(c) The yolks of 2 hard-boiled eggs, cream, vinegar, pepper, salt, and mustard. Rub the yolks smoothly in a mortar, and add gently 4-5 large tablespoonfuls cream, a small teaspoonful of made mustard, pepper, salt, and lastly 2 large tablespoonfuls vinegar. Mix well, and pour over the salad.
(d) Put the salad into a bowl after being well drained, sprinkle with salt and pepper, and pour over 2 tablespoonfuls oil to every tablespoonful of vinegar. The vinegar should always be added at the last. On the Continent people often add a spoonful of powdered sugar to this mixture.
(e) 3 tablespoonfuls oil to 1 of vinegar is a better proportion, and yolks of eggs are not amiss in any salad.
(f) Put the lettuce, which should not be wet, in the salad bowl. Take some sprigs of tarragon, some chervil, 1 or 2 small chives, and a little bit of parsley, cut into small pieces, mix them with the lettuce, and sprinkle with a saltspoonful of salt and some pepper. Put into a tablespoon 1 mustardspoonful of mustard, fill up the spoon with vinegar, stir well, and pour over the lettuce, then add 3 tablespoonfuls best salad oil, and mix well. This is better than mixing the ingredients first. The chervil and tarragon should never be omitted. The leaves of the common dandelion are also a good addition to salad, as they have an agreeable, slightly bitter flavour.
(g) The yolk of 1 hard-boiled egg, 1 teaspoonful mustard, 2 tablespoonfuls oil, 1 teaspoonful tarragon vinegar, 1 teaspoonful common ditto, ½ teaspoonful sugar. Rub the egg very smooth, add a little salt, then the mustard, then the oil by degrees, working it with the rest till quite smooth; then add the cream, and lastly the vinegar.
(h) Boil 2 eggs hard, pound up the yolks with 2 tablespoonfuls vinegar, 1 saltspoon salt, 1 of pepper, and the same of mustard. When well mixed, add 4 tablespoonfuls oil, and the white of the eggs chopped very fine.
(i) Mix the yolks of 2 unboiled eggs in a basin with a teaspoonful of salt; whisk; then add, by small quantities, 1 pint finest Florence oil (salad); mix thoroughly, and add 1 tablespoonful made mustard, 3 tablespoonfuls vinegar, 1 of tarragon vinegar, 1 dessertspoonful elder vinegar; add to the whole a small spoonful of pounded sugar, a little cayenne, and a small quantity of salt. Bottle for use.
(j) Carefully strain the yolks of 4 eggs into a basin, place it in a cool place, or, if necessary, on ice; add a teaspoonful of salt, mix well; then proceed to pour in, a few drops at a time, some salad oil, without ceasing to stir the mixture. When one spoonful of oil is well incorporated with the yolks of egg, put in, in the same manner, a teaspoonful of tarragon vinegar; keep on adding oil and vinegar in these proportions until you get a sauce the consistency of very thick cream, then add white pepper to taste, and more salt if necessary.
The subjoined comprise all the vegetables, &c., ordinarily employed in salads.
Artichoke (de Topinambour).—Take some cold boiled Jerusalem artichokes and some onions, slice them, and pour over them a mixture of oil, vinegar, pepper and salt, garnish with cold boiled carrots cut to the shape of olives, and with some pickled cauliflower and beetroot.