Eemove the shell from the lobster, cut the meat
into small pieces, place them in a basin ; peel the
tomatoes, and cut into slices ; wash the celery, and
cut into strips ; put both with the lobster, season with
pepper and salt, add the vinegar, mix gently, and dress^
in the centre of a salad bowl. Wash the lettuce, andi
cut into eight portions ; garnish round the salad with
lettuce, stoned olives, hard-boiled egg, and capers, forming
a neat row. Pour the mayonnaise dressing over the
salad in the centre of the bowl. Decorate tastefully
with lobster coral, finely chopped, capers, &c.
Note. — To give the salad a better effect, the head of
the lobster should be placed in the centre before sending^
it to table.
598 RECHERCHE COOKERY.
579. Salade de Volaille. — 1 boiled Tjhicken, 2 heads
lettuce, 2 hard-boiled eggs, 1 gill mayonnaise, 1 table-
spoonful tarragon vinegar, 12 stoned olives, 1 table-
spoonful capers, 2 stalks white celery, salt, and pepper.
Bone the chicken, cut up into neat small slices.
Wash the lettuce, wipe the leaves. Wash the celery,
and cut into small pieces. Put chicken, lettuce, and
the celery in a basin, season with pepper and salt and
vinegar, transfer into a salad bowl, pile up in the
centre, garnish with alternate groups of lettuce leaves,
quarters of hard-boiled egg, stoned olives, and capers.
Pour the mayonnaise dressing over the centre salad,
decorate the top with hard-boiled yolk of egg, finely
chopped, capers or gherkins, &c., according to fancy
and taste.
580. Salade de Perdreau a la Carpentras. — 1 cold
roast partridge, 2 lettuces, ^ head celery, mayonnaise
dressing. No. 212, 1 hard-boiled egg, 1 truffle, 2 table-
spoonfuls vinaigrette. No. 237a, 8 stoned French olives,
1 tablespoonful capers, 1 gherkin, pepper and salt.
Cut the partridge into neat joints, remove the skin
and most of the bones, put in a dish, season with
pepper and salt, pour over the vinaigrette, and keep in
a cool place for about an hour or more. Wash the
lettuce and celery, remove the green leaves, and shred
the white portions, season a little. Dress the lettuce,
celery, and partridge in alternate layers, in the shape
of a dome or pyramid, in a salad bowl, mask with
stiff mayonnaise, decorate the surface with fancifully-cut
slices and strips of gherkins and truffles. Surround
with a garnish of quartered hard-boiled eggs, French
olives, and capers, and serve.
581. Salade de Gibier. — The remains of any kind of
cold game, 1 hard-boiled egg, 2 lettuces, pepper, salt,
cayenne, mayonnaise sauce, No. 212. Pickled beet-
root for garnish.
Cut the meat from the bones of the game, remove
the skin, and cut the meat into medium-sized dice.
Trim and wash the lettuces, pull the leaves from the
DRESSED VEGETABLES AND SALADS.
599
stalks, and shred them finely ; cut out some star shapes
from the white of the egg, chop up the yolk and trim-
mings, and put with the meat. Dress the lettuces,
meat, and mayonnaise, in alternate layers, in the shape
of a pyramid or dome, in a salad bowl. Sprinkle a
little seasoning between each layer, cover with mayon-
naise sauce. Garnish with stars of sliced beetroot and
hard-boiled white of egg.
581a. Salade a la Chinoise. — 2 large cold potatoes,
2 truffles, 18 large oysters, 2 cabbage lettuces, 6 anchovy
fillets, 1 glass of Chablis, 1 teaspoonful of chopped parsley,
1 ditto chopped chives, salt, pepper, 1 gill Mayonnaise.
Page 270
Presented as published in 1892. 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
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Eemove the shell from the lobster, cut the meat
into small pieces, place them in a basin ; peel the
tomatoes, and cut into slices ; wash the celery, and
cut into strips ; put both with the lobster, season with
pepper and salt, add the vinegar, mix gently, and dress^
in the centre of a salad bowl. Wash the lettuce, andi
cut into eight portions ; garnish round the salad with
lettuce, stoned olives, hard-boiled egg, and capers, forming
a neat row. Pour the mayonnaise dressing over the
salad in the centre of the bowl. Decorate tastefully
with lobster coral, finely chopped, capers, &c.
Note. — To give the salad a better effect, the head of
the lobster should be placed in the centre before sending^
it to table.
598 RECHERCHE COOKERY.
579. Salade de Volaille. — 1 boiled Tjhicken, 2 heads
lettuce, 2 hard-boiled eggs, 1 gill mayonnaise, 1 table-
spoonful tarragon vinegar, 12 stoned olives, 1 table-
spoonful capers, 2 stalks white celery, salt, and pepper.
Bone the chicken, cut up into neat small slices.
Wash the lettuce, wipe the leaves. Wash the celery,
and cut into small pieces. Put chicken, lettuce, and
the celery in a basin, season with pepper and salt and
vinegar, transfer into a salad bowl, pile up in the
centre, garnish with alternate groups of lettuce leaves,
quarters of hard-boiled egg, stoned olives, and capers.
Pour the mayonnaise dressing over the centre salad,
decorate the top with hard-boiled yolk of egg, finely
chopped, capers or gherkins, &c., according to fancy
and taste.
580. Salade de Perdreau a la Carpentras. — 1 cold
roast partridge, 2 lettuces, ^ head celery, mayonnaise
dressing. No. 212, 1 hard-boiled egg, 1 truffle, 2 table-
spoonfuls vinaigrette. No. 237a, 8 stoned French olives,
1 tablespoonful capers, 1 gherkin, pepper and salt.
Cut the partridge into neat joints, remove the skin
and most of the bones, put in a dish, season with
pepper and salt, pour over the vinaigrette, and keep in
a cool place for about an hour or more. Wash the
lettuce and celery, remove the green leaves, and shred
the white portions, season a little. Dress the lettuce,
celery, and partridge in alternate layers, in the shape
of a dome or pyramid, in a salad bowl, mask with
stiff mayonnaise, decorate the surface with fancifully-cut
slices and strips of gherkins and truffles. Surround
with a garnish of quartered hard-boiled eggs, French
olives, and capers, and serve.
581. Salade de Gibier. — The remains of any kind of
cold game, 1 hard-boiled egg, 2 lettuces, pepper, salt,
cayenne, mayonnaise sauce, No. 212. Pickled beet-
root for garnish.
Cut the meat from the bones of the game, remove
the skin, and cut the meat into medium-sized dice.
Trim and wash the lettuces, pull the leaves from the
DRESSED VEGETABLES AND SALADS.
599
stalks, and shred them finely ; cut out some star shapes
from the white of the egg, chop up the yolk and trim-
mings, and put with the meat. Dress the lettuces,
meat, and mayonnaise, in alternate layers, in the shape
of a pyramid or dome, in a salad bowl. Sprinkle a
little seasoning between each layer, cover with mayon-
naise sauce. Garnish with stars of sliced beetroot and
hard-boiled white of egg.
581a. Salade a la Chinoise. — 2 large cold potatoes,
2 truffles, 18 large oysters, 2 cabbage lettuces, 6 anchovy
fillets, 1 glass of Chablis, 1 teaspoonful of chopped parsley,
1 ditto chopped chives, salt, pepper, 1 gill Mayonnaise.