Partridge Salad

Ingredients

• the yolk of an egg
• a teaspoonful of chopped parsley
• tarragon
• chervil
• a quarter of an ounce of salt
• four spoonfuls of oil
• two of Chili vinegar
• a gill of cream

Method

1. 1

   Mix the yolk of an egg, chopped parsley, tarragon, chervil, and salt.

2. 2

   Gradually mix in oil and Chili vinegar.

3. 3

   Chill the mixture.

4. 4

   Whip the cream until thick, mix lightly with the salad, and layer with partridge pieces.

5. 5

   Serve with sauce over the salad.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 202. The excerpt below is the record exactly as published.

the yolk of an egg, a teaspoonful of chopped parsley, tarragon, or chervil, and a quarter of an ounce of salt ; mix in by degrees, with a wooden spoon, four spoonfuls of oil and two of Chili vinegar; when all is mixed, put it on ice or in a cold place ; when ready to serve up, Avhip a gill of cream

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