Remove the outer stalks, which are generally hollow.
Put the good ones into a bowl of cold water. Cut each
stalk Julienne style, wash well, drain and dry them
thoroughly. Line the salad-bowl with lettuce-leaves,
season with French dressing, cover the whole with a
layer of mayonnaise, and ornament with beet root and
a fine lettuce heart in the centre.
POTATO SALAD <&
Cut and slice cold boiled potatoes, add some chopped
onions, chives, and parsley. Season with French dressing.
Pile the salad in the centre of the dish and surround it
with small lettuce leaves. Decorate the summit with
quartered hard-boiled eggs and finely chopped beets.
CRESS AND APPLE SALAD ^
Have very clean pepper watercress, and to it add some
sliced sour apples. When ready to serve season with
salt, pepper, vinegar, and a very little oil.
MONK'S-BEARD SALAD ^
Clean some monk's-beard leaves by wiping them with
a towel. Do not wash them. Add some corn salad,
chopped chervil, and cooked slices of beet root. Season
with French dressing, and add a piece of bread crust
90
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
T
LOUIS' EVERY WOMAN'S COOK BOOK
which has had a clove of garlic rubbed over it. This
piece of bread is called a chapon.
Corn salad is also called Fitticus or Doucette.
ROMAINE, ESCAROLE, AND ENDIVE SALADS <^
Remove the hard and green parts; split each of the
yellow leaves in the centre its entire length. It is pref-
erable not to wash these salads, as the leaves may
be cleaned by wiping them. Season with French dressing
and add some finely chopped chervil and tarragon. A
garlic flavour may be added if desired.
ROQUEFORT CHEESE SALAD *3
Sprinkle some small pieces of Roquefort cheese over
lettuce leaves or escarole. Season with French dressing
and add some finely chopped cut chives.
SEVILLE SALAD *s&
Cut off the tops of six medium-sized peeled tomatoes,
and scoop out part of the pulp and seeds. Take thirty-
six asparagus tips about two inches long and insert
them in the cavities of the tomatoes, six in each, tips
up, so they will protrude about an inch above the toma-
toes. Put each on a lettuce leaf and pour French dress-
ing over it.
BANANA AND NUT SALAD ^
Cut skinned bananas crosswise into slices about an inch
thick. Put three pieces of them on a medium-sized
lettuce leaf. Put one-half a teaspoonful of mayonnaise
dressing on top of each banana and then a quarter of a
teaspoonful of chopped pecans or walnuts on top of the
mayonnaise dressing.
MELBA SALAD
Cut the bottom of a raw French artichoke into small
strips and to it add the same quantity of celery and
apples cut likewise. Cut up double the quantity of
escarole salad, the small yellow inside leaves only. Pul
^~jg
1
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
f
LOUIS' EVERY WOMAN'S COOK BOOK
all together in a salad-bowl. Prepare a French dressing
of oil, vinegar, salt, and pepper, and to this add a table-
spoonful of tarragon leaves, a finely chopped shallot
onion, a clove of garlic, and some chopped parsley.
Before serving pour this dressing over the salad.
CAVOUR SALAD ^5 ✪ Cavour Salad
Page 48 · 1 recipe record on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove the outer stalks, which are generally hollow. Put the good ones into a bowl of cold water. Cut each stalk Julienne style, wash well, drain and dry them thoroughly. Line the salad-bowl with lettuce-leaves, season with French dressing, cover the whole with a layer of mayonnaise, and ornament with beet root and a fine lettuce heart in the centre.
POTATO SALAD <&
Cut and slice cold boiled potatoes, add some chopped onions, chives, and parsley. Season with French dressing. Pile the salad in the centre of the dish and surround it with small lettuce leaves. Decorate the summit with quartered hard-boiled eggs and finely chopped beets.
CRESS AND APPLE SALAD ^
Have very clean pepper watercress, and to it add some sliced sour apples. When ready to serve season with salt, pepper, vinegar, and a very little oil.
MONK'S-BEARD SALAD ^
Clean some monk's-beard leaves by wiping them with a towel. Do not wash them. Add some corn salad, chopped chervil, and cooked slices of beet root. Season
with French dressing, and add a piece of bread crust
When Served.
Guests.
Remarks.
T
which has had a clove of garlic rubbed over it. This piece of bread is called a chapon.
Corn salad is also called Fitticus or Doucette.
ROMAINE, ESCAROLE, AND ENDIVE SALADS <^ Remove the hard and green parts; split each of the yellow leaves in the centre its entire length. It is preferable not to wash these salads, as the leaves may be cleaned by wiping them. Season with French dressing and add some finely chopped chervil and tarragon. A garlic flavour may be added if desired.
ROQUEFORT CHEESE SALAD *3
Sprinkle some small pieces of Roquefort cheese over lettuce leaves or escarole. Season with French dressing and add some finely chopped cut chives.
SEVILLE SALAD *s&
Cut off the tops of six medium-sized peeled tomatoes, and scoop out part of the pulp and seeds. Take thirtysix asparagus tips about two inches long and insert them in the cavities of the tomatoes, six in each, tips up, so they will protrude about an inch above the tomatoes. Put each on a lettuce leaf and pour French dressing over it.
BANANA AND NUT SALAD ^
Cut skinned bananas crosswise into slices about an inch thick. Put three pieces of them on a medium-sized lettuce leaf. Put one-half a teaspoonful of mayonnaise dressing on top of each banana and then a quarter of a teaspoonful of chopped pecans or walnuts on top of the mayonnaise dressing.
MELBA SALAD
Cut the bottom of a raw French artichoke into small strips and to it add the same quantity of celery and apples cut likewise. Cut up double the quantity of escarole salad, the small yellow inside leaves only. Pul
^~jg
When Served.
Guests.
Remarks.
f
all together in a salad-bowl. Prepare a French dressing of oil, vinegar, salt, and pepper, and to this add a tablespoonful of tarragon leaves, a finely chopped shallot onion, a clove of garlic, and some chopped parsley. Before serving pour this dressing over the salad.
When Served.
Guests.
Remarks.
CAVOUR SALAD ^5
Records on this page
Cavour Salad