Cheese Salad (Salade au Fromage) h. la Dame

Ingredients

• one cup American cheese
• one tablespoon butter
• two yolks of cooked eggs
• one cup sour cream
• lemon juice
• pepper
• salt

Method

1. 1

   Stir American cheese with butter to a cream; color with a little orange coloring, roll in little balls all the same size, stick a stem of parsley in each.

2. 2

   Put lettuce leaves in a salad bowl like a big rose, stick the little balls all over so they look as if they were growing, and in the centre of the dish have an egg filled with the same mixture, cut in halves twice and standing up with the heart of the lettuce in the centre.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 437. The excerpt below is the record exactly as published.

heese Salad ( Salade au Fromage ) h. la Dame One cup American cheese, stir with one tablespoon butter to a cream; color with a little orange coloring, roll in little balls all the AMERICAN COOK BOOK same size, stick a stem of parsley in each. Put lettuce leaves in a salad bowl like a big rose, stick the little balls all over so they look as if they were growing, and in the centre of the dish have an egg filled with the same mixture, cut in halves twice and standing up with the heart of the lettuce in the centre. The dressing for this salad is: two yolks of cooked eggs, press through a sieve, stir as fine as butter, add one cup sour cream (if at hand, if not sweet cream can be used); flavor with lemon juice (or vinegar), pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.