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Classic
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page 345
a little sugar, if liked few teasponnfuls of chopped onions, add 1 tablespoonful
of vinegar, pour over the salad and serve.
17. Mixed Salad. Take beets, pickles, celery roots cooked until tender, and
potatoes boiled in their jackets, in equal parts; slice and pour over them the
following sauce: Hard boiled eggs stirred with vinegar, salt, mustard, a little
sugar, oil, and thick sour cream, taking for each egg 1 tablespoonful of cream,
As the beets and pickles are sour, be careful not to put in too much vinegar.
18. Mushroom and Potato Salad (Flanders Salad). Nice potatoes boiled in their
jackets, peeled, cut into slices, sprinkled with salt and pepper, and a few
spoonfuls of oil and bouillon poured over them. Slice medium soft boiled eggs
and some mushrooms stewed in butter and bouillon, and mix with the potatoes .
The whites of 2 eggs, an eschalot and a sour apple are chopped fine and the
yolks of 2 hard boiled eggs put through a sieve: mix all with 4 tablespoonfuls
of salad oil, 1 teaspoonful of mustard, a little sugar and 4 spoonfuls of
vinegar, stir to a thick sauce, and mix through the sliced potatoes and
mushrooms. Set the salad aside for a few hours, and then send to the table
garnished with endives, dressed with oil, vinegar, salt and a little sugar.
19. Potato Salad. Boil potatoes of uniform size in their jackets in salted water
until tender, peel, cut into slices and pour 1 cupful of boiling water over
them, cover and set aside until the dressing is made. Slice a tender boiled
celery root. For a dressing for 6 persons take 6 tablespoonfuls of salad oil,
the same amount of claret or a bouillon made of extract of beef, 4-6 spoonfuls
of vinegar (if very strong dilute it), plenty of pepper and salt and if liked a
little mustard and finely chopped onions. By putting into a dish a layer of
potatoes , then a spoonful of dressing, then potatoes and so on, the potato
slices will remain whole. Dip potato slices of equal sizes into the dressing and
put them over the top of the salad.
Another way is to peel the potatoes , slice and pour over them the dressing of
oil, salt, pepper, grated onion
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