Lost Dishes: Mayfair-Lennox - Mayfair Dressing

Mayfair-Lennox: Mayfair Dressing

C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.


Blend until smooth	Mayfair Dressing

Mayfair Dressing

Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens

Yield: 1 gallon

Ingredients

5 oz cleaned, trimmed celery
10 oz peeled whole onions
1/2 can (28 oz ea) anchovie filet, oil also used
3 qt cooking oil
1 oz fresh crushed black pepper
1 oz peeled garlic clove
5 oz prepared mustard
8 each "AA" grade eggs

Preparation

Blend in, using blender.