(Miss Cohen.)
Ingredients.
- 2 herrings, soaked in milk over night.
- 3 boiled potatoes, cut in very small dice.
- 2 tablespoonfuls of cucumber pickles, chopped fine.
- 1 tablespoonful of capers, chopped fine.
- 2 small boiled beets, cut fine.
- ½ a pound (1 cup) of cold roast chicken, cut fine.
- ½ a pound (1 cup) of boiled tongue, cut fine.
- 2 apples, pared and finely chopped.
- 2 carrots, cooked and finely chopped.
- 1 celery root, cooked and chopped.
- ½ a cup of pecan nuts, broken fine.
- A little onion juice.
Method.—Mix the ingredients together thoroughly; add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers.
Pâté de Foie Gras, Moulded in Aspic.
Cover the bottoms of small-sized timbale moulds with a little aspic jelly; decorate the jelly with bits of royal custard and capers; cover with more aspic; then add, alternately, layers of pâté de foie gras and aspic, until the mould is filled. Turn on to shredded lettuce and garnish with mayonnaise, using pastry bag and tube. Arrange on individual dishes, so as not to disarrange the dressing in serving. Or, garnish with a chopped cucumber dressed with French dressing.
Spinach=and=Tongue Salad.
Ingredients.
- ¼ a peck of spinach.
- 1 tablespoonful of lemon juice.
- ¼ a teaspoonful of salt.
- A dash of paprica.
- 1 tablespoonful of oil or butter.
- Slices of cold tongue.
- Sauce tartare.
Method.—Cook the spinach in salted boiling water until tender; drain, and chop very fine, and season with salt, pepper, oil and lemon juice. Press into small, well-buttered moulds or cups. Have ready thin, round slices of cold boiled or braised tongue, the slices a trifle larger than the cups of spinach. When the spinach is cold turn it from the moulds on to the rounds of tongue, and press a star of sauce tartare on the top of each mould. Garnish with parsley and slices of lemon.
