Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a large piece of butter
- two eggs
- two-thirds fat
- ten salads
- two eggs beaten up
- vinegar
- pepper
- salt
- mustard
Directions
through a colander, and then stir in the oil and vinegar in the same manner as for mayonnaise ; mustard may be added.
Sauce poivrade is simply a plain salad dressing.
All the above sauces and salad-dressings, except mayonnaise, can be made without eggs; and in that case a small quantity of mashed or even plainly boiled potatoes will be found a very good substitute if introduced and treated as directed for hard-boiled yolks of egg. I sometimes use both potato and eggs.
As I have said before, it is imperative that the oil used for dressing a salad should be of the best quality, and it is better to mix your salad without oil if what you have is not first-rate. A ready substitute for oil is found in cream, and this is how to proceed :
Mix the yolks of two eggs, hard-boiled or raw, with pepper, salt, mustard, and any other condiments you may wish. Stir the cream into this gradually, then the vinegar, and proceed as for an ordinary salad. A simpler form consists in mixing the cream with pepper and salt only, and then either putting in the vinegar and then the greenmeat, or mixing the greenmeat with the cream, and pouring the exact quantity of vinegar over it. When dressed with cream, it is better that the salad proper should consist of lettuce only. Cream Dressing does not go very well with endive ; but this is a matter of taste. Lemon juice may be substituted for vinegar in this dressing. The salad should be “worked” with the cream and pepper and salt, and the lemon juice should be squeezed over it.
Bacon or ham is also by no means a bad substitute for oil, and it is best used with a salad of lettuce only. Cut the ham or bacon into small dice, each of which should consist of two-thirds fat and one lean ; fry these for ten
minutes or so, and then add a good allowance of vinegar, into which you have put pepper, salt, mustard, &c., in due proportion. Pour the mixture, as soon as it boils, over the salad, which must be put into a warmed salad bowl and eaten without delay. This is, of course, a homely dish, but it has merits nevertheless. Another way of dispensing with oil is to heat some butter until it gets a deep brown colour ; then to add to it vinegar, pepper, salt, mustard, &c., and, when the mixture boils, to mix the salad, which must be eaten immediately. Hard-boiled eggs, minced more or less small, should be put into this salad.
Here is another form : Melt a large piece of butter, and add to it pepper, salt quant, suff., and a very little flour ; then pour some boiling water to it, just enough to make a sufficient quantity of dressing ; stir the mixture on the fire till it boils, when you take it off, and stir into it the yolks of two eggs beaten up with the juice of a lemon. When your sauce is quite cold, strain it through a colander, and add to it vinegar, mustard, and any other seasonings which taste may suggest.
A richer form of the above consists in making what is called a cup-custard, into which you put pepper and salt instead of sugar. When the custard is cold strain it, and use it instead of oil to mix your salad.
The accessories of a salad may be described as every- thing which is good to eat cold. All kinds of pickles, olives, capers, anchovies, sardines, herrings, prawns, shrimps, crabs, lobsters, Italian and German sausages, ham, all sorts of cold meat, fowl, fish, and game, can be advantageously introduced in a salad, and it is simply a matter of taste which and how many of these things are to be associated together with the greenmeat in the same salad bowl or dish.