---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Salads
       Yield: 1 servings
       3 ea Egg yolk, well beaten
       1 c  Cream
       1 tb Flour
     1/2 c  Vinegar
       1 tb Sugar
       1 ts Mustard, dry
       1 ts Salt
       2 tb Olive oil
   Mix the dry ingredients together and slowly add the
   vinegar and oil. Stir in the cream and beaten egg
   yolks and cook in top of double boiler until thick.
   Source:  Pennsylvania Dutch Cook Book - Fine Old
   Recipes, Culinary Arts Press, 1936.