French Sallad
From A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families (1807).
A historical recipe
A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Chop three anchovies, a shalot, 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 sallad be prepared three hours before it be eaten.
- Garnish with parsley, and a few slices of the fat.
- Lobster Sallad.
- Make a sallad, and put some of the red part of the lobster to it, cut ;
- which forms a pretty contrast to the white and green of the vegetables.
- Do not put much oil, as shellfish take off the acidity of vinegar.
- Serve in a dish, not a bowl.
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Cutting board