French Salad

Ingredients

• the yolks of two hard-boiled eggs
• a raw egg
• two salt-spoonfuls of salt
• a pinch of cayenne
• three tablespoonfuls of oil
• one of vinegar
• half a teaspoonful of shred onion
• two tablespoonfuls of thick cream

Method

1. 1

   Bruise the yolks of two hard-boiled eggs with a wooden spoon, moisten with a raw egg.

2. 2

   Mix in salt, pepper, and cayenne.

3. 3

   Add oil and vinegar alternately until mixed.

4. 4

   Add shred onion and cream for richness.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 554. The excerpt below is the record exactly as published.

French Salad.— It would be difficult to particularize a French salad. It is composed of everything or anything. Many improvised dishes of salad, such as beans, potatoes, cauliflower, and celery (cooked), are served at a French table, seasoned with salt, pepper, oil, vinegar, chopped tan-agon, or a little tarragon A-inegar. Fish salads, too, are highly relished, namely, the remains of any solid fish, such as cod, sole, or turbot, for which the following sauce will be found excellent, as it •will be also for a lettuce or other vegetable salad : — Bruise the yolks of two hard-boUed eggs with a wooden spoon, and moisten with a raw egg ; put this egg-mixtui-e into a bowl, -ndth two salt-spoonfuls of salt, a little pepper, and a pinch of cayenne ; add by degrees oil and vinegar, alternately, until the required quantity, three table-spoonfuls of oil and one of vinegar, which may be tarragon, has been mixed. Keep the sauce stuTcd and well smoothed with the spoon. Add half a tea- spoonf ul of shred onion, and the same of chervil and tarragon, if plain vinegar has been used with the oil. Two table-spoonfuls of thick cream

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