Gancel's culinary encyclopedia of modern cooking

Valencienne, (Read Pilaf) Spanish style. . _ Wild rice, Used by Chippewa American Indians. Boiled and drained. Divers style. — 350 — SALAD (La Salade) Salad to be refreshing should be seasoned with good wine vinegar, and olive oil. Sometimes the oil is replaced by cream or fried scrap pork, the vinegar can be replaced by lemon juice. Salads should only be seasoned before serving; that is the general rule. But there are certain salads that must be left standing in a strong condiment. Any abuse of vinegar is injurious to the stomach. SAUCES FOR SALADS Creme cuite, Cooked cream. 1 quart ere., 10 raw egg yolks, 1 wine glass vinegar, English mustard sea. cooked without boiling. Quantity according to desire. Creme crue, Fresh double ere. lemon juice, salt and pepper. Chantilly, Mayonnaise w. whipped cream. Chili, Mayonnaise w. chili sa. half and half w. chives. Fransaise, French dressing, 1 part vinegar, salt and pepper. 3 parts oil, no paprika, no mustard. CEufs, Eggs, cooked eggs, strained, mustard oil, vinegar, salt, pepper or mayo. sa. or sliced. Mayonnaise, W. cream and lemon juice, according to style or plain mayo. — 351 — Noir, Black sa. English Walnuts, strained w. mayo. sa. Riche, Mayo sa. w, cream, eggs truf. in dice, chervil. Roquefort, Strained cheese w. French dressing or mayo. sa. Swedish, Chantilly w. horseradish. Thousand Islands, Same as chili w. gr. and sw. peppers and olives all chopped together. GARNISHING. (Garniture). Celeris, Celery, cut in jul. in dice or sliced, cooked knob celery. Chapon, A crust of French bread rubbed w. garlic and put in salad, (Chapon de Gascogne). Chiffonnade, Hard eggs and beets cut in dice, w. shredded chervil, chives and parsley. Fines-herbes, Chopped, chives, chervil taragon, parsley. Russe, “Russian dressing”, mayo. sa. w. chiffonnade chili sa. Worcestershire sa. gr. and sweet pep. Divers Garniture. Tomatoes, Beets, Cucumbers, Peeled, sliced or quarters, cooked beets, sliced or dice, cucumbers, peeled, seedless, sliced, hard eggs, chop, sliced, or quarters. Note. — Only the first quality of olive oil and wine vinegar should be used, and fresh grounded pepper. Sauces for fruit salads, use mayo. sa. w. cream and lemon juice. All sauces can be used for salads, mayo, w. mustard for vegetable salad. FANCY SALADS Take a grape fruit, orange or alligator pear and cut in shape of basket, fill with salad. Art., Artichokes; Fr. dres., French dressing; Asp. tips, Asparagus tips; Dec., Decorated; Dres., Dressing; Gar., Garnishing; May., Mayonnaise; Mu., Mushrooms; Sa., Sauce; Sea., Seasoned; Sw. and gr. pep., Sweet and green peppers; Tom., Tomatoes; Truf., Truffle; Thi., Thickened; Vege., Vegetable; W., With. — 352 — ORDINARY HERB SALADS (Natural) (Salades herbacees) Artichoke, Asparagus, Cabbage (white or red), Celery, Chervil, Chicory, Clayton, Corn, Crambe, Dandelion, Endive, Fennel Tips, Fragon, Hartshorn, Hops, Jew’s Mallow, Laiteron, Lettuce, Liveche, Monk’s Beard, Mosanche, Mosette, Mipplewort, Pet-Sai, Picride, Purslane, Radish, Rampion, Romaine, Wall Pepper, Water Cress. SALADS (Vegetable) (Salades legumineuses) Caterpillar, Fennegreek, Lentils, Nelambo, Peas, String Beans, White Beans.. SALAD TUBEROUS (Salades de Tubercules) Beets, Celery, Mushrooms, Nasturtium, Helianthus, Jerusalem Art. Potatoes, Tomatoes, Oxalis, Truffles (black and white), Yam.