Salad, to dress

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

base dressing ingredients

Two or three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two or three anchovies, pounded
a little tarragon chopped very fine ↝ Parsley, raw [Not included in a food category]
a little thick cream
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

flavoring and finishing

oil ↝ Oil, safflower [Fats and Oils]
a little tarragon ↝ Parsley, raw [Not included in a food category]
elder, and garlic vinegar
elder, and garlic vinegar ↝ Garlic, raw [Vegetables and Vegetable Products]
a little of the French vinegar

Instructions (3)

Mix eggs, pounded anchovies, finely chopped tarragon, thick cream, mustard, salt, and cayenne pepper well together.
After these are all well mixed, add oil, a little tarragon, elder vinegar, garlic vinegar, so as to have the flavour of each.
Add a little of the French vinegar, if there is not enough of the others to give the requisite taste.

Original Text

Salad, to dress.

Two or three eggs, two or three anchovies, pounded, a little tarragon chopped very fine, a little thick cream, mustard, salt, and cayenne pepper, mixed well together. After these are all well mixed, add oil, a little tarragon, elder, and garlic vinegar, so as to have the flavour of each, and then a little of the French vinegar, if there is not enough of the others to give the requisite taste.

Notes

—