1 tbsp. dry mustard
1 1/2 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. black pepper
2 c. milk
2 egg yolks
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
2 cloves garlic, minced
3 anchovy fillets, minced or (1 tsp. anchovy paste)
1/3 c. red wine vinegar
1/2 c. olive oil
1 head Romaine lettuce
4 slices bacon, cooked crisp, drained and crumbled
1 c. croutons
1/2 c. grated Parmesan cheese

Combine mustard, flour, salt and pepper in the top of a double boiler. Stir in milk. Beat in egg yolks. Cook over boiling water (or on gentle heat on stove) stirring constantly until mixture has thickened.

Remove from heat. Stir in Worcestershire, Tabasco, garlic, anchovies, vinegar and oil. Cool. Refrigerate until ready to use, adjust seasoning if necessary.

Wash and dry lettuce well. Break into bite-sized pieces. Just before serving, toss with enough dressing to coat leaves well. Sprinkle with bacon, croutons and cheese. Toss well. 6 to 8 servings.