In an English book is told a story of a famous French salad-dresser who began very poor, and made a fortune by dressing salad for dinners in London. He would go from one place to another in his carnage, with a liveried servant, and his mahog-ony case. This case contained all the necessaries for his business, such as differently perfumed vinegars, oils with or with-out the taste of fruit, soy, caviar, truffles, anchovies, catchup, gravy, some yolks of eggs, etc. I confess to a lively curiosity as to how these perfumed and scientific mixtures would taste; however, we will be satisfied with the hundred and one ways of arranging our simple and delicious salads, within the compréhension of all.
A Frenchman thinks he can not eat his dinner without his salad. It would be well if every one had the same appreciation of this most wholesome, refreshing, and at the same time raost economical dish. It is an accomplishment to know how to dress a salad well, which is especially prized by the fashionable world. The materials used for salads are generally those shown in the list on the following page:
Nasturtium blossoms; or salads of mixed vegetables (salades en macédoine), selected from this list of vegetables:
Cucumbers, Carrots, Truffles, Turnips.
There are two kinds of dressing which are the best and oft-enest used: the Mayonnaise and the French dressing. Epicures prefer the simple French dressing for salads served without fish or fowl. For chicken and fish salads, and some vegetables, as tomatoes and cauliflowers, they use the Mayonnaise sauce. This arrangement of dressings is almost universal in London and Paris. In America we use the Mayonnaise for ail salads. 1 prefer the foreign custom. The simple salad with the French dressing is, after ail, the most refreshing and satisfactory, if one has a heavy dinner served before it. The receipts are as follows:
Ingredients: Cottage cheese, hard-boiled egg, cives.
Arrange cives on a salad-dish in such a manner as to form a nest; put into the nest whole hard-boiled eggs (shelled), one for each person at table, alternated with little round cakes of cottage cheese. In serving, place upon each plate an egg, a cake of cottage cheese, and some of the cives. Each person cuts all together, and puts on the French dressing of oil, vinegar, pepper and salt.