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Bon Vivant Dressing

(For asparagus, hearts of lettuce, or tomatoes, etc.) Mash two cold hard-boiled eggs in a plate; add one teaspoonful of salt, one teaspoonful of dry mustard, a pinch of black pepper, and a little paprika. Mix this thoroughly and then add gradually four tablespoonfuls of Pompeian Olive Oil. After this is well mixed, add two tablespoonfuls of vinegar, a little at a time, keeping on stirring the mixture until it acquires a creamy consistency.

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