Various Compound Salads.
then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half an hard-boiled egg cut lengthwise in points and filled with capers.
Paté de Poie Gras, Moulded in Aspic.
Cover the bottoms of small-sized timbale moulds with a little aspic jelly; decorate the jelly with bits of royal custard and capers; cover with more aspic; then add, alternately, layers of paté de foie gras and aspic, until the mould is filled. Turn on to shredded lettuce and garnish with mayonnaise, using pastry bag and tube. Arrange on individual dishes, so as not to disarrange the dressing in serving. Or, garnish with a chopped cucumber dressed with French dressing.
Spinach -and-Tongue Salad.
Ingredients.
- ¼ a peck of spinach.
- 1 tablespoonful of lemon juice.
- ¼ a teaspoonful of salt.
- A dash of paprica.
- 1 tablespoonful of oil or butter.
- Slices of cold tongue.
- Sauce tartare.
Method.—Cook the spinach in salted boiling water until tender; drain, and chop very fine, and season with salt, pepper, oil and lemon juice. Press into small, well-buttered moulds or cups.
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