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Sydney Smith's Salad Dressing

It is a type of salad dressing with the following ingredients:

• Anchovy
egg yolks
mustard
• Olive Oil
onions
potatoes

• The recipe originated from Sydney Smith who founded the Edinburgh Review. The recipe was popular in the 19th century amoungst American cooks. The recipe is described in a poem written by the clergyman:

Two boiled potatoes strained through a kitchen sieve,
Softness and smoothness to the salad give;
Of mordant mustard take a single spoon,
Distrust the condiment that bites too soon!
Yet deem it not, thou man of taste, a fault
To add a double quantity of salt.
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from town;
True taste requires it and your poet begs
The pounded yellow of two well-boiled eggs.
Let onion's atoms lurk within the bowl
And, scarce suspected, animate the whole,
And lastly in the flavoured compound toss
A magic spoonful of anchovy sauce.
Oh, great and glorious! Oh, herbaceous meat!
'Twould tempt the dying Anchorite to eat,
Back to the world he'd turn his weary soul
And plunge his fingers in the salad bowl.

References

The Dictionary of American Food and Drink, J.F. Mariani, Ticknor & Fields, New Haven, Connecticut, 1983. ISBN 0-89919-199-1 Library of Congress TX349.M26

See:
• Anchovy
• Asparagus
• Bisque
• Cooking
• Foie Gras
• Julia Child Gourmet Cook
• Iron Chef
• Le Cordon Bleu Cooking School
• Olive Oil
• Shrimp

• Chili Pepper
• Habanero
• Sushi

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sydney Smith's Salad Dressing".