Cold Slaw with Hot Sauce

Ingredients

• One white head of cabbage
• Cold water
• 2 cups of strong vinegar
• One teaspoonful of mustard
• One teaspoonful of salt
• One tablespoonful of butter
• Three teaspoons of white sugar
• Two or three eggs

Directions

1. Chop fine the head of cabbage.
2. Lay cabbage in very cold water for one hour.
3. Drain thoroughly and place in a serving dish.
4. To make the sauce, take two cups of strong vinegar to one quart of cabbage, stir in it one one teaspoonful of mustard and salt, a tablespoonful of butter, and three teaspoons of white sugar.
5. Heat sauce and add two to three egg yolks. 
6. Stir rapidly and pour on to the chopped cabbage. 
7. Serve instantly or sauce will harden. 

Source — La Cuisine Creole 

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023