(See also Chapter IX (Dressed Vegetables And Meagre Dishes))

Fancy Salads - Salad A L'albany Salade A L'albany

Cut some raw, ripe tomatoes into thin slices, then cut an equal quantity of plainly boiled potatoes about a quarter of an inch thick, and stamp them out with a small, heart-shape cutter; put each on separate dishes, season them with salad oil, strained lemon juice, coralline pepper, salt, finely-chopped lean cooked ham or tongue, a little eschalot, and French capers. Cut two sticks of well-washed, crisp, fresh celery into lengths of about one inch, dry them, and season them with Tomato mayonnaise (vol. i. page 211); dish up the celery in a pile on the dish on which the salad is to be served, arrange the potatoes and tomatoes all round the edge of it, place here and there some little sprigs of picked chervil and some Christiania anchovies, and serve for luncheon, second course, ball supper, etc.

Salad A L'americaine Salade A L'americaine

Take- one or two fresh heads of chicory and lay it in plenty of clean cold water for three or four hours, then take the best parts of the chicory and cut it into shreds about two inches long, wash it again, and shake it well till quite dry, then put it into a basin and mix with it half a pound of very finely-cut slices about one inch square of good Cheddar cheese; dish up in a pile on a flat dish, pour over it the sauce prepared as below; arrange all round the base very thinly-cut rounds of raw onion that is seasoned with coralline pepper, salt, and finely-chopped parsley and capers, and at the four corners of the dish place nice groups of cooked beetroot that is cut in little dice-shapes and seasoned with salad oil, and serve the salad for a second-course, luncheon, or ball-supper dish.

Sauce For Salad A L'americaine

Mix well together one raw yolk of egg, a dessertspoonful of mixed English mustard, a saltspoonful of salt, a teaspoonful of French mustard, half a gill of tarragon vinegar, a good pinch of ground black pepper, a quarter-pint of salad oil and a teaspoonful of finely-chopped raw green parsley, and one small bottle of the prepared crayfish bodies or prawns strained and cut up into halves. Stir well together, then use.

American Corn Salad Salade De Mais A L'americaine

Remove the outer leaves and sticky part from two or three young heads of corn and put them into a stewpan into boiling milk and water that is seasoned with salt and a pat of butter, just bring to the boil, remove any scum and simmer it gently for fifty to sixty minutes, then take up and drain them on a hair sieve, put a clean wet cloth over the corn and leave till cold; then place the corns on a flat dish, season them with pepper and salt, mask them with the prepared sauce and serve for second course or for any cold collation.

Sauce For American Corn Salad

Mix three raw yolks of eggs into a quarter-pint of salad oil, add to it a teaspoonful of raw English mustard, a tablespoonful of tarragon vinegar, twelve raw oysters that have been pounded and rubbed through a sieve, a good dust of coralline pepper, a gill of stiffly whipped cream and one finely-chopped onion; mix all together and use.