French dishes for American tables

510. Russian Salad of Truffles. Chop four dozen truffles, which put in a saucepan on the fire, with a wineglass of sherry, for five minutes. When cold, put them in a bowl, with a tablespoonful of oil, a pinch of pepper and salt, a teaspoonful of chopped tarragon, and the same of parsley. Mix all well together, and cover them with a sauce Mayonnaise (Art. 113). 511. Salad a la Toulouse. Chop ten truffles very fine, and the bottoms of four cold boiled artichokes, from which you have removed the furze attached to them, also the leaves, and chop them rather fine. Mix with two teaspoonfuls of mustard, eight tablespoonfuls of oil, two of vinegar, and the yolks of ten hard-boiled eggs. Arrange your chopped truffles and artichokes in layers in a salad bowl, mixing with each layer some of the hard-boiled eggs with their dressing. Then stir all thoroughly together, and serve. 512. Chicken Salad. Cut in small pieces a pound of the white meat of chicken, from which you have removed the skin and sinews. Put it in a bowl. Mix with it thoroughly two tablespoonfuls of oil, with one of vinegar, and season with pepper and salt. Take four heads of lettuce, wash them, remove some of the leaves around the heart of the lettuce, chop them fine, and mix them with your chicken, which put on a dish, and cover entirely with a sauce Mayonnaise (Art. 113), spreading it over smoothly with the blade of a knife. Cut three hardboiled eggs in quarters, place them with the hearts of the lettuce around your salad. Decorate the top with thin long strips of cold boiled beets, and a few capers, or olives, from which you have removed the pits. 513. Lobster Salad. Take about a pound of the meat of cold boiled lobster, chop it fine, and finish as for chicken salad (Art. 512). If there is coral in your lobster, wash it, dry it on a cloth, chop it rather fine, and with it sprinkle the top of your salad. 514. Cold Slaw. Cut two pounds of raw cabbage in long thin strips, and serve with a sauce Mayonnaise (Art. 113). CHEESE. 515. Cheese Biscuits. Take a quarter of a pound of flour, the same of butter, and also of grated Parmesan cheese, add a little cayenne pepper and salt. Work all well together with the hand, roll the paste thin, cut it into biscuits, and bake in the oven. 516. Ramequins. Put in a saucepan on the fire two ounces and a half of butter, with half a glass of water. When boiling, add three ounces of flour, stirring constantly with a wooden spoon, until the paste becomes firm ; remove it from the fire, and, when it has ceased boiling, stir into it, as rapidly as possible, three eggs, one by one, then add an ounce of grated Parmesan cheese, mixing it well with your other ingredients. Lift out some of your mixture with a spoon, drop it on a pan, forming it into small balls about the size of a nut, and brush them with beaten egg. Cut an ounce of Gruyere cheese into as small pieces as possible, sprinkle them on top of your balls, which send to a gentle oven, and, when firm and well colored, serve. 517. Cheese Straws. Take half a pound of flour and make a hollow in the center, in which put