The Epicure's Almanac or Diary of Good Living
June 4th : MIXTURE FOR SALAD
The yolks of two eggs, boiled for at least an hour, must first be rubbed up with a tea-spoonful of salt, and two of flour of mustard, into a perfect powder, three table-spoonfuls of fine Florence oil must be added, a few drops at a time, and well amalgamated with the egg, salt, and mustard; as soon as this mixture is quite smooth, add two table-spoonfuls of vinegar, in the same manner as you have applied the oil.
It is advisable before you make the mixture, to see that your vegetables are properly prepared. Let your lettuces be carefully picked leaf by leaf, and cleaned with a dry cloth; the common process of soaking them in water destroys the true flavour. Small salad may be washed, but should be well dried before putting into the bowl.
Beet root in thin slices, young onions if agreeable, lamb salad, endive, celery, &c. &c., accord ing to the season. Having cut up your vegetables and made the dressing as above, grate a small quantity of Parmesan cheese over your green meat,” and then pour on the mixture, stirring it well togetherwith a wooden fork and spoon.
An excellent substitute for the yolk of eggs is a good sized very mealy potato, beaten up in the same manner as directed.