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No. 39—OYSTER OR CLAM SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Fish, Chapter 8, No. 59.
No. 40—LOBSTER SALAD.
Quantity for 6 Persons.
- 3 lbs. of lobster
- 3 tbsps. of vinegar
- 2 tbsps. of oil
- Salt to taste
- 1 pinch of pepper
- 3 yolks of eggs
- Juice of ½ lemon
- 1 tsp. of capers
- ½ tsp. of mustard
- ¼ tsp. of sugar
- 1 cup of cream
Preparation: The lobster is cooked, cooled, the meat picked out and cut into small oblique pieces. Mix it with vinegar, oil, salt and pepper.
The cream, yolks of eggs, lemon juice, mustard and sugar are mixed well and cooked until thick, stirring briskly; then put in the capers. The head lettuce is prepared and the large leaves cut into smaller pieces. Now arrange on a platter one layer of lettuce and one of lobster salad, pour over some mayonnaise dressing and repeat 2 or 3 times until all is used up. Garnish the dish or plate with radishes. It makes a fine salad. This salad may be mixed with mayonnaise dressing as in Chapter 10, No. 43.
No. 41—FRUIT SALAD AS DESSERT.
Quantity for 6 Persons.
- 3 oranges
- 3 bananas
- ½ pineapple
- ¼ pt. cognac-cherries
- Sugar to taste
- 1 pt. whipped cream
- ½ pt. strawberries
Preparation: Oranges, pineapple, bananas are peeled and sliced. Strawberries are cleaned, the cherries are stoned, all this fruit mixed and whipped cream poured on in a glass dish. The whipped cream may be omitted. If you like you may mix ½ cup of Sherry wine in with it.
No. 42—LETTUCE COMBINATION SALAD.
- Head lettuce
- 4 medium sized tomatoes
- 1 small cucumber
- 2 tbsps. vinegar
- 4 green onions
- 6 radishes
- ½ cup mayonnaise dressing
- Roquefort cheese
- ¼ tsp. Worcestershire Sauce
Preparation: Line salad bowl with the crisped lettuce; peel and quarter the tomatoes; slice and crisp the cucumbers; slice the onions and radishes in very thin slices. Arrange the
