Boil some small and tender artichokes and leave them to cool. Just before serving drop into the middle of each, one drop of onion juice, lay them on lettuce leaves, and pour sauce Mayonnaise (see Sauces, p. [123]) over them.
Beetroot Salad.
Slice two or three cold, boiled beetroots and place them in a salad-bowl. Pour half a pint of sauce Tartara (see Sauces, p. [126]) over them and serve up with a garnish of parsley leaves.
Broccoli Salad.
Boil one or two heads of broccoli in salted water, then strain them and dry with a cloth. Make a sauce of pure olive oil, white wine vinegar, very little salt and pepper, one tablespoonful of capers, and two or three anchovies chopped up with some parsley. Pour over the broccoli when cold and serve.
Cabbage Salad.
Cut the heart of a white cabbage and half a head of celery into shreds. Boil half a teacup of vinegar with one tablespoonful of butter, add one tablespoonful of sugar, salt and pepper to taste, and put in the cabbage, but do not let it boil. Meanwhile beat up two eggs, mix them in one cupful of hot milk, and boil to a custard. Then put the cabbage into a salad-bowl, pour the custard over it, and mix well. Place in the ice-box until wanted.
‘Alla Cardinale’ Salad.
Wash and dry well two lettuces and a bunch of water-cresses, cut two large cold, boiled beetroots into strips, add twelve radishes, six hard-boiled eggs chopped up, and one sliced cucumber. Arrange the lettuce leaves round a salad-bowl, mix all the rest with half a pint of sauce Mayonnaise (see Sauces, p. [123]) and serve.