FRENCH SALAD.
Chop up small one shallot, three anchovies, aiit.l a small bunch of parsley, previously washed. Lay these in a salad bowl, and pour orr-r two teaspoonfuls of vinegar, one of oil, and a teaspoonful each of made mustard and salt. We.l mix all these ingredients, then add a few slices of very thinly-cut cold roast beef; no portioi should exceed 2in in length. Cover the boy.l closely, and let the salad remain thus for thre • hours before serving. It may be garnished with parsley and rings of hard-boiled eg?-
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https://paperspast.natlib.govt.nz/newspapers/OW18980908.2.203.2
Bibliographic details
Otago Witness, Issue 2323, 8 September 1898, Page 53
Word Count
91FRENCH SALAD. Otago Witness, Issue 2323, 8 September 1898, Page 53
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