Salad à l'Adeline

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Salad Base

celery in lengths of about an inch, and then into fine shreds ↝ Celery, raw [Vegetables and Vegetable Products]
peeled cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
radishes ↝ Radishes, raw [Vegetables and Vegetable Products]
tomatoes ↝ Tomatoes, raw [Tomatoes]
picked leaves of tarragon ↝ Grape leaves, raw [Vegetables and Vegetable Products]
chervil ↝ Parsley, raw [Not included in a food category]

Salsifies or Artichoke Bottoms

salsifies, when in season, or cooked artichoke bottoms cleaned and cut in lengths of about an inch
salsifies, when in season, or cooked artichoke bottoms cleaned and cut in lengths of about an inch ↝ Artichoke [Other vegetables and combinations]

Dressing for Salsifies/Artichokes

a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar

Garnish and Sauce

an iced tomato mayonnaise
the picked tarragon and chervil ↝ Parsley, raw [Not included in a food category]
the picked tarragon and chervil ↝ Parsley, raw [Not included in a food category]
a little chopped eschalot

Instructions (10)

Cut celery in lengths of about an inch, and then into fine shreds; keep it in water until perfectly crisp.
Prepare peeled cucumbers, radishes, and tomatoes, cutting them in the same way as the celery.
Pick leaves of tarragon and chervil and keep them in cold water until wanted for use.
Prepare salsifies (when in season) or cooked artichoke bottoms: clean them, cut in lengths of about an inch, and cook until tender.
Drain the cooked salsifies or artichoke bottoms on a sieve.
When ready for use, mix the drained salsifies or artichoke bottoms with a little salad oil and tarragon vinegar.
Pile the dressed salsifies or artichoke bottoms in the centre of a silver dish.
Arrange the other prepared vegetables (celery, cucumbers, radishes, tomatoes) seasoned similarly to the salsifies around the centre to form a border.
Pour an iced tomato mayonnaise around the base of the salad.
Sprinkle all over with the picked tarragon and chervil and a little chopped eschalot.

Original Text

Salad à l'Adeline.
(Sclade à l'Adeline.)
Cut some celery in lengths of about an inch, and then into fine shreds, keep it in water until perfectly crisp; then have some peeled cucumbers, radishes, and tomatoes cut in the same way, and put some picked leaves of tarragon and chervil in cold water till wanted for use. Have some salsifies, when in season, or cooked artichoke bottoms cleaned and cut in lengths of about an inch, and cook until tender; then put to drain on a sieve, and when ready for use mix with a little salad oil and tarragon vinegar; pile them up in the centre of a silver dish, and then arrange the other vegetables seasoned similarly to the salsifies round so as to form a border; pour an iced tomato mayonnaise round the base of the salad, and sprinkle all over with the picked tarragon and chervil and a little chopped eschalot. This is an excellent dish either for luncheon or second course, or any cold collation.

Notes

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