Salad Demi-Devil

Cut in slices a few cooked peeled truffles and potatoes, arrange them alternately in a salad-bowl well brushed with oil, garnish with small cooked onions and stoned olives, pour over a mixture of oil and vinegar or oil and white wine, and serve. The salad should be allowed to soak for at least two hours before it is used.

French Salad

Chop fine a bunch of parsley, two shallots and half a dozen anchovies; lay them in a bowl and mix with them salt and mustard to taste, two tablespoonfuls of salad oil and one gill of vinegar. Stir all well together and then add, two or three at a time, some very thin slices of cold roasted or boiled meat, not more than three or four inches long. Shake the slices well in the dressing as they are put in. Cover the bowl closely and let the salad stand for three hours. Serve garnished with parsley and some slices of fat meat.

Green Pea Salad

Shell two breakfast cupfuls of peas, put them in a saucepan with a lump of butter the size of an egg and a very little water and boil slowly until tender, stirring constantly. When done take them off the fire and leave them until cold. Thoroughly wash and drain a nice lettuce, pull the leaves apart and put them into a salad-bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce and pour the peas over. Prepare a plain salad-dressing with oil, vinegar, a few chopped tarragon and mint leaves, and season with pepper and salt. Pour the dressing over the salad, toss it lightly, and serve.

Salted Herring Salad

Cut off the heads and cut down the backs of some salted herrings, take out the bones carefully, remove the fillets, and cut them in small pieces. Put some cold boiled potatoes cut in dice into a deep dish with one raw apple and a little cold roasted veal, also cut in dice. Mix with the fish some pickled beet-root, salted cucumber, and a few gherkins, all finely chopped; put them in with the other ingredients, sprinkle over salt, mustard, one pinch of chopped chives, and one handful of capers, and pour in some vinegar and oil. Thicken the salad with a teacupful of mayonnaise sauce, dish it in a dome shape, smooth the surface with a knife, and mask it with more of the mayonnaise. Decorate it with gherkins, capers, anchovy fillets, and cherries in vinegar, put a few lettuce hearts in the center, surround the base with croutons of aspic jelly, and serve.

Japanese Salad

Mince three or four medium-sized truffles very fine, also two large, cold, boiled potatoes; put the whole into a basin, and season with one-half pinch each of pepper and salt, and a little grated nutmeg; pour over one-half wineglassful of champagne; and allow it to stand for two hours; add eighteen or twenty whole cooked mussels, one teaspoonful of chopped chives, and the same quantity of chopped parsley. Mix all well together, put the salad into a bowl, decorating it with six small white lettuce leaves, and six fillets of anchovies, and serve.