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Allemande Salad Dressing

1/2 cupful of best butter. 1 tablespoonful of flour. 1/2 cupful of olive oil. 1/2 cupful of vinegar. 1 cupful of strong chicken or veal broth. Salt and white pepper. Little cream to thin and whiten the dressing. Mix the butter and flour together in a saucepan over the fire as if making drawn butter, pour in the oil and then the broth gradually, stirring till it thickens, and then the vinegar, salt and pepper, and lastly the cream. Strain and set on ice till wanted.

The broth should be strong enough to set in jelly when cold, and should be strained through a napkin before it is used for the dressing. Potato Salad a l'Allemande. 2 quarts of potatoes cut in dice. 3 or 4 green onions, with part of the tops. 3 or 4 radishes. 1 head of lettuce cut small. The allemande dressing of the preceding receipt.

Mix all the vegetables and pour the dressing over, or reserve the radishes to ornament the tops of the dishes, or else use cress or parsley for that purpose.

The same dressing will serve for various other vegetable salads as well as the above, and for fish and chicken when there is a mayonaise for border and this for top dressing.