Macedoine Salad (Salade Macedoine) a la Mayonnaise

Ingredients

• peas
• string beans
• carrots
• onions
• turnips
• green peppers
• with a little salt
• a speck of baking soda
• some chopped parsley
• truffles
• Spanish pepper
• three tablespoons mayonnaise dressing

Method

1. 1

   Cook peas, string beans, carrots, onions, turnips, and green peppers in water with a little salt and a speck of baking soda from fifteen to twenty minutes until tender; cut up in very small dices; put in a strainer to get dry; add some chopped parsley, truffles, and Spanish pepper.

2. 2

   When cold, measure to each cup vegetables three tablespoons mayonnaise dressing — take care not to stir too much or the dressing will become thin.

3. 3

   Dress the salad bowl with nice lettuce leaves, put the salad in the centre, and spread it with a thick mayonnaise dressing; garnish all around with small quarters of cooked beets, eggs, and tomatoes; sprinkle with little truffles; put the very inside of the heart of the lettuce in centre of the dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 440. The excerpt below is the record exactly as published.

Macedoine Salad ( Salade Macedoine) a la Mayonnaise Cook peas, string beans, carrots, onions, turnips, and green peppers in water with a little salt and specjc of baking soda from fifteen to twenty minutes until tender; cut up in very small dices; put in a strainer, so that they get dry; add some chopped parsley, truffles, and Spanish pepper. When cold, measure to each cup vegetables three tablespoons mayonnaise dressing — take care not to stir too much or the dressing will become thin. Dress the salad bowl with nice lettuce leaves, put the salad in the centre, and spread it with a thick mayonnaise dressing; garnish all around with small quarters of cooked beets, eggs, and tomatoes; sprinkle with little truffles; put the very inside of the heart of the lettuce in centre of the dish. Serve with any kind of hot or cold meat, or birds, for luncheon or dinner. Apple Salad ( Salade de Pommes ) a la Macedoine Select nice red apples, polish them by rubbing them on a clean cloth, cut each apple so that it will lie on its side; then remove from the top a piece about one inch round, scoop out carefully, and fill with the macedoine of fruit — apples, bananas, oranges, grapes, strawberries, maraschino cherries, etc., cut in very small dices macedoine style. Mix with mayonnaise dressing. When serving, tie a little pink or white ribbon in each apple [if there is no stem, make an artificial one with a toothpick or a sprout from a fruit leaf]. Garnish with the heart of the lettuce in the centre, and all different kinds of fruit. Stuffed Prune Salad with Cream Cheese a la Waldorf Salade de Pruneaux farcis de Fromage, a la Waldorf Have one third celery, one third apples, and one third walnuts; to three cups of the mixture add four tablespoons thick mayonnaise dressing; put up in a pyramid shape, spread with mayonnaise dressing over it. Take the white tops of the celery and garnish by putting them from the salad to the bowl all around. Between THE SWEDISH, FRENCH, AMERICAN COOK BOOK 299 each celery put a prune that has been cooked about ten minutes, stoned and stuffed. To quarter pound of Philadelphian cream cheese mix one tablespoon butter; stir to a cream; fill the prunes. Serve with any kind of meat or cheese. Salad ( Salade ) a la Waldorf Select some nice celery, green apples, and English walnuts. Scrape the celery, cut across about one eighth inch thick. Cut the apples the same way. Fix a pound of English walnuts by removing shells, putting hot water over them, removing the little skin that is around the nut; cut in large pieces [if the nuts be small, cut in half, or leave whole]. Mix to each cup two tablespoons very thick, rich mayonnaise dressing well seasoned with mustard, lemon juice, pepper, and salt. Dress a platter or salad bowl with some nice green, crisp lettuce leaves. Dish the salad up in pyramid style, spread over with some thick mayonnaise dressing; garnish with nice crisp lettuce leaves all around, quarters of hard-boiled egg and whole walnuts here and there, a strip of Spanish pepper around each walnut and a strip over the quarter of the egg. On top of the salad on the pyramid put some chopped truffles and in the centre stick a little heart of lettuce. Serve with any kind of birds, cold meat dishes, hot or cold cheese dishes, for luncheon, dinner, or supper. Pineapple Salad ( Salade d’ Ananas) Select a large ripe pineapple with a nice top, wash and wipe well, then cut a trifle on one side to make it lie steady. Then cut a cover on the other side about three inches wide and four inches long if the pineapple is large enough to allow it; remove the meat, being careful not to make it too juicy and small (take care not to mix the centre of the pineapple wTith the rest of the meat). Cut in long, narrow pieces; mix with the same quantity of apples (cut the same way as the pineapple), with one cup mayonnaise dressing; spread the pineapple with the mayonnaise dressing on the top. Decorate with pimentos all around (scallop the pimentos), put a diamond of truffle in each scallop and a row of chopped truffles lengthwise on the pineapple. Garnish with lettuce all around on a platter and serve for dinner or luncheon with any kind of meat. Tomato-and-Asparagus Salad a la Bregitta Salade de Tomate aux Asperses, a la Bregitta Select large tomatoes all same size, put in hot water and remove the skin, slash the tomato on the smooth side from one end to the other to form a cover, leaving the cover fastened on one side. Scoop out with the small scooper. Roll in chopped parsley, put some mayonnaise dressing in and then put in as many as possible cold asparagus tips (that have been cooked in water and a speck of baking soda

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