A guide to modern cookery

Take equal quantities of curled celery and a moderately small julienne of raw truffles. Season, when about to dish up, with a mayonnaise sauce with mustard, slightly flavoured with cayenne. 2006—SALADE A LA FLAMANDE This consists of a coarse julienne of endives, a similar julienne of potatoes, an onion baked in its skin, cooled, peeled, and chopped, and some fillets of herring cut into dice, the quantities being in the proportion of one-half of the whole for the endives, one-quarter of the whole for the potatoes, and the remaining quarter for the onion and fillets of herring. Season with oil and vinegar, and add some chopped parsley and chervil. 2007—SALADE FRANCILLON Take some potato salad ‘‘a la Parisienne’’ (No. 2017), previously marinaded in Chablis wine, some mussels (cleared of their beards, and poached with celery), and slices of very black truffle, the three constituents being in the proportion of one-half, one-quarter, and one-quarter respectively. Set the potato salad on the bottom of the salad bowl, and lay thereon, by way of decoration, the mussels and the truffles in alternate layers. 2008—SALADE ITALIENNE Take equal quantities of carrots, turnips, potatoes, tomatoes, and French beans—all cut into regular dice; also peas, small stoned olives, capers, anchovy fillets in small dice, and herbs for the seasoning. Use hard-boiled eggs for the decoration. Season with mayonnaise sauce. 2009—_JOCKEY-CLUB SALAD Take equal quantities of asparagus-heads and a julienne of raw truffles; the two should be seasoned separately some time in advance. Cohere, when about to dish, with a very little highlyseasoned mayonnaise sauce. 2010—SALADE LACME Take equal quantities of red capsicums and tomato sauce; plain-boiled rice, kept very white, and with each grain distinct; and ciseled, washed, and pressed onion. Season with oil and vinegar, and flavour with curry. 2011—SALADE DE LEGUMES Take equal quantities of carrots and turnips, raised by means of a grooved spoon-cutter; potato dice; French beans cut lozenge-form; peas; small flageolets, and asparagus-heads; arrange them in distinct heaps, and set a fine bunch of cauliflower in the middle. Season with oil and vinegar, and add some chopped parsley and chervil. N.B.—For vegetable salad, use freshly-cooked and uncooled vegetables as much as possible. 2012—SALADE LORETTE Take equal quantities of corn salad, and a julienne of beetroot and celery. Season with oil and vinegar. 2013—SALADE MIGNON Take equal quantities of shelled shrimps’ tails, artichokebottoms, cut into dice, and very thin slices of black truffle arranged to form a border. Season with highly-seasoned mayonnaise sauce with cream. 2014—SALADE MONTE-CRISTO Take equal quantities of lobster-meat, cooked truffles, and potatoes and hard-boiled eggs in dice, and arrange them in distinct heaps. In their midst place the very white heart of a lettuce. Season with mayonnaise sauce with mustard, and add some chopped tarragon. 2015—SALADE NICOISE Take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets. Season with oil and vinegar. 2016—SALADE OPERA Take equal quantities of white chicken meat, very red tongue, celery-sticks cut julienne-fashion, and a julienne of truffles. Arrange these constituents in very regular heaps, and in the middle of them set a heap of asparagus-heads. Decorate with a border consisting of roundels of cocks’ kidneys and roundels of gherkins, laid alternately. Season with very thin mayonnaise sauce. 2017—SALADE PARISIENNE