The Ideal cook book

Rub a dish with shallot; dispose it on some cold boiled potatoes cut in slices; beat together three parts of oil and one part, more or less according to the strength of it, of tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following : powdered sweet herbs, mint, parsley, chervil, tarragon or capers, or a combination of them all, finely minced. 364. Potato Salad (2)—Ingredients—Cold boiled potatoes, anchovies, capers, tarragon or powdered sweet herbs, plain salad dressing as above, shallot, hard boiled eggs. Cut cold boiled potatoes in small cubes. Bone and fillet a few anchovies and chop them up, fake the same quantity of capers, mix all together with some finely minced tarragon or powdered sweet herbs, and a plain salad dressing as above. Put on a dish rubbed with shallot, and make a border round it oj pieces of hard-boiled eggs. 365. Potato Salad (3)—Ingredients—Five cold boiled potatoes, 4 a small beetroot, % a Spanish onion, 3 inches of pickled cucumber, salad dressing as above, a little English mustard, sweet powdered herbs, hard boiled eggs. Take four or five cold boiled potatoes, half a small beetroot, half a small Spanish onion plainly boiled, and about three inches of pickled cucumber. Cut them all in slices and arrange them on a dish. Pour over them a salad dressing as above, adding a little English mustard to it, and strew powdered sweet herbs over. Serve with a border of hard-boiled eggs cut in slices. 366. Salad (Lobstsr)—Ingredients — Lettuce, endives, beetroots, dressing, 4 tablespoonfuls of oil, 2 of vinegar, I teaspoonful of made mustard, yolks of 2 hard-boiled eggs, 4 of a teaspoonful of anchovy sauce, cayenne, salt, 1 hen lobster, 2 hard-boiled eggs. Clean thoroughly some lettuce, endives and beetroots, cut them up and mix them with the following dressing: four tablespoonfuls of oil, two ditto of vinegar, one teaspoonful of made mustard, the yolks of two eggs, half a teaspoonful of anchovy sauce, and cayenne and salt. Pick out from the shells the flesh of one hen lobster, cut into well-shaped pieces, put half in the salad and garnish with the rest, also with the whites of ' a SALADS. j 117 two hard-boiled eggs chopped fine, and the yolks mixed with the coral and rubbed through a sieve. 367. Salad (Sarcdine)—Ingredients—3 sardines for each person, 2 eggs, I teaspoonful each of French mustard, and essence of anchovies, strained oil from a box of sardines, adding enough Lucca oil to make three tablespoonfuls in all, Chilli, shallot, and good malt vinegar to taste, lettuce, mustard and cress, some red capsicum. Allow three sardines for each person ; bone and fillet these, carefully removing all the skin, and set them aside until required. Boil two eggs for three minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each of French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make three tablespoonfuls in all ; add Chilli, shallot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce, and mix it well with the dressing, but only just before it is to be served. Put a little heap of mustard and cress in the centre of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dotted here and there with thin slices of red capsicums. 368. Salad (Anchovy). The anchovies sold in bottles, ready filleted and preserved in oil, will be found most convenient for this. Make the salad as for sardines, only omitting the essence of anchovies. The eggs may be boiled hard, the yolks used for the dressing, and the whites cut in rings and filled with mustard and cress.