Real Vermont Cooking

(Makes 1 ½ Quarts) INGREDIENTS 2 Eggs ½ cup each, shallots & celery 4 Tablespoons paprika 4 cloves garlic 2 Teaspoons salt 5 stalks parsley ½ cup Creole mustard ¼ cup tomato catsup 1-½ pints of vegetable or olive oil 3 bay leaves ½ cup vinegar 2 Tablespoons horseradish 1 lemon 4 shots of Tabasco or to taste Directions: Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.