16. Salad of Vegetables (Salade de Légumes).
Mix cold boiled pease, string-beans, pieces of cauliflower, asparagus-tops, or almost any one of the small vegetables; do not cut the larger ones too fine. French dressing.
17.
Cold boiled potatoes, Lima beans, beets, carrots. French dressing.
18.
Cold baked navy beans, with Mayonnaise sauce.
19. Mayonnaise of Cauliflower.
Place some cauliflowers into just enough boiling water to cover them; add a little salt and butter to the water. When cooked, let them become cold; then season them with a marinade of a little salt and pepper, three spoonfuls of vinegar, and one spoonful of oil. Let them then remain for an hour. When ready to serve, pile them on the dish to a point; then mask them with a Mayonnaise sauce.
Carême finishes this dish by placing around it a border of croûtons of aspic jelly. I can not think that aspic jelly is good enough to pay for the trouble of making it, and I am a particular advocate for dishes that taste well. Gouffé arranges around the dish a border of carrots, beets, turnips, or any green vegetables which have been marinated.