Recipes > Salads > Salad Dressings > Vinaigrette



Put salt and pepper in a saucer (and mustard, if it is to be used with butcher's meat; but with fish, chicken, or birds, it is really too strong; it neutralizes the delicate flavor of the object), and pour vinegar over, little by little, beating with a fork at the same time; then pour the oil, also little by little, and while beating; a little chopped parsley is also added; and serve with cold meat, fish, or vegetables.

It is quickly made, is good, and makes an excellent dish for breakfast, served as we said above.


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Hand-Book of Practical Cookery (1884).

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