Fennel Salad
From The profession of cookery, from a French point of view, 1894
Best served with white fish.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.
Fennel Salad. For accompanying white fish, turbot, cod, halibut or hake. Use only the tender sprouts of the fennel, and shred them finely ; intersperse these with shred leaves of tender cabbage lettuce. Pile up in the bowl, and garnish with chopped 54 SALADS. hard-boiled egg, shreds of fresh lemon, and chopped pickled walnut. Dress as preferred
Cook this with the app: pantry check, scaling, and the assistant.