On Mon, 16 Feb 2004 08:23:14 +0200, Opinicus wrote:
> This is one of my all-time favorites:
> "Recipe for a Salad"
> To make this condiment, your poet begs The pounded yellow of two
> hard-boiled eggs; Two boiled potatoes, passed through kitchen-sieve,
> Smoothness and softness to the salad give; Let onion atoms lurk within the
> bowl, And, half-suspected, animate the whole. Of mordant mustard add a
> single spoon, Distrust the condiment that bites so soon; But deem it not,
> thou man of herbs, a fault, To add a double quantity of salt.

IIRC:
Twice the spoon with oil of Luca crown,
and once with vinegar, procur'd from town.

> And, lastly, o'er the flavoured compound toss A magic soup-spoon of
> anchovy sauce.
> Oh, green and glorious! Oh, herbaceous treat! 'T would tempt the dying
> anchorite to eat; Back to the world he'd turn his fleeting soul, And
> plunge his fingers in the salad bowl! Serenely full, the epicure would
> say: Fate can not harm me, I have dined to-day!
>
> Sydney Smith (1771-1845)
> (From "The Oxford Book of Comic Verse" ed. John Gross. Oxford University
> Press. Published in the 18-Feb-95 issue of "The Economist".)

(It's a salad dressing, though the greens themselves are only mentioned
in passing.)

Anybody else ever made it? It is very nearly as good as advertised.

Rub the bowl with the cut side of an onion (or garlic).

Without justification, I measure the salt and mustard in teaspoons,
the oil (extra vigin olive, "from Luca" clearly to distinguish imported
olive from domestic rape) and vinegar (apple cider, most likely to be
"procur'd from town") in tablespoons. Whisk together before tossing
over a salad of mixed greens.

Low carb tip: Sieve two whole eggs, omit the potato.

Martin
--
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 |