Salade Americaine

Ingredients

• equal quantities of new potatoes, ox-tongue, carrots, and beetroot
• a sour apple
• a few anchovies filleted
• three to one oil
• one of vinegar
• pepper
• salt
• mustard
• chopped parsley

Method

1. 1

   Cut the ingredients into rounds.

2. 2

   Mix in a basin with oil, vinegar, pepper, salt, mustard, and parsley.

3. 3

   Pile the salad in a bowl and surround with mustard and cress.

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.

one of vinegar, with pepper and salt to taste. Arrange the water- cress in the salad bowl with the fillets of sardines on the top, interspersed with tufts of scraped horse-radish. Salade de Foissou. — Take the remnants of any cold boiled fish or boil a fresh haddock or a turbot, divide the fish into flakes, at the same time removing every particle of skin, and lay them in a marinade of oil and vinegar in the usual proportions seasoned with pepper and salt. Dress the fish en couronne, surround it with hard-boiled eggs cut in quarters lengthwise, alternated with pieces of beetroot, and some filleted anchovies cut up and arranged according to fancy. In the centre pile up some Tartare sauce made very stiff, and stick its surface all over with gherkins, cut in strips the size of matches. Sprinkle the fish with chopped tarragon, and serve. Salade Americaine. — Cut in rounds the size and thickness of a sovereign, equal quantities of new potatoes, ox-tongue, carrots, and beetroot, all previously cooked. Then add a sour apple, cut in the same shape, and a few anchovies filleted and well washed and cut in dice. Put all these ingredients in a basin, and pour over them a mixture of oil and vinegar (three to one), pepper, salt, mustard, and chopped parsley

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