Salade d la Monte-Carlo

Ingredients

• 4 ripe, firm tomatoes
• 2 truffles
• pint cooked asparagus points
• 6 small artichoke bottoms (cooked)
• 2 lettuces
• mayonnaise dressing (No. 277)
• seasoned with krona pepper

Method

1. 1

   Blanch and peel the tomatoes, cut them into slices, cut the truffles into thin slices, and the artichoke bottoms into shreds.

2. 2

   Wash and trim the lettuces, mix all ingredients in a basin, season with pepper, salt, oil, and vinegar.

3. 3

   Dress in pyramidal form on a dish, garnish with asparagus points, pour mayonnaise sauce over, and serve with a boat of dressing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 415. The excerpt below is the record exactly as published.

ade d la JMEonte- Carlo. — 4 ripe, firm tomatoes, 2 truffles, \pint cooked asparagus points, 6 small artichoke bottoms {cooked), 2 lettuces, mayonnaise dressing {No. 277), seasoned with krona pepper. Blanch and peel the tomatoes, and cut them into slices, cut the truffles into thin slices and the artichoke bottoms into shreds or oblong slices. Wash and trim the lettuces, mix all the ingredients together in a basin, season with pepper and salt and a little oil and vinegar. Dress the whole in pyramidal form on a deep dish or shallow salad-bowl, garnish round the base with groups of asparagus points. Pour a little mayonnaise sauce, seasoned with krona pepper, over the whole, and send a boat of this dressing to table along with the salad. 1510. Salade de Cardon. — Trim and wash one or two sticks of cardoon, cut off the root and leaves and cut into two or three inch lengths. Boil these in slightly salted water until they can be peeled easily. Put them on a sieve to drain and cool. Cut the cardoons in halves crossways and shred each finely, like julienne roots. Prepare a little mayonnaise sauce (No. 277), flavoured with garlic vinegar, put it in a salad-bowl, and dress the shredded cardoon on top of this. Garnish tastefully with hard-boiled white of egg and shreds of gherkins. Send to table to be mixed when required. 1511. Salade de Concomhres {Cucumber Salad). — Peel thinly one or more cucumbers, cut into very thin slices, and arrange them 488 THE NEW CENTURY COOKERY BOOK neatly in a salad bowl or dish, mix two parts of salad oil with one part of vinegar, add pepper and salt to taste, and a little chopped parsley, stir well and pour over the sliced cucumbers. 1512. Salade de Concombre et, Celeri {Celery and Cucumber Salad), — This is one of the finest salads, though not much known. Wash some white celery according to the quantity required ; cut it lengthways into fine strips or shreds, and throw it into iced water for about half an hour. Peel a cucumber very thinly, and cut in the same way as the celery. Drain the latter and put it in a bowl with the cucumber, season with salt and pepper, and mix it well with mayonnaise dressing. Heap it up in the bowl, wipe the sides of the bowl with a damp cloth, surround the salad with a border of small red radishes, garnish with slices of hard-boiled eggs, sprinkle over a little finely chopped French gherkin and parsley, and serve. Ordinary salad dressing, oil and vinegar or so called vinaigrette sauce, will do as well if mayonnaise sauce is not handy or convenient to use. 1518. Salade de Chicoree (. Endive Salad). — Trim and wash well a nice endive, divide into small pieces, drain and dry in a cloth or salad basket, put it in a salad bowl, season with pepper and salt, pour over some salad dressing (No. 1554), and mix thoroughly. Batavia can be used in place of endive. Finely shredded celery, sprigs of watercresses or small cress may be mixed with this salad if liked. 1514. Salade de Chicoree au Lard ( Endive Salad with Bacon). — 1 head white endive, 4 thin slices of streaky bacon, salt and pepper to taste, 2 tablespoonfuls French wine vinegar. Pick, wrash, and rinse the endive, using only the white (bleached) leaves. Divide them into short pieces and place them in a cloth to thoroughly drain them. Remove 'the rind from the bacon, cut the latter into shreds, and fry a golden brown in a frying or omelette pan (they must be tossed over the fire till of a rich light brown colour). Drain the cooked bacon on a sieve or on paper to free it from the liquid fat. Now mix with the endive, adding the needful quantity of salt and pepper, also the vinegar. Mix the whole thoroughly, wipe the side of the salad bowl, and serve. 1515. Salade d la Jardiniere (Mixed Vegetable Salad). — Have ready the following ingredients : — 1 small or ( a large cooked cauliflower, 1 small cooked and pickled beetroot, 2 to 8 cooked patatoes ( not mealy), 1 small pickled cucumber, ‘l firm tomatoes, 1 crisp lettuce or endive, ^ pint mayonnaise dressing (No. 277)

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