Cut up two boiled carrots, one small turnip, half a bunch of asparagus (the green part) one small beetroot, and some cold chicken or partridge, into dice, take some cold boiled young French beans, and green peas, one tablespoonful of capers, some stoned olives, slices of anchovies, and some prawns. Make a sauce of pure olive oil (a good deal), a little vinegar, pepper, half a pinch cayenne, some mustard, a spoonful of caviare, and one finely chopped shalot.
Spanish Onion Salad.
Peel and slice two large Spanish onions and two cucumbers. Put them into iced water for twenty minutes, then drain, and dry them well on a cloth. Arrange the slices of onion and cucumber alternately on a dish, pour sauce ‘alla Francese’ (see Sauces, p. [123]), over them and serve.
N.B.—Cucumbers should if possible always be kept on ice, and never be put into salted water.
Summer Salad. No. 1.
Take three heads of fresh lettuce, one of celery, a little chopped taragon and chervil, and one or two shalots. Season with five tablespoonfuls of pure olive oil, two of white wine vinegar, one teaspoonful of salt, and half a teaspoonful of pepper. Stir well before serving. Cold, boiled haricot beans are a good addition, and also half a pound of cold meat cut in very thin slices.
Summer Salad. No. 2.
Take two large cucumbers, and one head of celery, peel and slice; add a bunch of red radishes. Add six cold, boiled young artichokes cut into quarters. Sprinkle with finely chopped chervil, mix, and pour sauce ‘alla Francese’ (see Sauces, p. [123]) over just before serving.
Tomato Salad. No. 1.
Scald[18] and peel ripe tomatoes and put them in ice. Cut them into thin slices and put on a flat dish. In the centre of each slice put one teaspoonful of sauce Mayonnaise (see Sauces, p. [123]), and garnish with sprigs of parsley. Or the tomato can be cut in two, laid on a young lettuce leaf, and sauce Mayonnaise poured over them.