(b) Cut cold boiled potatoes in small cubes. Bone and fillet a few anchovies, and chop them up; take the same quantity of capers. Mix all together with some finely-minced tarragon or powdered sweet herbs and a plain salad dressing as in (a). Put on a dish rubbed with shallot, and make a border round it of pieces of hard-boiled eggs and stoned olives.
(c) Take equal parts cold boiled potatoes and cold boiled Spanish onions; cut them into convenient pieces; sprinkle powdered sweet herbs over, and pour over them a salad dressing as in (a). Serve with a border of small radishes.
(d) Take 4 or 5 cold boiled potatoes, ½ small beetroot, ½ small Spanish onion, plainly boiled, and about 3 in. pickled cucumber. Cut them all in slices, and arrange them on a dish. Pour over them a salad dressing as in (a), adding a little English mustard to it, and strew powdered sweet herbs over. Serve with a border of hard-boiled eggs cut in slices.
(e) Cut some cold boiled potatoes in slices, arrange them neatly on a dish, slightly rubbed with shallot or garlic, and pour the following sauce over them; mince equal quantities of capers and parsley, and a few leaves of tarragon and thyme; add oil and vinegar in the proportion of 2 to 1, and pepper and salt to taste; beat all well together.
(f) Pound 6 well-washed anchovies in a mortar, with 2 hard-boiled yolks of eggs, 1 dessertspoonful French mustard, and a sprig or two of tarragon; then gradually work in salad oil, add pepper and lemon juice to taste, and salt if necessary. Strain the sauce over a dish of sliced cold boiled potatoes, and strew over all plenty of minced truffles.
Russian (Russe).—Boil some carrots and turnips in salted water with a small piece of butter, but do not let them be overdone; when cold cut out of them, with a vegetable scoop, a number of pieces the size of an olive; cut some beetroot in the same way, and likewise some truffles. Take equal parts—say a cupful—of each of the above, and a similar quantity of preserved fresh (not dried) haricot beans ready cooked, and of asparagus points preserved in the same way; 2 tablespoonfuls respectively of capers, of French pickled gherkins, cut into the shape of capers, and of anchovies, perfectly cleaned, and cut into small pieces; 2 doz. or more olives stoned, 1 tablespoonful tarragon and chervil minced fine, and half that quantity of chives, also minced. Mix the whole lightly together into a sauce, made with raw yolks of eggs, oil, vinegar, pepper, and salt, well worked together. Ornament with hard-boiled eggs, caviare, lobster spawn, olives, pickles, truffles, &c. The Spanish preserved sweet capsicums (Pimientos dulces) are a great addition to the above, not only for their exquisite taste, but on account of their brilliant colour.
Sardine.—Bone and skin some sardines and divide them into fillets; have ready some lettuces as for an ordinary salad, arrange these in the centre of the dish, pour over them a plain salad mixture, to which a little mustard has been added; dispose the fillets all round alternately with French olives washed and stoned.
Tomato (de Tomates).—(a) Peel some good-sized tomatoes, not over ripe, cut them in slices and remove the pips, lay them in a dish with oil and vinegar in the proportion of 2 to 1, sprinkle pepper and salt over them according to taste, a few leaves of basil finely minced, and some onions very finely sliced. They should lie in the sauce for 2 hours before serving.
(b) Take some tinned tomatoes, cut them up, slice very thin a raw onion, put them into a dish, and pour over them a mixture of 4 parts oil, 1 of vinegar; pepper and salt to taste; sprinkle with powdered sweet herbs. The dish may be previously rubbed with garlic or shallot.
Watercress (de Cresson).—(a) Take plenty of fresh young sprigs of watercress, wash them and dry them thoroughly, put them lightly in a dish, and pour over them a mixture made with 3 parts olive oil and 1 of lemon juice or vinegar.