Dressing la Blanche
Butter, 1½ dessertspoonfuls.
Flour, 1 heaped dessertspoonful.
Salt.
Egg, 1.
Lemon juice, ¼ cup.
Melt the butter in a frying-pan, but be careful not to brown it. When hot, stir in the flour, well-beaten yolk, lemon juice, and salt to taste. Stir this dressing through the vegetables, and serve on a garnish of crisp lettuce.