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:—
Chapon
Cut a neat square of crust from a French loaf, sprinkle it with salt and rub it with raw onion or with a clove of garlic. Put this at the bottom of the salad bowl, place the salad on it and mix thoroughly. Serve immediately.
Vegetable Marrow Salad
Boil or steam the marrow, drain, and when cold cut into neat pieces, place in a salad bowl with a dressing of oil and vinegar.
Artichoke Salad
Boil the number of Japanese artichokes required for 5 minutes, and when cold place in a salad bowl with slices of cold boiled beetroot and celery. Cover with mayonnaise sauce. Garnish with beetroot and celery.
French Bean Salad
Boil the beans whole, drain them, and dry them on a cloth, when quite cold place them in a bowl and pour over them some salad oil, shake some black pepper over them and a small amount of salt, then drop over them a few drops of the best wine vinegar, and if liked a sprinkling of very finely-minced tarragon and chives.