Salade à la Regence

Ingredients

• a piece of pickled cucumber about three inches in length
• some very small new potatoes
• some pickled lambs' tongues cooked
• oil
• vinegar
• pepper
• salt

Method

1. 1

   Cut the pickled cucumber and new potatoes into slices.

2. 2

   Cut the pickled lambs' tongues in the same way.

3. 3

   Pour oil, vinegar, pepper, and salt over the mixture.

4. 4

   After an hour, arrange in a salad bowl on a foundation of lettuce, pour over the dressing, and serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 56. The excerpt below is the record exactly as published.

Salade zi la Regence. — Take a piece of pickled cucum- ber about three inches in length, cut it in slices, as also some very small new potatoes. Cut in the same way some pickled lambs' tongues cooked, and pour over the whole oil, vinegar, pepper, and salt

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