Practical gastronomy and culinary dictionary

Salade a la Comtoise. Lettuce salad, with coarsely minced streaked salt pork (petit sale), fried crisp in butter, poured hot over the salad, well mixed and served. Salt should be omitted in this salad, as the pork is usually salt enough. Salade a Vltalienne. Italian salad. Cooked carrots, turnips, potatoes, and beetroots, cut out in half-inch thick round slices, ranged in pyramid form in salad bowl, with cooked Brussels sprouts, French beans, and sprigs of cauliflowers ; dressed with ravigote sauce. Salade a la Sotteville. Coss lettuce salad, prepared with a dressing of pepper, salt, vinegar, fresh cream, and chopped parsley. Salade de laitue. Cabbage lettuce salad. Salade de haricots hlancs. Kidney bean salad. Salade de cresson. Watercress salad. Salade a VEspagnole. Spanish salad. Prepared with sliced tomatoes, kidney beans, French beans, Spanish peas, pickled button onions, and mayon- naise sauce. Salade a la Biisse. Russian salad. Consists of a mixture of cooked carrots, beetroots, parsnips, and gherkins cut in small squares or oblongs, SALADES SALADS 287 capers, peas, scraped horseradish, lobster meat, ham and tongue cut in small squares, dressed with dissolved aspic jelly and mayonnaise sauce, garnished with aspic jelly and caviare. Salade a la Bachel. Celery salad, Rachel style. Shred celery stalks and whites of hard-boiled eggs, seasoned with Prince of Wales sauce (see Sauces), garnished with yolks of hard-boiled eggs. Salade a la Polonaise. Polish salad. Prepared with lettuce, endives, celery, sliced potatoes, apples, smoked salmon, and fillets of anchovies, seasoned with the usual salad dressing, garnished with minced ham and hard-boiled eggs. Salade Suedoise, Swedish salad. Consists of pickled filleted herrings, cold beef, boiled potatoes, sour apples (all cut into dice), chopped capers and gherkins, tarragon and chervil, seasoned with plain salad dressing ; garnished with olives, fillets of anchovies and oysters. Salade d'ete. Summer salad. Prepared with lettuce, cucumber, artichoke bottoms, all cut into thin slices ; seasoned with ordinary salad dressing, and garnished with radishes and pickled red cabbage. Salade d'hiver. Winter salad. A mixture of finely shred endive, celery, beetroot, horseradish, and boiled potatoes ; seasoned with oil, vinegar, pepper and salt. Salade a la Beine. Queen salad. White celery stalks, whites of hard-boiled eggs, finely shred; seasoned with tartare sauce, finely chopped truffles and parsley, and garnished with slices of Erunswick sausage and yolks of hard-boiled eggs. 288 PRACTICAL GASTRONOMY Salade de raiponces. Eampion salad. Salade a la Flamande. Flemish salad. A mixture of fillets of Dutch herrings, apples, beet- root, cooked potatoes, Brussels sprouts, seakale and cauliflower, cut up coarsely, seasoned with the ordinary salad dressing. Salade a la Cazanova. Cazanova salad. Prepared with coarsely shred celery, truffles, and whites of hard-boiled eggs ; seasoned with mayonnaise sauce and finely chopped salad herbs and shallots. Salade depoisson. Fish salad. Salade de homard. Lobster salad. Salade d'anchois. Anchovy salad. Salade de crahe Crab salad. Salade aux oeiifs. Egg salad. Salade de volaille. Chicken salad. Salade de hoeuf fume. Hamburg beef salad. Salade de gihier. Game salad. Salade de i:)erdreau. Partridge salad. Salade de lapin. Rabbit salad. Salade de perdrix blanche. Ptarmigan salad.