Practical gastronomy

shredded white leaves of cow cabbage, mixed with pickled chilli pods; seasoned with mayonnaise sauce. — de Bananes. — Banana salad, dressed with salt, pepper, sugar, and white wine. — Beige. — Consists of Belgian endive mixed with French salad dressing ; garnished with Spanish pimientos. — Brissane. — Cooked French beans, raw tomatoes, and cooked artichoke bottoms, all cut in julienne strips ; dressed with oil and vinegar. — a la Cazanova (Cazanova Salad). — Consists of white celery, truffles, and hard-boiled whites of eggs, cut into fine strips ; seasoned with mayon- naise, finely chopped salad herbs, and shallots. — chasseur. — Cooked chicken fillets, cold potatoes, tomatoes, celery, beetroot, and sour apples, all cut in thick julienne ; dressed with tartare sauce. h 2 172 SALADS Salade de Chou rouge. — Salad made with pickled red cabbage ; garnished with hard-boiled white of egg, etc. — eomtoise. — Seasoned lettuce salad, with coarsely- minced streaky bacon (petit sale), fried crisp in butter, poured hot over the salad, and well mixed. Salt should be omitted in this salad, as the pork is usually salt enough. — k la Dumas. — Dice shapes of cooked potatoes, beetroots, gherkins, or pickled cucumbers, and sliced tomatoes, dressed with a mixture of hard yolks of eggs rubbed through a sieve, anchovy essence, oil, vinegar, pepper, and salt ; garnished with chopped whites of eggs, tarragon, chervil, beetroot, chives, and white lettuce leaves. — Elva. — Beetroot salad, garnished with Elva plums stuffed with tartare sauce. — k l’Espagnole. — Sliced tomatoes, cooked kidney beans, French beans, Spanish peas, pickled button onions ; dressed with mayonnaise sauce. — d’ete. — Lettuce, cucumber, artichoke bottoms, all cut into thin slices ; seasoned with salad dressing, and garnished with radishes and pickled beetroot. — Eva. — Artichoke bottoms cut in dice, cooked asparagus points, sliced mushrooms, and ham cut in strips ; dressed with remoulade sauce. — a la Flamande (Flemish Salad). — Consists of fillets of Dutch herrings, apples, beetroot, cooked potatoes, brussels sprouts, seakale and cauliflower, cut up neatly, seasoned with plain salad dressing. — k la Fpangaise. — Cabbage lettuce mixed with finely chopped salad herbs, and dressed with a mixture composed of two parts of olive oil, one of French wine, vinegar, salt, pepper, and French mustard ; garnish of slices of beetroot and hard- boiled eggs is optional. — Francillon. — Olive-shaped cooked potatoes, oysters, and slices of truffles, seasoned with oil, vinegar, salt, pepper, and chopped parsley. — de Fruits. — Fruit salad, dressed with syrup, liqueur, or wine. — Georgette. — Cucumber, beetroot cut into fine strips, mixed with boiled rice, seasoned with mayonnaise, and filled in heart of artichoke ; gar- nished with truffles. — Gallati. — Blanched mushrooms, diced and tossed in butter, mixed while hot with cooked asparagus tips, French dressing, and a little French mustard. SALADS *73 Salade k la Grimod.— Consists of cabbage lettuce, cooked French beans, beetroot, and slices of cold game ranged on slices of toasted bread, previously dipped in sweet oil ; garnished with groups of whites and yolks of eggs, beetroot or chervil ; seasoned with plain salad dressing. — HenPiette. — Sprigs of cooked cold cauliflower, fine shreds of cooked carrots, turnips, French beans, and truffles, seasoned with French dressing.