Potato Salad with Anchovies

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 (12)

Salad Base

four or five cold cooked potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a similar number of tomatoes ↝ Tomatoes, raw [Tomatoes]
a little tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
capers ↝ Capers, canned [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Salad Dressing

two tablespoonfuls of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one large tablespoonful of thick mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
a dessertspoonful of tarragon vinegar
six boned and well-washed anchovies cut up in little dice shapes
a teaspoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Cut four or five cold cooked potatoes in dice shapes.
Peel and remove the pips from a similar number of tomatoes.
Season the tomatoes with a little tarragon, chervil and capers all chopped, pepper and salt.
Fill the seasoned tomatoes with the diced potato.
Dish the filled tomatoes.
Prepare the salad dressing by taking two tablespoonfuls of stiffly whipped cream and mixing it with one large tablespoonful of thick mayonnaise sauce, a dessertspoonful of tarragon vinegar, six boned and well-washed anchovies cut up in little dice shapes, and a teaspoonful of finely chopped parsley.
Pour the salad dressing over the filled tomatoes.
Keep the salad on ice till ready to serve.

Original Text

Potato Salad with Anchovies.
(Salade de Pommes de Terre aux Anchois.)
Cut four or five cold cooked potatoes in dice shapes; peel and remove the pips from a similar number of tomatoes, and season with a little tarragon, chervil and capers all chopped, pepper and salt, and fill them up with the potato; dish them, and pour over them the following salad dressing: Take two tablespoonfuls of stiffly whipped cream, and mix it on to one large tablespoonful of thick mayonnaise sauce, a dessertspoonful of tarragon vinegar, six boned and well-washed anchovies cut up in little dice shapes, and a teaspoonful of finely chopped parsley, and keep on ice till ready to serve.

Notes

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