Another method is to have as many slices of cold potatoes as of meat, cut the same size, and after well seasoning the whole, dress them alternately round the dish, one resting upon the other; mix two spoonfuls of oil with one of vinegar, which pour over and serve. Spring onions, slices of beet-root, and radishes, may also be introduced. The remains of poultry may also be dressed in a similar manner.
No. 231. Lobster Salad. Break up a lobster, obtaining as much of the flesh as possible, which cut into slices, have likewise two hard-boiled eggs also in slices, two anchovies filleted, and two cabbage lettuces, or any other salad cut up small; mix the whole well together with a fork in a basin, season with half a teaspoonful of chopped eschalots, one of chopped parsley, one of chopped tarragon and chervil, a little pepper and salt, six spoonfuls of salad-oil, and two of vinegar; when well mixed, turn the whole into a salad-bowl and serve. Crab may be dressed precisely the same.
No. 232. Fish Salads are also very good, and may be made with the remains of John Doree, turbot, salmon, or brill; fillets of soles sauted in butter, when cold, also make excellent salads.
Cut the fish into rather thin slices, have also two young cos lettuces, which separate into leaves and cut lengthwise; add a few leaves of tarragon, a little chervil, season with a little pepper and salt, six or eight spoonfuls of salad-oil, and two of vinegar, or according to taste; mix well together, turn into a salad-bowl and serve. The above salads are excellent for dinner upon a hot summer’s day.
No. 233. Potato Salad. Peel and cut ten middling-sized cold potatoes into slices, and put them into a salad-bowl, season with a little pepper, salt, a teaspoonful of chopped tarragon and chervil, half ditto of chopped eschalots, the same of chopped parsley, six spoonfuls of oil, and two of vinegar; toss all well together without breaking the potatoes, and serve. Cold haricot beans, French beans, and lentils are also excellent dressed in the above method.
No. 234. Plain Salad à la Française. Throughout France, but in France only, this simple style of dressing a salad is fully appreciated, the sight of which refreshes the eyes and revives the appetite; I never heard (in France) any one say, after a copious dinner, this is too much and useless, but, on the contrary, every one reserves, if not an appetite, at least the shade of one, for the approaching salad, the simplicity of its seasoning and its trifling expense principally causing it to be thus popular and so freely partaken of. I have never given a small party at home, but my guests have been at all times anxious to partake of my French salad, which I simply make as follows:
I procure a quantity of salad of any description the most in season (all descriptions of salad being dressed in the same manner, one receipt will do for the whole), but my favorite salad being endive, that is the one I shall here describe.
Take four or five heads of very white endive, detach all the green leaves, and wash each head well in a pail of cold water, but not leaving them in the water, or they would eat quite bitter, which, for my own part, I do not much object to, but many persons do; when clean, cut each head in halves down the centre, cut off the roots, which throw away, lay the endive in the centre of a clean cloth, which take by the four corners and shake until the salad is perfectly dry; then put it into a convenient-sized salad-bowl, season with three saltspoonfuls of salt, two of white pepper, two tablespoonfuls of vinegar, six of salad-oil, and one of tarragon and chervil chopped very fine, then stir up lightly with a spoon and fork, and when well mixed let the guests help themselves.
Another method of dressing an endive salad, which, in the opinion of the generality of my guests, is the most preferable in point of flavour, is to rub the salad-bowl with a piece of fresh peeled garlic, then lay in the salad; have three or four pieces of crust of bread, about the size of shillings, let each be well rubbed with the garlic, season and stir well together as before.
Should any ladies, however, be going to partake of it, the bowl and crusts must not be so much rubbed, as too strong a flavour might be objectionable: this last receipt is only applicable to endive, every other salad, such as cos or cabbage lettuce, is plainly dressed as in the first receipt, adding more or less seasoning, or tarragon and chervil; a dozen of green spring onions is also an improvement to a salad.