642. Fish Salads

All kinds of fish left from the former days, make good salads; introduce all the articles as for fish salads, cutting the fish when cold into thin slices, and using fillets of anchovies.

643. Chicken Salad

Use a former dressed chicken, sweetbread, quenelle, and truffles; dish upon salad as the former, with aspic jelly.

644. Italian Salad

Get all the following things ready: - filleted soles, quenelles, chicken, lobster, filleted anchovies, olives pared, hard-boiled eggs, beet-root, cucumbers, lettuce, and small salad, celery, cresses. Cut up the lettuce and celery, then mix the cresses, salad, and all well together; place it in the middle of your dish, bringing it to a point at the top, then place round alternately as your fancy directs, the above edibles. Cut them into thin slices, then make the salad or Dutch sauce, pour it over the salad, introduce aspic jelly in different parts of it.

645. Lobster Salad

Extract the fish from the shell, place it in the centre of the dish in which it is to be served, in the form of a pyramid; arrange the salad round tastfully, and add salad mixture. This dish is not infrequently garnished with the smallest claws of the fish. This is a matter of fancy - or thus: -

646. Lobstee Salad

Salad, etc, formed into a heap, ornamented with" the claws of several lobsters. The first row is formed of cut cucumbers, the second of eggs boiled hard, and each egg split into four pieces, and the points laid round the salad; the third and bottom row is composed of slices of beetroot, lobster, and hake.

647. Lobsters, In An Italian Salad

Take two lobsters, cut them into pieces by taking off the claws and tail, each of which split in two; the spawn rub through a dry sieve to garnish the salad, made in the following manner; wash two or three cabbage lettuces, cut them in large shreds, slice a beet-root and cucumber, wash, pick, and cut into long shreds four anchovies, chop some tarragon and chervil, two boiled eggs, the yolks and whites chopped separately; if you have any cauliflowers or French beans, boil and put them with the other things to garnish, having everything prepared, place the lettuce in the centre of the dish in a heap, and place the lobsters and other things according to your taste, and just before you serve garnish with Italian salad sauce.

648. Lobster Salad

Use only a lobster, cut into some nice large pieces, rather thin; use fillets of anchovies, cucumber, and hard-boiled eggs, dish upon salad, as for the former salad.