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Salad Dressing for One Quart

Have in a cold soup plate a level teaspoon Oriental curry powder, half a teaspoon best French mustard, a light saltspoon English ground mustard, a light saltspoon cayenne pepper, one teaspoon finely chopped, thoroughly washed and drained fresh parsley, half a teaspoon finely chopped, sound, fresh chives (ciboulette), two medium, very sound, freshly peeled and finely chopped shallots (echalote), one-fourth of a small bean of sound, peeled garlic finely crushed, four teaspoons salt and one light teaspoon very fresh, finely ground white pepper, the rind of quarter of a sound lemon, finely chopped. Mix all the ingredients well together with a fork, then add a tablespoon good cool olive oil and with a fork sharply mash the whole until almost to a pulp, gradually add four tablespoons good white wine vinegar, briskly mix again, then transfer the whole into a vessel, add oil and vinegar-two-thirds oil to one-third vinegar-to make up one quart in all; thoroughly mix again, and then press through a strainer into a glass or stone jar and use as required, being very careful always to sharply shake the dressing before pouring it over the salad. The dressing should always be kept in a cold place, covered.