Salade Beige
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 426. The excerpt below is the record exactly as published.
Salade Beige. — For this salad use well-bleached Belgian endive or Batavia, or equal quantities of each. Trim and wash thoroughly, and break up the leaves into convenient-sized pieces. Season with salt, pepper, and oil and vinegar in the usual propor- tions, and as directed in other plain salad recipes. Mix with this some preserved red pimentos
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