1214. Italian Salad

Boil two heads of fine white cauliflower, a similar portion of asparagus-points, French-beans cut in diamonds, a few new potatoes, (which after being boiled must be stamped out with a small vegetable cutter), half a pint of green-peas, and three artichoke-bottoms, also cut up in small fancy shapes when boiled. All these veegtables must be prepared with great attention, in order that they may retain their original color; the cauliflowers should be cut up in small buds or flowerets, and the whole, when done, put into a convenient-sized basin.

Next, boil two large red beetroots, six large new potatoes, and twenty large-sized heads of very green asparagus, or a similar quantity of French-beans; cut the beetroot and potatoes in two-inch lengths, and with a tin vegetable cutter, a quarter of an inch in diameter, punch out about two dozen small pillar-shaped pieces of each, and put these on a dish, with an equal quantity of asparagus heads or French-beans, cut to the same length. Then, take a plain border-mould, and place the green vegetables in neat and close order all round the bottom of the mould; observing that a small quantity of aspicjelly must be first poured in the mould, for the purpose of causing the pieces of French-beans to hold together. Next, line the sides of the mould, by placing the pieces of beetroot and potatoes alternately, each of which must be first dipped in some bright aspic-jelly, previously to its being placed in the mould; when the whole is complete, fill the border up with aspic-jelly.

Preparatory to placing the vegetables, the mould must be partially immersed in some pounded rough ice, contained in a basin or pan.

When about to send this entremet to table, turn the vegetable border out of the mould on to its dish; after the vegetables before alluded to have been seasoned, by adding to them a ragout-spoonful of aspic-jelly, three table-spoonfuls of oil, one of tarragon-vinegar, some pepper and salt; and when the whole have been gently tossed together, they should be neatly placed in the centre of the border, in a pyramidal form. Ornament the base of the entremets with bold croutons of bright aspic-jelly, and serve.

1215. Russian Salad

First, cut a lobster in neat thin scollops, and place them in a basin ; to these add some scolloped fillets of anchovies, about one pound of thunny cut up into scollops, the tails of two dozen crayfish, a similar quantity of prawns' tails, two dozen olive farcies and a good table-spoonful of French capers; then add a sufficient quantity of red Mayonnaise sauce (No. 99), to moisten these ingredients; mix the whole together gently, and use this preparation to fill a border of vegetables similar to that described in the foregoing article. Finish the entremets in the same manner, and serve.

1216. German Salad

Remove the skin from the fillets of three Dutch herrings, cut these up into pieces an inch long and a quarter of an inch wide, and put them into a basin ; with a sharp knife shave some very thin slices from one pound of Hambro' beef (previously parboiled in water for about half an hour), and add them to the pieces of herrings; to these must also be put two dozen turned olives, some white and red beetroot (baked), cut or stamped out in fancy shapes, in the proportion of one-fourth part of the whole of the ingredients, two dozen crayfish-tails, and some curled celery; then add sufficient Remoulade sauce (No. 95) to moisten the whole, and use this preparation to fill a vegetable border as directed in the foregoing articles.