Decorate with roundels of hard-boiled eggs and thin onion rings.
Season with oil and vinegar.
[1999—SALADE ANDALOUSE]
Peel and quarter some small tomatoes; cut some mild capsicums [julienne]-fashion; cook some rice plainly in salted water, keeping each grain separate; add a little crushed garlic and chopped onion and parsley.
Season with oil and vinegar.
[619]
][2000—SALADE BELLE-FERMIÈRE]
This salad consists of curled celery and equal quantities of plain-boiled potatoes, beetroot, and capsicum—all these vegetables cut [julienne]-fashion, the celery measuring one-third, and the other ingredients two-thirds of the whole.
Season with mustard sauce with cream.
[2001—SALADE CRESSONNIÈRE]
This consists of potatoes à la Parisienne (No. [2017]) and watercress leaves, in equal quantities. Sprinkle with parsley, chervil, and hard-boiled egg, mixed.