From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Leruth's Green Goddess Dressing Warren Leruth was regarded by gourmets as probably the greatest chef to work in New Orleans in the last half of the 1900s. Before and after he ran his magnificent restaurant in Gretna, he was a consultant to many food companies, and developed countless recipes for commercial products. One of those was the Green Goddess dressing for Seven Seas. Here's the version of that he made in his restaurant. 5 sprigs flat-leaf parsley 3 green onions, tender green parts only 2 large cloves garlic chopped 2 anchovies 1 teaspoon salt 1/2 teaspoon white pepper 1/2 cup whipping cream 1 cup mayonnaise (preferably homemade) 1 cup sour cream 1. Put the parsley, green onions, garlic, anchovies, salt and pepper into a food processor and chop into a puree, stopping to scrape down the side of the processor bowl and top. Add two tablespoons of water and process until the mixture is nearly smooth. 2. Scrape the puree into a non-metallic bowl and add the remaining ingredients. Blend with a whisk until uniform in texture. Whisk in a little bit of water if needed to bring the sauce to a very thick but pourable texture. Refrigerate. Makes two cups. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com