SALADS.
Artichoke Salad.
Boil some small and tender artichokes and leave them to cool. Just before serving drop into the middle of each, one drop of onion juice, lay them on lettuce leaves, and pour sauce Mayonnaise (see Sauces, p. [123]) over them.
Beetroot Salad.
Slice two or three cold, boiled beetroots and place them in a salad-bowl. Pour half a pint of sauce Tartara (see Sauces, p. [126]) over them and serve up with a garnish of parsley leaves.
Broccoli Salad.
Boil one or two heads of broccoli in salted water, then strain them and dry with a cloth. Make a sauce of pure olive oil, white wine vinegar, very little salt and pepper, one tablespoonful of capers, and two or three anchovies chopped up with some parsley. Pour over the broccoli when cold and serve.
Cabbage Salad.
Cut the heart of a white cabbage and half a head of celery into shreds. Boil half a teacup of vinegar with one tablespoonful of butter, add one tablespoonful of sugar, salt and pepper to taste, and put in the cabbage, but do not let it boil. Meanwhile beat up two eggs, mix them in one cupful of hot milk, and boil to a custard. Then put the cabbage into a salad-bowl, pour the custard over it, and mix well. Place in the ice-box until wanted.
‘Alla Cardinale’ Salad.
Wash and dry well two lettuces and a bunch of water-cresses, cut two large cold, boiled beetroots into strips, add twelve radishes, six hard-boiled eggs chopped up, and one sliced cucumber. Arrange the lettuce leaves round a salad-bowl, mix all the rest with half a pint of sauce Mayonnaise (see Sauces, p. [123]) and serve.
Cauliflower Salad.
Boil a large cauliflower, then put it in cold water; when quite cold, break it into pieces, and put these to dry on a napkin before placing in the salad-bowl. Add two shalots and some parsley chopped up, salt and pepper to taste, and pour half a pint of sauce Mayonnaise (see Sauces, p. [123]) over it before serving.
Celery Salad.
Cut the white stalks into small pieces and add half a pint of sauce Mayonnaise (see Sauces, p. [123]) to every pound of celery. Sprinkle with salt and pepper, mix well with the sauce, and serve the dish trimmed with the green leaves of the celery.
Cucumber and Tomato Salad.
Peel and slice two cucumbers, dry them on a napkin, then peel and slice two large tomatoes. Cover the bottom of the salad-bowl with lettuce leaves, and then alternate layers of the cucumbers and tomatoes, pour sauce ‘alla Francese’ (see Sauces, p. [123]) over and serve.
‘All’ Egiziana’ Salad.
Wash the curly inside leaves of two heads of endive, dry them well, put them into a salad-bowl, pour three tablespoonfuls of good olive oil over them, and add a finely chopped shalot. Mix one tablespoonful of honey (or sugar), one of vinegar, and salt and pepper to taste, in a cup, and pour over the salad just before serving.
French Beans Salad.
Boil one pound of French beans until tender, drain, and put them in cold water. Dry them on a napkin, and cut them lengthwise into four pieces. Pour sauce ‘alla Francese’ (see Sauces, p. [123]) over them just before serving.
‘All’ Italiana’ Salad.
Cut one carrot and one turnip into slices and cook them in boiling soup. When cold mix them with two large cold, boiled potatoes, and one beetroot cut into strips. Add a very little chopped leeks, or onion, pour some sauce ‘Lombarda’ (see Sauces, p. [123]) over the salad, and garnish with water-cress.
Lettuce Salad.
Use only the tender leaves, and let them stand in cold water until wanted. Wipe them quite dry, then break with the fingers into the following sauce: Two or three yolks of hard-boiled eggs beaten up with one tablespoonful of pure olive oil, salt and pepper to taste, two more tablespoonfuls of oil added gradually, and one of white wine vinegar, and one teaspoonful of mustard. Mix well and garnish the salad-bowl with nasturtium (Tropæolum) flowers.
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.
Lettuce Salad with Veal (or Fish).
