This is also nice made with fruit jelly with fruit in center, omitting the egg and using French dressing made with lemon instead of the mayonnaise.
ROMAINE SALAD
Take the heart of a Romaine, don’t wash, but wipe with a clean towel, one-half pint of cream, mix in pepper and salt to taste. This is the proper way to eat Romaine, and the only way it is served in Paris, especially in private families. No dressing.
MAYONNAISE DRESSING
Put the yolk of an egg into a cup with salt-spoonful of salt, and beat until light, one-half teaspoonful of mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a half a teacup of oil; finish by adding a very little cayenne pepper and sugar.
FRENCH DRESSING
Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3 tablespoonfuls olive oil. Stir for few minutes, then gradually add 1 tablespoonful vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate in about twenty minutes.
