Sauce For Chestnut Salad A La Graham

Take a quarter-pint of sherry, one ounce of glaze, one pint of good clear game or poultry stock or clear soup, four sheets of Marshall's Leaf Gelatine, and boil down to half the quantity, tammy, and put it aside till cold and use as directed.

Salad A La Clarence - Salade A La Clarence

Take two finely-sliced peeled onions, one nice fresh peeled and sliced cucumber, one fresh well-washed crisp lettuce cut in shreds, a small handful of well-washed crisp endive; season these with a tablespoonful of French capers, six Spanish olives that have been stoned and chopped up fine, one chopped eschalot, a good dust of coralline pepper and salt, a teaspoonful of coriander powder, a quarter-pound of cooked white meat, freed from skin and chopped fine; mix all together with a quarter-pint of thick Mayonnaise sauce (vol. i.), a wineglassful of French vinegar, a quarter-pint of Tomato sauce (vol. i.), and a pinch of castor sugar. Dish tip in a pile, cover entirely with hard-boiled yolk and white of egg (that have been rubbed separately through a coarse wire sieve), arranging them in layers, one white, one yellow; sprinkle between each layer a little fresh raw green parsley that is finely chopped, and here and there arrange some Kruger's Appetit Sild rolled up, and serve for a second-course or ball-supper dish.

Salad A La Clarendon - Salade A La Clarendon

Take two bunches of well-washed and picked crisp watercress, a handful of crisp well-washed mustard and cress, two sticks of well-washed crisp celery that has been cut up into Julienne shreds about two inches in length, and one peeled onion also cut into Julienne shreds; put all together into a basin, season with coralline pepper and salt, a gill of salad oil mixed with a tablespoonful each of tarragon and chilli vinegar, and dish up in a pile on an entree or flat dish; arrange here and there on the top of the salad about two dozen Kruger's Appetit Sild, and two or three raw finely-sliced tomatoes that are seasoned with salad oil, mignonette pepper, and chopped eschalot, and serve for luncheon or second course, or for any cold collation.

Salad A La Comte De Paris Salade A La Comte De Paris

Turn the contents of a tin of lax out on to a plate, and season it with finely-chopped capers, French gherkins, eschalots, parsley, coralline pepper, and a little white wine. Take one or two crisp heads of celery, a nice crisp root of chicory, one nice lettuce, and one leek that have all been washed, and dried, and cut in Julienne shreds, and seasoned well with salad oil, chilli vinegar, salt, two ounces of grated Gruyere or Cheddar cheese, and the juice of a lemon; mix up well altogether, dish up in a pile on a dish, sprinkle the lax here and there over it, with little pieces of caviar about the size of a Spanish nut, and serve for luncheons, ball suppers, etc.

Cheese Salad A La Suisse Salade De Fromage A La Suisse

Cut up a pound of Cheddar cheese into little dice shapes, and mix with it two large peeled raw onions, the best parts of two well-washed heads of celery and half a pound of lean cooked ham all cut in a similar manner; mix together in a basin with a tablespoonful of mixed English mustard, the same of French mustard, a quarter-pint of good salad oil, a tablespoonful of malt vinegar, and a saltspoonful of salt. Dish up the salad in a pile, sprinkle over it some coralline pepper and finely-shredded crisp lettuce, and serve for luncheon, shooting parties, etc.