Salade De Legumes
From A guide to modern cookery, 1909
Serves 4
Use freshly-cooked and uncooled vegetables as much as possible.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 357. The excerpt below is the record exactly as published.
SALADE DE LEGUMES Take equal quantities of carrots and turnips, raised by means of a grooved spoon-cutter; potato dice; French beans cut lozenge-form; peas; small flageolets, and asparagus-heads; arrange them in distinct heaps, and set a fine bunch of cauli- flower in the middle. Season with oil and vinegar, and add some chopped parsley and chervil. N.B.—For vegetable salad, use freshly-cooked and uncooled vegetables as much as possible. 2012—SALADE LORETTE Take equal quantities of corn s
Cook this with the app: pantry check, scaling, and the assistant.