Salade Mirette
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 415. The excerpt below is the record exactly as published.
Salade Mirette. — This salad consists of very young lettuce-leaves, the heart of young celery cut into shreds, and hard- boiled white of egg. The whole is seasoned with mayonnaise (No. 277), and when dressed covered with hard-boiled yolks of eggs
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