To Dress Salad

Ingredients

• lettuce
• pepper grass
• chervil
• cress
• 2 fresh eggs
• 1 tablespoon cold water
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon powdered sugar
• 1 teaspoon made mustard
• 2 tablespoons common vinegar
• 2 tablespoons tarragon vinegar
• young scallions
• ice

Instructions

1. To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice.
2. Just before dinner is ready to be served, drain the water from your salad and cut it into a bowl, giving the proper proportions of each plant.
3. Prepare the following mixture to pour over it. Boil two fresh eggs ten minutes, then put them in water to cool.
4. Take the yelks in a soup plate, pour on them a table spoonful of cold water, and rub them with a wooden spoon until they are perfectly dissolved.
5. Then add two spoonsful of oil. When well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one of made mustard.
6. When all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar.
7. Put it over the salad.
8. Garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.