French Salad
From Cooking school text book (1888).
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A historical recipe
Cooking school text book, by Corson, Juliet, 1842-1897. [from old catalog] (1888).
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
Chef Wood
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- 1 pt.
- watercress Scents.
- 1 head lettuce 5 " Materials for Salad Dressing - - - 5 «* (1.) Thoroughly cleanse the cress and lettuce, shake them dry in a clean towel, arrange them in a sahid bowl, and pour over them the following dressing.
- (2.) Mix together a tablespoonful of vinegar, two of oil, a level teaspoonful of salt, and quarter of a saltspoonf ul of pepper;
- pour it over the salad and serve it at once.
- The salad wilts by standing after it has been dressed.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife