French Salad
From Modern cookery, in all its branches, 1884
Serves 4
In summer, substitute young lettuces for endive.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 147. The excerpt below is the record exactly as published.
FRENCH SALAD. In winter this is made principally of beautifully-blanched endive, washed delicately clean and broken into small branches with the fingers, then taken from the water and shaken dry in a basket of peculiar form, appropriated to the purpose,* or in a fine cloth ; then arranged in the salad bowl, and strewed with herbs (tarragon generally, when in season
Cook this with the app: pantry check, scaling, and the assistant.