871. Sidney Smith's Receipt For Salad

Two large potatoes, passed through kitchen sieve,

Unwonted softness to the salad give,

Of mordant mustard add a single spoon Distrust the condiment which bites so soon;

But deem it not, thou man of herbs, a fault

To add a double quantity of salt;

Three times the spoon with oil of Lucca crown,

And once with vinegar, procured from town.

True flavour needs it, and your poet begs

The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl,

And, scarce suspected, animate the whole:

And, lastly, on the flavoured compound toss

A magic teaspoon of anchovy sauce.

Then, though green turtle fail, though venison's tough,

And ham and turkeys are not boiled enough,

Serenely full the Epicure may say, Fate cannot harm me - I have dined to day !

872. Salad Parisian

Take five very red carrots and as many turnips, cut all these with a root-cutter into round pieces an inch long and three eighths of an inch in diameter, cut some asparagus heads and French beans of the same length, toss them all up in a little oil, vinegar, salt, pepper, tarragon, chervil, and minced shalot; cut three large parboiled potatoes and a red beet root into slices half an inch thick, one wide, and two and a half long; cut these again into long triangles, place them on a dish alternately, that is, the slices of potato with.

The point upwards, and the beet root between each with the point downwards, set them round the dish so as to form a crown six inches in diameter. To give it consistence pour over the bottom of the dish some aspic jelly, and put it on ice to set it; then take thirty champignons, pierce the centre of each, and in these holes stick asparagus heads, French beans, carrots, or beet root, all cut into round pieces an inch and a half long; dip the champignons into the aspic jelly a little set, and place them alternately on the beet root; when all are done pour your macedoine of carrots into the crown, mask it lightly with a white magnonnaise in the centre, fix a fine lettuce heart, with hearts cut in halves or quarters, and serve your salad.

873. Salad

Take one or two lettuces, split them in two, thoroughly wash them, and drain the water from them, then cut them into small pieces, and then mix them with small salad, celery, and beet root; cut in small pieces some young radishes, cut into small pieces sliced cucumber, and an egg boiled hard cut into pieces and garnished about them. Make a sauce with the yolks of two eggs boiled hard, which rub well together in a basin with a wooden spoon, add a little pepper, salt, and mustard, when these are mixed to a smooth paste put in a few tea-spoonfuls of sweet oil, mixing it well between each spoonful; then mix in a few tea-spoonfuls of vinegar in the same manner; when the sauce is mixed according to the' directions, it will never require shaking, and will always look like cream; pour this sauce over the salad, or serve it in a cruet.

Head Of A Gigantic Prize Asparagus