Recipes > Salads > Dumas Salad

Dumas Salad

Devised by Alexandre Dumas.


  • 1 yolk of egg boiled hard
  • 1 tablespoonful of oil
  • a few stalks of chervil chopped fine
  • 1 teaspoonful each of tunny and anchovy paste
  • a little French mustard
  • 1 small pickled cucumber chopped fine
  • white of the egg chopped fine
  • a little soy
  • 2 tablespoonfuls of wine vinegar
  • 2 or 3 steamed potatoes sliced
  • a few slices of beet
  • a few slices of celeriac
  • a few slices of rampion
  • salt
  • Hungarian pepper


Put in a salad-bowl the yolk; add oil, and make a paste of it; then add chervil, tunny and anchovy paste, French mustard, pickled cucumber, the white of the egg, and soy. Mix the whole well with wine vinegar; then add potatoes, beet, celeriac, rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve.


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Fifty Salads (1885).

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