Cooked Vegetable Salad

Ingredients

• Spanish Onion, Beetroot, Cauliflower, Celery and French Beans
• Two hard-boiled Eggs
• A tablespoonful of Cream
• Two tablespoonfuls of Salad Oil
• A teaspoonful of Salt
• one of Castor Sugar
• one of made Mustard
• A little Pepper
• One tablespoonful of Tarragon Vinegar

Method

1. 1

   Rub yolks of eggs through a sieve; mix cream with them and then the oil; sprinkle in salt and sugar, stir in mustard; gradually stir in vinegar.

2. 2

   Put dressing into salad bowl.

3. 3

   Take equal quantities of cooked vegetables, cut into tidy pieces, mix lightly, and place on top of dressing.

4. 4

   Garnish with whites of eggs cut into pieces and fresh lettuce leaves.

5. 5

   Let sauce remain at bottom until served.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 84. The excerpt below is the record exactly as published.

Cooked Vegetable Salad. Ingredients. Spanish Onion. Beetroot. Cauliflower. Celery and French Beans. Equal quantities, all cooked. Dressing for the Salad. Two hard-boiled Eggs. A tablespoonful of Cream. Two tablespoonfuls of Salad Oil. A teaspoonful of Salt, and one of Castor Sugar. A teaspoonful of made Mustard. A little Pepper. One tablespoonful of Tarragon Vinegar

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