VINAIGRETTE SAUCE I

      Title: VINAIGRETTE SAUCE I
  Categories: Wildgame, Spices
       Yield: 1 Servings
  
      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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