- 1 head lettuce
- 1 cup of prepared endive lettuce
- ½ cup of wax beans, cut in pieces
- ½ cup of green cut beans
- ½ cup of sliced radishes
- ¼ cup of very small pearl onions
- ½ small cauliflower, cut into roses
- 1 apple, cut into pieces
- 2 sour pickles, cut into pieces
- ½ lb. boiled potatoes, cut into pieces
- 2 cups of meat, cut into pieces
- Salt to taste
- 1 pinch of pepper
- ¼ cup of fine oil
- ½ cup of vinegar
- ¼ tsp. of mustard
Preparation: The vegetables are all prepared according to [No. 28]. The meat may be beef, veal or poultry, which has been cooked or fried and is cut up like the vegetables, then mixed with these and vinegar, oil, pepper, salt and arranged on the leaves of the head lettuce.
Remarks: This salad may be served with mayonnaise dressing as No. 28.
No. 30—CHAMPIGNON SALAD.
Quantity for 6 Persons.
- 2 lb. can of champignons or 2 lbs. of fresh ones
- 5 potatoes
- 1 lb. of boiled sweetbreads
- 1 cup sour cream
- Juice of 1 lemon
- ½ tsp. of chopped parsley
- Salt to taste
- 1 pinch of pepper
- 10 olives
- ¼ cup of fine oil
Preparation: The larger champignons are cut into pieces, the smaller ones left whole. The potatoes are boiled until tender, peeled and cut into small dice. The sweetbreads are boiled in salt water, skinned and minced. All this is mixed with the sour cream, oil, lemon juice, salt and. pepper and arranged on the head lettuce leaves, strewn with parsley and garnished with olives.
No. 31—TRUFFLE SALAD.
Quantity for 6 Persons.
- ¼ lb. of truffles
- 1 lb. of salad potatoes
- 3 hard-boiled eggs
- ¼ cup of fine oil
- ½ cup of bouillon
- Salt to taste
- 1 pinch of pepper
- 3 tbsps. of fine white wine
- ¼ cup of vinegar