Salade d’Asperges à la d’Aumale
This is a way of using cold cooked asparagus with mousseline sauce. Put ½ gill of new milk into a pan with the yolks of 4 eggs, and 3 crushed long peppercorns; place this all in a bainmarie, or larger stewpan, half filled with boiling water, and whisk it all together well for a few minutes; now add 1 oz. of butter, adding it bit by bit, and only putting in another piece when the first is thoroughly melted and worked in. Season it as you whisk with a dust of salt and nutmeg, and a tiny squeeze of lemon juice at the last. When it is finished this sauce should look like frothed cream.
Another salad which is suitable for hot weather is
Lettuce and Tomato Salad
For this proceed exactly as for a plain lettuce salad, but add a ring of fresh tomato, peeled, and not too thinly sliced.
Other nice salads are—
French Tomato Salad
Take 6 ripe, sound tomatoes, wipe them, and place them in boiling water for a minute; drain, peel, let them cool, quarter them (this should be done while they are in the salad bowl, so that the juice is not wasted); add a teaspoonful of finely-chopped chives or a chapon; dress with oil and vinegar.
Tomato and Egg Salad
Proceed as before, but to each tomato add ½ a hard-boiled egg, quartered, and dress with mayonnaise sauce.