Cold Slaw

1. 1

   Beat the yolks well.

2. 2

   Cook in a double boiler with vinegar or wine, sugar, butter, salt, and mustard, beating the whole time.

3. 3

   When nearly done, add lemon juice.

4. 4

   When thick, remove from the fire.

5. 5

   Let it get cold, then mix in cream and stand in a cool place.

6. 6

   Serve either on shredded cabbage or lettuce.

No additional tips available.