Moor Game Salad (a la Soyer)

Ingredients

• two table-spoonfuls of finely-chopped shallots
• two of pounded sugar
• the yolks of two eggs
• two table-spoonfuls of chopped tarragon
• two of chopped chervil
• a salt-spoonful of white pepper
• two of salt
• twelve table-spoonfuls of salad-oil
• three of chilli vinegar
• half a pint of whipped cream

Method

1. 1

   Secure a border of hard-boiled eggs around a dish with butter.

2. 2

   Fill with a fresh salad and garnish.

3. 3

   For the sauce, mix shallots, sugar, egg yolks, tarragon, chervil, pepper, salt, salad oil, and vinegar.

4. 4

   Keep on ice, then add whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 937. The excerpt below is the record exactly as published.

Moor Game Salad (a la Soyer). — Put a slight layer of butter round a dish, by means of which secure a border of hard-boiled eggs. Cut into four, lengthways, taking off the hp to make them stand. Fill the dish with a season- able fresh salad ; garnish the egg-border taste- fully, with beetroot, fillets of anchovies, or gherkins. For the sauce observe the following instructions : — Take two table-spoonfuls of finely-chopped shallots, two of pounded sugar, the yolks of two eggs, two table-spoonfuls of chopped tarragon and chervil, a salt-spoonful of white pepper, two of salt, twelve table- spoonfuls of salad-oil (which should be very gradually mixed), and three of chilli vinegar. When mixed keep it on ice until wanted, and when ready to serve add haK a pint of whipped cream

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