and is consequently most useful for picnics. Still, it
wants somewhat of the delicacy of an absolutely
freshly made mayonnaise.
Salade tl la Russe. — This is made with a macedoine
of cold cooked vegetables cut into neat pieces, or into
olive or marble shapes, and the greater the variety
the better. Asparagus points, green peas, cauli-
flowers broken up small, sliced beetroot, turned (i.e.,
cut into balls) carrots and turnips, haricot or
flageolet beans, all come in (in winter bottled or
canned vegetables answer capitally if care be taken
to choose a good brand). When these are all cold,
drain them well, and toss them in the oil and
vinegar dressing given above, with (for a teacupful
of each of the vegetables mentioned) about two
tablespoonfuls of French capers, the same of French
gherkins cut into dice, and the same of washed,
boned, and filleted anchovies, together with eighteen
or twenty stoned olives (some cooks omit the ancho-
vies, using the olives sold ready stuffed with
anchovy in their stead) ; and lastly a couple of
spoonfuls of minced tarragon and chervil, and a
dessertspoonful of very finely minced chives or
shallot✪ Salade à la Russe. When these are all well mixed in, turn it
into the salad bowl and then garnish it with
quartered ha.d-boiled eggs (or plovers’ eggs if in
season), little heaps of caviar, timny (pickled),
lobster, and small fillets of cold fish, &c. This is
one version of this popular dish, but many exist,
and there are very few ingredients that cannot, and
do not, find their way into Eussian salad. Many
cooks use fillets of cold chicken or game for this.
6
SALADS, SANDWICHES, etc.
with slices of ham or tongue and foie gras, but these
belong to a version more correctly known as salade d
V Italienne, in which chicken, ham, or tongue, crayfish,,
and last, but not least, mayonnaise play important
parts, but the method of making is precisely the
same.
Salade de Homard en Aspic. — Shce down the body
of a good lobster neatly ; have ready some stiff
aspic jelly made with delicately clarified fish stock
for choice, and pour this into a border mould in a
quarter inch layer ; when this is stiff, but not quite
hard, lay in the pieces of lobster in a circle, with
alternate slices of cucumber and leaves of tarrao’on,
then pour in enough aspic to fill up the mould, and
put it away to set. Break up one or more nicely
washed and dried lettuce, and mix it with the
trimmings of the lobster (reserving the claws), cut
up fine ; then when the mould is set turn it out, pile
up the lettuce, &c., well mixed with good mayonnaise,
in the centre, and garnish with the reserved pieces
of lobster, sliced cucumber, plovers’ eggs, or hard-
boiled hens’ eggs (choose small ones) quartered,
sliced tomato✪ Salade de Homard en Aspic, &c., according to what you have
handy. This can manifestly be varied to taste, and
is especially good made of cold fish, and shrimj^s, or
prawns. Bemember in making mayonnaise for fish
salads that, though hardly correct, a teaspoonful
of Burgess’s essence of anchovy is a great addition
to each half pint of mayonnaise, as it brings out the
full flavour of the fish, though it should never be
sii£S.cient to be actually detected as a sejsarate
flavour.
FANCT SALADS.
7
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and is consequently most useful for picnics. Still, it
wants somewhat of the delicacy of an absolutely
freshly made mayonnaise.
Salade tl la Russe. — This is made with a macedoine
of cold cooked vegetables cut into neat pieces, or into
olive or marble shapes, and the greater the variety
the better. Asparagus points, green peas, cauli-
flowers broken up small, sliced beetroot, turned (i.e.,
cut into balls) carrots and turnips, haricot or
flageolet beans, all come in (in winter bottled or
canned vegetables answer capitally if care be taken
to choose a good brand). When these are all cold,
drain them well, and toss them in the oil and
vinegar dressing given above, with (for a teacupful
of each of the vegetables mentioned) about two
tablespoonfuls of French capers, the same of French
gherkins cut into dice, and the same of washed,
boned, and filleted anchovies, together with eighteen
or twenty stoned olives (some cooks omit the ancho-
vies, using the olives sold ready stuffed with
anchovy in their stead) ; and lastly a couple of
spoonfuls of minced tarragon and chervil, and a
dessertspoonful of very finely minced chives or
shallot. When these are all well mixed in, turn it
into the salad bowl and then garnish it with
quartered ha.d-boiled eggs (or plovers’ eggs if in
season), little heaps of caviar, timny (pickled),
lobster, and small fillets of cold fish, &c. This is
one version of this popular dish, but many exist,
and there are very few ingredients that cannot, and
do not, find their way into Eussian salad. Many
cooks use fillets of cold chicken or game for this.
6
SALADS, SANDWICHES, etc.
with slices of ham or tongue and foie gras, but these
belong to a version more correctly known as salade d
V Italienne, in which chicken, ham, or tongue, crayfish,,
and last, but not least, mayonnaise play important
parts, but the method of making is precisely the
same.
Salade de Homard en Aspic. — Shce down the body
of a good lobster neatly ; have ready some stiff
aspic jelly made with delicately clarified fish stock
for choice, and pour this into a border mould in a
quarter inch layer ; when this is stiff, but not quite
hard, lay in the pieces of lobster in a circle, with
alternate slices of cucumber and leaves of tarrao’on,
then pour in enough aspic to fill up the mould, and
put it away to set. Break up one or more nicely
washed and dried lettuce, and mix it with the
trimmings of the lobster (reserving the claws), cut
up fine ; then when the mould is set turn it out, pile
up the lettuce, &c., well mixed with good mayonnaise,
in the centre, and garnish with the reserved pieces
of lobster, sliced cucumber, plovers’ eggs, or hard-
boiled hens’ eggs (choose small ones) quartered,
sliced tomato, &c., according to what you have
handy. This can manifestly be varied to taste, and
is especially good made of cold fish, and shrimj^s, or
prawns. Bemember in making mayonnaise for fish
salads that, though hardly correct, a teaspoonful
of Burgess’s essence of anchovy is a great addition
to each half pint of mayonnaise, as it brings out the
full flavour of the fish, though it should never be
sii£S.cient to be actually detected as a sejsarate
flavour.
FANCT SALADS.
7