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Classic
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page 152
with this the flesh of your lobster, torn, broken or cut into bits seasoned with
salt and pepper and a small portion of the dressing. Pour over the whole the
rest of the dressing; put your lettuce-hearts down the centre and arrange upon
the sides slices of hard-boiled eggs.
LOBSTER SALAD. No. 2.
Using canned lobsters, take a can, skim off all the oil on the surface, and chop
the meat up coarsely on a flat dish. Prepare the same way six heads of celery;
mix a teaspoonful of mustard into a smooth paste with a little vinegar; add two
fresh yolks of eggs; a tablespoonful of butter, creamed, a small teaspoonful of
cayenne pepper, a gill of vinegar, and the mashed yolks of two hard-boiled eggs.
Mix a small portion of the dressing with the celery and meat, and turn the
remainder over all. Garnish with the green tops of celery, and a hard-boiled
egg, cut into thin rings.
FISH SALAD.
Take a fresh white fish or trout, boil and chop it, but not too fine; put with
the same quantity of chopped cabbage, celery or lettuce; season the same as
chicken salad. Garnish with the tender leaves of the heart of lettuce.
OYSTER SALAD.
Drain the liquor from a quart of fresh oysters. Put them in hot vinegar enough
to cover them placed over the fire; let them remain until plump, but not cooked;
then drop them immediately in cold water, drain off, and mix with them two
pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some
seasoning of salt and pepper. Mix all well together, tossing up with a silver
fork. Pour over the whole a "Mayonnaise dressing." Garnish with celery tips and
slices of hard-boiled eggs arranged tastefully.
DUTCH SALAD.
Wash, split and bone a dozen anchovies, and roll each one up; wash, split and
bone one herring, and cut it up into small pieces; cut up into dice an equal
quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an
equal quantity of the breast of cold roast fowl, or veal; add likewise, always
in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold
boiled potatoes cut in larger dice, and in quantity according to taste, but at
least thrice as much potato as anything else; add a tablespoonful of capers, the
yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned
olives;
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