Boudins=de=Saumon Salad.
Butter four small dariole moulds, or small cups; sprinkle the butter with chopped parsley. Select four small pieces of cooked salmon, dry on a soft cloth so as to remove all oily liquor, and put a piece in each mould. Beat two eggs (or, better, one egg and the yolks of two) slightly, season with one-fourth a teaspoonful of salt, a dash of paprica and a few drops of anchovy essence or onion juice; add half a cup of milk, and, when well mixed, pour into the moulds around the fish. Set the moulds in a pan of hot water and bake until the custard is set. Do not let the water boil. Chill thoroughly, then turn from the moulds on to lettuce leaves. Serve with a star of mayonnaise dressing on the top of each boudin.
Russian Salad.
Halibut Salad.
Russian Salad.
(Boston Cooking-School.)
Ingredients.
- 1 cup of carrots.
- 1 cup of potatoes.
- 1 cup of peas.
- 1 cup of beans (flageolets preferred).
- 6 tablespoonfuls of oil.
- 3 tablespoonfuls of vinegar.
- 1 teaspoonful of salt.
- ¼ a teaspoonful of pepper.
- A head of lettuce.
- 1 cup of mayonnaise.
- 1 cup of shrimps.
- ¼ a lb. of smoked salmon.
- 1 hard-boiled egg.
Method.—Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise. Finish with a tuft of lettuce in the centre of the dish.