Period French Salad

[Eleanor Rose]

(Wikimedia Commons)​

French Salad comes from Maria Rundell's 1808 cookbook, "A New System of Domestic Cookery".

Ingredients:

• 2 or 3 anchovies
• 1 chopped shallot
• ¾ cup chopped Parsley
• 1 Tbsp. olive or almond oil
• 2 Tbsp. lemon juice
• 2 Tbsp. distilled vinegar
• 1 tsp. mustard of choice
• Salt to taste
• Pepper to taste
• ¾ pound roasted chicken completely cooled

Directions:
Mince the anchovies and mix with the shallot and parsley. In another bowl, mix the oil with the lemon juice, vinegar, mustard, salt and pepper and whisk together, then add it back to the other bowl and mix well. Break the chicken up into small pieces or strips and add it to the vinaigrette, completely coating the chicken. Cover the bowl and set aside in a cool place for about 3 hours.

This would traditionally have been served on toast.

 

[donna]

Sounds good. This is cookbook I didn't know. Will check it out.