Practical gastronomy

— d’hivep. — Endive, celery, beetroot, horse-radish, and boiled potatoes ; seasoned with oil, vinegar, pepper and salt. — a l’ltalienne (Italian Salad). — Prepared with various kinds of smoked meats or sausages (shredded), cooked vegetables, tunny fish, an- chovies, olives, and capers ; seasoned with tartare sauce. — a la Judie. — Slices of cooked carrots, turnips, potatoes, and beetroots, ranged in pyramidal form in salad bowl ; garnished with cooked brussels sprouts, French beans, and cauliflower sprigs ; dressed with ravigote sauce. — Jockey Club. — Finely cut strips of celery, cold potatoes, cooked French beans, preserved mush- rooms, gherkins, and lettuce hearts, dressed with mayonnaise ; garnished with anchovy fillets and hard-boiled eggs. — au lard. — Green salad dressed in usual way, with streaky bacon cut in dice, fried, and finished in vinegar, poured over the salad. — de legumes a la Lyonnaise.— Vegetable salad (macedoine of vegetables), mixed with thin slices of Lyons sausage cut in strips, anchovy fillets, olives, capers, and beetroots ; dressed with cold ravigote sauce. — a la Miliken. — Salad composed of Spanish pimientos and truffles, cut in dice shapes, and cold boiled rice ; seasoned with mayonnaise ; dressed on lettuce leaves. — Mapiette. — Piccalilli or mixed pickles, raw cucumber, and not over ripe pears, cut in fine strips, and dressed with mayonnaise. — Napolitaine. — Thin slices of Bologna sausage and sliced hard-boiled eggs, dressed alternately (crown shape) ; centre filled with shredded celery, lettuce, and beetroot ; dressed with tartare sauce, and sprinkled with chopped parsley. — a la paysanne (Farmhouse Salad). — Consists of sliced cooked red cabbage (pickled), cold potatoes, and celery root, all cut in thin slices ; seasoned with salad dressing. H 3 174 ENTREMETS Salade de pauvre homme- Potato salad mixed with cooked haricot beans and buds of cooked cauliflower ; seasoned with oil and vinegar, salt, etc., and chopped parsley. — Polonaise. — Lettuce, endive, celery, sliced cold potatoes, apples, smoked salmon, and fillets of anchovies, seasoned with salad dressing, and gar- nished with minced ham and hard-boiled eggs. — a la Rachel. — White celery root cut into fine strips, hard-boiled eggs, truffles, beetroot, and gherkins shredded finely, mixed with mayonnaise, and suitably decorated. • — & la Reine. — White celery stalks, hard-boiled whites of eggs, cut into fine strips ; seasoned with tartare sauce, finely chopped truffles and parsley, and garnished with slices of salami or Brunswick sausage and hard-boiled yolks of eggs. — a la Russe. — Consists of a mixture of cooked carrots, beetroots, and gherkins, cut in small squares or cubes, capers, grated horse-radish, lobster meat, ham and tongue cut in small squares, dressed with mayonnaise aspic in cylindrical shaped mould ; garnished with border of aspic jelly and caviare. — a la Sotteville. — Cos lettuce salad, seasoned with pepper, salt, vinegar, cream, and chopped parsley. — Suedoise. — Filleted smoked herrings, cold beef, boiled potatoes, sour apples (all cut into dice), chopped capers and gherkins, tarragon and chervil, seasoned with plain salad dressing ; garnished with olives, fillets of anchovies, and oysters. — Sahara. — Consists of dice-shaped cold potatoes, cold cooked celery root or celeriac, truffles, and bananas ; seasoned with oil and vinegar, chopped parsley and chervil. ENTREMETS.