Salad à l’Adeline from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut some celery in lengths of about an inch, and then into fine shreds, keep it in water until perfectly crisp; then have some peeled cucumbers, radishes, and tomatoes cut in the same way, and put ...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Saucepan
- Spoon
- Fork
- Serving bowl
- Plate
- Refrigerator
Ingredients
- chervil
- tarragon
- tomato sauce
- eschalot
- vegetables
- tarragon vinegar
- salad
- tomato mayonnaise
- aspic jelly
- mayonnaise sauce
- celery
- fine shreds
- cold water
- artichoke bottoms
- salad oil
- water
- cucumbers
- tomatoes
- leaves of tarragon
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