Honeymoon Salad Recipe
Honeymoon Salad has a fine taste. Honeymoon Salad gets its taste from pineapple mixed with eggs and cream, flavored with vinegar and mustard. Honeymoon Salad is inspired by many restaurants across the world.
Ingredients
| 1 No. 2 can sliced pineapple | ||
| 4 tablespoons thick cream or evaporated milk | ||
| Marshmallows | 18 | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Butter | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Egg yolks | 3 | |
| 1 heaping teaspoon flour | ||
| Vinegar | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Whipping cream | 1/2 Pint | |
Directions
Cut the sliced pineapple into cubes and dice the marshmallows into small pieces.
Combine the pineapple and marshmallows with the chopped pecans.
Make a dressing as follows: Mix thoroughly together the salt, flour, dry mustard, and cream or evaporated milk.
Add butter, egg yolks, and vinegar, and mix all thoroughly.
Cook this mixture in the top of a double boiler, stirring constantly until it is thick enough to pour from the vessel without sticking.
Pour the hot dressing over pineapple marshmallow nut mixture.
Set in the refrigerator and chill for 2 or 3 hours or overnight.
Whip the cream and fold it into the chilled mixture just before serving.
If this has to stand a short while before serving, keep it in the refrigerator.
Combine the pineapple and marshmallows with the chopped pecans.
Make a dressing as follows: Mix thoroughly together the salt, flour, dry mustard, and cream or evaporated milk.
Add butter, egg yolks, and vinegar, and mix all thoroughly.
Cook this mixture in the top of a double boiler, stirring constantly until it is thick enough to pour from the vessel without sticking.
Pour the hot dressing over pineapple marshmallow nut mixture.
Set in the refrigerator and chill for 2 or 3 hours or overnight.
Whip the cream and fold it into the chilled mixture just before serving.
If this has to stand a short while before serving, keep it in the refrigerator.
Chef
