« back to recipes search results
Summer Dressing for Cold Chicken, Duck, Goose or Turkey
You need some good leftover poultry or meat jelly to make this properly.
Either from the leftovers from a beef roasting joint or better still from a duck you have steamed - see 'Duck Steamed & Crisp' (q.v.).
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
Summer Dressing for 6:.
3 teaspoons (15ml) Dijon Mustard
3 tablespoons; 70ml/3 fl oz - White Wine Vinegar
150ml/6 fl oz Groundnut Oil
150ml/6 fl oz Olive Oil
3 tablespoons of Duck or Beef Jelly - reserved from a roasting joint or duck steaming
1. Mix together the mustard and vinegar to form a smoot paste.
2. Whisk in all the other ingredients.
3. Season to taste with Salt & Pepper.