Luncheon Dish

Ingredients

• one pint of cooked minced soup meat
• one small onion
• one tablespoonful parsley
• three stalks celery
• two tablespoonfuls of melted butter
• tomatoes sliced
• mayonnaise
• minced chives
• four tablespoonfuls of froth from whipped cream

Method

1. 1

   Mix minced meat, onion, parsley, and celery finely, add melted butter to form a paste.

2. 2

   Press into a mold and chill.

3. 3

   To serve, dip in hot water to loosen, invert onto a cold dish, and garnish with sliced tomatoes and mayonnaise mixed with chives and whipped cream.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 22. The excerpt below is the record exactly as published.

LUNCHEON DISH. To one pint of cooked minced soup meat, veal, lamb or pork add one small onion, one tablespoonful parsley, three stalks celery, all minced very fine, then add two tablespoonfuls of melted butter and mix into a paste. Press into a mold and set on ice to chill. When ready to serve dip into hot water to loosen; invert onto a cold dish and wreathe with tomatoes sliced, and top with mayon- naise, to which add minced chives and four tablespoonfuls of froth from whipped cream. LILY SALAD. A sin:ple lunch salad is made with hard-boiled eggs. Shell them and cut into halves lengthwise. Cut the whites into long strips, arrange on lettuce leaves like pond lily petals, and in the center of each drop a little of the yolk, pressing it through a fine sieve. If a couple of the shelled eggs are dropped into beet vinegar for a few days the whites will be tinted a pretty pink, which in this salad will show to advantage. '■ 4»> ■ ^^^MA r - ^^-jLi%%i * * , S\^^ ^^^ig^^s^ MARIGOLD SALAD. ANY VEGETABLE, FISH OR MEAT SALAD IS MOUNDED UP ON A LETTUCE NEST; THEN COVERED WITH A MAYONNAISE

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