(2652). Potato And Beetroot Salad (Salade De Pommes De Terre Et Betteraves)

Cut some cold boiled potatoes in three-sixteenths inch slices, also some cooked and pickled beetroots; remove twenty-four rounds from each of these, using a one-inch diameter vegetable cutter, and range them crown-shaped, one overlapping the other, intercalating the beets and the potatoes, both previously seasoned. Fill the hollow in the center with finely cut, seasoned lettuce, romaine or escarole, and cover with a layer of very thick mayonnaise (No. 606); decorate the summit with anchovy fillets and tarragon leaves; surround the border with quartered hard-boiled eggs.

(2653). Potato And Herring Salad (Salade De Pommes De Terre Et De Harengs)

Cut in three-eighths of an inch squares, four pounds of potatoes cooked in salted water, half a pound of sour apples cut in four, peeled and minced, eight medium-sized vinegar pickles also minced, and four salted herrings boned and cut in three-eighths inch dice, previously unsalted in cold water. Put the potatoes into a bowl, season them with salt, pepper, oil and vinegar, and when the seasoning is well mixed add the apples, pickles and herrings, a tablespoonful of finely chopped onion, and four spoonfuls of pickled beetroot cut in quarter-inch squares; mix all the ingredients thoroughly, then range the salad on a dish or in a salad bowl.

(2654). Hot Potato Salad (Salade De Pommes De Terre Claudes)

Cook twenty potatoes, either in water or steam, leaving on their skins; drain as soon as done, peel and cut into slices; lay them in a bowl with two or three gills of boiling broth (No. 194a) poured over, season with salt, pepper, oil and vinegar, and add two spoonfuls of finely chopped white onion. This salad can be served with roast veal, lamb or mutton.

(2655). Potato Salad In Border With Truffles (Salade De Pommes De Terre En Bordure Aux Truffes)

For a plain potato salad put some fresh boiled and sliced potatoes into a bowl, season them with salt and pepper, oil, vinegar and chopped fine herbs.

For a Bordered Salad with Truffles, have some carrots and turnips sliced one inch long by three-quarters wide; take out pieces with a three-eighth inch column tube, and put them to cook in salted water; when done drain them, and set on the center of each piece of carrot and turnip one asparagus top an inch and three-quarters long; range them crown-shaped, intercalating the ear-rots and turnips, and set some chopped jelly around. Garnish the center with the potato salad dressed dome-shaped; cover the potatoes with round slices of truffle and then serve.