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Classic
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page 346
and a little sugar. Then mix some good vinegar with a few spoonfuls of boiling
bouillon or hot claret, white wine or else only seething hot water, whichever is
preferred, and with this carefully stir the sliced potatoes . If liked a little
tarragon or finely chopped chives can be added; set the salad aside for a while
before bringing it to the table.
Excepting lettuce, any kind of greens can be served with potato salad. When
mixed with the salad the lettuce wilts too easily. Serve with veal or pork
brawn, or veal in jelly and with warm and cold roast.
20. Potato Salad. No. 2. Cut boiled potatoes into slices, keep them warm and mix
through them the following dressing: Stir together oil, vinegar, milk, pepper,
salt and finely cut onions. Put the sliced potatoes into a dish, pour over them
half of the sauce, put a dish on this and shake the salad; then pour over it the
remaining sauce and shake again so that the potatoes will be juicy. Goose oil
can also be used instead of the salad oil.
21. Potato Salad with Bacon. Fry a saucerful of bacon cut into small pieces;
after it has fried take out the pieces and fry in the fat some finely cut onions
together with the necessary vinegar, salt and a little pepper, stir through it a
few spoonfuls of sour cream or water, cut the potatoes into the warm broth, turn
them in this and serve the salad.
22. Water Cresses. Water cresses make a very healthful salad, and are used as
long as their leaves are tender. Cut off the stems, wash thoroughly without
crushing and rinse them on a colander. Then mix with olive oil, vinegar and
salt, and send to the table immediately before they wilt. Serve with or without
potato salad with roast meats, especially with roast pheasant.
23. Salad of Garden Cresses. These cresses can be had all the year. Cut off all
of the leaves that are tender, wash thoroughly and serve with oil, vinegar and a
little salt
A dressing of oil, vinegar, finely grated yolks of eggs, mustard and sugar is
also well liked.
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