Dressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournous Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 494 (100%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 52.4mg||16 %|
|Sodium 45.7mg||2 %|
|Potassium 11.9mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.9g||1 %|
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Calories per serving: 494
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