2389.—FLEMISH SALAD. (Fr.—Salade à la Flamande.)
Ingredients.—Equal quantities of cooked Brussels sprouts, boiled potatoes sliced, sprays of boiled cauliflower, sliced beetroot, and chopped apples. To 1 bowl of salad allow 1 small herring separated into small flakes, mayonnaise or other salad dressing (see recipes for same).
Method.—Mix all the ingredients together, add salad dressing to taste, and serve.
2390.—GAME SALAD. (Fr.—Salade de Gibier.)
Ingredients.—The remains of any kind of cold game, 1 hard-boiled egg, 2 lettuces, cayenne, pepper and salt, mayonnaise sauce No. 201, pickled beetroot for garnish.
Method.—Remove the bones, and cut the flesh into dice of medium size. Wash, trim and dry the lettuce, and tear it into shreds. Stamp out some star-shaped pieces of white of egg, chop up the remainder of the egg, and mix it with the meat. Arrange the meat, lettuce, and mayonnaise in alternate layers in a salad bowl, raising the centre in a pyramidal form, and add a sprinkling of salt and pepper to each layer. Cover the surface with a thin layer of mayonnaise sauce, garnish with stars of sliced beetroot and hard-boiled yolk of egg, and serve.
2391.—GERMAN SALAD. (Fr.—Salade à l'Allemande.)
Ingredients.—½ a lb. of cold boiled beef shredded, 1 tablespoonful of finely chopped onion, 1 tablespoonful of coarsely chopped gherkin, 3 tablespoonfuls of pickled red cabbage, ½ a beetroot sliced, 1 boiled potato sliced. For the salad dressing: ¼ of a pint of white wine, ¼ of a pint of salad-oil, 1 tablespoonful of tarragon vinegar. For garnish: 2 hard-boiled eggs.
Method.—Beat the oil, wine and vinegar well together, pour the preparation over the salad mixture, let it remain on ice for 3 or 4 hours, then garnish with sections of egg, and serve.
2392.—GREEN PEA AND BEAN SALAD. (Fr.—Salade de Petits Pois et Haricots Verts.)
Ingredients.—Cooked green peas, cooked French beans, 1 small cooked beetroot, 2 hard-boiled eggs, ½ a teaspoonful of finely-chopped parsley, a clove of garlic, salad dressing No. 2444.
Method.—For this salad preserved peas and beans may be used. When using fresh ones, boil them separately in slightly salted water containing a small piece of soda, drain well, and, when cold, cut the beans into 1 inch lengths. Cut the clove of garlic in two, and rub the inside of the salad bowl with the cut side. Mix the peas and beans