|3 teaspoons||French mustard|
|¾ cup||Cider vinegar|
Sieve flour. Blend flour and sugar together. Add eggs, 1 at a time, and blend well. Add salt and mustard. Blend well. Add vinegar and water. Cook over moderate heat, stirring constantly until mixture thickens and starts to boil. Remove from heat and add butter. If too thick, correct by adding cream. Yield: 1 pint.
TONY FRANKE (MRS. WILLIAM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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