Lettuce Salad ‘Alla Francese’
Put the tender leaves of lettuce into cold water till wanted; then wipe them dry and stand them in circles in the salad-bowl. Sprinkle them with half a teaspoonful of chopped taragon, the same of chervil, of parsley and of chives, and pour the following sauce over them: mix in a cup one tablespoonful of pure olive oil, one saltspoonful of salt, and half a saltspoonful of pepper, stir well; add two more tablespoonfuls of oil, and one of vinegar (if liked add two drops of onion juice). The salad must not be mixed till wanted, and can be garnished with small radishes or nasturtium flowers.