Procedure

1. It would be difficult to particularize a French salad.
2. It is composed of everything or anything.
3. Many improvised dishes of salad, such as beans, potatoes, cauliflower, and celery (cooked), are served at a French table, seasoned with salt, pepper, oil, vinegar, chopped tarragon, or a little tarragon vinegar.
4. Fish salads, too, are highly relished, namely, the remains of any solid fish, such as cod, sole, or turbot, for which the following sauce will be found excellent, as it will be also for a lettuce or other vegetable salad: Bruise the yolks of 2 hard-boiled eggs with a wooden spoon, and moisten with a raw egg; put this egg-mixture into a bowl, with 2 saltspoonfuls of salt, a little pepper, and a pinch of cayenne; add by degrees oil and vinegar, alternately, until the required quantity, 3 tablespoons of oil and one of vinegar, which may be tarragon, has been mixed.
5. Keep the sauce stirred and well smoothed with the spoon.
6. Add 1/2 teaspoon of shred onion, and the same of chervil and tarragon, if plain vinegar has been used with the oil.
7. 2 tablespoons of thick cream or melted butter will make the sauce richer and better, and the whites of eggs may be chopped and added to the salad.

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