French Salad Duessikg
From Modern cookery for private families (1864).
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A historical recipe
Modern cookery for private families, by Eliza Acton (1864).
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 ou, and when the salt is dissolved, mix with them four « Salad-bojilcetB are also to bo found in many good English kitchens, bat they are not in such general use here an on the ouutinenu additional spoonsful of oD, and pour the whole over the salad ;
- let it be well turned, and then add a couple of spoonsful of tarragon vinegar j mix the whole thoroughly, and.
- serve it without delay.
- The ^ad 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 fiequently 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