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. Gather lettuce, pepper grass, chervil, and cress early in the morning. Pick them nicely, wash, and lay in cold water with ice to keep them crisp.
2. Just before serving, drain the water from your salad and cut it into a bowl, giving proper proportions of each plant.
3. To prepare the dressing: boil two fresh eggs for ten minutes, then place them in cold water to cool. Remove the yolks and put them in a soup plate. Pour one tablespoon of cold water over them and rub with a wooden spoon until they are perfectly dissolved.
4. Add two tablespoons of oil and mix well. Stir in one teaspoon of salt, one teaspoon of powdered sugar, and one teaspoon of made mustard. When all these are united and quite smooth, stir in two tablespoons of common vinegar and two tablespoons of tarragon vinegar.
5. Pour this mixture over the salad. Garnish the top with the whites of the eggs cut into rings, and lay young scallions around the edge of the bowl.