Potato Salad, With Truffles

No. 1211. - Cut the Potatoes with a round cutter about one inch and a quarter in diameter. Slice them finely and put them into a salad bowl with sliced truffles that have been cooked in Madeira wine. Cover the bowl and set it aside for one hour. Then season with salt, pepper, oil and vinegar, arrange it properly and garnish with water cress.

Potato Salad, Bennett Style

No. 1212. - Cut the Potatoes as in No. 1211, and put them in a salad bowl with four or six finely sliced gherkins. Rub the yolks of two hard boiled eggs through a fine sieve, put them in a bowl and add a tea-spoonful of mustard flour and one of anchovie paste, some salt, pepper and finely chopped chervil. Dilute this with oil and vinegar, mix them well and then add the Potatoes. Arrange them nicely in a salad bowl and garnish with hard boiled eggs cut in halves, and some sliced truffles that have been cooked in Madeira wine.

Potato Salad, With Aspic Jelly, Chartreuse

No. 1213. - Boil two dozen firm, solid Potatoes; those that are mealy will not do for this recipe. They must be thoroughly cooked and then cooled. Then trim them into pieces about one or one-half of an inch thick, and after this cut them with a round column cutter, obtaining as many perfect pieces as possible. Put them on a napkin. Have some broken ice in a pan and put the mould in it that you intend filling. Line the mould with a coating of Aspic jelly and decorate the bottom with the whites of hard boiled eggs and some capers and olives in the shape of a rosette. Then dip the small round pieces of Potato in Aspic jelly and arrange them nicely around the inside of the mould close together, to form a solid wall. (They may be alternated with sliced beets or gherkins.) When this is done, line the inside again with Aspic jelly to fill up the interstices.

Now cut some hard boiled eggs in fine slices, place them in the bottom of the mould over the rosette, and put over this a few thin slices of beef tongue and some capers. Pour a little Aspic jelly over it to keep it firm.

Cut some cold boiled Potatoes in thin square pieces and put them in a salad bowl. Add to it one-quarter of its quantity of boned sardines, cut in small pieces, and a few capers. Now make a Mayonnaise dressing with Aspic jelly (see Book on Sauces). Season it highly. Mix it with the Potatoes quickly, before the dressing becomes hard, and put the mixture in the mould to fill it. Then smooth off the surface evenly and keep the mould in a cool place until ready to use it. When ready to serve it, dip the mould in lukewarm water, dry it with a napkin, turn it Over on a dish and remove the mould carefully.

Note. - This can be garnished with a variety of vegetables, and its success depends altogether upon the care taken in preparing it. It may be filled with mixed vegetables, but they must be dried thoroughly before using. Care must be taken in making the Aspic Mayonnaise, which should be seasoned well. Only fresh and tender vegetables should be used.