Salad of Mixed Vegetables

Ingredients

• slices of carrot
• slices of turnip
• peas
• French beans
• asparagus heads
• haricot beans
• onions
• cauliflower
• a tablespoon of strong cold gravy

Method

1. 1

   Boil some slices of carrot and turnip in stock; other vegetables, such as peas, French beans, asparagus heads, haricot beans, onions, and cauliflower should be boiled in salt and water.

2. 2

   When cold and drained, arrange these vegetables prettily in a salad bowl, and dress with salad dressing, with the addition of a tablespoon of strong cold gravy.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 21. The excerpt below is the record exactly as published.

Salad of mixed vegetables. Éclairs au calé, Coffee fingers glazed with coffee. Broïled Tench. Place the tench for a moment in boiling water, scrape with a knife without cutting the skin, scale and clean with care, stuff with fresh butter mixed with chopped garlic and fine herbs, broil and serve on tomato sauce flavoured with anchovy, or green sauce (see 6th of April), or sauce Robert (see 4th of March). Salad of mixed vegetables. Boil some slices of carrot and turnip in stock ; other vege- tables, such as peas, French beans, asparagus heads, haricot beans, onions, and cauliflower should be boiled in salt and water. When cold and drained, arrange these vegetables prettily in a salad bowl, and dress with salad dressing (see 3rd of February), with the addition of a tablespoon of strong cold gravy

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