The first essential for a smooth, well-made English salad dressing is to have the yolks of the eggs used for it sufficiently hard to be reduced easily to a perfect paste. They should be boiled at least fifteen minutes, and should have become quite cold before they are taken from the shells; they should also be well covered with water when they are cooked, or some parts of them will be tough, and will spoil the appearance of the sauce by rendering it lumpy, unless they be worked through a sieve, a process which is always better avoided if possible. To
Obs. 1.—As we have before had occasion to remark, garlic, when very sparingly and judiciously used, imparts a remarkably fine savour to a sauce or gravy, and neither a strong nor a coarse one, as it does when used in larger quantities. The veriest morsel (or, as the French call it, a mere soupçon) of the root, is sufficient to give this agreeable piquancy, but unless the proportion be extremely small, the effect will be quite different. The Italians dress their salads upon a round of delicately toasted bread, which is rubbed with garlic, saturated with oil, and sprinkled with cayenne, before it is laid into the bowl : they also eat the bread thus prepared, but with less of oil, and untoasted often, before their meals, as a digester.
Obs. 2.—French vinegar is so infinitely superior to English in strength, purity, and flavour, that we cannot forbear to recommend it in preference for the use of the table. We have for a long time past been supplied with some of most excellent quality (labelled Vinaigre de Bordeaux) imported by the Messrs. Kent & Sons, of Upton-on-Severn, who supply it largely, we believe, both to whole-sale and retail venders in town and country.