|Hand-gathered eggs from home-raised hens.|
|Lambert's Cove Beach|
Mrs. G enjoyed an active social life, frequently joining friends like Julia Child for cocktail hour or dinner in their summer homes. When not hosting or attending a dinner party, she preferred eating alone with a good book in the formal dining room off the kitchen. She appreciated that I garnished and presented her meals with the same level of attentiveness when she ate alone as when she entertained for foreign dignitaries or celebrities and I had fun adding a little flair to each meal.
I suspect Julia Child did not have a college student preparing dinner for her guests, but I was grateful that Mrs. G did. I enjoyed that job and took from it many fond memories and a few great recipes. The following recipe is one of the greats. Mrs. G enjoyed it on her grilled cheddar cheese sandwiches and so do I. I don't know the recipe's origin beyond the index card in Mrs. G's recipe box, but I have modified it slightly to my taste. I hope you enjoy this little taste of the Vineyard.
1 cup tarragon vinegar
1 can Campbell's beef consommé
3 tablespoons honey (optional)
4 fresh eggs, beaten
8 ounces Coleman's dry mustard
1 cup light brown sugar, packed
2 tablespoons flour
1. Over a double boiler on medium-low heat, add the liquid ingredients, whisking until well combined.
2. Add dry ingredients and whisk constantly until mixture thickens, approximately 5 minutes.
I hope you try this recipe with fresh eggs from your backyard chickens and if you do not have pet chickens, that some day you will.
|An up-island sign.|