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Page:Mrs Beeton's Book of Household Management.djvu/1235

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1099
RECIPES FOR SALADS, ETC.

Method.—Pound the anchovy and crab in a mortar, add the salad-oil, vinegar and seasoning to taste, and serve garnished with celery, lettuce and endive. Another variety of crab salad is made by mixing the prepared crab with shredded lettuce, to which may be added endive, celery, etc.

2385.—EGG SALAD. (Fr.Salade aux Oeufs.)

Ingredients.—6 hard-boiled eggs, 1 crisp lettuce, a few slices of beetroot, 1 tablespoonful of capers, 1½ teaspoonfuls of chopped parsley, 1 slice of toasted bread, 2 tablespoonfuls of cream, 1 tablespoonful of mayonnaise sauce No. 201.

Method.—Cut the eggs across into rather thick slices; wash, trim, and dry the lettuce thoroughly; whip the cream stiffly, and add it, with a teaspoonful of parsley, to the mayonnaise sauce. Place the round of toast in a salad bowl; upon it arrange a layer of lettuce leaves, then a layer of mayonnaise, cover with slices of egg, and season with salt and pepper. Repeat until the materials are used, piling the centre somewhat high, garnish with the capers, and slices of beetroot, sprinkle on the remainder of the parsley, and serve.

2386.—ENDIVE SALAD. (Fr.Salade de Chicorée.)

Ingredients.—Endive, cress, shredded celery, boiled beetroot, salad dressing (see recipes for same).

Method.—Separate the endive into tufts, toss these in salad dressing, pile them high in a salad-bowl, and garnish with cress, celery and beetroot.

2387.—ENGLISH SALAD. (Fr.Salade à l'Anglais.)

Ingredients.—Shredded lettuce, watercress, mustard and cress, sliced radishes, a few spring onions finely sliced, sugar, salt, pepper, equal parts of oil and vinegar, sliced tomatoes.

Method.—Mix together the lettuce, cress, radishes and onions. Add a little sugar and a seasoning of salt and pepper to the oil and vinegar, pour it over the salad, and serve garnished with sliced tomatoes.

2388.—FISH SALAD. (Fr.Salade de Poisson.)

Ingredients.—Cold fish, mayonnaise sauce, or other salad dressing, lettuce, endive, cress.

Method.—Separate the fish into large flakes, place it alternately with layers of lettuce, etc., in a salad-bowl, covering each lightly with mayonnaise or other salad dressing. Decorate with olives, sliced beetroot, prawns, shrimps, gherkin, or any suitable fish garnish.