French Salad
From The people's book of modern cookery (1914).
A historical recipe
The people's book of modern cookery, by Eliza Acton and University of Leeds. Library (1914).
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.
- 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
-
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.
- [Ohap.
- tx.
- In winter this made principally of beautifully-blanched endive, washed delicately clean and broken into small branches with the fingers, then taken from the water and shaken dry in a basket of peculiar form, appropriated to the purpose,* or in a fine cloth ;
- arranged in the salad bowl, and strewed with herbs (tarragon generally when in season) minced small : the dressing is not added until just before the salad is eaten.
- In summer, young lettuces are substituted for the endive, and intermixed with a variety of herbs, some of which are not generally cultivated in England.
- French Salad Dressing, 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 spoonfuls of oil, and pour the whole over the salad ;
- let it be well turned, and then add a couple of spoonfuls 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 vinegar may be substituted for the tarragon, which, however, is more frequently used in France than any other.
- Salt, 1 spoonful ;
- pepper, $ as much ;
- oil, 6 saladspoonfuls ;
- tarragon, or other vinegar, 2 spoonfuls.
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Wooden spoon