Green Pea (aux petits Pois).—Put some cold boiled peas—marrowfats are best—into a dish previously rubbed with a shallot, and pour over them a mayonnaise sauce or a plain salad dressing, and garnish the peas with small heads of green mint.
Lettuce (de Laitue).—(a) Wash 2 heads lettuce, dry them thoroughly, and break the leaves or cut them into convenient pieces; put the yolks of 2 hard-boiled eggs into a basin with 1 teaspoonful mustard, pepper and salt to taste, and 1 tablespoonful oil; work the mixture into a smooth paste, and add consecutively 3 tablespoonfuls oil and 2 of tarragon vinegar, then add a handful of garden cress, a little tarragon finely minced, and the whites of the eggs coarsely chopped. The mixture must be well stirred. Lastly add the lettuce, turn it well over, and serve.
(b) Wash 2 heads lettuce, dry them thoroughly, and put them into the salad bowl. Take some sprigs of tarragon and chervil, 1 or 2 small chives, and a little bit of parsley, mince them finely, mix them with the lettuce, and sprinkle with a tablespoonful of salt, and some pepper. Put into a tablespoon 1 mustardspoonful of mustard, fill up the spoon with vinegar, stir well, and pour over the lettuce, then add 3 tablespoonfuls best salad oil, and mix well.
(c) Take a lettuce, remove the outer leaves, wash, drain it thoroughly, and cut it into small pieces; take some fresh-cut garden cress (also washed and drained), and a few spring onions, put them in a salad bowl, with the following dressing: Take the yolks of 2 hard-boiled eggs, and rub them quite smooth in a mortar, add a teaspoonful of mustard, a little cayenne, with black pepper and salt to taste, and 4-5 tablespoonfuls cream; lastly, add a tablespoonful of tarragon vinegar; mix well, and it is ready.
Lobster (de Homards).—(a) Cut a number of pieces of the flesh of a lobster into convenient sizes. Have some well-flavoured aspic jelly, just melt it, pour a layer of it ¼ in. thick, into a border mould; when it begins to set, arrange the pieces of lobster, reserving 2 or 3 of the best, in the mould, with leaves of tarragon; fill up with jelly, and lay the mould on ice to set. Cut the remainder of the lobster, and dress it with lettuce, as an ordinary salad. Turn out the border on a dish, fill the inside with salad heaped up, lay the reserved pieces of lobster on the top, and ornament with any design made of whites and yolks of eggs, truffles, and aspic jelly, all finely minced.
(b) Take 1 or 2 fresh lobsters, cut up all the flesh into convenient pieces, reserving the soft part to mix with the dressing, and a few of the best pieces to ornament the salad. Prepare some lettuces, as for an ordinary salad, mix the lobster and lettuce together with a fork in the bowl, and pour over it a mixture made as for asparagus salad, to which has been added the soft part of the lobster and a little mustard. Garnish the dish with the pieces of lobster reserved for the purpose, with the spawn, and with slices of hard-boiled egg, sprigs of chervil, or tarragon.
Meat (Vinaigrette).—Cut some cold meat into neat slices, brush them over with oil, season with salt and pepper to taste, sprinkle a little vinegar over, and dispose them on a dish, upon a foundation of lettuce cut into convenient pieces, and ornament with hard-boiled eggs, beetroot, and pickles. Serve with plain tartare sauce, viz. put the yolks of 4 eggs into a basin with salt and mustard to taste, and stir olive oil over them, 1 tablespoonful at a time; after each tablespoonful oil put in 1 teaspoonful tarragon vinegar. Keep on stirring this until the sauce is of the desired consistency; then add pepper, the least bit of cayenne, and 2 shallots, or a few pickled gherkins or onions chopped very finely.
Onion (d’oignons).—Cut up a cold boiled Spanish onion and some cold boiled potatoes, mix with them a dressing made with oil, vinegar, pepper and salt; sprinkle over some powdered sweet herbs, and garnish with pickled red cabbage, hard-boiled eggs, stoned and chopped olives, and capers.
Oyster (des Huîtres).—For this dish some little pail-shaped white china cups must be procured, in size about the same as a ramakin case: 6 make a pretty dish, 1 in the centre and 5 round it. In each cup place an oyster, free from beard, or if very small 2 oysters may be used. Above add 1-2 teaspoonfuls salad, cut very small, and with which some good creamy salad-sauce has been mixed. Each cup must be differently garnished, using for this beetroot, hard-boiled yolk of egg, hard-boiled white of egg, and mustard and cress, each to be finely and separately chopped. Fill up one cup with a layer of the beetroot, with a pinch of the yolk of egg in centre; another with a layer of white of egg, with a little beetroot in centre; a fourth with mustard and cress, with beetroot in centre, and so on; ringing the changes on the above, and taking care that no two are alike. It is a very pretty dish and very much liked. The little cups should be served standing on a flat dish, with a napkin beneath to prevent them from slipping about.
Potato (de Pommes de terre).—(a) Rub a dish with a shallot; dispose on it some cold boiled potatoes cut in slices; beat together 3 parts oil and 1 part (more or less according to strength) tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following: powdered sweet herbs; mint, parsley, chervil, tarragon, or capers, or a combination of them all, finely minced.