Salade d la Reyniere
From The new century cookery book, 1901
Serves 1
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 414. The excerpt below is the record exactly as published.
Salade d la Reyniere. — Wash and drain two nice French lettuces, tear into small pieces, toast a slice of bread about one-tliird of an inch thick, dip it in salad oil, put it in a salad bowl ; dress the lettuce on this with alternate layers of cooked French beans ; garnish with cooked beetroot, hard-boiled eggs, chopped chervil, so as to form a nice design ; season with pepper, salt, oil,, and chilli vinegar
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