Salad A L'ancienne Salade A L'ancienne

Cut a good handful of well-washed sorrel into fine shreds, and mix it with a large cabbage lettuce, also cut into shreds, three sliced eschalots, eighteen finely-sliced long radishes, one large minced sour apple, twelve boned Christiana anchovies cut into halves, a quarter-pint of the prepared cooked crayfish, seasoned with salad oil and tarragon vinegar; dish up the salad in a pile, pour the sauce over, garnish the dish with slices of hard-boiled eggs, capers, gherkins, and farced olives, and serve for luncheon or for any cold collation.

Sauce For Salad A L'ancienne

Mix two ounces of chopped lax with a quarter-pint of Mayonnaise sauce (vol. i.), a dessertspoonful of anchovy essence, half a wineglassful of French vinegar, a good dust of coralline pepper, a quarter-pint of whipped cream, a teaspoonful of chopped chervil and tarragon, a pinch of castor sugar, and a tablespoon-ful of chilli vinegar; stir up well together, and use.

Salad A L'anvers Salade A L'anvers

Take the best parts of two well-washed and dried crisp fresh lettuces, pick them into pieces about an inch in length, put them into a basin and sprinkle over them half a pound of cold cooked chicken or other white meat that is cut in shreds an inch in length, a quarter-pound of lean cooked ham or tongue also shredded, three capsicums that have been split and the seeds taken out and then cut into fine shreds, two sprigs of fresh green tarragon cut in the same way, a tablespoonful of picked chervil leaves, and mix all well with the prepared sauce. Dish up in a pile, garnish round the base of the dish with cold boiled potatoes (that have been cut in slices a quarter-inch thick, then stamped out with a plain round cutter about one and a half inches in diameter); season these with salad oil, finely-chopped eschalot, coralline pepper, a little salt and tarragon vinegar, and serve the salad as a second-course dish in place of game or poultry, or for a ball-supper dish.

Sauce For Salad A L'anvers

Put two raw yolks of eggs into a basin with a saltspoonful of salt and the same of raw mustard, a pinch of coralline pepper, a saltspoonful of castor sugar, and the same of Marshall's Curry Powder; mix into this by degrees a quarter-pint of salad oil, one large tablespoonful of French tarragon vinegar, the same of chilli vinegar, one very finely-chopped eschalot, two tablespoonfuls of thickly-whipped cream, and use.

Apple Salad A La Saint Florentine Salade De Pommes A La Saint Florentine

Take one pound of nice sound peeled apples, and one pound of ripe tomatoes, and cut them into round, thin slices; season them with a little salt, salad oil, coralline pepper, and strained lemon juice, and arrange a layer of each on the dish on which the salad is to be served; then arrange a layer of boned Christiania anchovies (that have been seasoned with salad oil), then another layer of apples and another of tomatoes, and so on until the dish is three-parts full; then, on the top, place a thick layer of hard-boiled yolk of egg that has been rubbed through a wire sieve; sprinkle over the egg some nice large French capers, some slices of French gherkin, and Spanish olives that are cut in little dice shapes; sprinkle all over with salad oil, garnish the corners of the dish with shreds of cooked beetroot that is seasoned with salad oil and coralline pepper, and serve for any cold collation.