Slice up a head of lettuce and chop up two boiled eggs in large pieces, add half a pound of cold veal (or fish), cut into strips one inch long, and mix in a salad-bowl. Then beat up the yolks of two raw eggs, add a very little salt, and mix in gradually four tablespoonfuls of pure olive oil, and one of white wine vinegar; a few drops of taragon vinegar is an improvement.
‘Alla Macedoine’ Salad.
Cut into small pieces one cold boiled beetroot and half an onion, add some cold boiled French beans, two ounces of cold boiled asparagus heads, two tablespoonfuls of cold cooked peas, one cold boiled carrot, and one head of celery. Mix them well together, pour sauce Mayonnaise (see Sauces, p. [123]) over them, add the juice of a lemon, and serve.
‘Alla Pollastra’ Salad.
Chop up six lettuce leaves, and three stalks of celery; cut the remains of a cold boiled fowl into small pieces and mix with one tablespoonful of white wine vinegar and salt and pepper to taste, in a salad-bowl. Pour a cupful of sauce Mayonnaise (see Sauces, p. [123]) over; and garnish with quarters of hard-boiled eggs, one tablespoonful of capers, twelve stoned olives, and some small tender lettuce leaves.
Potato Salad. No. 1.
Boil six potatoes; peel, slice them fine, mix with one or two small onions cut into quarters, and half a tumbler of red wine; add salt and pepper to taste, four or five tablespoonfuls of oil, and half a tablespoonful of white wine vinegar, one tablespoonful of chervil chopped fine, and some thin slices of anchovies, or, if preferred, smoked herring. Stir well, but before serving take out the onions.
Potato Salad. No. 2.
Boil some fine potatoes, peel and slice them. Slice some truffles (boiled in white wine) very thin and put them in alternate layers with potatoes into a salad-bowl. Season with four or five tablespoonfuls of good olive oil, one dessert-spoonful of white wine vinegar, and salt and pepper to taste. Garnish with slices of anchovies, stoned olives, and (if liked) a few young chives.
Potato Salad. No. 3.
Slice some boiled (or baked) potatoes thin, add one teaspoonful of chopped parsley; mix apart six tablespoonfuls of good olive oil, two of white wine vinegar, one teaspoonful of salt, half a teaspoonful of pepper, and pour over the potatoes. Add six or more (according to taste) boned anchovies cut into strips, and twelve stoned olives. Thin slices of cold beef or fowl can be mixed in this salad with advantage.
Potato Salad. No. 4.
Boil six fine potatoes, slice them and place them to cool. Slice three hard-boiled eggs, and mince four ounces of pickled tunny-fish fine. Place alternate layers of minced tunny, and sliced potato and egg, in the salad-bowl, sprinkle the last layer with chopped chervil, and season the dish with pure olive oil, white wine vinegar, pepper and a very little salt, mixed separately and poured over before serving.
‘Alla Russa’ Salad.
Cut up two boiled carrots, one small turnip, half a bunch of asparagus (the green part) one small beetroot, and some cold chicken or partridge, into dice, take some cold boiled young French beans, and green peas, one tablespoonful of capers, some stoned olives, slices of anchovies, and some prawns. Make a sauce of pure olive oil (a good deal), a little vinegar, pepper, half a pinch cayenne, some mustard, a spoonful of caviare, and one finely chopped shalot.
Spanish Onion Salad.
Peel and slice two large Spanish onions and two cucumbers. Put them into iced water for twenty minutes, then drain, and dry them well on a cloth. Arrange the slices of onion and cucumber alternately on a dish, pour sauce ‘alla Francese’ (see Sauces, p. [123]), over them and serve.
N.B.—Cucumbers should if possible always be kept on ice, and never be put into salted water.
Summer Salad. No. 1.
Take three heads of fresh lettuce, one of celery, a little chopped taragon and chervil, and one or two shalots. Season with five tablespoonfuls of pure olive oil, two of white wine vinegar, one teaspoonful of salt, and half a teaspoonful of pepper. Stir well before serving. Cold, boiled haricot beans are a good addition, and also half a pound of cold meat cut in very thin slices.
