FRENCH 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 (4)
Instructions (6)
  1. Wash endive delicately clean and break into small branches with the fingers.
  2. Take endive from the water and shake dry in a basket or a fine cloth.
  3. Arrange endive in the salad bowl.
  4. Strew with minced herbs (tarragon generally, when in season).
  5. In summer, substitute young lettuces for endive and intermix with a variety of herbs.
  6. Do not add the dressing until just before the salad is eaten.
Original Text
FRENCH SALAD. In winter this is made principally of beautifully-blanched endive, washed delicately clean and broken into small branches with the fingers, then taken from the water and shaken dry in a basket of peculiar form, appropriated to the purpose,[62] or in a fine cloth; then arranged in the salad bowl, and strewed with herbs (tarragon generally, when in season) minced small: the dressing is not added until just before the salad is eaten. In summer, young lettuces are substituted for the endive, and intermixed with a variety of herbs, some of which are not generally cultivated in England. 62.  Salad-baskets are also to be found in many good English kitchens, but they are not in such general use here as on the continent.
Notes
—