Alexandre Dumas Salad

Ingredients

• a yolk of egg boiled hard
• a tablespoonful of oil
• a teaspoonful of tunny
• a teaspoonful of anchovy paste
• a small pickled cucumber chopped fine
• two tablespoonfuls of wine vinegar
• two or three steamed potatoes sliced
• a few slices of beet
• same of celeriac
• same of rampion
• salt to taste
• Hungarian pepper to taste

Method

1. 1

   In a salad bowl, make a paste with the egg yolk and oil.

2. 2

   Add chopped chervil, tunny and anchovy paste, mustard, pickled cucumber, and soy.

3. 3

   Mix well with wine vinegar, then add sliced potatoes, beet, celeriac, rampion, salt, and pepper.

4. 4

   Toss gently for twenty minutes before serving.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 22. The excerpt below is the record exactly as published.

c teaspoonful of anchovy sauce ; Then, though green turtle fail, though venison ’s tough, And ham and turkey are not boil’d enough, Serenely full the epicure may say — “ Fate cannot harm me — I have dined to-day.” The simplest green salads are lettuce, chicory, watercress, fetticus, dandelion, escarole or endive, Salads and Sauces. ?l and they are all more or less appetizing when treated with plain dressing. Escarole, chicory, and fetticus are especially good if there is attached a suspicion of garlic, and this can best be done by taking a clove of garlic, and with a little salt rub into a crust of bread, and add this to the bowl. This is called the “ chapon.” In preparing all green salads take care to select only the ripest and crispest. It is astonishing to me to find how little is known in the average house- hold concerning all the salads just mentioned. I find them extremely popular in New York markets and restaurants, but in the West, with the exception of lettuce, they are seldom seen. Alexandre Dumas devised this salad : “ Put in a salad-bowl a yolk of egg boiled hard ; add a tablespoonful of oil and make a paste of it ; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar ; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.