Russian Salad, No. 2
Cut in thin slices a few small cold steamed potatoes, 1 small beetroot boiled, 1 small carrot, a few cold peas or French beans, 1 little pickled cabbage, 1 sardine filleted and chopped fine. Mix all well together. Rub the salad bowl with onion. For the dressing take a teaspoonful each of raw mustard and salt, a little coralline pepper, a pinch of curry powder, ½ a wineglass of sherry and the same of Lucca oil. Mix all well together and pour over the salad.
Haricot Bean Salad
Soak the haricots for 6 or 8 hours and then boil them until tender. Leave until cold. Pile them in the centre of a salad bowl and surround with shred tomato or beetroot and some shred celery. Cover with whipped cream flavoured with salt and white pepper. If liked dip the haricot in oil and vinegar in addition to the cream. Decorate the cream with a little coralline pepper, and arrange the beetroot so that it makes a red border to the white pyramid of cream.
Salade d’Estrées
Take some cold boiled roots of celeriac, some cold potatoes and beetroot. In the middle of the salad bowl make a heap of endive and blanched celery stalks, frizzed, in short lengths. Surround with the vegetables sliced. Pour over the whole a good mayonnaise sauce.
Garnished Salad, with Imperial Mayonnaise
Pound and press through a sieve 4 large anchovies (no bones), boil 6 eggs hard, halve them and neatly remove the yolks, which pound to a paste with butter, the powdered anchovies, ¼ teaspoonful of mace, a little pepper. Mix well, and roughly fill the egg cases. Fill almost to the top the salad bowl with finely-shred lettuce, endive, cooked beetroot, sliced (very thin) artichoke (cooked), and finally add some cucumber ribbons. Then arrange with care the egg baskets and pour round, but not over the halved eggs, the following dressing (imperial mayonnaise):—Put into a basin ½ pint of aspic, and add 1 tablespoonful of olive oil, 2 teaspoonsful of vinegar, and a trifle of salt and pepper. Beat with an egg whisk until all the ingredients are well blended. Set the salad in a pan of ice water if possible, or in a very cold place until served.
Celery Salad
Wash some fresh crisp celery and use only the inner sticks. Cut it in ½ inch lengths, place in a salad bowl which has been rubbed with onion and dress with mayonnaise sauce. Decorate with a little chopped truffle.