[503]. Salad of Cauliflower. Prepare exactly as for salad of beans ([Art. 501]).
[504]. Salad of Celery-Roots. Boil about a dozen celery-roots in water, and a little salt; when tender, drain, and let them become cold. Cut them in pieces, mix well together six tablespoonfuls of oil, two of vinegar, some pepper and salt, which add to your celery, stirring all well together, and serve. You may also make a salad of equal proportions of celery, cold boiled potatoes, cut in slices, and cold beets, also cut in slices.
[505]. Potato Salad. Chop fine a dozen cold boiled potatoes, also a medium-sized onion, and a teaspoonful of chervil. Put in a bowl ten tablespoonfuls of oil and two of vinegar; season with pepper and salt, mix all well together, add your potatoes, chervil, and onion, stirring all thoroughly together, and serve.
[506]. Salad à la Macédoine. Cut two carrots with a vegetable-cutter, or in small pieces with a knife, the same quantity of potato, cut in the same manner, an equal proportion of green peas, string-beans, a beet cut in pieces, and small ends of cauliflowers. Boil each separately in water, with a little salt added. When perfectly cold, add an equal proportion of celery cut in small pieces. Make a dressing composed of six tablespoonfuls of oil, two of vinegar, pepper and salt, and serve with your vegetables, all well mixed together. You may, instead of the above, serve the vegetables with a sauce Mayonnaise.
[507]. Salad of Herring à l'Allemande. Take four cold boiled potatoes, two cold beets, two raw apples, three pickles, all cut in very small pieces of equal size, also three herrings, which you have previously soaked in water for twelve hours, changing the water several times, add a tablespoonful of chopped parsley, and mix all together, with eight tablespoonfuls of oil, one tablespoonful of vinegar, season with pepper, salt, and a little nutmeg, and serve.
[508]. Parisian Salad. Cut in small pieces six cold boiled potatoes, the same quantity of beets, and also of boiled celery, both cold, and cut in small pieces. Mix the yolks of four hard-boiled eggs with two tablespoonfuls of anchovy sauce, press through a sieve, add, little by little, four tablespoonfuls of oil, one tablespoonful of mustard, two tablespoonfuls of vinegar, a few tarragon leaves chopped fine, two pinches of salt, two of pepper, and the whites of your eggs cut in pieces. Stir all well together, and serve.
[509]. Italian Salad. Take four cold boiled potatoes, the same of cold beets, six pickles, four anchovies, and the cold boiled fillets of two flounders, all cut in small pieces; add a little salt to your vegetables. Mix together three tablespoonfuls of oil, one and a half of vinegar, season with pepper, add them to the foregoing ingredients, with an ounce of capers. Put a Charlotte-Russe mold in a bowl surrounded by cracked ice, fill the bottom of your mold with the whites of hard-boiled eggs cut in pieces, some capers, or truffles, dipping them in some meat jelly ([Art. 278]) before it has quite stiffened. Then pour into your mold some liquid jelly, about half an inch in depth; add to your vegetables about half a pint of liquid jelly, and, when beginning to stiffen, put them in your mold, which put on the ice for an hour. Dip your mold in a little warm water, turn out your salad, and serve, garnished with hard-boiled eggs cut in two.
[510]. Russian Salad of Truffles. Chop four dozen truffles, which put in a saucepan on the fire, with a wineglass of sherry, for five minutes. When cold, put them in a bowl, with a tablespoonful of oil, a pinch of pepper and salt, a teaspoonful of chopped tarragon, and the same of parsley. Mix all well together, and cover them with a sauce Mayonnaise (Art. 113).
[511]. Salad à la Toulouse. Chop ten truffles very fine, and the bottoms of four cold boiled artichokes, from which you have removed the furze attached to them, also the leaves, and chop them rather fine. Mix with two teaspoonfuls of mustard, eight tablespoonfuls of oil, two of vinegar, and the yolks of ten hard-boiled eggs. Arrange your chopped truffles and artichokes in layers in a salad bowl, mixing with each layer some of the hard-boiled eggs with their dressing. Then stir all thoroughly together, and serve.
[512]. Chicken Salad. Cut in small pieces a pound of the white meat of chicken, from which you have removed the skin and sinews. Put it in a bowl. Mix with it thoroughly two tablespoonfuls of oil, with one of vinegar, and season with pepper and salt. Take four heads of lettuce, wash them, remove some of the leaves around the heart of the lettuce, chop them fine, and mix them with your chicken, which put on a dish, and cover entirely with a sauce Mayonnaise (Art. 113), spreading it over smoothly with the blade of a knife. Cut three hard-boiled eggs in quarters, place them with the hearts of the lettuce around your salad. Decorate the top with thin long strips of cold boiled beets, and a few capers, or olives, from which you have removed the pits.