The art of German cooking and baking

Quantity for 6 Persons. 1 portion of mayonnaise dressing 6 young carrots % cup of minced truffles and 4 boiled potatoes olives 1 small head of cauliflower % lb. smoked salmon broken into small roses 6 sardines % lb. green beans % lb. asparagus % lb. yellow beans % small celery-root 1 head of green lettuce For Mayonnaise Dressing. 4 yolks of eggs 1 pinch of white pepper 1 cup of cream Salt to taste Juice of 1 lemon 4 tbsps. of fine oil % tsp. mustard Preparation : All the vegetables are cut into small pieces and boiled separately in salt water until tender, but not too soft. The water is drained off and the vegetables mixed with the potatoes, truffles, salmon, sardines and olives, which have also been cut into pieces. — 215 — The mayonnaise dressing is made by stirring the 4 yolks of eggs into cream; add lemon juice, mustard, pepper and salt and cook in double boiler until thick, stirring constantly. After it has cooled off, stir in the oil. The salad is mixed carefully with one half of this dressing. The head lettuce leaves are picked off and placed into the salad dish, the salad piled up in the center of it and the rest of the dressing poured over. You may garnish it with olives. This is a very fine salad. No. 29— MIXED SALAD WITH MEAT. Quantity for 6 Persons. 1 head lettuce 1 apple, cut into pieces 1 cup of prepared endive lettuce 2 sour pickles, cut into pieces % cup of wax beans, cut in % lb. boiled potatoes, cut into pieces pieces % cup of green cut beans 2 cups of meat, cut into pieces % cup of sliced radishes Salt to taste % cup of very small pearl 1 pinch of pepper onions % cup of fine oil % small cauliflower, cut into % cup of vinegar roses %, tsp. of mustard Preparation: The vegetables are all prepared according to No. 28. The meat may be beef, veal or poultry, which has been cooked or fried and is cut up like the vegetables, then mixed with these and vinegar, oil, pepper, salt and arranged on the leaves of the head lettuce. Remarks: This salad may be served with mayonnaise dressing as No. 28. No, 30—CHAMPIGNON SALAD. Quantity for 6 Persons. 2 lb. can of champignons or Juice of 1 lemon 2 lbs. of fresh ones % tsp. of chopped parsley 5 potatoes Salt to taste 1 lb. of boiled sweetbreads 1 pinch of pepper 1 cup sour cream 10 olives 'V4, cup of fine oil Preparation : The larger dhampignons are cut into pieces, the smaller ones left whole. The potatoes are boiled until tender, peeled and cut into small dice. The sweetbreads are boiled in salt water, skinned and minced. All this is mixed with the sour cream, oil, lemon juice, salt and pepper and arranged on the head lettuce leaves, strewn with parsley and garnished with olives. — 216 — No. 31— TRUFFLE SALAD. Quantity for 6 Persons. % lb. of truffles % cup of bouillon 1 lb. of salad potatoes Salt to taste 3 hard boiled eggs 1 pinch of pepper % cup of fine oil 3 tbsps. of fine white wine % cup of vinegar Preparation: Preserved truffles are scraped and sliced fine, freslh ones are brushed well in much water, then put into a small pot with the bouillon and 2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced. Into the water or bouillon in which the truffles had been cooked, put the rest of the oil, vinegar, salt and pepper to cook and pour it on the sliced potatoes. Add the sliced truffles and the dhopped hard boiled eggs and the white wine. Mix it all carefully, cover the dish and set aside for 3 hours before serving. Remarks: If you take canned truffles cook the bouillon with the truffle liquor and peelings for 15 minutes, strain it and mix it with the other ingredients. No. 32— COLD SLAW. Quantity for 6 Persons. 1 small head of red or white 2 yolks of eggs cabbage Salt to taste 2 qts. boiling water 1 pinch of pepper % cup of vinegar 3 tbsps. of oil 1 cup of sour or sweet cream