l’ings, and take out the pips. Arrange them in circles in a
dish, letting each slice overlap the edge of the next. Squeeze
two small lemons over the oranges, add a few drops of vinegar,
a little white pepper, and a dust of salt. Some people add a
dessertspoonful of salad oil✪ Orange Salad. The oranges can be served in
quarters if preferred, all white skin being removed.
Old-fashioned Winter Salad.— Arrange thin slices of
cooked Beetroot round a soup plate. Fill the centre with
pulled, uncooked Celery mixed with mayonnaise sauce✪ Old-fashioned Winter Salad.
Salade Cuite. — Arrange little heaps of cold cooked vege-
tables in a salad bowl over ice. Sprinkle them with a few
drops of tarragon vinegar, and moisten thoroughly with cream
well iced. Oil and vinegar may be used, but the Salad will
not be nearly so good. Or mix a gill of good mayonnaise with
some of the vegetables, and arrange the different little heaps
round it.
Sir Henry Thompson’s Salade Cuite.— Take four ounces
of carrots, two ounces of turnips, four ounces of small
asparagus, four ounces of peas, and the same quantity of French
beans. Boil each of these vegetables separately in about a
quart of water, with a teaspoonful of salt. When cooked
strain them on a cloth ; let them cool, and then place the
French beans at the bottom of a salad-bowl. Arrange the
other vegetables in little heaps around, first the carrots, then
the peas, then the turnips, then the asparagus, so as to alter-
nate the colours, and so on again. The rest of the peas and
asparagus may be placed in the centre, and sprinkled with a
spoonful of chopped ravigote (fresh tarragon, chervil, parsley,
and chives). Serve with an oil and vinegar sauce in a boat, or
let them be added from the cruet-stand by each guest according
to taste.
Sir Henry Thompson advises the simple slicing of these
vegetables, instead of cutting them into innumerable small
cubes as is the fashion of French chefs. As French Beans and
Asparagus are not in season together one of them must be a
preserved vegetable.
Sir Henry Thompson’s Salad. — Cross-cut the lettuce or
endive two or three times in a roomy salad bowl, placing one
saltspoonful of salt and half that quantity of pepper in a table-
SIR HENRY THOMPSON’S SALAD
379
spoon, which spoon is to be filled three times consecutively
with the best fresh olive oil, stirring each briskly until the
condiments have been thoroughly mixed and at the same time
distributed over the Salad. Next, toss the Salad lightly, until
every portion glistens, scattering meantime a little finely-
chopped fresh tarragon and chervil with a few atoms of chives✪ Sir Henry Thompson’s Salad
over the whole, so that sparkling green particles spot, as with
a pattern, every portion of the leafy surface. Lastly, but only
immediately before serving, one small tablespoonful of mild
French or, better still, Italian red-wine- vinegar, is to be sprinkled
over all, followed by another tossing of the Salad. This Salad
is intended for five or six persons.
Sir Henry Thompson also suggests a Salad of cold boiled
asparagus with mayonnaise sauce. Or, uncooked celery cut in
rings with small slices of cooked beetroot. Or, slices of cooked
potato, beetroot, and boiled celeriac well sprinkled with parsley
and chervil and a few atoms of tarragon. Or, Japanese arti-
chokes each cut in two, either raw or boiled for five minutes,
mixed with small discs of boiled beef and slices of raw
celery.
Page 262 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
l’ings, and take out the pips. Arrange them in circles in a dish, letting each slice overlap the edge of the next. Squeeze two small lemons over the oranges, add a few drops of vinegar, a little white pepper, and a dust of salt. Some people add a dessertspoonful of salad oil. The oranges can be served in quarters if preferred, all white skin being removed.
Old-fashioned Winter Salad.— Arrange thin slices of cooked Beetroot round a soup plate. Fill the centre with pulled, uncooked Celery mixed with mayonnaise sauce.
Salade Cuite. — Arrange little heaps of cold cooked vegetables in a salad bowl over ice. Sprinkle them with a few drops of tarragon vinegar, and moisten thoroughly with cream well iced. Oil and vinegar may be used, but the Salad will not be nearly so good. Or mix a gill of good mayonnaise with some of the vegetables, and arrange the different little heaps round it.
Sir Henry Thompson’s Salade Cuite.— Take four ounces of carrots, two ounces of turnips, four ounces of small asparagus, four ounces of peas, and the same quantity of French beans. Boil each of these vegetables separately in about a quart of water, with a teaspoonful of salt. When cooked strain them on a cloth ; let them cool, and then place the French beans at the bottom of a salad-bowl. Arrange the other vegetables in little heaps around, first the carrots, then the peas, then the turnips, then the asparagus, so as to alternate the colours, and so on again. The rest of the peas and asparagus may be placed in the centre, and sprinkled with a spoonful of chopped ravigote (fresh tarragon, chervil, parsley, and chives). Serve with an oil and vinegar sauce in a boat, or let them be added from the cruet-stand by each guest according to taste.
Sir Henry Thompson advises the simple slicing of these vegetables, instead of cutting them into innumerable small cubes as is the fashion of French chefs. As French Beans and Asparagus are not in season together one of them must be a preserved vegetable.
Sir Henry Thompson’s Salad. — Cross-cut the lettuce or endive two or three times in a roomy salad bowl, placing one saltspoonful of salt and half that quantity of pepper in a table-
SIR HENRY THOMPSON’S SALAD
spoon, which spoon is to be filled three times consecutively with the best fresh olive oil, stirring each briskly until the condiments have been thoroughly mixed and at the same time distributed over the Salad. Next, toss the Salad lightly, until every portion glistens, scattering meantime a little finely-chopped fresh tarragon and chervil with a few atoms of chives over the whole, so that sparkling green particles spot, as with a pattern, every portion of the leafy surface. Lastly, but only immediately before serving, one small tablespoonful of mild French or, better still, Italian red-wine- vinegar, is to be sprinkled over all, followed by another tossing of the Salad. This Salad is intended for five or six persons.
Sir Henry Thompson also suggests a Salad of cold boiled asparagus with mayonnaise sauce. Or, uncooked celery cut in rings with small slices of cooked beetroot. Or, slices of cooked potato, beetroot, and boiled celeriac well sprinkled with parsley and chervil and a few atoms of tarragon. Or, Japanese artichokes each cut in two, either raw or boiled for five minutes, mixed with small discs of boiled beef and slices of raw celery.
Records on this page
Orange SaladOld-fashioned Winter SaladSir Henry Thompson’s Salad