MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: JULIA'S CAESAR
  Categories: Salads
       Yield: 4 to 6 servi
  
       1 ea Recipe
  
   Here’s a recipe, from Wine Spectator, for Caesar salad.  They say in
   the article that it was invented by restaurateur Caesar Cardini, an
   Italian immigrant, in 1924 at Caesar’s Palace, Tijuana.  The original
   had no anchovies, just the hint of anchovies from the Worcestershire
   Sauce. The recipe is by Julia Child, in consultation with Caesar’s
   daughter Rosa. I haven't tried it, it just seems like something the
   echo would like to read about.
   
     2 lg large crisp heads Romaine
          -lettuce
     2 lg cloves garlic 1/2 t salt
     9 T  olive oil
     2 c  unseasoned croutons
     2    eggs 1/4 c fresh grated parmesan
          -juice of 1 lemon
          -fresh ground black pepper
          -Worcestershire sauce
   
   For each person select 6 to 8 whole leaves of Romaine, 3 to 7 long.
   Wash, drain, wrap in paper towels, and refrigerate until serving. Put
   garlic through a press and mix with 1/4 tsp salt and 3 Tbs oil.
   Strain into medium fry pan.  Heat to warm and add croutons, toss
   until well coated and remove to a bowl.
   
   Coddle eggs by boiling one minute.  (Burt: A bare minimum tip of the
   hat to the recent scare about raw eggs)
   
   To assemble salad, have all ingredients in small bowls surrounding a
   large salad bowl.  Put romaine into large bowl and pour 4 Tbs olive
   oil over it. Toss.  Add 1/4 tsp salt, 8 grinds of pepper, and 2 more
   Tbs oil, and toss again. Add lemon juice, 6 drops of Worcestershire
   sauce and the eggs, and toss.  Add cheese and toss.  Add croutons and
   toss twice more.
   
   To serve, arrange leaves on plates, stems out, w/sprinkling of
   croutons on side.  Eat with fingers or forks and knives.  (Burt: The
   original was eaten with the fingers.)
   
   CROUTONS:  Cut baguette of french bread into 3/4 cubes.   Toss in
   1/4 cup olive oil, and put on baking sheet.  Bake at 350 f. for 20 to
   25 minutes, tossing a few times to brown evenly.  Just before done
   (?) turn the oven off and let sit 15 minutes before removing.  Makes
   about 4 1/2 cups.
   
   Recipe by Julia Child, with Rosa Cardini (Caesar’s daughter). Typed
   by Burt Ford  U/L to Cooking 11/94 From Wine Spectator, July 31, 1994
   pg 87 Re U/L by BF 5/95 3/96
  
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