parsley, well chopped, last. This is a more elaborate French Dressing. Serve with the same Salads as above. The oil may be omitted for...
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Ingredients
- 3 Tablespoonfuls of Oil
- A Tablespoonful of Tarragon Vinegar
- A Saltspoon Each of Black Pepper and Salt
- Chopped Onion and Parsley
- The Juice of Half an Onion
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