Sauce Vinaigrette
Mince very finely 1 shallot, 2 good sprigs of parsley and the same quantity of chervil and chives. Place with them about 1 tablespoonful of salt, 1 teaspoonful of fresh black pepper and 3 tablespoonsful of vinegar. Stir well together, add by degrees, stirring all the time, 4 tablespoonsful of oil.
In salads where chives, onion or garlic are mentioned, it is best, unless the taste of those about to partake of the dish is known, to omit them, and either to rub the salad bowl with onion or garlic or to prepare what is called a chapon:—