Suppress the midribs of the leaves; cut the leaves into a [julienne], and season them with oil and vinegar six hours in advance. The [julienne] of cabbages may be parboiled for a few minutes to modify the rawness of the vegetable; it should then be cooled and seasoned as above.
[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.
[1992—HARICOT BEANS AND LENTIL SALADS, ETC.]
Thoroughly drain the vegetable, whatever be its kind; season with oil and vinegar, and add some chopped parsley. Serve separately some thinly-[ciseled], washed, and pressed onion.
[1993—POTATO SALAD]
Cut some long, fair-sized potatoes, cooked in salted water and lukewarm, to the shape of corks, and divide up the latter into thin roundels.
Season with oil and vinegar, and add some chopped herbs.
[1994—POTATO SALAD A LA PARISIENNE]
Select potatoes which do not crumble, such as the vitelottes or new kidney potatoes. Cook them in salted water; cut them to the shape of corks, and slice them (while still lukewarm) into thin roundels. Put them into a salad-bowl, and sprinkle them with two-thirds pint of white wine per two lbs. of potatoes. [618] ]Then season with oil and vinegar, add some chopped chervil and parsley, and stir with care lest the roundels break.