Anchovy Salad A La Careme Salade D'anchois A La Careme

Peel a cooked beetroot, and cut it up into very fine slices; sprinkle these with salad oil, a little common brown vinegar, a little salt, and white pepper; place them on the dish on which they are to be served, cover with hard-boiled eggs (that are sliced and seasoned in the same way as the beetroot), lay on this some long, thin strips of boned Chris-tiania anchovies, seasoned with a little salad oil, place round the base of the dish alternate bunches of French capers, small dice shapes of peeled cucumber, and some finely-shredded crisp lettuce, seasoning with a little salad oil and tarragon vinegar; and serve as a second-course dish or for luncheon, etc.

Salad A La Baltique Salade A La Baltiqtie

Take some Kriiger's marinaded fillets of herrings, allowing one to each person; lay them on a plate, and season them with salad oil; cut a large, well-washed and dried lettuce into fine shreds, place it on the dish on which the salad is to be served, and arrange the fillets cross-wise on it. Take some good-coloured, plainly-boiled cold carrots, chop them up finely, season with a little thick cream and salad oil, coralline pepper, and put little layers between each fillet of herring. Rub four raw ripe tomatoes through a sieve, mix the pulp with a little salt and coralline pepper, two raw yolks of eggs, a few drops of liquid carmine, a quarter-pint of salad oil, half a gill of cool liquid aspic jelly, and the strained juice of a lemon; pour this round the dish, sprinkle over it a little finely-chopped raw parsley, and serve for luncheons, ball suppers, etc.

Salad A La Beatrice Salade A La Beatrice

Take a large, fresh lettuce, cut in very fine shreds, a handful of young, well-washed spinach, also cut very finely, the same quantity of sorrel, two peeled and finely-chopped onions, four sprigs of tarragon, and a handful of chopped chervil; the well-washed hearts of two sticks of celery, also chopped fine; pile up all together on a dish or salad-bowl, sprinkle over it some shredded capsicums, pour over it the prepared dressing, place here and there on the top of the salad some nice pieces of lax and some of the prepared herring roes, sprinkle over these some finely-cut slices of Gruyere cheese, some sliced mixed pickles, and a little coralline pepper, and serve for any cold collation.

Dressing For Salad A La Beatrice

Take twelve sardines (those preserved in tomato sauce are best), rub them through a hair sieve, and mix them with a dessertspoonful of chutney, a teaspoonful of anchovy essence, the same of mixed English mustard, a clove of garlic scraped, four hard-boiled yolks of eggs rubbed through a wire sieve, a quarter-pint of Mayonnaise sauce, two tablespoonfuls of French vinegar, and a saltspoonful of castor sugar; colour with carmine, mix up all together, and use as directed.

Chestnut Salad A La Graham Salade De Marrons A La Graham

Cut off the tops of two pounds of sound chestnuts and bake them for forty to fifty minutes in a moderate oven, then remove the skins and leave them till cold, then cut into quarters; mix with them half their weight of cooked white meat (that has been freed from skin and bone and cut into fine shreds), three or four truffles, three or four sliced button mushrooms, sprinkle well with salad oil, dish up in a pile, pour over them the sauce, sprinkle over the top little pieces of tarragon and chervil, garnish the corners of the dish with slices of raw tomatoes that are seasoned with salad oil, tarragon vinegar, salt, and coralline pepper, sprinkle over with shredded chicken and cooked lean ham, and serve for a luncheon, or ball-supper dish.