Imperial Salad

Ingredients

• green asparagus tips
• cooked truffles
• salt
• pepper
• oil
• vinegar
• mayonnaise

Method

1. 1

   Cook green asparagus tips 1 inch in length in salted water; drain and lay in a bowl, season with salt, pepper, oil, and vinegar; cut some cooked truffles 1 inch long and season same as the asparagus.

2. 2

   Mix with mayonnaise.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 319. The excerpt below is the record exactly as published.

IMPERIAL SALAD. — Cook green asparagus tips 1 inch in length in salted water; drain and lay in a bowl, season with salt, pepper, oil and vinegar; cut some cooked truflfles 1 inch long and season same as the asparagus, y^ hr. later lay them on a sieve to drain well, and then add to the asparagus and mix with myon- naise. — Mrs. E. D. Kelley, Winnetka, 111. ITALIAN SALAD. — ^Slice thin 2 peeled, seedless oranges, cutting crosswise with a very sharp knife. Arrange on head- lettuce leaves, and serve on salad dressing. — Mrs. W. H. Willis, Glencoe, 111. JAPANESE SALAD.— Mix 1 cup of boiled rice with 1 grated onion, and pour over while hot French dressing. Stand aside to cool. This salad is never served ice cold. Garnish the dish with the crisp lettuce leaves. Turn the rice in the center. Press into the rice 1 box of sardines, carefully drained from the oil; or 2 COOK COUNTY COOK BOOK 465 marine herrings, the backbone removed and the flesh of the fish cut into strips. Baste the rice and lettuce with salad dressing. Dusit with chopped parsley and send at once to the table. In the spring the Japanese garnish this with chopped chives, in the winter with shreds of raw beet. To make these shreds, pare the beet and then cut it around and around as you would an apple. Roll the strip back in the same form, like a compact beet, shave it down into shreds and soak in ice water for 30 minutes; drain, shake, and put them lightly over the rice. — Mrs. D. E. Allen, 429 9th St., Wil- mette, III. JARDINIERE SALAD.— Use diced cooked carrots, okra, beets, cauliflower, turnips, peas, potatoes, beans and asparagus tips, any or all, with lettuce or cress. Sprinkle with minced fine herbs, if desired, and serve on lettuce with French dressing or mayon- naise.— Mrs. W. H. Willis, Glencoe, 111. JUNO SALAD. — Cream 1 Neufchatel cheese, ^ cup chopped walnuts and 1 pimento, and form into small balls, place on beds of cress, and cover with ^ cup of French dressing. — Mrs. F. C. Win- ter, Winnetka, 111. LAMB SALAD. — Mix diced or chopped cold lamb, and add to chopped capers, a little mint, potatoes, chopped, boiled beef and capers or pickles, and salad dressing. — Mrs. C. E. JeflFerson. 505 S. 5th Ave., May-wood, 111. VARIATION L — Steep a bunch of mint in a cup ^of water and strain over a tablespoon of soaked gelatin. Keep warm over boiling water until dissolved, and add a few drops of lemon juice!, and salt and cayenne to season. Put into a mould with alternate layers of cold cooked lamb, sliced; cool, turn out. and serve with mayonnaise

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