Cowslip-and-Cream-Cheese Salad
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish.
- Chop fine, season to taste with salt and paprica, press into a mould, and set aside to become chilled.
- Slice chilled cream cheese (Neufchatel or cottage) in uniform slices, and arrange at the sides of the mound.
- Serve with French or mayonnaise dressing.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Cutting board