Egyptian Salad

Ingredients

• highly seasoned cold cooked rice
• some grated onion
• chopped parsley
• chives
• a dozen fine cut French sardines
• mayonnaise dressing
• thin shreds of red beets

Method

1. 1

   Mix cold cooked rice with grated onion, chopped parsley, and chives.

2. 2

   Add French sardines.

3. 3

   Place on lettuce leaves, cover with mayonnaise dressing, and garnish with red beets.

4. 4

   Serve.

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 5. — Egyptian Salad. Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add a dozen fine cut French sardines. Put on crisp lettuce leaves in a December Bakd bowl and cover with a mayoanuK dressing- Garnish with thin shreds of red beets

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