Part 8 (1/2)

This meat can be served with Ribbon Macaroni. Put the meat in the middle, the macaroni around it, and the sauce over all, adding two tablespoons of grated Parmesan cheese to the macaroni after it is boiled, and mixing well before putting it on the platter. Sprinkle on a little more cheese before carrying to the table.

This dish can be made equally well with left-over meats of any kind, turkey being especially good served this way.

SALADS

SALAD ”DEL PREVOSTO”

Boil in their skins three good-sized potatoes, peel them and slice them, then put them into a salad bowl, and pour over them one-half a gla.s.s of white wine. Do this about two or three hours before they are wanted, so the potatoes will have time thoroughly to absorb the wine.

From time to time mix them with a fork and spoon to let the wine permeate. A few minutes before the meal make a good French salad dressing, add some pickled peppers cut up, some capers, and some chopped-up parsley, pour on the French dressing, mix up well, and serve.

THE CARDINAL'S SALAD

Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled eggs chopped up, and one small sliced cuc.u.mber. Arrange the lettuce-leaves in a salad-bowl, mix the other ingredients with a sufficient quant.i.ty of mayonnaise sauce, put them in the midst of the lettuce, and serve.

ENDIVE SALAD

Take a head of endive, wash it and dry it well, and put it into a salad-bowl. Pour over it three tablespoons of good olive-oil. Mix one tablespoon of honey (or sugar), one of vinegar, and salt and pepper in a cup, and pour over the salad just before serving.

ITALIAN SALAD

Cut one carrot and one turnip into slices, and cook them in boiling soup. When cold, mix them with two cold boiled potatoes and one beet cut into strips. Add a very little chopped leeks or onion, pour some sauce, ”Lombarda” (see Sauces, page 31), over the salad, and garnish with water-cress.

”ALLA POLLASTRA” SALAD

Chop up six lettuce-leaves and three stalks of celery, cut up the remains of a cold fowl in small pieces, and mix with one tablespoon of vinegar and salt and pepper in a salad bowl. Pour a cup of mayonnaise sauce over, and garnish with quarters of hard-boiled egg, one tablespoon of capers, six stoned olives, and some small, tender lettuce-leaves.

”ALLA MACEDOINE” SALAD