Chop up six lettuce leaves, and three stalks of celery; cut the remains of a cold boiled fowl into small pieces and mix with one tablespoonful of white wine vinegar and salt and pepper to taste, in a salad-bowl. Pour a cupful of sauce Mayonnaise (see Sauces, p. [123]) over; and garnish with quarters of hard-boiled eggs, one tablespoonful of capers, twelve stoned olives, and some small tender lettuce leaves.
Potato Salad. No. 1.
Boil six potatoes; peel, slice them fine, mix with one or two small onions cut into quarters, and half a tumbler of red wine; add salt and pepper to taste, four or five tablespoonfuls of oil, and half a tablespoonful of white wine vinegar, one tablespoonful of chervil chopped fine, and some thin slices of anchovies, or, if preferred, smoked herring. Stir well, but before serving take out the onions.
Potato Salad. No. 2.
Boil some fine potatoes, peel and slice them. Slice some truffles (boiled in white wine) very thin and put them in alternate layers with potatoes into a salad-bowl. Season with four or five tablespoonfuls of good olive oil, one dessert-spoonful of white wine vinegar, and salt and pepper to taste. Garnish with slices of anchovies, stoned olives, and (if liked) a few young chives.
Potato Salad. No. 3.
Slice some boiled (or baked) potatoes thin, add one teaspoonful of chopped parsley; mix apart six tablespoonfuls of good olive oil, two of white wine vinegar, one teaspoonful of salt, half a teaspoonful of pepper, and pour over the potatoes. Add six or more (according to taste) boned anchovies cut into strips, and twelve stoned olives. Thin slices of cold beef or fowl can be mixed in this salad with advantage.
Potato Salad. No. 4.
Boil six fine potatoes, slice them and place them to cool. Slice three hard-boiled eggs, and mince four ounces of pickled tunny-fish fine. Place alternate layers of minced tunny, and sliced potato and egg, in the salad-bowl, sprinkle the last layer with chopped chervil, and season the dish with pure olive oil, white wine vinegar, pepper and a very little salt, mixed separately and poured over before serving.