Monte Carlo Salad

Ingredients

• Remove pulp from 4 large grapefruit
• Add an equal quantity of finely cut celery
• and apple
• Moisten with mayonnaise
• arrange around a border of lettuce leaves
• Outline, using green mayonnaise
• denote spots on cards by canned pimentos or truffles
• truffles cut in shapes of spades and clubs
• Garnish with cold cooked carrot
• and turnip, shaped with a small round cutter

Method

1. 1

   Remove pulp from 4 large grapefruit, and drain.

2. 2

   Add an equal quantity of finely cut celery, and apple.

3. 3

   Moisten with mayonnaise, pile on a shallow salad dish, arrange around a border of lettuce leaves, and mask with mayonnaise.

4. 4

   Outline, using green mayonnaise 4 oblongs to represent playing cards, and denote spots on cards by canned pimentos or truffles; pimentos cut in shapes of hearts and diamonds, truffles cut in shapes of spades and clubs.

5. 5

   Garnish with cold cooked carrot and turnip, shaped with a small round cutter to suggest gold and silver coin.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 322. The excerpt below is the record exactly as published.

MONTE CARLO SALAD.— Remove pulp from 4 large grape- fruit, and drain. Add an equal quantity of finely cut celery, and apple. Moisten with mayonnaise, pile on a shallow salad dish, ar- range around a border of lettuce leaves, and mask with mayon- naise. Outline, using green mayonnaise 4 oblongs to represent playing cards, and denote spots on cards by canned pimentos or truffles ; pimentos cut in shapes of hearts and diamonds, truffies cut in shapes of spades and clubs. Garnish with cold cooked car- rot and turnip, shaped with a small round cutter

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