Ptarmigan Salad

Ingredients

• the remains of cold roast ptarmigan
• a large pinch of salt
• half a teaspoonful of powdered sugar
• a teaspoonful of finely-minced shallot
• a teaspoonful of chopped parsley
• four tablespoonfuls of best salad-oil
• two tablespoonfuls of chilli vinegar
• a quarter of a pint of thick cream
• four hard-boiled eggs
• a sort of trellis-work of beetroot

Method

1. 1

   Cut the ptarmigan into joints.

2. 2

   Wash and dry fresh salad.

3. 3

   Layer salad in a dish, add ptarmigan joints, cover with sauce, and top with remaining salad.

4. 4

   Prepare sauce by mixing egg yolk, salt, sugar, shallot, parsley, salad oil, and vinegar.

5. 5

   Mix in cream before serving.

6. 6

   Garnish with eggs and beetroot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1388. The excerpt below is the record exactly as published.

Ptarmigan Salad. — Take the remains of cold roast ptarmigan, or, if liked, roast a bird specially for the purpose, and in this case let it be slightly under-di-essed. Cut it into neat joints, and lay these aside until wanted. Wash any fresh salad that may be in season in salted water, and dry it carefully by putting it after it has been washed, a small quantity at a time, into a dry napkin, and then taking this up by the four corners and shaking the moisture from it. Put a layer of the salad at the bottom of a dish, lay the inferior joints of the bird upon it, and cover each piece with sauce. Cover these with the remainder of the salad, and lay the rest of the bii-d upon it ; pour sauce over the whole, and serve. The sauce may be made as follows : — Beat the yolk of an egg for a minute. Mix with it a large pinch of salt, half a tea- spoonful of powdered sugar, a tea-spoonful of finely-minced shallot, and the same of chopped parsley, tarragon, or cherWl. Stir in, first in drops and afterwards in tea-spoonfuls, four table- spoonfuls of best salad-oil, and beat the sauce briskly between each addition. Add gradually two table-spoonfuls of chilli vinegar, and set the sauce in a cool place till it is wanted. Before using, mix with it a quarter of a pint of thick cream. The salad should not be ai" mged upon the dish until just before it is wanted. It may be garnished in any way that fancy dictates. It looks very pretty as follows : — Place a thin flat rim of butter round the dish on which the salad is to be served. Cut four hard-boiled eggs into half-quarters lengthwise, and stick the pieces upon the butter, placing the yolk and the white alternately to the outside. Arrange round the salad, and rest- ir.g upon the top of the eggs, a sort of trellis- work of beetroot

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