Salades — A great variety of fancy salads are served as hors d’oeuvres, consisting of fish, vegetables, etc. Salade bagration — Anchovy fillets, tunny fish, lobster, beetroot, are neatly cut and blended with mayonnaise, garnished with sliced stoned olives and shredded lettuce✪ Salade Bagration. Salade grande duchesse — A salad of cooked vege- tables, cut julienne fashion, mixed with anchovy fillets, gherkins, and cooked fillets of soles; also cut in strips, blended with mayonnaise, garnished with tarragon leaves and sieved hard eggs✪ Salade Grande Duchesse. Salade russe — I. Cooked and fancy cut potatoes, carrots, c-eleriacs, turnips, beetroot, flageolets, French beans, Russian cucumber, cepes, capers, gherkins, tongue, bam, anchovy fillets, lobster, blended with rich mayonnaise, decorated with caviar, hard yolks and whites of eggs, and chopped fines herbes✪ Salade Russe. II. Russian salad is also served in shape, done in an aspiced and decorated mould, liquid aspic, with mayonnaise to bind it, poured into the decorated mould, and when set turned out and garnished. Salade suedoise — Swedish salad is made with shredded fillets of salted herrings, beetroot, and cooked potatoes, highly seasoned with tartare, and garnished with hard eggs. Sa/rdin’es a la tomate aux fines herbes 99 16 The New Practical Cookery Guide. Sardines bordelaise , , diablees „ fames — Smoked sardines. ,, norvegienne — Norwegian sardines. ,, Rcwigotte ,, russe — Russian sardines. Saucisson — Variety of savoury and smoked sausages, are thinly sliced and tastefully arranged. Saucisson de Bolocjne Saucisson de Lyon „ de Brunswick ,, de Milan ,, de foie ,, de Mortadelle „ de foie gras ,, cle Perigorcl ,, de Frankfort „ de Salami „ de Gutto „ de Strasbourg ,, d’ltalie „ fume „ de jambon „ Parisien Syljphite viennoise — Are savoury semolina quenelles, done in aspic jelly with fancy cut vegetables. Tho?i a Vhuile — Tunny fish, preserved in oil. „ aux fines herbes „ bordelaise ,, marines „ a la tomate Tomates antiboise ou monecjasque — Small skinned and scooped tomatoes, well seasoned and filled with creamed puree of tunny fish, hard eggs, and fines herbes, aspiced over, decorated. Truite marinee Malakojf- — Small trout, cooked^with white wine, fines herbes, coriander seeds ; when cold served in liquor with sliced lemon and tomatoes. Savouries. 17 Zakouskies — Are various Russian liors d’oeuvres con- sisting of brown and white bread croutes, masked with different purees, chopped savoury vegetables, tongue, hard eggs, truffes, caviar ; vodka, the national Russian drink, is generally handed with them. SAVOURIES. The hundred following savouries are the most selected amongst numerous varieties : — Aigrettes au parmesan — Are small balls of ramequin paste, fried as beignet souffle, sprinkled with cheese. Allumettes — Are cheese straws, size of wooden matches. Angels on horseback — Are bearded and seasoned oysters, rolled in slices of streaky bacon, skewered, sprinkled with breadcrumbs and cayenne pepper, and grilled ; served on buttered toast. Barquettes — Are small boat- shaped cheese straw paste tartlets, filled with various purees, cheese fondu, etc. Barquettes chevreuse — Are made with fine semolina paste and filled with soft roes, masked with a light mornay sauce and gratines. Beignets Malakoff — Are squares of Gruyere cheese, dipped in batter (pate a frire), fried, sprinkled with grated Gruyere cheese and cayenne.

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Salades — A great variety of fancy salads are served as hors d’oeuvres, consisting of fish, vegetables, etc. Salade bagration — Anchovy fillets, tunny fish, lobster, beetroot, are neatly cut and blended with mayonnaise, garnished with sliced stoned olives and shredded lettuce. Salade grande duchesse — A salad of cooked vege- tables, cut julienne fashion, mixed with anchovy fillets, gherkins, and cooked fillets of soles; also cut in strips, blended with mayonnaise, garnished with tarragon leaves and sieved hard eggs. Salade russe — I. Cooked and fancy cut potatoes, carrots, c-eleriacs, turnips, beetroot, flageolets, French beans, Russian cucumber, cepes, capers, gherkins, tongue, bam, anchovy fillets, lobster, blended with rich mayonnaise, decorated with caviar, hard yolks and whites of eggs, and chopped fines herbes. II. Russian salad is also served in shape, done in an aspiced and decorated mould, liquid aspic, with mayonnaise to bind it, poured into the decorated mould, and when set turned out and garnished. Salade suedoise — Swedish salad is made with shredded fillets of salted herrings, beetroot, and cooked potatoes, highly seasoned with tartare, and garnished with hard eggs. Sa/rdin’es a la tomate aux fines herbes 99 16 The New Practical Cookery Guide. Sardines bordelaise , , diablees „ fames — Smoked sardines. ,, norvegienne — Norwegian sardines. ,, Rcwigotte ,, russe — Russian sardines. Saucisson — Variety of savoury and smoked sausages, are thinly sliced and tastefully arranged. Saucisson de Bolocjne Saucisson de Lyon „ de Brunswick ,, de Milan ,, de foie ,, de Mortadelle „ de foie gras ,, cle Perigorcl ,, de Frankfort „ de Salami „ de Gutto „ de Strasbourg ,, d’ltalie „ fume „ de jambon „ Parisien Syljphite viennoise — Are savoury semolina quenelles, done in aspic jelly with fancy cut vegetables. Tho?i a Vhuile — Tunny fish, preserved in oil. „ aux fines herbes „ bordelaise ,, marines „ a la tomate Tomates antiboise ou monecjasque — Small skinned and scooped tomatoes, well seasoned and filled with creamed puree of tunny fish, hard eggs, and fines herbes, aspiced over, decorated. Truite marinee Malakojf- — Small trout, cooked^with white wine, fines herbes, coriander seeds ; when cold served in liquor with sliced lemon and tomatoes. Savouries. 17 Zakouskies — Are various Russian liors d’oeuvres con- sisting of brown and white bread croutes, masked with different purees, chopped savoury vegetables, tongue, hard eggs, truffes, caviar ; vodka, the national Russian drink, is generally handed with them. SAVOURIES. The hundred following savouries are the most selected amongst numerous varieties : — Aigrettes au parmesan — Are small balls of ramequin paste, fried as beignet souffle, sprinkled with cheese. Allumettes — Are cheese straws, size of wooden matches. Angels on horseback — Are bearded and seasoned oysters, rolled in slices of streaky bacon, skewered, sprinkled with breadcrumbs and cayenne pepper, and grilled ; served on buttered toast. Barquettes — Are small boat- shaped cheese straw paste tartlets, filled with various purees, cheese fondu, etc. Barquettes chevreuse — Are made with fine semolina paste and filled with soft roes, masked with a light mornay sauce and gratines. Beignets Malakoff — Are squares of Gruyere cheese, dipped in batter (pate a frire), fried, sprinkled with grated Gruyere cheese and cayenne.

The new practical cookery guide