Chicory Egg Salad a la Hilmar

Ingredients

• the chicory
• hard-boiled eggs
• some French dressing

Method

1. 1

   Prepare as for Chicory Tomato Salad, substituting hard-boiled eggs for tomatoes.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 48. The excerpt below is the record exactly as published.

some French dressing over it. This salad can be served with any kind of meat, fish, or cheese dish. Cucumber Beet Salad a la Gilbert Salade de Concombre, Betteraves a la Gilbert Select a nice cucumber, peel it with a fluted knife and cut the end off; remove the inside of the cucumber, leaving the solid part of it and stuff. Leave in the ice-box until cold then slice in thin slices. Arrange the lettuce that first has been left in ice- water to become crisp on a platter or in a salad bowl; put slices of the cucumber here and there in between the lettuce leaves. When ready to serve, pour over some French dressing. Serve with any kind of meat or cheese dish. Filling of Cucumber. Chop two medium-sized beets very fine; mix it with two tablespoons of dissolved Cox’s gelatine and 64 MRS. ERICSSON HAMMOND’S COOK BOOK three tablespoons of mayonnaise dressing well seasoned with pepper and salt. Beets should be pickled before chopped. Cucumber Salad with Cheese a la Jeanetta Salade de Concombre au Fro mage a la Jeanette Take a cucumber or cucumbers according to the number of people to be served; peel them with a fluted knife so it shows the peeling of the cucumber as well as the white part; cut them across in pieces of about an inch and a half in height and scoop them out, leaving a half inch for a bottom. Scallop the top edge and put them in water with some lemon juice, a little salt, and a piece of ice; leave them stand for about twenty minutes. In the meantime make the filling. To serve for six, take a cup of grated American cheese and add it to two tablespoons of butter; stir both together until creamy then add four olives and one Spanish pepper that has been finely chopped and pressed through the strainer; season it with cayenne pepper and salt; add to it two tablespoons of whipped cream. Put it in a paper bag that holds a large fancy tube and fill each cup of cucumber about a half inch in height over the cup in form of a rose; put in the center of this a round slice of truffle and around each cup put a strip of Spanish pepper. Place each on a slice of tomato that has been sprinkled with chopped parsley; arrange the crisp lettuce in the form of a ring on a platter and place them on top of the lettuce and inside of the ring; serve with Aurorian sauce and with the heart of the lettuce in the center. Chicory Tomato Salad a la Hilmar Salade de Chicoree aux Tomates a la Hilmar Wash and clean the chicory well; leave it in ice-water until ready to prepare the salad, then put it on a clean linen cloth and press all the water out. Arrange it in a salad bowl and sprinkle some French dressing over it; dip the tomatoes in hot water, remove the skin, and cut them in squares lengthwise, then dip them in finely chopped parsley and arrange them in between the chicory. This salad can be served with any kind of meat or cheese dish. Chicory Egg Salad a La Hilmar Salade de Chicoree aux CEufs k la Hilmar Chicory Egg Salad is made the same way as Chicory Tomato Salad with the only difference that hard-boiled eggs are used in place of tomatoes. MRS. ERICSSON HAMMOND’S COOK BOOK 65 Chicory Salad a la Maria Salade de Chicoree a la Maria Cut five medium-sized potatoes in very small dices, cut beet¬ root the same way also gherkins; bone a smoked herring and cut it the same way as the potatoes, gherkins, and beets; add to it one cup of chopped chicory and mix it with about a cup of Maria Mustard Dressing [see my large book, “Swedish, French, American Cook Book,” page 317]. Arrange the chicory

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