Des Cerneaux, or Walnut Salad

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Take the walnuts when a pin will pierce them easily.
  2. Pare them down to the kernels.
  3. Toss them gently, just before they are served, in a French or English salad-dressing (the former would generally be preferred we think).
  4. Turn them into the salad-bowl for table.
Original Text
DES CERNEAUX, OR WALNUT SALAD. This is a common summer salad in France, where the growth of walnuts is generally abundant, but is not much served in England; though the sweet flavour of the just-formed nut is very agreeable. Take the walnuts when a pin will pierce them easily, pare them down to the kernels, and toss them gently, just before they are served, in a French or English salad-dressing (the former would generally be preferred we think), and turn them into the salad-bowl for table.
Notes
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