Salad a la Jardiniere
From The Swedish, French, American cook book, 1918
Serves 4
Can be served as an appetizer by adding small strips of anchovy.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 446. The excerpt below is the record exactly as published.
ade ) a la Jardiniere Cut vegetables in tiny threads and cook in water and salt; strain. When cold add some threads of truffle and Spanish pepper, and mix with a little mayonnaise dressing. Decorate a platter with lettuce leaves and put one tablespoonful of the salad
Cook this with the app: pantry check, scaling, and the assistant.