N.B.—For vegetable salad, use freshly-cooked and uncooled vegetables as much as possible.
[2012—SALADE LORETTE]
Take equal quantities of corn salad, and a [julienne] of beetroot and celery. Season with oil and vinegar.
[621]
][2013—SALADE MIGNON]
Take equal quantities of shelled shrimps’ tails, artichoke-bottoms, cut into dice, and very thin slices of black truffle arranged to form a border. Season with highly-seasoned mayonnaise sauce with cream.
[2014—SALADE MONTE-CRISTO]
Take equal quantities of lobster-meat, cooked truffles, and potatoes and hard-boiled eggs in dice, and arrange them in distinct heaps.
In their midst place the very white heart of a lettuce. Season with mayonnaise sauce with mustard, and add some chopped tarragon.
[2015—SALADE NIÇOISE]
Take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets.