"Salad was one of the most pervasive French influences during the early nineteenth century, and it rapidly became an integral part of any dinner. It was often preceded by the word 'French,' to identify it as a green, leafy salad dressed with oil and vinegar, mashed egg yolk, and a little mustard, as distinct from the chicken or lobster salads, which were also quite common. ... In the event that one encountered salad when dining at a hotel, Eliza Leslie warned her readers that salad was dressed usually by the gentlemen, not the ladies. The gentleman was to 'mix up the dressing on a separate plate, and then add it to the lettuce, and offer it around, as he chose.'"
—Susan Williams, Savory Suppers and Fashionable Feasts: Dining in Victorian America (New York: Pantheon Books, 1985), 113