Cut one carrot and one turnip into slices and cook them in boiling soup. When cold mix them with two large cold, boiled potatoes, and one beetroot cut into strips. Add a very little chopped leeks, or onion, pour some sauce ‘Lombarda’ (see Sauces, p. [123]) over the salad, and garnish with water-cress.
Lettuce Salad.
Use only the tender leaves, and let them stand in cold water until wanted. Wipe them quite dry, then break with the fingers into the following sauce: Two or three yolks of hard-boiled eggs beaten up with one tablespoonful of pure olive oil, salt and pepper to taste, two more tablespoonfuls of oil added gradually, and one of white wine vinegar, and one teaspoonful of mustard. Mix well and garnish the salad-bowl with nasturtium (Tropæolum) flowers.
Lettuce Salad ‘alla Francese.’
Put the tender leaves of lettuce into cold water till wanted; then wipe them dry and stand them in circles in the salad-bowl. Sprinkle them with half a teaspoonful of chopped taragon, the same of chervil, of parsley and of chives, and pour the following sauce over them: mix in a cup one tablespoonful of pure olive oil, one saltspoonful of salt, and half a saltspoonful of pepper, stir well; add two more tablespoonfuls of oil, and one of vinegar (if liked add two drops of onion juice). The salad must not be mixed till wanted, and can be garnished with small radishes or nasturtium flowers.
Lettuce Salad with Veal (or Fish).
Slice up a head of lettuce and chop up two boiled eggs in large pieces, add half a pound of cold veal (or fish), cut into strips one inch long, and mix in a salad-bowl. Then beat up the yolks of two raw eggs, add a very little salt, and mix in gradually four tablespoonfuls of pure olive oil, and one of white wine vinegar; a few drops of taragon vinegar is an improvement.
‘Alla Macedoine’ Salad.
Cut into small pieces one cold boiled beetroot and half an onion, add some cold boiled French beans, two ounces of cold boiled asparagus heads, two tablespoonfuls of cold cooked peas, one cold boiled carrot, and one head of celery. Mix them well together, pour sauce Mayonnaise (see Sauces, p. [123]) over them, add the juice of a lemon, and serve.