(2648). Cardoon Or Celery Salad (Salade De Cardons Ou De Celeri)

Have one pound of cardoons, remove the stringy outside coat, and cut them into inch-long pieces, then cook them the same as cardoons with half-glaze (No. 2710). When done, drain and fry them in a pan with some oil, adding one clove of garlic, salt and sweet Spanish peppers, and halt a gill of vinegar. Let boil up only once, then lay the cardoons in a salad bowl, pour the liquid over, stir well and serve.

(2649). Cauliflower, Mayonnaise Salad (Salade De Choux-Fleurs, Mayonnaise)

Lay some fine, white, cooked, cold and seasoned cauliflower in a spherical-shaped mold; unmold it over a salad bowl, and cover it entirely with a highly seasoned mayonnaise sauce (No. 606). Garnish it around with slices of pickled beetroot and dredge over some fine herbs and capers.

(2650). Macedoine Salad (Salade Macedoine)

Have four ounces of artichoke bottoms, four ounces of celery knob, four ounces of beetroot, four ounces of turnips all cut in quarter-inch squares, four ounces of string beans, cut lozenge-shaped, four ounces of asparagus tops and four ounces of green peas, all cooked separately in salted water, then refreshed, except the beetroots, which must be cooked whole and cut into squares afterward. Season with salt, pepper, oil and vinegar, and mix with a fine herb mayonnaise (No. 612).

(2651). Okra And Sweet Pepper Salad (Salade De Gombo Et De Piments Doux)

Cut the ends and stalks from some tender, stringless okras: cook them in salted water, refresh and drain, then lay them in a salad-bowl. Throw some sweet peppers into hot fat. peel off the skins and cut them in Julienne, add them to the okras, and season with a fine herb mayonnaise (No. 612).

(2656). Oyster Plant Salad (Salade De Salsifis)

Scrape two pounds of oyster plants, plunge them as soon as they are done in water acidulated with vinegar, then cut into inch long pieces. Dilute two spoonfuls of flour with two quarts of water, add to it salt and the juice of a lemon, a medium-sized onion, a bunch of parsley garnished with thyme and bay leaf; boil up the liquid, then put in the oyster plants, and let simmer until they are thoroughly cooked, then set them aside to drain and get cold, and cut each one into four pieces lengthwise. Range these in a salad bowl, season with salt, pepper, oil and vinegar, also Chopped parsley, and half an hour before serving cover with a mayonnaise sauce (No. 606).

(2657). String Bean Salad (Salade De Haricots Verts)

Have one pound of small string beans; if too large cut them lengthwise in two, and cook them in salted water in an untinned copper vessel; refresh them and drain. Put them into a salad bowl and season with salt and pepper, adding one tablespoonful of viuegar and three of oil.

(2658). White Bean Salad (Salade De Haricots Blancs)

When the white beans are cooked the same as for No. 2701, and cold, put them in a salad bowl with a little shallot, chives and parsley, all finely chopped, and for each quart of beans add two tablespoonfuls of viuegar and six of oil, salt and pepper; stir well and serve.