Peel the eggs, and cut them crosswise into slices, whip the cream till stiff, then add to it the mayonnaise and a teaspoonful of chopped parsley. Wash and trim the lettuce, place a round .of toasted bread in a salad bowl, dress on this a layer of lettuce leaves, then a layer of mayonnaise, then a layer of slices of eggs, and so on until the eggs and lettuce are used up. Season each layer to taste. Pile up high, sprinkle over 'with chopped parsley. Garnish tastefully with slices of beetroot, capers, and red chillis, and serve. 1523. Salade Italienne {Italian Salad). — Cut half a pound of cold roast veal and half a pound of boiled potatoes into convenient- sized dice or slices. To this add four ounces of .cooked and pickled beetroot, four ounces of pickled gherkins, 1 tablespoonful of capers, and a handful of crisp lettuce leaves, season to taste, and pile up in a salad bowl. Pour over some fairly stiff remoulade (No. 285) or mayonnaise (No. 277) sauce, and garnish with stoned olives, slices of smoked Italian sausages, and slices of lemon✪ Salade Italienne (Italian Salad). SAL ABES ( SALADS ) 491 1524. Salade Mignonne. — 2 medium-sized potatoes boiled in tlieir jackets, 1 stick celery, £ pint preserved small button mush- rooms ( those preserved in white vinegar are best adapted), % pint cooked green peas, £ pint pickled button onions, 2 small cabbage lettuces, a few sprigs of chrysanthemum bloom and blossoms {shredded very finely), about a gill of stiff mayonnaise sauce {No. 277), salt and pepper. Peel the potatoes, cut them into even-sized small dice ; select the celery as white as possible, trim and wash well, and cut the white part into fine shreds, pare the stalks from the mushrooms (cham- pignons) and cut them in halves, leaving out a few for garnish, halve the pickled onions, trim and wash the lettuces, reserve the hearts for garnish, and tear the remainder into small pieces, put these, together with the potatoes, celery, onions, mushrooms, and green peas, in a basin, season with salt and pepper according to taste, and mix with sufficient mayonnaise sauce to flavour the salad. Dress neatly in a salad bowl, pile up high or in the form of a pyramid, pour over a little mayonnaise dressing, so as to thinly cover the surface, garnish with the lettuce hearts, sprinkle over with shredded chrysanthemum, and serve. 1525. Salade d la Haehel. — 1 head celery, 2 truffles, 2 hard- boiled eggs, 2 French gherkins, ^ gill mayonnaise {No. 277) sauce, a few slices of cooked beetroot, salt, pepper. Wash and clean the celery, cut all the white part into very fine shreds (like julienne roots) ; slice the truffles, and cut them into shreds likewise. Mix both together and season with pepper and salt, dress with mayonnaise sauce, and put in the centre of a glass bowl or china salad dish. Peel the eggs, cut them into slices, and arrange into a border round the celery and truffle salad, decorate prettily with finely shredded gherkins and beetroot cooked and pickled. Instead of ordinary eggs plover’s or pheasant’s eggs may be used for a change. 1526. Salade Musse , aw Maigre {Russian Salad). — pint mayonnaise {No. 277), 1 gill cooked green peas, 1^ cauli- flower, 3 new potatoes, 2 tomatoes, 1 truffle, 1 gill mixed vegetables {carrot, turnip, and French beans), 2 gherkins, and garnishing .

AI-modernized reading of the original text

Peel the eggs, and cut them crosswise into slices, whip the cream till stiff, then add to it the mayonnaise and a teaspoonful of chopped parsley. Wash and trim the lettuce, place a round .of toasted bread in a salad bowl, dress on this a layer of lettuce leaves, then a layer of mayonnaise, then a layer of slices of eggs, and so on until the eggs and lettuce are used up. Season each layer to taste. Pile up high, sprinkle over 'with chopped parsley. Garnish tastefully with slices of beetroot, capers, and red chillis, and serve. 1523. Salade Italienne (Italian Salad). — Cut half a pound of cold roast veal and half a pound of boiled potatoes into convenientsized dice or slices. To this add four ounces of .cooked and pickled beetroot, four ounces of pickled gherkins, 1 tablespoonful of capers, and a handful of crisp lettuce leaves, season to taste, and pile up in a salad bowl. Pour over some fairly stiff remoulade (No. 285) or mayonnaise (No. 277) sauce, and garnish with stoned olives, slices of smoked Italian sausages, and slices of lemon. SALADES (SALADS) 1524. Salade Mignonne. — 2 medium-sized potatoes boiled in their jackets, 1 stick celery, £ pint preserved small button mushrooms ( those preserved in white vinegar are best adapted), % pint cooked green peas, £ pint pickled button onions, 2 small cabbage lettuces, a few sprigs of chrysanthemum bloom and blossoms {shredded very finely), about a gill of stiff mayonnaise sauce {No. 277), salt and pepper. Peel the potatoes, cut them into even-sized small dice ; select the celery as white as possible, trim and wash well, and cut the white part into fine shreds, pare the stalks from the mushrooms (champignons) and cut them in halves, leaving out a few for garnish, halve the pickled onions, trim and wash the lettuces, reserve the hearts for garnish, and tear the remainder into small pieces, put these, together with the potatoes, celery, onions, mushrooms, and green peas, in a basin, season with salt and pepper according to taste, and mix with sufficient mayonnaise sauce to flavour the salad. Dress neatly in a salad bowl, pile up high or in the form of a pyramid, pour over a little mayonnaise dressing, so as to thinly cover the surface, garnish with the lettuce hearts, sprinkle over with shredded chrysanthemum, and serve. 1525. Salade à la Rachel. — 1 head celery, 2 truffles, 2 hardboiled eggs, 2 French gherkins, ^ gill mayonnaise {No. 277) sauce, a few slices of cooked beetroot, salt, pepper. Wash and clean the celery, cut all the white part into very fine shreds (like julienne roots) ; slice the truffles, and cut them into shreds likewise. Mix both together and season with pepper and salt, dress with mayonnaise sauce, and put in the centre of a glass bowl or china salad dish. Peel the eggs, cut them into slices, and arrange into a border round the celery and truffle salad, decorate prettily with finely shredded gherkins and beetroot cooked and pickled. Instead of ordinary eggs plover’s or pheasant’s eggs may be used for a change. 1526. Salade Russe au Maigre (Russian Salad). — pint mayonnaise {No. 277), 1 gill cooked green peas, 1^ cauliflower, 3 new potatoes, 2 tomatoes, 1 truffle, 1 gill mixed vegetables {carrot, turnip, and French beans), 2 gherkins, and garnishing .

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Salade Italienne (Italian Salad)

The new century cookery book