Italian salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IX. Salater, s. 56 (falt i det fri)

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1
Mix the vegetables
Gently mix the cooked, finely diced vegetables with two forks.
2
Make the sauce
Melt the butter and stir in the egg yolks and cream. Return to the heat and stir until it almost boils. Remove from the heat and stir until cold. Stir in the oil and vinegar drop by drop, and finally the pepper and the cleaned, finely grated anchovy.
3
Arrange
Stir the sauce into the vegetables and garnish the salad with finely sliced lettuce.

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