Recipe or source entry
Salad a la Rachel
Prepare the shred celery and eggs as in the foregoing case; season them with Prince of Wales' sauce, No. 81, pile up lightly in the salad-bowl, garnish round the base of the salad with thin slices of German sausage or ham; sprinkle over the surface, first, the powdered yolks of eggs, and next, some black truffles shred fine.
This has a very charming effect, and is considered a wonderful stimulant.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/rachel-salad.html- Legacy revision
8531e8373e9b- Source checksum
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c82ba0ed29847f664433663898984de6b71780a4e8ac38457409c00644229302
Cite this page
Salad a la Rachel. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/rachel-salad.html