Practical gastronomy and culinary dictionary

Large round truffles, cleaned and dried, stewed in Madeira wine, set to cool, drained, and served on an 18 284 PRACTICAL GASTRONOMY oval-shaped bread-crust, covered with a napkin, decorated with silver skewers stuck with truffles and parsley leaves. Truffes a la serviette.^ Prepared whole truffles, served cold on folded napkin. Truffes de Perigord. Black Perigord truffles. Truffes sauUes en cliaynjpagne. Broiled truffles in champagne. Truffes sautees d la Piemontaise. Broiled Piedmontese truffles. Oignons d'Esioagne bouillis. Plain boiled Spanish onions. Oignons d'Espagne d la demi-glace. Stewed or boiled Spanish onions with brown sauce. Salades. — Salads. Salades d VAnglaise. English salads. These consist of coss lettuces, green mint, salad herbs, beetroot, radishes and spring onions, with usual dressing. Salade d'aspej'ges. Asparagus salad. Salade de coiicombres. Cucumber salad. Salade Francaise. French salad. These consist of cabbage lettuces, endives, monk's- beard, corn salad, dandelion, and sliced beetroot, with seasoning of one part of oil, two of French vinegar, finely chopped salad herbs and French mustard, garnished with slices of hard-boiled eggs. * Truffles k la serviette are usually sent to table with some fresh butter served separately. SALADES — SALADS 285 Salade de betterave d Beetroot and Spanish onion rEspagnole. salad. Salade a Vltalienne. Italian salad. Prepared with various kinds of meats or fish, cooked vegetables, tunny fish, anchovies, olives, capers, pickles, and Tartare sauce dessing. Salade de haricots verts. French bean salad. Salade verte. Green salad. Salade de Ugumes. Vegetable salad. Salade de pommes de terre. Potato salad. Salade de choux-fleurs. Cauliflower salad. Salade de salsifis. Salsify salad. Salade de celeri. Celery salad. Salade de champignons. Mushroom salad. Salade de betterave. Beetroot salad. Salade de tomates. Tomato salad. Salade de civettes. Chives salad. Salade de radis. Radish salad. Salade defondsd'artichauts.Balsbd of artichoke bottoms. Salade de sentence de raves. Cole seed salad. Salade de pommes. Apple salad. Salade de chicorde. Chicory or endive salad. Salade de choux de Brussels sprouts salad. Bruxelles. Salade de truffes. Truffle salad. Salade a la romahie. Coss lettuce salad. Salade a la paysanne. Farmhouse salad. Prepared with sliced cooked red cabbage (pickled), cold potatoes, and celery roots, all cut in slices ; seasoned with pepper, salt, oil and vinegar. Salade a la Grimod. Cabbage lettuces, cooked French beans and beetroots, ranged on toasted bread slices previously dipped in sweet oil, garnished with groups of finely chopped white and yolk of eggs, beetroots or chervil ; seasoned with pepper, salt, oil, and chilli vinegar. 286 PRACTICAL GASTRONOMY Salade de legumes d la Lyonnaise. Vegetable salad (macedoine of vegetables), mingled wiih thin slices of Lyons sausage shredded, anchovy fillets, olives, capers, and beetroots ; served with cold ravigote sauce. Salade a la Dumas. Small squares of cooked potatoes, beetroots, gherkins or pickled cucumbers, and raw tomatoes, dressed with a mixture of hard yolks of eggs rubbed through a sieve, anchovy essence, oil,vinegar, pepper and salt; ornamented with chopped white of eggs, tarragon, chervil, beetroots, chives, and white lettuce leaves.