Cook sweetbreads in sufficient water to cover them, season
with salt, pepper, and a bay leaf; cook them for twenty minutes,
leave in the juice until cold, then cut in small dices. To three
sweetbreads take one head of lettuce, wash it well and leave it in
ice-water to become crisp, take out the best leaves for garnishing;
the rest of lettuce cut small the same as the sweetbreads and
mix; add the lettuce to the sweetbreads, mix carefully to it three
or four spoons of the mayonnaise dressing. Line the salad bowl
with lettuce leaves; put the salad in in the form of a pyramid;
spread with mayonnaise on the top and garnish all around
with even cut clifts of tomatoes, half of them dipped in finely
chopped parsley and the other half dipped in finely chopped
truffles✪ Sweetbread Salad a la Continental. Arrange them all around, resting on the salad, and above
the tomatoes decorate with truffle any design wanted. In the
center of the salad put the inside heart of the lettuce. This is a
complete salad.
Chicken Celery Salad a la Windsor
Salade de Poulet au Celeri a la Windsor
Select two heads of nice crisp celery, a cooked breast from a
large young chicken, four slices of smoked cooked tongue, three or
four truffles, two green peppers, and one red pepper. First scrape
and wash the celery well, leave in ice-water to become crisp, save
the prettiest inside leaves for decoration. Cut the rings of the
peppers all even size, put in ice-water, divide the rest of the pepper
and chop half. Cut in small strips [Julienne style] the chicken,
tongue, pepper, celery, and truffles.
How to Put the Salad Together. Make a rich thick
mayonnaise; mix the celery, pepper, truffles, chicken, and tongue
together with some of the dressing. Form it in the shape of a
pyramid in the salad bowl; spread it with mayonnaise; sprinkle
on the top with green pepper and truffles, and in the center
put a leaf from the celery, and all around decorate with the
leaves from the celery, with the open rings of the green peppers.
This is a complete salad.
Chicken Salad a la Tilda
Salade de Poulet a la Tilda
Secure a large young chicken; singe, clean, and wash it well;
tie it up and put it in hot water sufficient to cover it, pepper,
60 MRS. ERICSSON HAMMOND’S COOK BOOK
salt, onions, carrots, and when it comes to a boil let it cook slowly
until well done. Take off the fire and leave in the juice until
cold, remove the skin, take out the bones and cut the chicken in
small dices. If the chicken is young all the dark meat can be used
from it. Wash a large head of lettuce, leave in ice-water until
crisp, save the heart and the best leaves for decoration, cut
the rest in small shreds. Also supply two even-sized green
peppers, cut twelve rings from it for decoration and leave in
the ice-water until crisp; the rest of the green pepper chop
very fine. Make a thick, heavy, well-seasoned mayonnaise [see
recipe Mayonnaise Dressing]; add to the chicken, lettuce, and the
chopped green peppers about four full tablespoons of the mayon¬
naise, season it with pepper, salt, juice of a lemon✪ Chicken Salad a la Tilda, and mix gently.
Put it on a platter or a salad bowl in the form of a pyramid
and spread it over with mayonnaise. Decorate all around with
the lettuce leaves, also decorate around it with green pepper
by opening the rings of the peppers and stick one end of the
pepper in the salad and the other down on the platter on the
lettuce.
Page 45 · 2 recipe records on this page
Presented as published in 1924. 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
Cook sweetbreads in sufficient water to cover them, season with salt, pepper, and a bay leaf; cook them for twenty minutes, leave in the juice until cold, then cut in small dices. To three sweetbreads take one head of lettuce, wash it well and leave it in ice-water to become crisp, take out the best leaves for garnishing; the rest of lettuce cut small the same as the sweetbreads and mix; add the lettuce to the sweetbreads, mix carefully to it three or four spoons of the mayonnaise dressing. Line the salad bowl with lettuce leaves; put the salad in in the form of a pyramid; spread with mayonnaise on the top and garnish all around with even cut clips of tomatoes, half of them dipped in finely chopped parsley and the other half dipped in finely chopped truffles. Arrange them all around, resting on the salad, and above the tomatoes decorate with truffle any design wanted. In the center of the salad put the inside heart of the lettuce. This is a complete salad.
Chicken Celery Salad a la Windsor
Salade de Poulet au Celeri a la Windsor
Select two heads of nice crisp celery, a cooked breast from a large young chicken, four slices of smoked cooked tongue, three or four truffles, two green peppers, and one red pepper. First scrape and wash the celery well, leave in ice-water to become crisp, save the prettiest inside leaves for decoration. Cut the rings of the peppers all even size, put in ice-water, divide the rest of the pepper and chop half. Cut in small strips [Julienne style] the chicken, tongue, pepper, celery, and truffles.
How to Put the Salad Together. Make a rich thick mayonnaise; mix the celery, pepper, truffles, chicken, and tongue together with some of the dressing. Form it in the shape of a pyramid in the salad bowl; spread it with mayonnaise; sprinkle on the top with green pepper and truffles, and in the center put a leaf from the celery, and all around decorate with the leaves from the celery, with the open rings of the green peppers. This is a complete salad.
Chicken Salad a la Tilda
Salade de Poulet a la Tilda
Secure a large young chicken; singe, clean, and wash it well; tie it up and put it in hot water sufficient to cover it, pepper,
salt, onions, carrots, and when it comes to a boil let it cook slowly until well done. Take off the fire and leave in the juice until cold, remove the skin, take out the bones and cut the chicken in small dices. If the chicken is young all the dark meat can be used from it. Wash a large head of lettuce, leave in ice-water until crisp, save the heart and the best leaves for decoration, cut the rest in small shreds. Also supply two even-sized green peppers, cut twelve rings from it for decoration and leave in the ice-water until crisp; the rest of the green pepper chop very fine. Make a thick, heavy, well-seasoned mayonnaise [see recipe Mayonnaise Dressing]; add to the chicken, lettuce, and the chopped green peppers about four full tablespoons of the mayon¬ naise, season it with pepper, salt, juice of a lemon, and mix gently. Put it on a platter or a salad bowl in the form of a pyramid and spread it over with mayonnaise. Decorate all around with the lettuce leaves, also decorate around it with green pepper by opening the rings of the peppers and stick one end of the pepper in the salad and the other down on the platter on the lettuce.
Records on this page
Sweetbread Salad a la ContinentalChicken Salad a la Tilda