Appears in
Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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One cannot help wondering if an English salad is the result of ignorance or the aim of a curiously perverted taste.

A salad must be fresh and crisp, its flavour sharp and appetising. The ingredients with which it is made all have these qualities; so has the seasoning. Indeed, to make it sickly amounts to a tour de force which must be very difficult to accomplish.1 Still, most English cooks seem to be very successful in their attempt with the help of cream sauces, sham mayonnaises and the addition of the fatal radish, the strong taste of which absolutely kills that of the other vegetables.