Salad

Ingredients

• a steeped pickled herring
• two anchovies
• equal quantities of cold fowl and German sausage
• some pickled gherkins and beetroot
• twice the quantity of cold boiled potatoes
• one chopped hard-boiled egg
• one tablespoonful of chopped capers
• two parts olive oil
• one part tarragon vinegar
• a small quantity of French mustard
• white pepper

Method

1. 1

   Skin and bone herring and anchovies, cut into pieces.

2. 2

   Mix fowl, sausage, gherkins, beetroot, potatoes, egg, and capers.

3. 3

   Prepare dressing with oil, vinegar, mustard, and pepper, pour over salad, and serve.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 93. The excerpt below is the record exactly as published.

Salade. (Salad.) Skin and bone a steeped pickled herring, and cut it into small pieces ; wash and bone two anchovies, and divide them into four pieces each. Take equal quantities of cold fowl and German sausage, and cut them into small square pieces. Chop in equal quantities some pickled gherkins and beetroot, and cut in rather large pieces twice the quantity of cold boiled potatoes which are of a soapy consistency. Mix all the ingredients (excepting the an. 217 BANQUETS OF THE NATIONS chovies) together with one chopped hard-boiled egg and one tablespoonful of chopped capers. Prepare a dressing with two parts olive oil and one part tarragon vinegar, and mix smoothly in with it a small quantity of French mustard, seasoning to taste with white pepper

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