Egg-Plant Salad

Ingredients

• Boil the egg-plant
• 1 tablespoonful of oil
• the juice of a lemon

Method

1. 1

   Boil the egg-plant until cooked; peel and cut into small pieces; add the juice of a lemon and 1 tablespoonful of oil.

2. 2

   Mix well and serve.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 17. The excerpt below is the record exactly as published.

EGG-PLANT SALAD Boil the egg-plant until cooked ; peel and SALADS 69 cut into small pieces ; add the juice of a lem- on, 1 tablespoonful of oil. Mix well and serve. GERMAN SALAD Boil a cauliflower in well-salted water un- til quite tender. When sufficiently cooked place in a sieve to drain. When cold divide the cauliflower into small pieces. Mask with mayonnaise dressing and garnish with beets cut into fancy shapes. GEAPE-FEUIT EN MAYONNAISE Wash and dry 2 heads of lettuce, and make a nest in the salad-bowl ; sprinkle over a lit- tle oil and vinegar, and season with salt and pepper. Peel the grape-fruit and separate into sections; split the membrane so that the pulp of the fruit can be extracted ; sep- arate into small bits and toss into the pre- pared nest. Mask with mayonnaise dressing and set in a cool place. JARDINIEEE SALAD Take equal quantities of cold cooked pota- toes, turnips, string-beans, beets, celery, and 70 COLD DISHES FOR HOT WEATHER tomatoes. Put in a salad-bowl, and add chopped pickle, hard-boiled eggs, olives, ca- pers, and shred lettuce; pour over a may- onnaise dressing, and garnish with lettuce- leaves. KALE SALAD Strip the inside leaves from the kale, place in a salad-bowl, and pour over the whole a French dressing. Garnish with cresses. LENTIL SALAD Cook the lentils in salted water, and drain. Put the lentils in a bowl, and add 1 chopped onion; stir in 1 tablespoonful of chopped parsley; add some chopped egg and shred lettuce; season with salt, pepper, oil, and vinegar, and decorate with parsley. LIMA-BEAN SALAD Boil the Lima beans in water with a little salt, a bunch of parsley, and an onion until quite tender ; drain. Mix with 2 tablespoon- f uls of oil, 4 tablespoonf uls of vinegar, a lit- tle chopped thyme and mint. Serve quite cold. SALADS 11 LETTUOE SALAD Wash the lettuce thoroughly in cold water and dry with a soft cloth. Separate the leaves with the hand ; otherwise they will become flabby. Place in a salad-bowl and dress with French or mayonnaise dress- ing. PEA SALAD Cook the pease in salted water; when done put aside to cool. Add to them a hard-boiled egg and a boiled white onion, chopped fine. Pour over them a dressing made of oil, lemon-juice, and salt and pepper to taste. PERSIAN SALAD Cut cold boiled potatoes into slices a quar- ter of an inch thick. Arrange in a salad- bowl and place on the ice. Chop 2 hard- boiled eggs; add 1 teaspoonful of minced parsley, a little chervil, 1 teaspoonful of salt, pepper, 4 tablespoonfuls of vinegar, and 8 tablespoonfuls of oil. Mix thoroughly and pour over the potatoes; stir together, and serve. 72 COLD DISHES FOR HOT WEATHER PRINCE SALAD Cut a pint of cold boiled potatoes into small squares; add the same quantity of pickled cauliflower, minced fine. Mix 4 tablespoonfuls of vinegar, 1 tablespoonful of celery salt, 1 teaspoonf ul of made mustard, and 1 ounce of butter. Heat to the boil- ing-point; pour hot over the potatoes and cauliflower, stir lightly, and serve very cold. 8ALADE ANDAL0U8E Chop fine 1 Spanish onion and a large cu- cumber; peel 3 tomatoes, cut into small pieces, take out the seeds, and strain the juice from them. Dress in a salad-bowl with salt, pepper, oil, and vinegar, and let stand for an hour. Make a mound of grated bread crumbs, all white, and arrange the salad above it, following the shape. Garnish with laurel-leaves and olives. SALADE DE ORESSON Take fresh tomatoes of a bright red, re- move the seeds, pass the pulp which comes from the seeds through a sieve. Blend with SALADS 73 this liquor the yolks of 2 boiled eggs mixed with the yolk of a raw egg, and add salt, pepper, and mustard. Take the water- cresses, carefully cleaned and picked ; dress and season each separately ; then blend the two well. Do not mix until just before serving. Surround the tomatoes and cresses with lettuce -leaves. Pour a mayonnaise' dressing in the centre. SALADE DES HAEICOTS BLANCS Cook and strain white beans, and season with oil, vinegar, salt, pepper, a tablespoon- ful of cream, a tablespoonful of French mustard. SPINACH SALAD Place a quart of spinach leaves in a salad- bowl with a Spanish onion cut up fine and a little mint. Pour over half a pint of plain salad dressing, and garnish with hard-boiled eggs. STBING-BEAN SALAD (1.) String a pint of beans ; boil in salt water with an onion and a sprig of parsley. 74 COLD DISHES TOR HOT WEATHER Place the beans in a salad-bowl, sprinkle with minced salad herbs, pour over a plain dressing, and serve very cold. (2.) Cut the beans in four; place in a saucepan with cold water, and put on the fire; when the water comes to a boil the beans will be cooked ; let cool. Dress with a plain salad dressing. A little boiled onion may be added. SWEET-POTATO SALAD Boil 3 large sweet - potatoes ; cut into squares ; add 2 stalks of celery, cut small. . Pour over the following dressing ; 3 table- spoonfuls of oil, 2 of vinegar, and salt and pepper to taste. Garnish with olives and parsley. Creams APRICOT CREAM Put 10 apricots in a pan with a gill of water and 5 ounces of sugar; cook; when done allow to cool ; beat half a pint of cream very stiflf, add the apricots passed through a very fine sieve, and 4 ounces of sugar ; dis- solve half an ounce of isinglass in a little hot water, mix with the cream, stir well, and pour into a mould. BANANA CREAM Take 5 bananas, skin and pound them to a pulp together with 5 ounces of sugar; beat half a pint of cream to a stiff froth ; add the bananas, half a glass of brandy, and the juice of two lemons ; mix well ; add half an ounce of isinglass dissolved in a little hot 76 COLD DISHES FOR HOT WEATHER water, beat for a few minutes, fill the mould, and set in a cool place. CAVALIER CREAM Melt 2 ounces of chocolate in half a gill of milk; beat three-quarters of a pint of cream to a stiflf froth, add 8 ounces of sugar, half a glass of maraschino, the chocolate, the juice of 2 lemon

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