Beverly Hills Salad
Public Domain Recipes ()

Beverly Hills Salad

Yield: 6 servings



  1. Drain cherries and pineapple.
  2. With knife pit cherries and re-fill with a filbert.
  3. Cut up the pineapple into small pieces.
  4. Cut grapes in half and remove seeds.
  5. Place all the above in a large mixing bowl and fold in a mayonnaise dressing that is made as follows.
  6. Beat eggs until light, add butter, sugar, salt, mustard, then add vine- gar diluted to taste, cook until thick in double boiler; when done add generous pinch of cayenne pepper.
  7. When cold, beat in 1/2 cup of whipped cream, beaten until almost stiff.
  8. Serve on lettuce leaf.

Other Information

Author: Person.Marie Prevost Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: cherry, grape, pineapple, hazelnut, egg yolk, sugar, butter, mustard, vinegar, whipped cream, salt

Equipment: measuring cups, measuring spoons, knife, egg beater, strainer, stove, double boiler

See Also