Summer Salad. No. 2.
Take two large cucumbers, and one head of celery, peel and slice; add a bunch of red radishes. Add six cold, boiled young artichokes cut into quarters. Sprinkle with finely chopped chervil, mix, and pour sauce ‘alla Francese’ (see Sauces, p. [123]) over just before serving.
Tomato Salad. No. 1.
Scald[18] and peel ripe tomatoes and put them in ice. Cut them into thin slices and put on a flat dish. In the centre of each slice put one teaspoonful of sauce Mayonnaise (see Sauces, p. [123]), and garnish with sprigs of parsley. Or the tomato can be cut in two, laid on a young lettuce leaf, and sauce Mayonnaise poured over them.
[18] Put the tomatoes in a wire basket and plunge them into boiling water for one minute. If left too long in the water they get soft.
Tomato Salad. No. 2.
Scald and peel twelve or eighteen small yellow tomatoes. Pile them on a dish like plums, garnish with young lettuce leaves, and pour the following sauce over them: mix well in a cup one tablespoonful of pure olive oil, one saltspoonful of salt, and half a saltspoonful of pepper, add, stirring all the time, two tablespoonfuls of oil, and one of vinegar, and, if the flavour is liked, add two drops of onion juice.
Tomato Salad. No. 3.
Peel round red tomatoes of equal size, and scoop out a bit of the fruit from the stem end. Keep them on ice till wanted, then fill them high with sauce Mayonnaise (see Sauces, p. [123]) and celery cut into shreds of half an inch long. Place each on a young lettuce leaf on which a little sauce Mayonnaise has been put, and arrange on a flat dish. (Chopped hard-boiled eggs and lettuce may be used instead of celery.)
Tomato Salad. No. 4.
Scald and peel six fine tomatoes and put them in ice, cut them into very thin slices in a salad-bowl so as to keep the juice. Season with salt and pepper to taste, two tablespoonfuls of oil, one of vinegar, and, if liked, one small teaspoonful of chives. Mix well and serve as cold as possible.
Tomato Salad. No. 5.
Take round tomatoes (not too big), fill them as in No. 3, but do not let the stuffing stand out beyond the fruit. Then put small moulds, or cups, on ice, and pour in one-eighth of an inch of clear aspic jelly; when set, place a tomato (the filled side uppermost) into each mould, and pour more jelly round it and over it. Ice well, turn out the tomatoes on a dish garnished with sliced lettuce or watercress, and serve with sauce Mayonnaise (see Sauces, p. [123]) separate.
Tomato Jelly Salad.
Boil five or six tomatoes until they are soft with one teaspoonful of salt, one of sugar, half a teaspoonful of thyme, a saltspoonful of pepper, one slice of onion, one bay leaf, and three cloves. Then add enough calves’ feet jelly (or isinglass) to set the tomato juice, strain, and pour into a mould on ice. If the jelly is in the shape of a ring fill the centre with curled celery, mix with sauce Mayonnaise (see Sauces, p. [123]), and garnish with lettuce cut into shreds; if solid put the celery and sauce Mayonnaise round the jelly.
Tomatoes and Celery (Salad of).
Scald and peel twelve small round tomatoes, cut off the stem end, take out the seeds, and put them on ice. Meanwhile chop up fine the inside of a head of celery, mix with some sauce ‘Francese’ (see Sauces, p. [123]), and fill the tomatoes with it. Place each tomato on a fresh lettuce leaf, and pour a seasoning of oil, vinegar, salt and pepper over all.
Watercress Salad.
Wash three or four bunches of watercress and drain them, slice four or five cold boiled potatoes very thin and mix with the following sauce: four tablespoonfuls of oil, half a tablespoonful of vinegar, salt and black pepper to taste, one shalot minced up fine, half a pinch of cayenne, and half a tablespoonful of sugar.