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Classic
Cook Books
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page 81
Radishes.
There are several varieties, all of which are served at table placed in a glass
of water, having been previously cleaned by scraping.
Salad a la Raspail.
Melt pepper and salt in vinegar in the salad bowl; then stir in the oil; work it
well in the bowl as long as possible. For salad of celery, add some mustard in
the sauce, Salad for the breakfast table is prepared with hard boiled eggs and
some dried chives.
Lettuce salad.
Take lettuce and cresses, half of each, and clean them well. Then prepare a
sauce with 3 hard boiled yolks of eggs, which crush to crumbs, 3 tablespoonfuls
fine olive oil, the same quantity vinegar, some cayenne pepper, and salt and
sugar to suit. Put the green salad on a platter and stir in the sauce.
Chicken salad.
Boil one chicken tender, and chop fine; chop fine the whites
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Classic
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