Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Lean ground beef |
| 1 \N | Demi-tasse spoon mashed anchovies |
| 1 \N | Demi-tasse spoon Dijon mustard |
| 2 \N | Demi-tasse spoons red wine vinegar |
| 4 \N | Demi-tasse spoons olive oil |
| 1 \N | Egg yolk |
| 2 \N | Demi-tasse spoons worcestershire sauce |
| 1 \N | Demi-tasse spoon Tabasco |
| 2 \N | Demi-tasse spoons brandy |
| ½ \N | Demi-tasse spoon paprika |
| 1½ \N | Demi-tasse spoons onion |
| 1 \N | Demi-tasse spoon gerkins |
| 3 \N | Demi-tasse spoons capers |
| \N \N | Salt & pepper to taste |
DRESSING
Mix all ingredients of dressing together until you get a smooth liquid dressing. Add to ground beef and mix well. Garnish with fresh parsley and serve with rye bread.
FAIRMONT HOTEL
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .