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1036
Enquire within upon everything
·
Robert Kemp Philp
480
The
sauce
may
be
thus
prepared:--Boil
two
eggs
for
ten
or
twelve
minutes,
and
then
put
them
in
cold
water
for
a
few
minutes,
so
that
the
yolks
may
become
quite
cold
and
hard.
Rub
them
through
a
coarse
sieve
with
a
wooden
spoon,
and
mix
them
with
a
tablespoonful
of
water
or
cream,
and
then
add
two
tablespoonfuls
of
fine
flask
oil,
or
melted
butter;
mix,
and
add
by
degrees
a
teaspoonful
of
salt,
and
the
same
quantity
of
mustard:
mix
till
smooth,
and
then
incorporate
with
the
other
ingredients
about
three
tablespoonfuls
of
vinegar.
Pour
this
sauce
down
the
side
of
the
salad
bowl,
but
do
not
stir
up
the
salad
till
wanted
to
be
eaten.
Garnish
the
top
of
the
salad
with
the
white
of
the
eggs,
cut
in
slices;
or
these
may
be
arranged
in
such
manner
as
to
be
ornamental
on
the
table.
Some
persons
may
fancy
they
are
able
to
prepare
a
salad
without
previous
instruction,
but,
like
everything
else,
a
little
knowledge
in
this
case
is
not
thrown
away.
1267.
French
Mode
of
Dressing
Salad.
Fill
the
salad
bowl
with
lettuce
and
small
salading,
taking
care
not
to
cut
up
the
lettuce
into
too
small
strips.
Sprinkle
with
salt
and
pepper,
and,
if
liked,
drop
some
mustard,
mixed
thin,
over
the
salad,
and
strew
a
little
moist
sugar
over
it.
Then
pour
over
the
whole
three
tablespoonfuls
of
good
salad
oil
and
one
of
Orléans
vinegar,
and
turn
over
the
lettuce
lightly
with
a
salad
spoon
and
fork,
that
every
portion
of
it
may
be
brought
into
contact
with
the
mixture.
This
mode
of
preparing
a
salad
is
far
more
expeditious
than
the
ordinary
way.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
