Dressing For Herring Salad A La Leopold

Take a quarter-pint of salad oil, two tablespoonfuls of tarragon vinegar, one clove of scraped garlic, a wineglassful of white wine, a teaspoonful of mixed English mustard, and six Christiania anchovies that have been boned and rubbed through a sieve, whisk altogether till smooth, add a quarter-pint of double cream and use.

Italian Salad Salade A L'italienne

Take some cold cooked potatoes, some raw peeled cucumber, boiled cauliflower, and Brussels sprouts when in season, cooked artichoke bottoms, and any other nice vegetable; cut out all these with a fancy cutter, with the exception of the sprouts, which can, if large, be cut up in quarters, and the cauliflower, which should be picked in little sprigs; season all with chopped tarragon and chervil, salad oil, tarragon vinegar, and a little finely-chopped eschalot; arrange the vegetables in the form of a border on the dish on which they are to be served, fill up the centre with Tartare sauce (vol. i.), and on the top of this arrange any nice pieces of cooked poultry or fish that is seasoned with a little oil, tarragon vinegar, and chopped tarragon and chervil; and place here and there on the dish some olives farced with anchovies. This is nice for luncheon or second course, or for any cold collation, ball supper, etc.

Macedoine Salad Salade De Macedoine

Strain all the liquor from the contents of a tin or bottle of macedoine of vegetables, put them into a basin and mix with them a quarter-pint of Mayonnaise sauce, a quarter-pint of stiffly-whipped cream, a wine-glassful of tarragon vinegar, half a pound of any nice little pieces of cold cooked game or chicken, free from skin and bone; stir up well together, and dish up in a potato salad border prepared as below, and serve for luncheon, second course, or for any cold collation.

Potato Salad Border For Macedoine Salad

Take some plainly-boiled cold potatoes, cut them into slices about a quarter-inch thick and stamp them out with a heart-shape cutter about two and a half inches long, season them with a little salad oil, tarragon vinegar, and a little chopped lean ham or tongue, and arrange them as a border round the dish on which the salad is to be served.

Lettuce Salad With. Mayonnaise Sauce Salade De Laitue - Sauce Mayonnaise

Take a nice crisp and well-washed lettuce, cut it up and dry it well, mix with it two tablespoonfuls of Mayonnaise sauce (vol. i.), a table-spoonful of whipped cream, a tablespoonful of tarragon vinegar, and a dust of castor sugar, and use for garnishing entrees, or for serving with hot or cold meats.

Lettuce Salad A La Vienne Salade De Laitue A La Vienne

Take a well-washed, crisp lettuce, dry it, and cut it into shreds, sprinkle these with a little salad oil, tarragon, and chilli vinegar, and a little salt and mignonette pepper, and mix with it about half its bulk of finely-shredded, cooked lean ham, cut in Julienne strips about one inch in length; also add some finely-shredded tarragon, and small picked leaves of fresh chervil. Mix well and use for luncheon, ball supper, etc.