Preparation: Preserved truffles are scraped and sliced fine, fresh ones are brushed well in much water, then put into a small pot with the bouillon and 2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced. Into the water or bouillon in which the truffles had been cooked, put the rest of the oil, vinegar, salt and pepper to cook and pour it on the sliced potatoes. Add the sliced truffles and the chopped hard-boiled eggs and the white wine. Mix it all carefully, cover the dish and set aside for 3 hours before serving.
Remarks: If you take canned truffles cook the bouillon with the truffle liquor and peelings for 15 minutes, strain it and mix it with the other ingredients.
No. 32—COLD SLAW.
Quantity for 6 Persons.
- 1 small head of red or white cabbage
- 2 qts. boiling water
- ¼ cup of vinegar
- 2 yolks of eggs
- Salt to taste
- 1 pinch of pepper
- 3 tbsps. of oil
- 1 cup of sour or sweet cream
Preparation: Pick off the bad leaves and slice or cut the cabbage very thin, scald it 5 minutes and drain the water off through a colander. Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil.
No. 33—BEEF SALAD.
Quantity for 6 Persons.
For preparation and ingredients for this salad look to [No. 24], Chapter 2, Beef salad.
Remarks: Lamb and veal salad are prepared the same way.