Salad à la Nuremburg from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some well washed crisp lettuce or endive, pick it in little pieces, and dry it in a clean cloth, have some celery, cooked beetroot, and peeled cucumber cut in strips like Julienne about one an...
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Cooking tools:
- Kitchen towel
- Chef's knife
- Cutting board
Ingredients
- castor sugar
- whipped cream
- french mustard
- english mustard
- salad oil
- tarragon vinegar
- spanish olives
- fillets of anchovy
- poultry
- game
- eschalot
- salt
- mignonette pepper
- salad
- shreds of french red chillies
- salad dressing
- chervil
- tarragon
- raw yolks of eggs
- beetroot
- yolk of egg
- gherkin
- celery
- cooked beetroot
- crisp lettuce
- endive
- cold water
- cold cooked chicken
- cucumber
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