The art of German cooking and baking

Preparation: Pick off the bad leaves and slice or cut the cabbage very thin, scald it 5 minutes and drain the water oflF through a colander. Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil. No. 33— BEEF SALAD. Quantity for 6 Persons. For preparation and ingredients for this salad look to No. 24, Chapter 2, Beef salad. Remarks: Lamb and veal salad are prepared the same way. No. 34— RABBIT ROAST SALAD. Quantity for 6 Persons. For preparation and ingredients for this salad look to No. 31, Seventh Chapter, Game. — 217 — No. 35— CHICKEN SALAD. Quantity for 6 Persons. 1 chicken % tsp. of mustard 3 qts. of water Salt to taste Salt to taste 1 pinch of pepper 1 cup of cream % cup of sliced champignons % cup of vinegar % pt. sour whipped cream % cup of chicken broth 2 thsps. of sliced truffles 4 yolks of eggs 1 bunch of stalk-celery Preparation: The chicken is well cleaned and cooked until tender in 2 qts. of water and salt. The skin is removed and the meat cut fine. The bouillon is boiled down and ^ cup of it poured on the meat. The cup of crearti, yolks of egg^s, vinegar, mustard, pepper and salt are mixed well and cooked until thick, stirring constantly. This dressing is poured over the meat, the chopped champignons and truffles added and mixed with the rest or they may be omitted. Cover the salad and set it aside for one hour before serving. This salad may be made from any kind of poultry. You may add celery cut in small pieces. Lastly add the whipped cream. No. 36— HERRING SALAD. Quantity for 6 Persons. For preparation and ingredients See Chapter 8, No. 47. No. 37— SALMON SALAD. Quantity for 6 Persons. For preparation and ingredients see Chapter 8, No. 7. No. 38— PIKE SALAD. Quantity for 6 Persons. 2 lbs. of pike % qt. thick cream 2 qts. of boiling water 3 yolks of eggs 1 tbsp. of salt 2 tsps. of mustard 1 piece of butter the size of an 4 tbsps. of vinegar egg 2 tbsps. of fine oil 1 medium sized onion Salt to taste 1% tbsps. of flour 1 tbsp. of capers Preparation: The fish is scaled, dressed, washed, cooked until tender in salt water and set to simmer gently 15 minutes. Remove the skin and bones, cut the meat into small pieces. Heat tihe butter and onion, but do not brown, stir in the flour, add the cream, stirring constantly, cook, add the yolks of eggs, but do not boil any longer. When the dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir the dressing for 15 minutes more, pour over the fish and mix lightly. Take out the onion before adding the cream. —218 — No. 39— OYSTER OR CLAM SALAD. Quantity for 6 Persons. For preparation and ingredients see Fish, Chapter 8; No. 59. No. 40— LOBSTER SALAD. Quantity for 6 Persons. 3 lbs. of lobster 3 yolks of eggs 3 tbsps. of vinegar Juice of Vz lemon 2 tbsps. of oil 1 tsp. of capers Salt to taste % tsp. of mustard 1 pinch of pepper % tsp. of sugar 1 cup of cream Preparation: The lobster is cooked, cooled, the meat picked out and cut into small oblique pieces. Mix it with vinegar, oil, salt and pepper. The cream, yolks of eggs, lemon juice, mustard and sugar are mixed well and cooked until thick, stirring briskly; then put in the capers. The head lettuce is prepared and the large leaves cut into smaller pieces. Now arrange on a platter one layer of lettuce and one of lobster salad, pour over some mayonnaise dressing and repeat 2 or 3 times until all is used up. Garnish the dislh or plate with radishes. It makes a fine salad. This salad may be mixed with mayonnaise dressing as in Chapter 10, No. 43. No. 41— FRUIT SALAD AS DESSERT. Quantity for 6 Persons. 3 oranges % pt. cognac-cherries 3 bananas Sugar to taste V2 pineapple 1 pt. whipped cream % pt. strawberries