[1986—SALADS DE BETTERAVE (Beetroot Salad)]
Beetroot is really the accompaniment of compound and simple salads, and it is always best to cook it in the oven. If it be prepared specially as a salad, cut it into a [julienne] or into thin roundels; flavour it with onions, first baked in cinders and then finely chopped, and season it with mustard sauce or with oil, according to fancy. Always add some chopped herbs.
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][1987—CELERY SALAD]
For salads, only the fibreless, white celery is used—commonly known as English celery. Cut it into pieces, and [cisel] these into very thin strips without altogether separating the latter at their base. Place in cold water for a few hours, that the strips may curl; drain and season with a mustard sauce with cream.
[1988—CELERIAC SALAD]
Cut the celeriac into a fine [julienne] or [paysanne].
Season, according to fancy, with a mustard sauce with cream, or a clear mayonnaise sauce containing plenty of mustard.
[1989—CAULIFLOWER SALAD]
Divide the cooked and somewhat firm cauliflowers into small bunches, cleared of all stalk. Season with oil and vinegar, and flavour with chopped chervil.