|
Classic
Cook Books
< last page | next page >
page 339
always be used. Hints on keeping salas oils in good condition will be found
under General Driections in teh forepart of this book. For a salad sauce in
which the yolks of hard boiled eggs are used, the yolks should first be rubbed
as finely as possible, then stir in some vinegar adn finally add the oil
gradually; the sauce when prepared in this manner will bind more readily; then
mix it under constant stirring to the preparation of a good salad, and care
should always be observed not to obtain an adulterated article.
An excellent substitute for yolks of the eggs for sauces for lettuce, endives,
ect., consists of 2 boiled potatoes , rubbing while still warm until very
smooth. Then stir to a well bound sauce with vinegar, milk, olive oil, salt and
such lettuce herbs as desired.
Many cooks add sugar to lettuce, as directions for the addition of suger may be
omitted in some of the following recipiets, it may be well to say here that if
can readily be added to many of the salads, a rather plentiful addition of olive
oil is then in order.
The sauces should be added to lettuce shortly before serving, because the
latter, when in the sauce for too long a time, becomes tough and loses it fresh
appearance. To make then lettuce milder, first mix the oil throught it gently,
and then the sauce. Horn or wooden salad spoons or forks are the best for his
purpose, and the mixing should be done rapidly and carefully, so as not to mash
or bruise the lettuce. Meat-, fish- and berry salads gain in palatableness, when
mixed a few hours, if possible a whole day, before serving. Meat salads absorb a
large quanity of juices and neither vinegar nor water should be added to them
plentifully; the latter should be mixed with extract of beer, which will improve
the flavor of the salad.
2. Chicken Salad. For 24-30 persons. Boil 6 young chickens with plenty of butter
and salt until done but not too tender. Cut up when cold; the bones are taken
out of the breast and legs, and the meat used for the salad. The back, wings and
neck are cooked with a small piece of veal, add a little browned flour and,
after cooking for 1/2 hour, strain the broth. Mix
< last page | next page >
Classic
Cook Books
|
