Prawn Salad

Remove the skins and heads of the prawns and arrange them on a dish with a handful or so of pickled parsley, dredging over them some salt. Then squeeze the juice of two or three lemons into a basin, beat it together with three tablespoonfuls of the best salad oil until well mixed, when it may be poured over the prawns and served.

Radish Salad

Scrape well four large radishes, cut them into thin slices, and put them into a salad-bowl. Peel and slice a moderate-sized cucumber, and put it in with the radishes. Mix in equal quantities salad-oil and vinegar, season with salt and pepper, and pour the mixture over the salad. Sprinkle some chopped capers and herbs over the salad, and serve.

Salmon Salad

Remove the skin and bones from two salmon steaks that have been broiled; flake the flesh with two forks, put it into a basin, season it with pepper and salt, and moisten with lemon juice or vinegar, and a very little oil, the fish being oily itself. Soak it for an hour or so. Wash a head of lettuce in plenty of water, drain it well, pull the leaves apart, and put them in a salad-bowl; drain the salmon, put it in with the lettuce, pour over it a mayonnaise dressing, garnish it tastefully with slices of hard boiled eggs, olives and anchovies, cut it into small fancy shapes, and serve.

Salsify Salad

Cut some boiled heads of salsify into pieces two inches long, and mix with them some salt, pepper, chopped ravigote, oil and vinegar. When well mixed, add some half-set aspic. Fix a paste croustade on a dish, pile the salad on it, and serve.

Sardine Salad

Steep the requisite quantity of sardines in vinegar for half an hour, then scrape them carefully, refresh them in more vinegar, and arrange them round the edges of a dish. Chop fine a bunch of parsley, and three or four small onions, stone several olives, mix them with the onions, and place the entire mixture in the middle of the dish. Put the strained juice of two lemons in a basin with three tablespoonfuls of olive oil, and beat with a wooden spoon until of a smooth creamy consistency. Pour the sauce over the salad, and serve without delay.

Scallop Salad

Put the scallops into a basin of salted water and steep them for an hour, then rinse them in plenty of cold water and boil gently for twenty-five minutes. When cooked plunge the scallops into cold water, then drain and cut them into slices. Cut up the white stalks of a head of celery, put them in a salad-bowl, add the scallops, pour over them a mayonnaise dressing, and serve.

Shrimp Salad

Take one quart of boiled and skinned shrimps, lay them in a deep dish, seasoning with one pinch of salt, one-half pinch of pepper and one tablespoonful of vinegar and adding a few branches of celery, also chopped up. Mix well together, then transfer it to a salad-bowl and pour over one-half breakfast cupful of mayonnaise dressing; decorate with two hard-boiled eggs, cut into quarters six leaves of lettuce, twelve stoned olives and one tablespoonful of capers. The salad is then ready for use.