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Cheese Dressing

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Also printed in: Allied cookery, British, French, Italian, Belgian, Russian (1916).

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. One quarter of a lb.
  2. of Roquefort cheese and 2 tablespoons of thick cream mixed to a smooth paste;
  3. stir in, little by little, enough olive oil to give the consistency of mayonnaise;
  4. season with tarragon vinegar, salt, and pepper.
  5. This is especially good for string beans, lettuce, or endive.
  6. One may fill celery stalks with this dressing made into a thick paste.