French Salad Dressing
From (1884).
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A historical recipe
, by Eliza Acton and University of Leeds. Library (1884).
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
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- 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 Salad-baskets are also to be found in many good English kitchens, but they ere not in such general use here as on the continent.
- additional spoonsful 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 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, 5 saladspoonsful ;
- tarragon, or other vinegar, 2 spoonsful.
Plating
Cookware for this recipe
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Wooden spoon