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Fifty Salads

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Published: 1885
Language: English
Wordcount: 6,552 / 26 pg
Flesch-Kincaid Reading Ease: 72.5
LoC Category: TX
Downloads: 4,741
Added to site: 2008.02.08
mnybks.net#: 19998
Genre: Cooking

Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor.

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ed. Serve with a plain dressing.

DUMAS SALAD (Devised by Alexandre Dumas).--"Put in a salad-bowl a yolk of egg boiled hard; add a tablespoonful of oil, and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve."

EELS, MAYONNAISE OF.--Put into a salad-bowl two heads of bleached endive, each leaf having been previously examined. Take six pieces of potted eels about two inches long; remove the bone; break the eels into neat pieces, and arrange them on the endive; add a mayonnaise, garnish, and serve.

EGG SALAD.--Put into a salad-bowl the small crisp leaves of a head of lettuce; add f

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Julie Anne Nelson
When Julie Anne Nelson isn't working as a technical editor, she loves to live out her passion for young adult fiction through her writing. Her wildly popular The Sevens series was inspired by a Percy Shelley poem and, as our author of the day, she tells us all about it. Nelson also talks about her writing habits, her tendency to sneak extra books in between writing/editing the main series and how her teaching career inspired her to write for young adults.
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