A French Salad
From Best of everything (1870).
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A historical recipe
Best of everything, by Robert Kemp Philp (1870).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Chop three anchovies, a shalot, and some parsley quite small ;
- put them into a bowl, with two tablespoonfuls of vinegar, one of oil, some mustard and salt.
- "When well mixed, add by degrees cold roast or boiled meat, in thin slices ;
- put in few at a time, not exceeding two or three inches long.
- Shake them in the seasoning and then put more, cover the bowl, and let the salad bo prepared three hours before it is eaten.
- Garnish with parsley and slices of the fat.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board