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Classic
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page 344
8-10 preserved sour plums, all cut into long pieces and put into the dish in
layers. For the sauce take 8 hard boiled eggs, pass them through a sieve, also 1
small cupful of oil, then 4 teaspoonfuls of mustard, 2-3 teaspoonfuls of sugar,
2-3 grated onions and a little salt. Pour into this enough vinegar, or if
wished, a little claret or bouillon, to make a thick sauce and spread it over
the salad.
13. Soup Meat Salad. About 1 hour before wanted cut the meat into pieces and mix
with a good horseradish sauce (see Division R). Take the nicest pieces of the
meat, dip into the sauce and put them on top of the salad. Cucumbers cut into
slices are very nice with soup meat salad, also the finely cut whites of the
eggs used for the sauce. This salad is served with lettuce or with potato dishes
of all kinds, and is also nice for supper.
14. Polish Salad. Cold roast of any kind can be used. Cut the meat into small
pieces, adding some lettuce or endives, and mix with it salad oil, vinegar,
mustard, pepper, salt, finely cut onions and soft boiled eggs.
REMARK.--All lovers of salads will find this one to be very nice and refreshing.
15. Truffle Salad. The fresh truffles are not peeled, but washed with a brush
first in warm, then in cold water, then slice like cucumbers and instead of
vinegar use lemon juice, oil, pepper, salt and mustard.
Sometimes the truffles are mixed with potatoes . When using potatoes stew the
truffles in bouillon and oil until tender, take them out of the broth and heat
some boiled peeled potatoes in this broth, mix with salt and pepper and cover
them. Then peel the truffles, cut them into slices and mix with the potatoes ;
pour over them some vinegar, lemon juice, white wine, a little dissolved extract
of beef and let the salad stand for about 3 hours before serving. A dozen
pickled oysters may also be added to this dish.
16. Tomato Salad. Put 6-8 tomatoes where they will become cold so that they will
harden and can more readily be cut into slices. Just before serving slice them,
taking out as many of the seeds as possible. Then make a dressing of 4 spoonfuls
of salad oil, salt, pepper,
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