OYSTER SALAD
Scald the oysters in their own liquor until plump and frilled. Drain, and let them get very cold and dry. If large oysters, cut each one with a silver knife into four pieces. Just before serving mix them with Mayonnaise or Tartare sauce, and serve each portion on a leaf of lettuce. Celery may be mixed with oysters, and served the same way.
BOUILLI SALAD
Cut beef that has been boiled for soup into half-inch dice. Marinate it, using a little grated onion with the marinade. Mix it lightly with some cold boiled potatoes cut into half-inch dice, and some parsley chopped fine. Pour over it a French dressing, or Mayonnaise. Garnish with hard-boiled eggs and lettuce.
RUSSIAN SALAD
Fill the outside of a double mold with clear aspic jelly (see page [321]), and the center with a macédoine of vegetables, or with celery, or with any one vegetable. Marinate the vegetables; then mix them with Mayonnaise made with jelly instead of eggs (see page [290]). Cover the top with jelly so the vegetables will be completely enclosed (see directions for double molding, page [325]). Turn the form of salad on a flat dish, and garnish with shredded lettuce.
- 1. Turnip.
- 2. Beet.
- 3. Truffle.
- 4. Red beets.
- 5. Slices of hard-boiled egg.
- 6. Olives.
- 7. Turnip.
- 8. Beet.
- 9. Turnip.
INDIVIDUAL RUSSIAN SALADS
Ornament the bottom of small timbale-molds with carrot cut into fancy shape in the center, and a row of green peas around the edge. Add enough clear aspic or chicken jelly to fix them, then fill the mold with jelly; when it has hardened, scoop out carefully with a hot spoon some of the jelly from the center, and fill the space at once with a macédoine of vegetables mixed with jelly Mayonnaise as above. Serve each form on a leaf of lettuce. Pass Mayonnaise separately.