Chapter XVII · Roasts and Salads · No. 1991
1991—Cucumber Salad
Peel and thinly slice them; sprinkle the slices with table-salt, and let them stand for two hours. Dry, and season them with oil, vinegar, and chopped chervil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1991, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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