French Salab Dressing
From Modern cookery, in all its branches (1845).
No ratings yet
A historical recipe
Modern cookery, in all its branches, by Eliza Acton (1845).
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
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Stir a saltspoonful of salt and half as much pepper into a large spoonful of oil, and when the salt is dissolved, mix with them four additional spoonsfiil of oil, and pour the whole over the salad ;
- let it be well turned, and then add a couple of spoonsful of tarragon vinegar ;
- mix the whole thoroughly, and serve it without delay.
- The salad should not be dressed in this way until the instant before it is wanted for table : the proportions of salt and pepper can be increased at pleasure, and common, or cucumber vmegar may be substituted for the tarragon, which, however, is more frequently used in France than any other.
- Salt, 1 spoonftil ;
- pepper, \ as much ;
- oil, 5 salaa-spoonsM ;
- tarragon, or other vinegar, 2 spoonsful.
Plating
Cookware for this recipe
-
Wooden spoon