1043. Chapon, for Chicory and Escarole Salad.
—Cut a thin crust, off a French loaf of bread, two inches long by one inch square, sprinkle over it a very little salt, then take a good-sized clove of sound garlic; rub it over both sides of the bread-crust, reject the peel which adheres, and lay the crust at the bottom of the salad-bowl; place the salad over, and mix thoroughly together, serving immediately.
1044. Chicken Salad.
—Take a young, tender chicken of two and a half pounds; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer; when cooked, let it get thoroughly cold. Bone the chicken, cut it up into small pieces, and put them into a deep dish; season with a pinch of salt, half a pinch of pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, or a few leaves of the white of celery in preference, cut up. Mix well, place it in a salad-bowl, and cover with half a cupful of mayonnaise dressing ([No. 206]); decorate the top with a chopped, hard-boiled egg, a tablespoonful of capers, twelve stoned olives, quarters of two hard-boiled eggs, and six small, white lettuce leaves around the dish, then serve.
1045. Chicory Salad, Plain.
—Procure two medium-sized heads of white, fine, fresh chicory; pare off the green leaves, and cut away the root. Wash thoroughly, drain well in a salad-shaker or a linen napkin, then place it in a salad-bowl; season with half a pinch of salt and the third of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add one and a half salad-spoonfuls of sweet oil. Mix thoroughly together, and send to the table.
1046. Chicory Salad au Chapon.
—Prepare the salad exactly the same as for the above ([No. 1045]), only adding a chapon ([No. 1043]).
1047. Crab Salad.
—Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to prevent the sand getting in the cavity; wash thoroughly and quickly under the faucet, then pick the meat from the shell; put it in a salad-bowl and proceed the same as for the salmon salad ([No. 1066]).