Put them into a salad-bowl.
Pour over the dressing, and garnish with hard-boiled eggs and beetroot.
For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre.
Decorate with sprigs of endive, placing a large tuft at the top.
Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.
Finish off with a border of chopped aspic jelly.
[MISCELLANEOUS DISHES.]
Cheese Pâtés.
- Ingredients—Some stale bread.
- ½ tablespoonful of hot water.
- 4 tablespoonfuls of grated cheese.
- 1 oz. of butter.
- A few bread-crumbs.
- Pepper and salt.
- A little cayenne.
- A few browned bread-crumbs.
- The yolk of an egg.