French Lettuce Salad

Ingredients

• the yolks of 2 hard-boiled eggs
• 1 tablespoonful of olive-oil
• 2 tablespoonfuls of white wine vinegar
• sprinkle with salt
• sprinkle with pepper

Method

1. 1

   Take the inner lettuce leaves; sprinkle with salt and pepper.

2. 2

   Mix the yolks of hard-boiled eggs with olive oil and stir all together with white wine vinegar.

3. 3

   Serve at once with meats.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 28. The excerpt below is the record exactly as published.

French Lettuce Salad. Take the inner lettuce leaves; sprinkle vith salt and pepper. Mix the yolks of 2 hard-boiled eggs with i tablespoonful of olive- oil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with meats. 14. — Austrian Baked Eggs. Poach fresh eggs one at a time ; then put in a well-buttered baking-dish ; sprinkle with salt, pepper, bits of butter and grated cheese. Pour over the top J^ cup of cream sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-sauce. 15.— Swedish Stewed Chicken. Cut a spring chicken in pieces at the joints ; season with salt and pepper and saut* in hot butter. Add a cups of cream sauce, J4 cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender. Serve hot. 16.— Polish Filled Pish. Clean the fish ; cut open along the back- October bone. Remove all the lish from the skin and bone from head to tail and chop line. Fry i onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish. Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a. tabiespoonful of butter, salt and pepper, until done. Serve hot or cold. 17.— Eels a la Poulette. Clean and skin the eels ; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 3 tablespoon fuls of butter; add I onion chopped ; stir in i tabiespoonful of flour until brown ; add 1 cup of water, salt, pepper, i bay-leaf, some parsley and thyme. Let boil well ; add the eels and i glass of wine. Boil ten minutes longer ; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons. 18. — Italian Baked Fish. Clean and season a blue fish widt taik. October pepper and cloves. Lay the fish in a bak- ing-pan with i onion chopped fine and a tablespoonfuls of chopped carrot and parsley. Pour over i glass of wine; sprinkle with flour. Put flakes of butter over the flsh and let bake until brown. Serve with macaroni. 19. — Dutch StuBed Goose. Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water ; let bake until done. Baste as often as necessary. Serve with red currant jelly. ao. — Swiss Roast Turkey. Clean and season the turkey with salt and pepper. Then fill with z cups of bread- crumbs mixed with a lump of butter, some chopped onion and thyme, salt and p>epper to taste, % cup of seeded raisins and ^ cup of nuls. Mix all well with a beaten ^gs. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Save with dressing. ^ October 31. — Preach Turkey Soup. Cut off all the meat from left-over turkey bones. Put the booes in cold water aad boil with I small onion, i carrot, a pieces of celery and a sprigs of parsley, all cut fine. Add I cup of tomato-sauce. Let all coolc well, seasoned with salt and pepper. Re- move the bones ; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons. 23. — Swedish Baked Fish. Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan ; dredge with flour; sprinkle with parsley and bits of butter ; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce. 33.— Jewish Stewed Sweetbreads. Clean and parboil the sweetbreads ; then fry I small sliced onion in hot fat until light brown. Stir in i tablespoonful of flour ; add J^ cup of water and j4 cup of wine vinegar; let boil up. Add i bay-leaf, a few cloves. OdoBer ^ cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste ; add i tablespoon- ful of brown sugar. Let boil ; add the sweet- bieads and simmer until done. Seive cold. 34. — German Stuffed Turkey. Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets ; add some chopped veal and pork, i onion, a cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuiT the turkey. Put in the dripping-pan with some hot water. Dredge with flour ; let bake un- til done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin. 35. — Neapolitan Salad. Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard- boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets. October 36. — Bavarian Stuffed Chicken. Clean and season a fat hen. Chop the giblets ; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. I'hen fill the chicken ; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender. ij. — Hungarian Baked Herring. Bone the herring and cut into small pieces. SUce some cooked potatoes; then butter a baking-dish ; sprinkle with fiour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full ; sprinkle with pepper

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