3745.—SALAD "ALLA FRANCESE." (Fr.—Salade Frangaise.)
Ingredients.—9 small firm tomatoes, ½ a head of celery, 2 tablespoonfuls of stiffly-whipped cream, 1 tablespoonful of tomato purée, 1 tablespoonful of lemon-juice, a pinch of castor sugar, lettuce.
Method.—Pour boiling water over the tomatoes, let them remain for 2 minutes, then remove the skins, and scoop out the seeds. Place them on ice or in a cool place until quite cold, and meanwhile shred the celery finely, and mix with it the lemon-juice, sugar, tomato purée and cream. Fill the centre of each tomato with this preparation, piling it rather high, arrange the tomatoes on a dish on a bed of shredded lettuce, then serve.
3746.—SALAD "ALL' ITALIANA." (Fr.—Salade Italienne.)
Ingredients.—1 large carrot sliced, 1 turnip sliced, 2 large cold boiled potatoes sliced, 1 beetroot cut into strips, 1 finely-chopped shallot, ¼ of a pint of mayonnaise sauce, No. 201, or stiffly-whipped cream flavoured with lemon-juice or vinegar, watercress.
Method.—Cook the slices of carrot and turnip in a little stock until tender, drain them well, and when quite cold mix with the prepared potato and beetroot. Add the shallot, stir in the mayonnaise of cream, garnish with watercress, then serve.
Time.—From 1 to 1¼ hours. Average Cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time.
3747.—SALAD "ALLA MACEDONE." (Fr.—Salade à la Macedoine.)
Ingredients.—1 cooked beetroot cut into dice, 3 tablespoonfuls of cooked French beans, 3 tablespoonfuls of cooked peas, 1 cooked carrot shredded, ½ a head of celery shredded, 1 tablespoonful of lemon-juice, mayonnaise sauce.
Method.—Cook the vegetables separately, taking care to keep them unbroken. When quite cold mix them well together, sprinkle in the lemon-juice, stir in the mayonnaise as lightly as possible, then serve.
Time.—20 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons. Seasonable, July to October.
3748.—SPINACH CROQUETTES. (Fr.—Croquettes d'Epinards.)
Ingredients.—4 or 5 lbs. of spinach, 3 ozs. of butter, 2 eggs, nutmeg, salt and pepper, frying batter (see Apple Fritters, p. 979), frying-fat.
Method.—Wash and pick the spinach, put it into a saucepan with just sufficient water to prevent it burning at the bottom, and cook until