Spanish Salad.
In the centre of a flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sections or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs; cut in halves, crosswise, and in points; remove the yolks and pound to a paste with an equal amount of the flesh of lobster, shrimp, anchovies or salmon. With this paste, seasoned to taste with oil, lemon juice, salt and pepper, fill the cups fashioned from the whites of the eggs, and arrange them around the tomatoes. Strew chopped shallot and sweet pepper over the endive. Mix equal portions of oil and vinegar, add salt and pepper to taste, and pour over the salad. Serve at once.
Salmon Salad.
(For evening company, or fish course at a dinner party.)
Ingredients.
- Hard-boiled eggs.
- 1 teaspoonful of gelatine, softened in one tablespoonful of cold water.
- 1 pint of string beans or asparagus tips.
- 1 pint of cooked peas.
- French dressing.
- 2 slices of salmon, 2 inches thick.
- Jelly mayonnaise, or fancy butter.
- Capers.
Method.—Cut the eggs into halves lengthwise; cut a thin slice from the round ends, that the pieces may be set upright; dip lightly in the gelatine dissolved over hot water, and arrange miroton fashion around an oval serving-dish. Set aside, that the eggs may become fixed in position. Marinate the vegetables, separately, with French dressing; cook the salmon by the directions previously given; remove the skin and cover the sides with jelly mayonnaise or fancy butter. When cold decorate with whites of eggs and capers. Use the trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise. Set aside for the decorations to become fixed. Drain the vegetables and arrange inside the border, higher in the centre. Lay the decorated slices of fish upon opposite sides of the mound, and serve either with or without mayonnaise.
Halibut Salad.
(For evening company, or fish course at a dinner party.)
Ingredients.
- A slice of chicken halibut, 3 inches thick.
- 3 cups of cooked peas.
- French dressing.
- Hard-boiled eggs.
- 3 slices of pickled beet.
- 1 teaspoonful of gelatine.
- Jelly mayonnaise, or green butter.
- Heart leaves of lettuce.
- 2 olives.