Salade a la Dumas

Ingredients

• the yolk of a hard-boiled egg
• a tablespoonful of oil
• a teaspoonful of anchovy
• a teaspoonful of tunny paste
• a soupgon of French mustard
• a small pickled cucumber
• two tablespoonfuls of white wine vinegar
• salt and pepper — the Hungarian variety
• two or three cold potatoes
• slices of beet
• some of celeriac
• some of rampion

Method

1. 1

   In a salad bowl, mix yolk of hard-boiled egg with oil to make a paste.

2. 2

   Add chervil, anchovy, tunny paste, mustard, chopped cucumber, and soy.

3. 3

   Mix with vinegar, then add sliced potatoes, beet, celeriac, rampion, salt, and pepper.

4. 4

   Toss gently for twenty minutes and serve.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 46. The excerpt below is the record exactly as published.

the yolk of a hard-boiled egg; add a tablespoonful of oil and make a paste of It; then add a few stalks of chervil chopped fine, a teaspoonful each of anchovy and tunny paste, a soupgon of French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the w^hole well with two tablespoonfuls of white wine vln- io8 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouehees egar, then add two or three cold potatoes sliced, a few- slices of beet, some of celeriac and rampion, salt and pepper — the Hungarian variety

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