Sir James's Beetroot Salad
"From Theodora Fitzgibbon, The Art of British Cooking. Sir James is Sir James Elphinstone, and the recipe seems to be from 1880. Submitted for Zaar World Tour 6 Great Britain. Prep time is a guess - I never cared to pay attention to it! The beets should be large beets...."
INGREDIENTS
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2 beets, cooked
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2 egg yolks, raw
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1/4 teaspoon prepared mustard, English
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1/4 pint olive oil
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3/4 tablespoon chili vinegar
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3/4 tablespoon tarragon vinegar
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1/4 pint whipped cream
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salt
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pepper
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