“The meal was served in front of the store, on the sidewalk. It consisted of some mutton, salad and asparagus. It was the best dinner that Monsieur Leras had had in a long time. He washed down his cheese with a small bottle of burgundy, had his after-dinner cup of coffee, a thing which he rarely took, and finally a little pony of brandy.”
A cook of roughly the same moment, setting down the same dish.
asparagus one inch long, mix them with the leaves of one lettuce, a few sprigs of mint, and a teaspoonful of powdered sugar, ornament with tufts of leaves, and serve with a Mayonnaise. 126. =Shad-roe Salad.=--Boil two roes, separate the grains by washing them in vinegar, place them in a salad bowl, with one head of tender lettuce and one pint of ripe tomatoes cut thin; dress them with two tablespoonfuls each of oil, lemon juice, and strained tomato pulp, seasoned with cayenne pepper. 127. =Green Pea Salad.=--Place one pint of cold boiled peas in a bowl with one tablespoonful of powdered sugar; pour over them two tablespoonfuls of oil and one of vinegar, and garnish with two cucumbers delicately sliced. This salad is excellent with a Mayonnaise. 128.
Sources: The passage is from Guy de Maupassant, Complete Original Short Stories of Guy De Maupassant, tr. Henderson, A. E., free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, cheese stamp.