Vegetable Salad

Ingredients

• equal quantities of carrots
• equal quantities of peas
• equal quantities of asparagus heads
• equal quantities of French beans
• equal quantities of potatoes
• half the quantity of turnips
• a fine head of boiled cauliflower

Method

1. 1

   Boil vegetables in separate saucepans until done, drain carefully, and place in a salad bowl in separate groups with boiled cauliflower in the center.

2. 2

   Cover with salad sauce.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 19. The excerpt below is the record exactly as published.

equal quantities of water and vinegar, seasoned with thyme, laurel leaves, carrots, onions, salt, and pepper; boil for half an hour, add the cray- fish, be careful they are well covered with the sauce, boil for seven or eight minutes, take off the fire and leave the crayfish in the saucepan until cold, drain and dish up with all the heads raised in the centre on a bed of fresh parsley. Vegetable salad. Boil in separate saucepans equal quantities of carrots, peas, asparagus heads, French beans, potatoes, and half the quantity of turnips ; when done, drain carefully, and place in a salad bowl in separate groups with a fine head of boiled cauliflower

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