Celery (de Céleri).—(a) Take the inner and tenderest stalks of 3 heads celery, cut them in strips 1 in. long, and about the thickness of young French beans. Rub the salad bowl slightly with shallot or even garlic. Mix the yolks of 2 hard-boiled eggs with 3 tablespoonfuls salad oil, 1 of tarragon vinegar, the least bit of flour of mustard, and pepper and salt to taste. Add the celery to this sauce, turn it well over, garnish with the hard-boiled whites, and if at hand 2 truffles (fresh, not preserved), either minced or sliced.
(b) Cut up some raw or cold boiled celery into convenient lengths, put these into a salad dish, and mix with them some salad dressing, to which a small quantity of mustard has been added, garnish with boiled onions, chopped beetroot, and shredded whites and yolks of eggs, and cold boiled carrots cut to the shape of olives.
Cucumber (de Concombre).—Pare off the rind of a good-sized cucumber, slice it as thinly as possible and arrange it on a dish; sprinkle with pepper and salt; pour over it a mixture made with 3 parts oil and 1 of vinegar.
Egg (aux Œufs).—Wash and bone some anchovies, divide them into fillets the whole length of the fish. Wash, dry, and divide into quarters some small lettuces. Boil some eggs (6-8) hard, slice one-third of them, and chop up quite finely the rest, yolks and whites separately; arrange these symmetrically in the centre of a dish well raised in the centre, put the fillets of anchovies on the top so as to form squares, with a caper in the centre of each square. Make a border with the quarters of lettuce and the slices of egg, arranged alternately; sprinkle over the border some finely shred chervil, and pour over either a mayonnaise sauce or a mixture of 3 parts oil and 1 of tarragon vinegar, with pepper and salt to taste.
Endive (de Chicorée).—(a) Wash 2 heads endive, drain them thoroughly, and cut them up. Wash and cut up in small dice 1 head of celery. Work to a smooth paste in a basin the yolk of 1 hard-boiled egg, 1 teaspoonful mustard, white pepper and salt to taste, and the least bit of cayenne; add by degrees 3 dessertspoonfuls cream, 1 of tarragon vinegar, and 1 of plain vinegar; stir till quite smooth, add the salad, work it well, and garnish with pickled gherkins, hard-boiled eggs and beetroot. The salad should be mixed just before serving.
(b) Pick off the outer leaves of 1 or 2 heads of endive, and wash them well; when perfectly dry mix with them some salad dressing, made quite smooth with the yolks of 2 hard-boiled eggs, oil, vinegar, pepper and salt, and, if liked, a little mustard.
(c) The same may be made in a dish previously rubbed with garlic or shallot, and with dressing, without the eggs, or with cream, vinegar, pepper and salt; it may be garnished with beetroot and chopped celery, and hard-boiled eggs.
Fish (au Poisson).—Cut into neat collops any remnants of fish, steep them for 1 hour in a mixture of 2 parts oil and 1 part vinegar, with a few slices of onions, a sprig of thyme, pepper and salt, and parsley. Make a foundation of lettuce, cut into convenient pieces, in a dish, dispose the fish over it, ornament with beetroot and hard-boiled eggs, and serve with the following plain mayonnaise sauce. Put the yolks of 4 eggs into a basin, add salt to taste, then proceed to pour in, a few drops at a time, some salad oil, without ceasing to stir the mixture. When about 1 tablespoonful oil is well incorporated with the yolks of eggs, put in, in the same manner, 1 teaspoonful French vinegar. Keep on adding oil and vinegar in these proportions until you get a sauce the consistency of very thick cream. Then add white pepper to taste, and mix well.
French Bean (de Haricots).—String some French beans and boil them whole in plenty of salted water, when cold dress them with oil, vinegar, pepper, and salt, some tarragon and capers finely minced, and garnish with hard-boiled eggs, anchovies, and beetroot. The dish must be well rubbed with a shallot.
Game (au Gibier).—Cold grouse, partridge, or pheasant may be used in this way. Cut them into joints, and put them into a pie-dish; season with salt and pepper, and pour over them the juice of a lemon and about 2 tablespoonfuls very fresh salad oil; let them remain in this for 3-4 hours. Having cut up and well dried a fresh lettuce, place it in a flat dish, and arrange the pieces of game which have been in the oil and lemon juice neatly in the centre; over the game pour a salad sauce, which should be of the consistency of thick cream. Ornament the top with slices of hard-boiled egg, fillets of well-washed and scraped anchovies, and garnish with tiny sprigs of parsley. Cold chicken, or the white meat from a cold turkey cut into small pieces, may be treated in this way.