2435.—WALNUT AND CELERY MAYONNAISE. (Fr.—Mayonnaise de Céleri et Noix.)
Ingredients.—2 or 3 strips of white celery finely shredded, ½ a pint of peeled walnuts, 2 tablespoonfuls of stiff mayonnaise sauce No. 201, 1 tablespoonful of thick cream, salt and pepper. For garnishing: watercress or small red radishes.
Method.—Cut the walnuts into small pieces, mix them with prepared celery, season with a little salt and pepper, and add gradually the mayonnaise and cream. Dress in a pile on a vegetable dish or a small flat salad bowl, garnish with a few sprigs of watercress or small radishes, and serve with roast poultry or game.
2436.—WHITE BEAN SALAD. (Fr.—Salade de Haricots blancs.) (See Lentil Salad, No. 2396.)
Substitute white haricot beans for lentils, or use Boston baked beans, usually sold in tins.
2437.—WINTER SALAD. (Fr. —Salade d'hiver.)
Ingredients.—1 small head of celery, ½ a cooked beetroot, 3 or 4 cold potatoes, ½ a teaspoonful of finely-chopped parsley, salad dressing No. 2445, salt and pepper.
Method.—Peel and slice the beetroot, slice the potatoes, shred the celery, but not too finely. Arrange the prepared vegetables in separate layers, seasoning each layer with a little salt and pepper. Pour over 4 or 5 tablespoonfuls of salad dressing, sprinkle on the parsley, and serve.
Ingredients.—¼ of a pint of claret, 1 teaspoonful of lemon-juice, a clove of garlic, 1 teaspoonful of finely chopped shallots, salt and sugar to taste.
Method.—Mix all the ingredients together, let the preparation stand for 6 hours or longer, then strain, and pour it over a salad previously tossed in a little salad-oil.
4329.—MAYONNAISE SAUCE. (See Sauces, No. 201.)