No. 28—FINE MIXED VEGETABLE SALAD.
Quantity for 6 Persons.
- 1 portion of mayonnaise dressing 6 young carrots
- ½ cup of minced truffles and olives
- ¼ lb. smoked salmon
- 6 sardines
- ½ lb. asparagus
- ½ small celery root
- 6 young carrots
- 4 boiled potatoes
- 1 small head of cauliflower broken into small roses
- ¼ lb. green beans
- ¼ lb. yellow beans
- 1 head of green lettuce
For Mayonnaise Dressing.
- 4 yolks of eggs
- 1 cup of cream
- Juice of 1 lemon
- 1 pinch of white pepper
- Salt to taste
- 4 tbsps. of fine oil
- ½ tsp. mustard
Preparation: All the vegetables are cut into small pieces and boiled separately in salt water until tender, but not too soft. The water is drained off and the vegetables mixed with the potatoes, truffles, salmon, sardines and olives, which have also been cut into pieces.
The mayonnaise dressing is made by stirring the 4 yolks of eggs into cream; add lemon juice, mustard, pepper and salt and cook in double boiler until thick, stirring constantly. After it has cooled off, stir in the oil.
The salad is mixed carefully with one-half of this dressing. The head lettuce leaves are picked off and placed into the salad dish, the salad piled up in the center of it and the rest of the dressing poured over. You may garnish it with olives. This is a very fine salad.
No. 29—MIXED SALAD WITH MEAT.
Quantity for 6 Persons.