German Salad

The fillets of four salt herrings chopped very small, one beetroot and four boiled potatoes, two hard-boiled eggs, two russet apples, two stalks of celery, all minced fine. (For sauce, see Salad Sauces.)

Anchovy Salad

Wash them in fresh water till the liquor be clear, then dry them on a linen cloth. Cut off the tails and fins, and bone them; split them and lay them on a dish. Mince young onions, parsley, beetroot, and lettuce; arrange it round them. Beat up oil and lemon-juice together and pour it over.

Lobster Salad

Rub two hard-boiled eggs through a sieve, add to them two tablespoonfuls of tarragon vinegar, the same of common vinegar, and one of chili, two teaspoonfuls of ketchup, and the same of anchovy sauce, some cayenne pepper, mustard, and salt; mince some parsley, tarragon, and a little shallot very fine, and mix with the sauce; then add six tablespoonfuls of the best olive-oil or thick cream. Mix all these well together with the inside of the head and coral of the lobster. Cut the meat of the tail into pieces, and the claws in two; lay them in a bowl or deep dish, pour the sauce over, and then heap the salad on the top - lettuce, endive, cucumber, small salad, etc. Salmon is equally good done in this way. The cold salmon should be cut into fillets, and may either be served in the same way, or the fillets ranged round the sauce in the centre, and surrounded with the salad and slices of cucumber.

Salad Of Lobster Or Crab

Chop one large onion, two sour apples, and the meat of one crab or lobster together; pour over it three spoonfuls of oil, two of vinegar. Season with cayenne pepper and salt to taste.

Salade De Poulets Aux Concombres

Choose three good cucumbers, cut off both ends, peel and cut them in quarters, take out the seeds, and cut them in oval pieces of an equal size; blanch them in water with a little salt and vinegar; stew them in a "blanc" (see No. 402). When sufficiently done drain them and lay them aside to cool. Take the white meat of a previously-cooked chicken, cut it in scollops the same size as the cucumbers; dish them alternately. Put small salad in the centre, and pour over a good salad sauce (see Cold Sauces) in which a little bechamel or aspic has been mixed. Minced parsley or chervil may be added.

Endive Salad A La Francaise

Wash and dry the endive quickly, as leaving it in the water makes it bitter. It should be well blanched, and any green parts left out. Rub a salad bowl with a clove of garlic, slice the endive into it, add a teaspoonful of salt, a quarter one of pepper, five tablespoonfuls of good oil, and two of vinegar. Rub a piece of garlic on two crusts of bread, each about the size of a walnut; add them to the salad, which you must stir well with a wooden fork and spoon for a few minutes, and then serve.

Salad A La Tartare

Well wash and dry the salad - cabbage or cos lettuce; boil four onions; when cold cut them in slices. Cut also four pickled cucumbers. Put salad at the bottom, then cucumbers and onions, and again salad. Have ready two Dutch salt herrings; broil them, but not too much. Take out all the bones, and cut them in small square pieces, and add them to the salad. Pour over three tablespoonfuls of vinegar and five of oil. Season with salt and pepper, and mix all well together.

Chaudfroid En Salade

Prepare a fricassee of chicken, pouring the sauce over it, so that when it is cold it may adhere all over. Cut up any salad that may be in season - lettuce, endive, etc.; place it in the middle of the dish, and just moisten it with tarragon vinegar, oil, and a little mustard worked up in it. Arrange the chicken round it, place some of the cold fricassee sauce on the top, garnish with aspic jelly, or surround it with a border of aspic made in a mould. Cold salmi of partridge or grouse is good in the same way.

Boiled Salad

Boil tender beetroot, potatoes, Brussels sprouts, and celery; slice the two first, and cut the celery in largish pieces. There should not be many sprouts. Pour over a rich salad sauce (see Sauces). The vegetables must be cold. This salad may be made of any sort of vegetables which are improved by being cooked in a blanc (see No. 402), such as Jerusalem artichokes, cucumbers, Portugal onions, French beans, asparagus tops, etc.