Part 76 (1/2)

Cut cold cooked sweetbreads into dice and mix with an equal quant.i.ty of celery. Cover with Mayonnaise and garnish with lettuce.

=EGG SALAD No. 1=

Cut hard-boiled eggs (see page 262) into thick slices or into quarters.

Use a sharp knife so the cuts will be clean. Arrange each portion on a leaf of lettuce partly covered with Mayonnaise, and arrange the lettuce in a circle on a flat dish, the stem of the leaf toward the center of the dish. Place a bunch of nasturtium flowers or a bunch of white chicory leaves in the middle. (See ill.u.s.tration.)

[Ill.u.s.tration: SALAD OF SLICED HARD-BOILED EGGS ARRANGED ON LETTUCE LEAVES, THE STALK ENDS OF THE LEAVES MEETING IN THE CENTER OF THE DISH.]

=No. 2=

Cut hard-boiled eggs in two, making the cut one third from the pointed end. Remove the yolks without breaking the whites; mash them and mix with chicken, chopped fine, and enough Mayonnaise to bind them. Fill the large half of the egg with the mixture, rounding it on top like a whole yolk. Invert the small pieces of white. Cut the pointed ends of both pieces flat, and stick them together with raw white of egg. Place the vase-shaped eggs on a flat dish, and fill the s.p.a.ces with shredded lettuce. Pa.s.s Mayonnaise, as that put in the yolks will not be sufficient. (See ill.u.s.tration.)

[Ill.u.s.tration: SALAD OF STUFFED EGGS GARNISHED WITH LETTUCE CUT INTO RIBBONS. (SEE PAGE 381.)]

=ORANGE SALAD=

Use for this salad sour oranges; if these cannot be obtained, strain over sweet oranges after they are sliced a little lemon-juice. Cut the oranges in thick slices, remove the seeds carefully, arrange them in rows, and turn over them a dressing made of one tablespoonful of lemon-juice to three of oil, with salt, and cayenne, or paprica to taste. Serve with game.

Grape fruit may be used the same way, and walnut meats used with either.

=CHICKEN SALAD=

Cut cold cooked chicken into dice one half inch square, or into pieces of any shape, but not too small. Use only the white meat, if very particular as to appearance, but the dark meat is also good. Veal is sometimes subst.i.tuted for chicken. Wash and sc.r.a.pe the tender stalks of celery. Cut them into small pieces, and dry them well. Use two thirds as much celery as chicken. Marinate the chicken as directed at the head of chapter. Keep it in a cold place until ready to serve; then mix with it the celery, and add lightly a little Mayonnaise. Place the mixture in a bowl, smooth the top, leaving it high in the center; cover it with Mayonnaise. Garnish with hard-boiled eggs, the whites and yolks chopped separately; also with sliced pickle, stoned olives, capers, lettuce-leaves, celery-tops, etc. Arrange any or all of these in as fanciful design as desired. Shredded lettuce may be used instead of celery if more convenient.

=LOBSTER SALAD=

Cut the boiled lobster into one inch pieces or larger. Marinate it, and keep in a cool place until ready to serve; then mix with it lightly a little Mayonnaise. Place it in the salad bowl; smooth the top, leaving it high in the center. Mask it with a thick covering of Mayonnaise.

Sprinkle over it the powdered coral of the lobster. Place on top the heart of a head of lettuce, and around the salad a thick border of crisp lettuce-leaves, carefully selected.

Shad roe, canned salmon, or any firm white fish mixed with Mayonnaise, and garnished with lettuce, may be served as a salad.

=OYSTER SALAD=

Scald the oysters in their own liquor until plump and frilled. Drain, and let them get very cold and dry. If large oysters, cut each one with a silver knife into four pieces. Just before serving mix them with Mayonnaise or Tartare sauce, and serve each portion on a leaf of lettuce. Celery may be mixed with oysters, and served the same way.

=BOUILLI SALAD=

Cut beef that has been boiled for soup into half-inch dice. Marinate it, using a little grated onion with the marinade. Mix it lightly with some cold boiled potatoes cut into half-inch dice, and some parsley chopped fine. Pour over it a French dressing, or Mayonnaise. Garnish with hard-boiled eggs and lettuce.

=RUSSIAN SALAD=

Fill the outside of a double mold with clear aspic jelly (see page 321), and the center with a macedoine of vegetables, or with celery, or with any one vegetable. Marinate the vegetables; then mix them with Mayonnaise made with jelly instead of eggs (see page 290). Cover the top with jelly so the vegetables will be completely enclosed (see directions for double molding, page 325). Turn the form of salad on a flat dish, and garnish with shredded lettuce.

[Ill.u.s.tration: RUSSIAN MACeDOINE SALADS WITH ASPIC. PINK AND WHITE OUTSIDE, CENTER FILLED WITH CELERY, PEAS AND BEANS, MIXED WITH CHICKEN ASPIC.

1. Turnip.

2. Beet.

3. Truffle.

4. Red beets.