Cookery for every household

Use the white part only of the celery, wash it, cut it in fine shreds, and then dry it in a clean towel. Toast the walnuts in the oven for a few minutes, rub off as much of the brown skin as possible, and cut them in small pieces. Mix the celery and walnuts together with 2 or 3 tablespoonfuls thick mayonnaise sauce and a little whipped cream. Add more seasoning if necessary. Pile the mixture in the centre of a salad dish, and decorate with shred or curled celery (see Recipe 467) and a few halves of walnuts. This salad is very good served with poultry or game. 645, Chicken Salad Some cooked chicken. 1 lettuce. 1 or 2 sticks of celery. Some small cress. A few radishes. Mayonnaise sauce. Cut the chicken in dice, removing the skin. Wash the lettuce and celery. Dry well and cut them in shreds. Mix these with the chicken, half the cress, and a little mayonnaise. Pile high on a salad dish, and pour some more mayonnaise over the top. Garnish with the small leaves of lettuce, radishes, and the remainder of the cress. Note. — Endive may also be used as a garnish, and cucumber used instead of celery. A hardboiled egg cut in pieces may be added. 646, Chicken and Lettuce Salad (Salade de Volaille) Cooked chicken. Lettuce. Mayonnaise sauce. Small piece of cucumber and beetroot. White of egg. Take the breast, or the most tender part of a cooked chicken, and cut it in fine shreds free from skin. Cut a small piece of beetroot and cucumber in thin slices, season them with pepper, salt, and a small quantity of oil and vinegar, and let them lie from 15 to 20 minutes. Cut the white part of a nice fresh lettuce in shreds and have ready a small quantity of mayonnaise sauce. Now take a salad dish and arrange the beetroot and cucumber in circles next the outer rim. Pile the chicken and , lettuce in layers in the centre, moistening each layer with a little mayonnaise sauce and making all into a dome shape. Cover the whole with more mayonnaise, decorate the sides with rings of hardboiled white of egg and place the heart of the lettuce on the top. 647, Crab Salad (Salade de Crabe) 1 boiled crab. 1 or 2 tomatoes. Small cress. Lettuce. Seasoning. Lemon juice. Mayonnaise sauce. Pick all the meat from the crab and shred it finely, carefully removing all pieces of shell. Put it into a basin, and season with pepper, salt, and a squeeze of lemon juice. Add to the crab some small cress and some tomato skinned and cut in small pieces. Moisten with a little mayonnaise sauce and mix lightly together. Arrange a few crisp leaves of lettuce in a salad dish, pile the crab mixture in the centre and pour a little more mayonnaise over the top. Decorate with small cress and pieces of tomato. 648. Crab and Tomato Salad 1 crab. Anchovy fillets. I 5 or 6 small tomatoes. Mayonnaise sauce. I Small cress. Lettuce. Choose nice red tomatoes of equal size, firm and ripe. Scald them for a minute and remove the skins. Then cut a small piece off the top of each and with a small tea-spoon scoop out the soft and seedy inside. Season with pepper and salt and turn the tomatoes upside down to drain. Meanwhile chop the meat from a crab and mix it with a little mayonnaise sauce. Fill the tomatoes with this mixture, decorate the tops with small cress and fine strips of filleted anchovies. Place them on nice curly lettuce leaves and serve.