Salade d la Dieppoise

Ingredients

• 6 to 8 artichoke bottoms
• 1 large truffle
• £ head white celery
• 6 oysters or mussels
• 1 gill mayonnaise sauce
• a few anchovy fillets
• 1 bunch watercress

Method

1. 1

   Cut the artichokes into strips, shred the truffle, wash and clean the celery and cut into shreds, blanch and beard the oysters, or stew the mussels, cut them into dice.

2. 2

   Mix all carefully in a bowl, and add the mayonnaise, so as to thoroughly mask the whole.

3. 3

   A pinch of cayenne pepper, salt, and nutmeg may be added if liked.

4. 4

   Dish up neatly in a glass bowl, or china salad dish, garnish with anchovy fillets, well wiped, and some little tufts of watercress.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 424. The excerpt below is the record exactly as published.

gill mayonnaise sauce {No. 277), 2 tablespoonfuls caviare, lobster coral, 2 hard-boiled plover's eggs, seasoning. Blanch the oysters, beard them, and cut into small dice. Wash and clean the celery, shred the white parts finely, and mix with the oysters. Season with pepper and salt, and toss in mayonnaise sauce. Dress neatly in a large glass dish, and mask with more mayonnaise sauce. Cut the plover’s eggs into slices, remove the yolks, place them round the salad, and fill the centre of each with caviare ; put a tiny heap of lobster coral in the centre of the caviare. Keep the dish in a very cool place until required for table. 1542. Crab Salad. — Take the meat of two or three small crabs, cut it into convenient-sized pieces, put it in a basin, and mix with about one-third its quantity of shredded celery or endive. Season with salt, pepper, two tablespoonfuls of sweet salad oil (olive or Lucca), three tablespoonfuls of wine or malt vinegar, and a dessertspoonful of finely chopped parsley. Serve on little plates on lettuce leaves ; decorate with slices of hard-boiled egg, capers, and stoned olives ; stuff the latter with anchovy butter. Cold salmon may be treated in the same way ; in this case include some sliced cucumber in the garnish and mixture. 1543. Salade de Homard {Lobster Salad). — 1 large hen lobster, \ pint mayonnaise sauce {stiff) {No. 277), 1 lettuce, 1 endive, 4 bunch ivatercresses, 2 hard-boiled eggs, 6 anchovies {filleted), 1 teaspoonful capers, 10 Spanish olives {stoned), 2 or 3 French gherkins, salt and pepper. Split the lobster lengthways, remove all the meat from the shell and claws (preserve the coral for garnish). Cut the lobster-meat into neatly-sized dice or slices. Trim, wash, and drain the lettuce, endive, and cresses ; break or cut these into convenient pieces. Arrange lobster and salad in alternate layers in a salad-bowl, season each layer with pepper and salt, and spread over with a layer of mayonnaise dressing. Cut the hard-boiled eggs into round slices, and cover the surface of the salad with this. Coat the whole carefully with mayonnaise and decorate with the remainder of egg-slices, olives, gherkins, capers, and anchovy fillets. Keep the bowl on the ice until required for table. 1544. Lobster Salad in Shells.— 1 lobster, £ gill Tartare sauce {No. 278), 8 lettuce, \ lemon. Split the lobster, crack the claws, and remove all the meat ; divide it into small dice and season well with Tartare sauce. Clean and trim SALAJDES ( SALADS ) 497 the shells of the lobster, fill up with the prepared salad, and range them on a dish. Wash and trim the lettuce, break the leaves into pieces. If any lobster mixture is left over put it in the centre of the dish, and upon this place the lettuce leaves. Garnish with slices of lemon, and serve. 1545. Salade d la Caroline. — 4 oz. Caroline rice , 2 large truffles, 6 mushrooms, about \ pint of picked shrimps, 1 hard-boiled egg, 1 glass Chablis, pepper, salt, oil and vinegar, parsley. Wash, blanch, and cook the rice the same as for curry, drain and dry, and let cool. Cut the truffles into fine shreds, and put in a stewpan with the wine and mushrooms ; cover and boil for a few seconds ; mix these with the rice, add the shrimps and a dessertspoonful of chopped parsley. Prepare the dressing, consisting of three tablespoonfuls of oil, two of vinegar (best French wine), a teaspoonful of salt, half a tea- spOonful of pepper, and a little French or English mustard ; pour the dressing over the above, mingle well but carefully, dress in a heap in a deep dish or in a salad bowl. Ornament the surface with slices of hard-boiled white and yolk of egg, chopped parsley, a few small stars of truffle, &c. Serve separately or with a dish of sliced tomatoes. 1546. Salade d la Dieppoise. — 6 to 8 artichoke bottoms ( pre- served), 1 large truffle, £ head white celery, 6 oysters or mussels, | gill mayonnaise sauce (No. ‘i'll), a few anchovy fillets, 1 bunch watercress

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