(2634). Imperial Salad (Salade Imperiale)

Cut off some green asparagus tops one inch in length; cook them in salted water in an untin-ned copper basin; drain and lay them in a bowl, seasoning with salt, pepper, oil and vinegar. Cut some cooked truffles into large Julienne the same length as the asparagus, season them the same, and half an hour later lay them on top of a sieve to drain well, then add them to the asparagus and mingle them both with a mayonnaise sauce ( No. 606), having a little mustard added.

(2635). Italian Salad (Salade Italienne)

Cook in salted water one pint of green peas, half a pint of string beans, half a pint of carrots and as much turnips, both of these pushed through a tin tube; they should be a quarter of an inch in diameter, and three-eighths of an inch long. First blanch the carrots and turnips, then cook them in broth (No. 194a) with salt and sugar, and when done drain and leave them to get cool. Put into a salad bowl the carrots, green peas, some green peppers, string beans, turnips and finely cut-up Chervil, tarragon, chives and finely chopped parsley; season with salt, pepper, vinegar and oil, mixed well together. Cut some beets and potatoes in an eighth of an inch thick slices, remove some rounds from these with a vegetable cutter three quarters of an inch in diameter, then season; set the beetroots alternated with the potatoes around the base; near the top place a row of round slices of pickles half an inch in diameter; divide the height between the potatoes and the pickles with fillets of anchovies into six panels; in the center of these place a round slice of mortadelle and on the top lay some small channeled mushrooms ( No. 118).

(2636). Japanese Salad (Salade Japonaise)

Cook some peeled potatoes in broth (No. 194a), cut two pounds of them in slices while still warm, and season them with salt, pepper, olive oil, vinegar, also half a pint of white wine, some chervil, chives, tarragon, shallot,parsley and burnet. all finely and separately chopped up. Cook some mussels with minced onions, branches of celery, mignonette, but no salt, adding a little vinegar and water; set them on a good fire, toss them frequently, and when done so that they open take them from the shells and cut away their foot or black appendage. Put the potatoes into a howl with one pound of the mussels, or else very small clams may be substituted, stir them up lightly, and dress in a salad bowl, covering the surface with slices of truffles cooked in champagne. Set the salad in a cold place for one hour, and when serving it mix in the truffles.

(2637). Lamb Salad A La Somer (Salade D'Agneau A La Somer)

Cut slices of braised lamb a quarter of an inch in thickness; arrange on a deep dish in straight rows over a bed of sliced cooked potatoes. Decorate the whole with some anchovy and bloater fillets, slices of pickled gherkins, capers, small pickled onions, chopped chervil and chives, salt, pepper, oil, vinegar and mustard. (Tarnish the dish with hard-boiled eggs (Fig. 492) and lozenge-shaped pieces of beetroot, also a few tarragon leaves. Serve without stirring, so as to avoid breaking the slices of meat.