Cut some raw, white, Piedmont truffles into thin shavings.
Season with a sauce consisting of hard-boiled egg-yolks seasoned with salt and pepper, and finished with mustard, oil, and vinegar.
[623]
][2026—SALADE VICTORIA]
Take equal quantities of spiny-lobster trimmings, asparagus-heads, truffles, and cucumbers—all cut into dice.
Season with a mayonnaise sauce, combined with the spiny-lobster’s creamy parts and a purée of coral.
[2027—SALADE WALDORF]
Take equal quantities of russet apples and celeriac, both cut into dice, and halved and peeled walnuts, soaked in fresh water for one-quarter hour, and well drained.
Season with clear mayonnaise sauce.
[624]
]CHAPTER XVIII
VEGETABLES AND FARINACEOUS PRODUCTS
The preparatory treatment of vegetables—parboiling and braising, &c.—having been explained in [Chapter X.], as also the preparation of purées, creams, and vegetable garnishes, it is now only necessary to deal with each vegetable separately.