The same remark applies to the mayonnaise sauce
for one of the nicest American salads, chicken and
salsify salad, as the anchovy brings out strongly the
oyster flavour ' of the salsify, which for this salad
should be cooked and allowed to get cold before use.
If for this you use scorzanera, or black salsify — the
one most used in America — be sure you impress on
your cook the necessity of not peeling it before it is
cooked, as, if peeled first, it “ sweats,” just as
beetroot does, and loses most of its moisture and
flavour. All salads, American ones especially,
should always stand on ice or in some very cold
place till wanted, and when dished the salad basin
or dish should be placed in an outer dish full of
cracked or broken up ice. Special dishes are made
for this purpose. Scallops again, when in season,
offer a welcome variety from, prawns or lobster, and
make a particularly good and unconventional salad.
Steep the fish for an hour in salted water, then rinse
in plenty of cold water and simmer them gently for
twenty-five minutes . When cooked plunge the scallops
into cold water, drain well, and shce them. Have
ready crisped and shred a nice head of celery,
arrange this in a dish, put the scallops on top, then
cover it' all with white mayonnaise, and serve
garnished w^th sliced tomato, cucumber, and tiny
celery tufts.
Mock Grab Salad d V Americaine. — Mash up from
4oz. to 6oz. of any soft rich cheese with pepper
(black and red), salt, mustard (both French and
English), and about a gill of best white wine vinegar
mixed with a good teaspoonful of essence of anchovy.
8
SALADS, SANDWICHES, &c.
This should be as thick as butter. Flake some cold
cooked cod, and put a little of this mixture on
each flake. Now arrange this fish in the bowl,
with broken up lettuce, celery (salsify, celeriac, or
seakale can be used), sliced cucumber✪ Mock Grab Salad d' Americaine, &c., as is
most convenient, seasoning all these vegetables well
with oil, vinegar, salt, and pepper before using
them ; then cover it with tomato mayonnaise
very smoothly, garnishing this with turned olives
stuffed with filleted anchovy, hard-boiled and
quartered eggs, &c. Any white fish can be used in
this way.
Lobster Salad for a Picnic. — Line an ordinary
pudding basin with aspic jelly, and pack it lightly
with flaked lobster, turned olives, anchovy fillets,
and shreds of chilli skin (mind you get no seeds or
it will be too hot for comfort), seasoning it all with
the following : Mix together a dessertspoonful of
French mustard (or English mustard rubbed smooth
with equal parts of milk and tarragon vinegar), a
saltspoonful of salt, and half that of freshly ground
black pepper, working into this gradually seven or
eight good teaspoonfuls of salad oil to one of
vinegar (the usual proportion for oil and vinegar in
a salad dressing is one part vinegar✪ Lobster Salad for a Picnic to three of oil,
but a much more delicate one is one part vinegar to
seven or eight of oil) ; when this is well blended
with the lobster ran sufficient aspic jelly over it to
fix it all, and let it stand till firm. Pack it in its
mould, and when you reach your destination break
up some nice young lettuces, wiping them well, and
removing the outer withei’ed leaves (these should
FANCY SALADS.
9
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Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The same remark applies to the mayonnaise sauce
for one of the nicest American salads, chicken and
salsify salad, as the anchovy brings out strongly the
oyster flavour ' of the salsify, which for this salad
should be cooked and allowed to get cold before use.
If for this you use scorzanera, or black salsify — the
one most used in America — be sure you impress on
your cook the necessity of not peeling it before it is
cooked, as, if peeled first, it “ sweats,” just as
beetroot does, and loses most of its moisture and
flavour. All salads, American ones especially,
should always stand on ice or in some very cold
place till wanted, and when dished the salad basin
or dish should be placed in an outer dish full of
cracked or broken up ice. Special dishes are made
for this purpose. Scallops again, when in season,
offer a welcome variety from, prawns or lobster, and
make a particularly good and unconventional salad.
Steep the fish for an hour in salted water, then rinse
in plenty of cold water and simmer them gently for
twenty-five minutes . When cooked plunge the scallops
into cold water, drain well, and shce them. Have
ready crisped and shred a nice head of celery,
arrange this in a dish, put the scallops on top, then
cover it' all with white mayonnaise, and serve
garnished w^th sliced tomato, cucumber, and tiny
celery tufts.
Mock Grab Salad d V Americaine. — Mash up from
4oz. to 6oz. of any soft rich cheese with pepper
(black and red), salt, mustard (both French and
English), and about a gill of best white wine vinegar
mixed with a good teaspoonful of essence of anchovy.
8
SALADS, SANDWICHES, &c.
This should be as thick as butter. Flake some cold
cooked cod, and put a little of this mixture on
each flake. Now arrange this fish in the bowl,
with broken up lettuce, celery (salsify, celeriac, or
seakale can be used), sliced cucumber, &c., as is
most convenient, seasoning all these vegetables well
with oil, vinegar, salt, and pepper before using
them ; then cover it with tomato mayonnaise
very smoothly, garnishing this with turned olives
stuffed with filleted anchovy, hard-boiled and
quartered eggs, &c. Any white fish can be used in
this way.
Lobster Salad for a Picnic. — Line an ordinary
pudding basin with aspic jelly, and pack it lightly
with flaked lobster, turned olives, anchovy fillets,
and shreds of chilli skin (mind you get no seeds or
it will be too hot for comfort), seasoning it all with
the following : Mix together a dessertspoonful of
French mustard (or English mustard rubbed smooth
with equal parts of milk and tarragon vinegar), a
saltspoonful of salt, and half that of freshly ground
black pepper, working into this gradually seven or
eight good teaspoonfuls of salad oil to one of
vinegar (the usual proportion for oil and vinegar in
a salad dressing is one part vinegar to three of oil,
but a much more delicate one is one part vinegar to
seven or eight of oil) ; when this is well blended
with the lobster ran sufficient aspic jelly over it to
fix it all, and let it stand till firm. Pack it in its
mould, and when you reach your destination break
up some nice young lettuces, wiping them well, and
removing the outer withei’ed leaves (these should
FANCY SALADS.
9