1048. Dandelion Salad, Plain. — Procure a quart of very fresh, white
dandelion; pare the roots and stale leaves, if any; then wash thoroughly
in two different waters; drain nicely on a cloth, and place in a salad-bowl.
Dilute a pinch of salt and half a pinch of pepper in a salad-spoonful of vin-
egar, adding one and a half spoonfuls of sweet oil✪ Dandelion Salad, Plain; mix thoroughly to-
gether, and serve.
1049. Dandelion Salad, with Eggs. — Proceed the same as for the
above (No. 1048), only adding, when serving, two hard-boiled eggs cut
in quarters✪ Dandelion Salad, with Eggs.
1050. Dandelion and Beet-root Salad. — Take half the quantity of dan-
delion salad as for the plain (No. 1048); put it in a salad-bowl, adding two
medium-sized, cooked beet-roots✪ Dandelion and Beet-root Salad (No. 919); cut into thin slices, and sea-
son it exactly the same as for No. 1049.
1051. Dandelion a la Contoise. — Pare and clean a quart of fine white
dandelion; wash well in two different waters; then drain in a cloth, and
place it in a salad-bowl. Season with a third of a pinch of salt and half
a pinch of pepper; cut two ounces of bacon in dice-shaped pieces, put
them in a frying-pan, place it on the stove, and let them get a good
golden color, for about five minutes; put them into the salad; then place
two tablespoonfuls of vinegar✪ Dandelion a la Contoise in the pan, and let it heat for half a minute;
pour it over all, mix well together and serve.
1052. Doucette Salad, Plain.— Take a quart of very fresh doucette,
pare off the outer stale leaves, if any; also the roots, and wash well in
two waters; drain in a napkin, and then place it in a serving salad-bowl.
Season with one pinch of salt, and a half pinch of pepper diluted in a
wooden salad-spoonful of vinegar; also with one and a half spoonfuls of
sweet oil✪ Doucette Salad, Plain. Mix well together when ready to serve, but not before.
1053. Doucette Salad, with Beet-roots.— Use a pint of doucette only,
and three medium-sized cooked beet-roots✪ Doucette Salad, with Beet-roots, cut in slices; place them all in
a salad-bowl, and season the same as for the above (No. 1052).
1054. Doucette Salad, with Hard-boiled Eggs.— Proceed the same as
for doucette salad (No. 1052), only when ready to serve, decorate with two
hard-boiled eggs cut into quarters✪ Doucette Salad, with Hard-boiled Eggs.
1055* Escarole Salad. — Have two heads of fine, white escarole; pare
off the green leaves and cores. If the escarole be tolerably clean, wipe it
carefully without washing it, as it should not be washed unless plenty of
earth adheres to it. Place it in a salad-bowl, and season with half a pinch
of salt and the third of a pinch of pepper, mixed in a wooden salad- spoonful
of tarragon-vinegar, adding one and a half spoonfuls of oil✪ Escarole Salad. Mix well just
before serving.
1056. Lamb-tongue Salad. — Have six cooked, pickled lamb's tongues;
pare them neatly, and cut them into very thin slices; lay them in a dish,
adding two cooked and sliced potatoes, a pinch of salt, half a pinch of
pepper, two tablespoonfuls of vinegar, and the same quantity of sweet
oil✪ Lamb-tongue Salad. Mix the whole well together, then dress it in a bowl, sprinkle a little
314 THE TABLE.
chopped parsley over, and decorate with a few small lettuce-leaves. Send
to the table.
The table
1889Page 255 · 9 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1048. Dandelion Salad, Plain. — Procure a quart of very fresh, white dandelion; pare the roots and stale leaves, if any; then wash thoroughly in two different waters; drain nicely on a cloth, and place in a salad-bowl. Dilute a pinch of salt and half a pinch of pepper in a salad-spoonful of vinegar, adding one and a half spoonfuls of sweet oil; mix thoroughly together, and serve.
1049. Dandelion Salad, with Eggs. — Proceed the same as for the above (No. 1048), only adding, when serving, two hard-boiled eggs cut in quarters.
1050. Dandelion and Beet-root Salad. — Take half the quantity of dandelion salad as for the plain (No. 1048); put it in a salad-bowl, adding two medium-sized, cooked beet-roots (No. 919); cut into thin slices, and season it exactly the same as for No. 1049.
1051. Dandelion a la Contoise. — Pare and clean a quart of fine white dandelion; wash well in two different waters; then drain in a cloth, and place it in a salad-bowl. Season with a third of a pinch of salt and half a pinch of pepper; cut two ounces of bacon in dice-shaped pieces, put them in a frying-pan, place it on the stove, and let them get a good golden color, for about five minutes; put them into the salad; then place two tablespoonfuls of vinegar in the pan, and let it heat for half a minute; pour it over all, mix well together and serve.
1052. Doucette Salad, Plain.— Take a quart of very fresh doucette, pare off the outer stale leaves, if any; also the roots, and wash well in two waters; drain in a napkin, and then place it in a serving salad-bowl. Season with one pinch of salt, and a half pinch of pepper diluted in a wooden salad-spoonful of vinegar; also with one and a half spoonfuls of sweet oil. Mix well together when ready to serve, but not before.
1053. Doucette Salad, with Beet-roots.— Use a pint of doucette only, and three medium-sized cooked beet-roots, cut in slices; place them all in a salad-bowl, and season the same as for the above (No. 1052).
1054. Doucette Salad, with Hard-boiled Eggs.— Proceed the same as for doucette salad (No. 1052), only when ready to serve, decorate with two hard-boiled eggs cut into quarters.
1055* Escarole Salad. — Have two heads of fine, white escarole; pare off the green leaves and cores. If the escarole be tolerably clean, wipe it carefully without washing it, as it should not be washed unless plenty of earth adheres to it. Place it in a salad-bowl, and season with half a pinch of salt and the third of a pinch of pepper, mixed in a wooden salad- spoonful of tarragon-vinegar, adding one and a half spoonfuls of oil. Mix well just before serving.
1056. Lamb-tongue Salad. — Have six cooked, pickled lamb's tongues; pare them neatly, and cut them into very thin slices; lay them in a dish, adding two cooked and sliced potatoes, a pinch of salt, half a pinch of pepper, two tablespoonfuls of vinegar, and the same quantity of sweet oil. Mix the whole well together, then dress it in a bowl, sprinkle a little
chopped parsley over, and decorate with a few small lettuce-leaves. Send to the table.
Records on this page
Dandelion Salad, PlainDandelion Salad, with EggsDandelion and Beet-root SaladDandelion a la ContoiseDoucette Salad, PlainDoucette Salad, with Beet-rootsDoucette Salad, with Hard-boiled EggsEscarole SaladLamb-tongue Salad