Salad A La Saint James Salade A Ia Saint James

Take half a dozen hard-boiled eggs, and cut each into quarters lengthwise, season them with finely-chopped eschalot, parsley, capers, salt, and a little of Marshall's Coralline Pepper. Have some well-washed and crisp lettuces, using only the hearts for the dish, cut each heart into six portions, two and a half inches in length, well shake the water from them, and sprinkle the lettuce with shreds of fresh tarragon, picked leaves of chervil, and some finely-chopped picked shrimps or lobster; arrange the lettuce on a fiat dish in the form of a border, place two quarters of the egg and some thinly-cut slices of raw ripe tomatoes on each, sprinkle over all some good olive oil and strained lemon-juice, fill up the centre of the dish with some small croutons of bread (that have been cut about an inch long by a quarter-inch thick, and fried in butter till a pale golden colour, and then sprinkled with grated Gruyere cheese), and serve for a luncheon, second-course, or ball-supper dish. The remains of the lettuce can be used up for a soup or puree.

Salad A La Stanley Salade A La Stanley

Pick two or three well-washed and dried crisp lettuces into nice large pieces, well season with salad oil, salt, tarragon vinegar, dry mustard, a pinch of castor sugar and mignonette pepper; place a layer of the salad on a dish, cover it with thin small slices of cold roast beef, then another layer of the salad, and continue this till the dish is nearly full; then cover the top entirely with very thick Horseradish sauce (vol. i.), and garnish here and there with prettily stamped-out cold cooked beetroot, tiny bunches of mustard-and-cress salad, and bunches of hard-boiled yolks of eggs that have been rubbed through a coarse wire sieve, and form a border entirely round the dish with Christiania anchovies, and serve for a second-course dish or for luncheon, or for any cold collation.

Salad A La Suedoise - Salade A La Suedoise

Take a large well-washed fresh crisp lettuce, pick it into large pieces, about two inches square, well dry it in a cloth, mix with it some pieces of plainly-cooked cold cod or other white fish, dish up in a pile, pour over it the prepared dressing, form a border round it with red pickled cabbage and tiny fresh nasturtium leaves, and serve for any cold collation, luncheon, etc.

Dressing For Salad A La Suedoise

Take a quarter of a pint of Mayonnaise sauce (vol. i.), a quarter of a pint of Tomato puree (vol. i.), a dessertspoonful of anchovy essence, a saltspoonful of coralline pepper, a few drops of carmine to make it a pale salmon colour, add four of Kruger's marinaded fillets of herrings that have been rubbed through a sieve, a wineglassful of tarragon vinegar, a teaspoonful of French mustard, and a quarter of a pint of chopped young freshly-gathered nasturtium seeds if in season; mix well together and use as directed.

Salad A La Virginie Salade A La Virginie

Take some small young fresh cauliflowers and put them into cold water with a little salt to soak for two or three hours; then put them into cold water with a little salt, bring this to the boil, strain and rinse the cauliflowers in cold water, and put them again into boiling water with a little salt, and cook for about half an hour till tender; then take up and leave till cold; cut each cauliflower right through vertically into ten or twelve pieces, then cut some cold cooked potatoes into slices about a quarter of an inch thick, and also slice some raw ripe tomatoes. Take about three-quarters of a pound of cold cooked chicken or any nice white meat, and four hard-boiled eggs, and cut these and the meat into dice-shapes, then mix together with a good Tomato mayonnaise (vol. 1. page 211); season the vegetables with salad oil. tarragon and chilli vinegar, and chopped tarragon and chervil, then arrange them as a border on a flat dish (alternating the cauliflower, tomatoes, and potatoes), fill up the centre with the other preparation, sprinkle over the top some French capers, and serve for luncheon or for a second-course or ball-supper dish.