Lettuce Salad

Ingredients

• some cabbage or cos lettuces
• three yolks of hard-boiled eggs
• two tablespoonfuls of salad oil
• one of tarragon vinegar
• a little mustard
• Salt
• pepper

Method

1. 1

   Trim and wash the lettuces; drain them thoroughly; break the leaves into convenient pieces.

2. 2

   Prepare a dressing with finely-chopped garden cress, tarragon, chervil, the yolks of hard-boiled eggs rubbed through a fine sieve, salad oil, tarragon vinegar, and a little mustard.

3. 3

   Work all until smooth, and lastly add the lettuce, and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 23. The excerpt below is the record exactly as published.

LETTUCE SALAD. Trim and wash some cabbage or cos lettuces; drain them thoroughly ; break the leaves into convenient pieces. Prepare a dressing with finely-chopped garden cress, tarra- gon, chervil, three yolks of hard-boiled eggs rubbed through a fine sieve, two tablespoonfuls of salad oil, one of tarragon t^inegar, and a little mustard. Work all until smooth, and lastly add the lettuce, and serve. 106. MIXED SALAD. Take two cabbage lettuces, and one endive; rinse and wipe with a soft cloth ; break the leaves into smaP. pieces. THE EXHIBITION COOKERY BOOK. 57 place them in a salad bowl ; add some shredded celery and slices of cooked beetroot on the top. Season with pepper and salt

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