French Salad
From The southern cookbook (1912).
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A historical recipe
The southern cookbook, by S. Thomas. [from old catalog] Bivins (1912).
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Cut three anchovies, a shallot, and some parsley small ;
- put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard, and salt;
- When well mixed, add by degrees some cold roast or boiled meat, in the very thinnest slices ;
- put in a few at a time, they being small ;
- not exceeding two or three inches long ;
- shake them in the seasoning, and then put more ;
- cover the bowl close ;
- and let the salad be prepared three hours before eaten.
- Garnish with parsley, and a few slices of the fat.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife