French Salad Dressing
From Modern cookery in all its branches (1860).
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A historical recipe
Modern cookery in all its branches, by Eliza Acton (1860).
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 additional spoonsful of oil, and pour the whole over the salad ;
- let it be well turned, and then add a couple of spoonsful of 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 cucumbttr vineo-ar may be substituted for the tarragon, which, hjwever is more frequently used in France than any other Salt, 1 spoonful ;
- pepper, 4 as much;
- oil, 5 salad-spoonsful ;
- tarragon, or other vinegar, 2 spoonsful.
Plating
Cookware for this recipe
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Wooden spoon