2423.—SWEETBREAD AND CUCUMBER SALAD. (Fr.—Salade de Ris-de-Veau et Concombre.)
Ingredients.—A calf's sweetbread, cooked and thinly sliced, ¼ of a cucumber thinly peeled and sliced, lettuce shredded, salad dressing (see recipes for same), mayonnaise sauce No. 201.
Method.—Toss the lettuce in a little salad dressing, turn it into a salad-bowl, and arrange the sweetbread on the top, cover lightly with mayonnaise, garnish with cucumber, and serve.
2424.—SWEETBREAD SALAD. (See Sweetbread and Cucumber Salad, No. 2423.)
2425.—SWISS SALAD. (Fr.—Salade Suisse.)
Ingredients.—3 tablespoonfuls of potato, 2 tablespoonfuls of tongue, 2 tablespoonfuls of beetroot, 2 tablespoonfuls of carrot, 1 tablespoonful of apple, all shredded and all cooked except the apple, 1 cooked fresh herring, finely flaked, salad dressing (see Recipe 2445 for same).
Method.—Mix all well together, moisten slightly with salad dressing and serve piled in a salad-bowl.
2426.—TARTARE SALAD. (Fr.—Salade la Tartare).
Ingredients.—Equal quantities of shredded cold meat, celery and cooked potato, tartare sauce No. 213, salt and pepper.
Method.—Mix the meat, celery and potato together, sprinkle liberally with salt and pepper, and stir in a little tartare sauce. Serve garnished with tufts of endive or sliced beetroot.
2427.—TOMATO SALAD. (Fr.—Salade de Tomates.)
Ingredients.—6 firm medium-sized tomatoes, 1 teaspoonful of finely-chopped parsley, 2 teaspoonfuls of salad-oil, 1 tablespoonful of vinegar, 1 teaspoonful of mixed mustard, salt and pepper.
Method.—Scald the tomatoes in boiling water for 1 minute, drain on a cloth, and carefully remove the stems and skin. When cool, cut them into thin slices, and place them in a salad bowl. Put 2 saltspoonfuls of salt, and 1 saltspoonful of pepper into a basin, add the mustard, pour in the vinegar and oil, and mix thoroughly with a wooden spoon. When ready to serve, add the chopped parsley to the dressing, and pour it over the tomatoes.
2428.—TOMATO AND CHIVES SALAD. (See Tomato and Onion Salad, No. 2429.)
Substitute 1 dessertspoonful of finely chopped chives or very young spring onions for the cooked onion.