French
From Amongst the pots & pans (1899).
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A historical recipe
Amongst the pots & pans, by Aline Ronald-Taylor and University of Leeds. Library (1899).
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
- 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
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- Ingredients.
- — 3 or 4 tablespoonfuls of salad oil, loz.
- vinegar, seasoning of pepper and salt, some finely chopped tarragon and chervil.
- A salad bowl which has been rubbed with a shallot.
- Mix the oil, vinegar, pepper and salt well together, pomover the salad, mix, and on the top sprinkle the tarragon and chervil.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board