Okra Salad Salade Okra

Turn the contents of a tin of okra out on to a dish, sprinkle over it some sliced cold cooked chicken or any other game or poultry, place on this a layer of raw finely-sliced ripe tomatoes and some finely-chopped eschalot, then another layer of chicken, and so on until the dish is nearly full, then sprinkle the top layer well with salad oil, lemon juice and coralline pepper, and lastly, arrange on the top a good layer of well-washed and dried picked leaves of watercress, that is seasoned with salad oil, tarragon and chilli vinegar, and a little salt and coralline pepper, and serve for a luncheon, ball supper, or as a second-course dish.

Salad A La Pompadour Salade A La Pompadour

Cut two or three fresh cleansed and plainly boiled cold carrots into very fine thin slices, plainly boil two large cleansed young leeks, cut them into slices, and put these and the carrots on separate plates; season them well with salad oil and salt and Marshall's Coralline Pepper, and arrange them in the form of a border on the dish on which the salad is to be served. Have a well-washed young cauliflower, plainly boil it (see recipe ' Salad a, la Virginie') and set it aside till cold, break it into small pieces, season with oil, tarragon vinegar, and coralline pepper, and pile it in the centre of the prepared border; mask it over with a very thick Mayonnaise sauce (vol. i.), smooth this well with a palette knife, cover it over with grated Cheddar or Gruyere cheese, pour round the base of the dish some very thick cream that has been seasoned with a little salt, mixed with a chopped eschalot and a teaspoonful of chopped parsley, and serve for a luncheon or second-course dish.

Salad A La Rachel Salade A La Rachel

Peel a nice large fresh cucumber, cut it in lengths of about one and a half inches, and then cut it in Julienne shreds; season these with salad oil, French vinegar, chopped tarragon, and chervil or parsley, and a very little chopped eschalot, if liked; arrange them on a dish in layers, with equal quantities of cooked French beans cut in similar lengths, and seasoned similarly; arrange carrot and turnip, that are cut out with a small pea-cutter and cooked separately till tender, round the sides of the green vegetables. Plainly boil eight eggs for seven minutes, remove the shells, and rub the white and yolk separately through a wire sieve; arrange the yolk outside the vegetables, then place a border of chopped cooked tongue or ham outside this, then a border of the white of the egg, which should be sprinkled with finely-shredded celery, cut in shreds and seasoned similarly to the cucumber; sprinkle some shredded truffle and button mushrooms over the top of the cucumber and beans, and form a last border with a good thick Tartare sauce (vol. i.), using a forcing bag and plain pipe for the purpose, and forcing it out in little rounds about the size of a very small Spanish nut. This can be served for a second-course or luncheon dish, or for any cold collation, and the above quantity is sufficient for six to eight persons.