French Dressing with Pearl Onions
From The international cook book (1929).
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A historical recipe
The international cook book, by Heywood, Margaret Weimer, comp (1929).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- To one-half cup French dressing add one-quarter cup pearl onions.
- Serve on plain lettuce or endive.
Cookware for this recipe
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Chef's knife