Lettuce Salad (2)

Ingredients

• 2 heads lettuce
• yolks of 2 hard-boiled eggs
• a teaspoonful of French mustard
• pepper to taste
• salt to taste
• a tablespoonful of oil
• 3 tablespoonfuls of oil
• 1 of tarragon
• 1 of plain vinegar
• a little chervil
• garden cress finely chopped
• tarragon finely chopped

Method

1. 1

   Wash and dry the lettuce, then break or cut into pieces.

2. 2

   Mix yolks, mustard, pepper, salt, and oil into a smooth paste, then add more oil, tarragon, and vinegar.

3. 3

   Stir in chopped herbs and add the lettuce, mixing well.

4. 4

   Garnish with hard-boiled eggs.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 57. The excerpt below is the record exactly as published.

Lettuce Salad (2) — Wash 2 heads lettuce, dry them thoroughly and break the leaves or cut them into convenient pieces. Put the yolks of 2 hard-boiled eggs into a basin with a teaspoon- ful of French mustard, pepper and salt to taste, and a tablespoonful of oil; work the mixture into a smooth paste, and add consecutively 3 tablespoonfuls of oil,l of tarragon and 1 of plain vinegar; then a little chervil, garden cress and tarragon finely chopped

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