Celery Salad

Ingredients

• the yolks of two hard-boiled eggs
• three tablespoonfuls of salad oil
• one dessertspoonful of tarragon vinegar
• a little flour of mustard
• pepper to taste
• salt to taste
• ads of celery

Method

1. 1

   Cut celery into strips an inch long and the thickness of young French beans.

2. 2

   Rub the salad bowl slightly with shallot.

3. 3

   Mix the yolks of the hard-boiled eggs with salad oil, tarragon vinegar, mustard, pepper, and salt.

4. 4

   Add the celery to this sauce, turn it well over, and garnish with the hard-boiled whites of eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 76. The excerpt below is the record exactly as published.

ads of celery, cut them into strips an inch ong and the thickness of young French beans. Rub I3» THE HOUSEHOLD 1 the salad bowl slightly with shallot. Mix the yolks of two hard-boiled eggs with three tablespoonfuls of salad oil, one dessertspoonful of tarragon vinegar, a little flour of mustard, pepper and salt to taste. Add the celery to this sauce, turn it well over, and garnish with the hard-boiled whites of eggs. A Delicate Tomato Salad.— Put some tomatoes into scalding water for a minute until the skin is easily removed ; when cool cut into slices and squeeze the juice of a good lemon over them. Many prefer this to the ordinary way of dressing raw tomatoes with vinegar, oil and mustard. The Spanish proverb says four persons are wanted to make a good salad, viz. : — A spendthrift for oil. A miser for vinegar. A counsellor for salt. A madman to stir it all up. Italian Chicken Salad. — Take three hard-boiled eggs and pound the yolks very fine, with equal quanti¬ ties of paprika and mustard, a pinch of powdered sugar, two tablespoonfuls of vinegar, and four table¬ spoonfuls of oil. Separate the white meat of two chickens into flakes. Pile it on a dish and pour the dressing over it. Arrange around the chicken two lettuces cut up, with the white of one egg cut into rings and placed so as to form a chain on the top of the lettuce. Cod Salad.— Take some cold cod and flake it up finely with a fork, add to it a few cooked potatoes, one or two carrots, and one or two onions, thinly sliced. After it has all been thoroughly mixed, place it on a dish and make a salad dressing of die following: — One beaten egg, a little chopped parsley, oil, vinegar, salt and pepper to taste

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