Alexandre Dumas Junior’s Françillon Salad

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By Alice B. Toklas

Published 1954

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This is the recipe as he gives it in his play Françillon, first produced at the Comédie Française.

ANNETTE: Cook some potatoes in bouillon, cut them in slices as for an ordinary salad, and while they are still warm season them with salt, pepper and a very good fruity olive oil, vinegar....

HENRI: Tarragon?

Annette: Orléans is better, but that is not of great importance. What is important is a half glass of white wine, Château Yquem if it is possible. A