TURKISH SALAD DRESSING
3 oz of shelled walnuts, a
breakfastcupful of clear chicken or
meat broth, or milk, 4 tablespoonsful
of dried breadcrumbs, salt, cayenne
pepper, lemon juice, parsley or mint, a
clove of garlic.
Pound the walnuts and garlic to
a paste; stir in the breadcrumbs,
then the broth or milk, season with
salt, lemon juice, and cayenne
pepper. The sauce should be about
the consistency of cream. Very
good with salads of haricot beans
and chick peas. Enough to season
½ lb of either of these vegetables.
Sprinkle the salad with fresh herbs
before serving.