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Classic
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page 105
A NICE CHICKEN SALAD
Cut up the white parts of four or five heads of celery, reserving the green
leaves. Pick all the meat from a fine baked chicken, chop this up, and mix it
with the cut-up celery; lay it in a glass or china dish, where it will be cool.
To make the dressing, rub the yolks of six hard-boiled eggs to a paste, with two
spoonfuls of mixed mustard, a teaspoonful of white sugar, and enough oil to make
it perfectly smooth; put this in slowly, a little at a time, and finish the
dressing by pouring in half a cup of vinegar. Pour this over the celery and
chicken, and garnish with white heads of split lettuce, also the reserved celery
leaves, and four sliced hard-boiled eggs.
POTATO SALAD
Slice a pint of cold potatoes, put them in a dish, chop over them six eschalots,
pepper and salt them, and pour over them a dressing of two tablespoonfuls of
oil, one of made mustard, and half a cup of vinegar; it is better without eggs.
POTATO SALAD
Slice cold potatoes, add to them chopped eschalots, and season with pepper,
salt, mustard, oil, tomato catsup and vinegar. Garnish with sprigs of parsley.
TOMATO SALAD, WITH OR WITHOUT SHRIMP
Slice a dozen large tomatoes, slice with them three or four sweet peppers, then
pepper and salt the tomatoes; lay slices of tomato and a little sweet pepper
until the dish is full. Pour over all a dressing of oil, mustard and vinegar. A
pint of shelled shrimp is a great improvement to this salad, but it is good
without.
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