Mix the pulp of half a grapefruit with a cup of Malaga
grapes, peeled and seeded, two or three cups of Thomp-
son's seedless grapes, and two slices of canned pineapple.
SALADS AND COLD DISHES in
cut up. Place in a salad bowl on a bed of crisp lettuce and
cover with half a cup of French dressing✪ California Salad.
393. CAPPONATA— ITALIAN
Soak two Italian sea-biscuit in boiling water until soft,
but not broken ; then drain on a napkin. Place in a salad
bowl and strew over with a cup of stoned ripe olives, two
tablespoons of capers, six anchovies, or sardines, broken
into bits, a finely chopped green onion and two tablespoons
of dried mushrooms, which have soaked for an hour in
water and then been chopped. Cover all with half a cup
of French dressing✪ Caponata—Italian and put on ice.
394. CELERY VICTOR
Trim the outer stalks and leaves from two small heads
of celery, leaving them about five inches long, attached
to the root. Boil in broth until tender; then drain on a
cloth and cut in quarters, through the root, lengthwise, and
chill. Fifteen minutes before serving pour over them half
a cup of French dressing mixed with a teaspoon each of
tarragon vinegar, sweetened tomato catsup and a teaspoon
of paprika. Arrange each on a plate and garnish with
several anchovy fillets✪ Celery Victor laid in a row on each.
395. CHICKEN CHAUDFROID— FRENCH
Boil a large young fowl in three quarts of white stock
until tender the day before it is to be used. Cool in the
broth. Have ready a chandfroid sauce (No. 112), cool but
not yet set. Drain and wipe the chicken, remove all the
skin ; then cut the breast in neat slices on the bias. Mask
each slice with some of the sauce and lay aside. Cut the
breast bone out with shears, and press the second joints
carefully apart to form a box-like cavity. Spread the sauce
over all the rest of the exterior. Now fill the cavity with a
salad made of several vegetables and fruits, held together
with a stiff mayonnaise (see Russian, No. 422)✪ Chicken Chaudfroid—French, and pile up
in a round dome. Replace the slices of breast, lapping one
over the other but leaving part of the salad in view, and
set in the ice-chest to stiffen. Garnish with lettuce.
ii2 SALADS AND COLD DISHES
396. CHICKEN LIVER
Heat a dessert spoon of butter in a small pan and in it
saute two pairs of chicken livers and the two chopped
hearts for two or three minutes ; then mash in the same
pan. Add a few drops of onion juice, a saltspoon of pap-
rika, and a pinch of salt✪ Chicken Liver. Mix crisp lettuce leaves with
French dressing, add the liver, paste, and serve at once.
397. COMBINATION SALAD— ITALIAN
Arrange symmetrically on a platter two lettuce hearts,
cut in quarters, crab meat, in large pieces, or a can of tunny-
fish, sprigs of a cauliflower, a cup of string beans, peas, arti-
choke hearts — all boiled and chilled — hard boiled eggs,
quartered and sliced tomatoes✪ Combination Salad—Italian. Serve with sauce No. 120,
very cold.
393. CRAB LOUIS
Mix a cup of shredded crab meat with a generous amount
of mayonnaise colored with tomato catsup and seasoned
highly. Serve in cocktail glasses, surrounded with crushed
ice.
399. CUCUMBER AND CREAM— AUSTRIAN
Make a salad dressing of two tablespoons of vinegar, a
good pinch of salt and paprika and six tablespoons of either
sweet <>r sour thick cream. Stir well and mix with thinly
sliced cucumbers. Serve on a bed of crisp lettuce and
sprinkle with chopped chives✪ Cucumber and Cream—Austrian.
400. EGYPTIAN SALAD ✪ Egyptian Salad
Page 61 · 10 recipe records on this page
Presented as published in 1915. 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
Mix the pulp of half a grapefruit with a cup of Malaga grapes, peeled and seeded, two or three cups of Thompson's seedless grapes, and two slices of canned pineapple.
SALADS AND COLD DISHES in
cut up. Place in a salad bowl on a bed of crisp lettuce and cover with half a cup of French dressing.
393. CAPPONATA— ITALIAN
Soak two Italian sea-biscuits in boiling water until soft, but not broken ; then drain on a napkin. Place in a salad bowl and strew over with a cup of stoned ripe olives, two tablespoons of capers, six anchovies, or sardines, broken into bits, a finely chopped green onion and two tablespoons of dried mushrooms, which have soaked for an hour in water and then been chopped. Cover all with half a cup of French dressing and put on ice.
394. CELERY VICTOR
Trim the outer stalks and leaves from two small heads of celery, leaving them about five inches long, attached to the root. Boil in broth until tender; then drain on a cloth and cut in quarters, through the root, lengthwise, and chill. Fifteen minutes before serving pour over them half a cup of French dressing mixed with a teaspoon each of tarragon vinegar, sweetened tomato catsup and a teaspoon of paprika. Arrange each on a plate and garnish with several anchovy fillets laid in a row on each.
395. CHICKEN CHAUDFROID— FRENCH
Boil a large young fowl in three quarts of white stock until tender the day before it is to be used. Cool in the broth. Have ready a chandfroid sauce (No. 112), cool but not yet set. Drain and wipe the chicken, remove all the skin ; then cut the breast in neat slices on the bias. Mask each slice with some of the sauce and lay aside. Cut the breast bone out with shears, and press the second joints carefully apart to form a box-like cavity. Spread the sauce over all the rest of the exterior. Now fill the cavity with a salad made of several vegetables and fruits, held together with a stiff mayonnaise (see Russian, No. 422), and pile up in a round dome. Replace the slices of breast, lapping one over the other but leaving part of the salad in view, and set in the ice-chest to stiffen. Garnish with lettuce.
ii2 SALADS AND COLD DISHES
396. CHICKEN LIVER
Heat a dessert spoon of butter in a small pan and in it saute two pairs of chicken livers and the two chopped hearts for two or three minutes ; then mash in the same pan. Add a few drops of onion juice, a saltspoon of paprika, and a pinch of salt. Mix crisp lettuce leaves with French dressing, add the liver, paste, and serve at once.
397. COMBINATION SALAD— ITALIAN
Arrange symmetrically on a platter two lettuce hearts, cut in quarters, crab meat, in large pieces, or a can of tunnyfish, sprigs of a cauliflower, a cup of string beans, peas, artichoke hearts — all boiled and chilled — hard boiled eggs, quartered and sliced tomatoes. Serve with sauce No. 120, very cold.
393. CRAB LOUIS
Mix a cup of shredded crab meat with a generous amount of mayonnaise colored with tomato catsup and seasoned highly. Serve in cocktail glasses, surrounded with crushed ice.
399. CUCUMBER AND CREAM— AUSTRIAN
Make a salad dressing of two tablespoons of vinegar, a good pinch of salt and paprika and six tablespoons of either sweet or sour thick cream. Stir well and mix with thinly sliced cucumbers. Serve on a bed of crisp lettuce and sprinkle with chopped chives.
400. EGYPTIAN SALAD
Records on this page
Bolivia SaladCalifornia SaladCaponata—ItalianCelery VictorFrozen Tomato CreamChicken Chaudfroid—FrenchChicken LiverCombination Salad—ItalianCucumber and Cream—AustrianEgyptian Salad