Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. In bowl whisk together mustard, vinegar and salt then add oil in a stream and whisk until emulsified.
  2. Stir in parsley then force egg through a coarse sieve into the bowl and stir the vinaigrette until it is combined well.

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