French Salad

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (19)

Salad Ingredients

tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
sorrel ↝ Chard, raw [Other dark green vegetables]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
endive ↝ Endive, raw [Vegetables and Vegetable Products]
silician lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
watercresses ↝ Watercress, raw [Vegetables and Vegetable Products]
dandelion ↝ Dandelion greens, raw [Vegetables and Vegetable Products]
beet root ↝ Beets, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]

Sauce Ingredients

oil ↝ Oil, safflower [Fats and Oils]
lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
vinegar ↝ Vinegar [Mustard and other condiments]
ketchup ↝ Ketchup [Tomato-based condiments]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a boiled yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
salt ↝ Salt, table, iodized [Spices and Herbs]

Optional Serving Suggestion

cold boiled turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
other fish ↝ Fish, raw [Fish]

Instructions (4)

Prepare the salad ingredients: use different herbs in season, such as tarragon, chervil, sorrel, chives, endive, silician lettuces, watercresses, dandelion, beet root, celery, etc. Ensure all ingredients are very young, fresh gathered, trimmed neat, washed clean, and drained dry.
Serve the salad in a bowl.
Prepare the sauce separately and serve it in a sauceboat.
Serve the sauce with the salad.

Original Text

French Salad

Consists of the different herbs in season, as tarragon, chervil, sorrel, chives, endive, silician lettuces, watercresses, dandelion, beet root, celery, &c. all of which should be very young, fresh gathered, trimmed neat, washed clean, drained dry, and served up in a bowl. The sauce to be served up in a sauceboat, and to be made with oil, lemon pickle, vinegar, ketchup, cayenne pepper, a boiled yolk of an egg, and salt.

N. B. Some persons eat with this salad cold boiled turbot or other fish.

Notes

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