Alla Pollastra" Salad
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 3 ingredients
- one tablespoon of vinegar
- a cup of mayonnaise sauce over
- one tablespoon of capers
Method
- Chop up six lettuce-leaves and three stalks of celery, cut up the remains of a cold fowl in small pieces, and mix with one tablespoon of vinegar and salt and pepper in a salad bowl.
- Pour a cup of mayonnaise sauce over, and garnish with quarters of hard-boiled egg, one tablespoon of capers, six stoned olives, and some small, tender lettuce-leaves.
Plating
The plating picture will go here.
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