Chinese Salad

Ingredients

• 3 dozen cooked oysters
• 3 truffles
• 3 cooked potatoes
• salt
• pepper
• all kinds of chopped herbs
• white wine
• mayonnaise dressing
• finely chopped parsley
• anchovy

Method

1. 1

   Mix cooked oysters with truffles and cooked potatoes cut into shreds, season with salt and pepper.

2. 2

   Add chopped herbs and moisten with white wine.

3. 3

   Line salad bowl with lettuce leaves, fill with mixture, sprinkle with parsley, pour over mayonnaise dressing, and garnish with anchovy.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 32. The excerpt below is the record exactly as published.

mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold. 188 ^3^SJ =ou November ag. — Oriental RabUt Pie. Cleaa and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add a chopped cloves of garlic, I chopped green pepper, i Spanish onion sliced thin and a sliced tomatoes, a pinch of cloves and allspice. Tlien line a pie-dish with a puff paste ; let bake and fill with the rabbit ; add a chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste ; brush the top with a beaten egg and let bake until brown. Serve hot. 3a — Spanish Baked Fish. Season a pike; put in a baking-pan. Pour over two ounces of melted butter and i pint of sour cream ; then let bake in a hot oven for twenty minutes. Sprinkle with bread- crumbs and grated cheese and let brown on top. Serve hoL Garnish with parsley. DECEMBER I. — English Plum Pudding. Soak I pound of stale bread in hot milk; then add ^ pound of sugar, i pound of seeded raisins, and i pound of currants all dredged with flour, ^ pound of chopped cit- ron, I pound of finely chopped beef suet, i nutmeg grated, i tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, I glass of wine and i glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour ; tie well and let boil five hours. Serve with wine sauce. 3.— Swedish Rice Pudding. Mix ^ cup of rice in i quart of milk; add I cup of sugar, a pincti of salt and t teaspoonful of vanilla. Pour into a pudding- dish. Put bits of butter over the top and let bake in a moderate oven until done. Sem cold. Detxmbef 3. — Portugal Soup. Boii 3 pounds of beef and 2 pig's feet in 4 quarts o( water ; season with salt and pepper. Let boil welL Add i head of lettuce, yi head of cabbage, a few thin slices of putnp- kin, 3 carrots and i clove of garlic, all cut fine, and i herb bouqu^ Let all cook until tender ; then add ^ can of peas. Remove the meat ; cut into thin slices ; season, and serve with the soup. 4. — Chinese Salad. Mix 3 dozen cooked oysters with 3 truffles, and 3 cooked potatoes cut into shreds; n with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves ; fill with the mixture ; sprinkle with finel]' chopped parsley. Pour over a mayon- naise dressing and garnish with anchovy

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