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Classic
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page 340
the yolks of 4 eggs with some nutmeg, 1/2 glassful of white wine, salt and a
little white pepper and stir in the boiling broth which is then poured over the
meat. Take nice crisp lettuce and cut it into 4 pieces, or else take tender
endives, and mix with the following sauce: The yolks of 6 hard boiled and 2 raw
eggs are rubbed together, add a little vinegar, a few spoonfuls of salad oil,
stir well together, also finely chopped tarragon or tarragon vinegar, or better
still some extract, 2 teaspoonfuls of sugar, 1 teaspoonful of mustard and the
broth which was left from the chicken. This salad is put into the dish with the
meat in the form of a star.
If remnants of poultry are used, cut them into cubes, mix with finely cut hard
boiled eggs, boiled white beans and small onions, mix with a mayonnaise sauce
and garnish with the hearts of lettuce.
3. Turkey Salad. If the whole turkey is to be used, follow the directions given
in No. 2, and garnish with crabtails. In making a salad of remnants of turkey,
cut the meat into little pieces. In the meantime boil a few celery roots until
done, halve and then cut them into 3-4 pieces. Cut good Summer sausage into
pieces, make a sauce as in the above receipt and into it carefully mix the meat,
celery, sausage and sliced pickles ; serve neatly. Slice some red beets and lay
them around the salad in the shape of a wreath, cut some hard boiled eggs
lengthwise into 8 pieces and lay them in with the beet slices with the rounded
side to the top.
4. Fish Salad. For a dinner with several courses the following salad is very
nice. For 20 persons take 1 pound of eel, 1 pound of pike, 1/2 pound of trout,
1/2 pound of turbot 1/2 pound of soles, 3/4 pound of salmon and 5 lampreys. Boil
the fish in salted water the day previous with peppercorns and the juice and
rind of a lemon. The eel is cooked first because it requires less salt, then it
is taken out of the broth and the pike is cooked, which will need a little more
salt, then the trout, soles, turbot one after the other, with the necessary
salt. The salmon is cooked in separate water with salt. After the broth in which
the other fish were cooked has become cold, keep the fish in it until the next
day. Fish must not remain in the broth while it is cooling, as it gives them an
unpleasant flavor.
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