There was a great bunch of double violets on the table, the lovely dark blue variety (Viola odoratissima fl. pl.) with the short stems, freshly plucked from the violet frame of the garden, and the room was scented by their delicious breath.
A bowl of broad-leaved Batavian endive blanched to a nicety and alluring as a siren’s smile was placed upon the table. I almost fancied it was smiling at the violets. A blue-violet salad, by all means! there are violets, and to spare.
On a separate dish there was a little minced celery, parsley, and chives. Four heaping salad-spoonfuls of olive oil were poured upon the herbs, with a dessertspoonful of white-wine vinegar (the best in the world comes from Orléans, France), the necessary salt and white pepper, and a tablespoonful of Bordeaux. The petals of two dozen violets were detached from the stems, and two thirds of them were incorporated with the dressing. The dressing being thoroughly mixed with the endive, the remaining flower petals were sprinkled over the salad and a half-dozen whole violets placed in the center.
The lovely blue sapphires glowed upon the white bosom of the endive! It was the true sequence of the salmis.
A white-labeled bottle, capsuled Yquem, and the cork branded “Lur Saluces,” was served with the salad. You note the subtle aroma of pine-apple and fragrance of flower ottos with the detonation of the cork—the fine vintages of Yquem have a pronounced Ananassa flavor and bouquet that steeps the palate with its richness and scents the surrounding atmosphere.
Now try your blue-violet salad.
Is it fragrant? is it cool? is it delicious? is it divine?
