Salade Japonaise (Japanese Salad)

Ingredients

• 1 head white celery
• a handful of cooked green peas
• a handful of French beans
• coat with aspic
• season with mayonnaise
• two hard-boiled whites of eggs

Method

1. 1

   Coat a border-mould with a thin layer of clear aspic jelly.

2. 2

   Decorate with stars of truffles or hard-boiled yolks.

3. 3

   Trim and wash the lettuce, cut into fine shreds, season with aspic and mayonnaise, and add peas or beans.

4. 4

   Fill the mould and pour a layer of aspic over the top.

5. 5

   Prepare the centre with hard-boiled egg strips, asparagus points, and cucumber slices, seasoned with salt, pepper, and mayonnaise.

6. 6

   Turn out the mould onto a dish, fill the centre, and coat with mayonnaise dressing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 420. The excerpt below is the record exactly as published.

Season with mayonnaise (No. 277) and range neatly in a salad dish. Sprinkle over with grated Parmesan cheese, and garnish with olives, slices of lemon, and slices of hard-boiled egg. 1528. Salade Japonaise (Japanese Salad). — Coat a border- mould with a thin layer of clear aspic jelly, decorate it with stars of truffles or hard-boiled yolks of eggs, previously rubbed through a sieve ; the bottom and side of the mould should be completely covered with this. Trim and wash a firm lettuce, cut it into fine shreds, season it with aspic and mayonnaise in equal proportions, and add to it a handful of cooked green peas or French beans. Fill up the border-mould with this, and pour a layer of aspic over the top. Place it on the ice to set. Prepare the following for the centre of the border : — Cut two hard- boiled whites of eggs into fine strips or shreds ; add to it a handful of cooked asparagus points and a handful of finely-cut cucumber slices. Season to taste with salt, pepper, and mayonnaise sauce, moistened with a couple of tablespoonfuls of whipped double cream. Turn out the mould on to a round dish, fill the centre with the above-named preparation, and coat the whole with a very stiff mayonnaise dressing. Garnish the top with rings cut out of hard-boiled white of egg and cooked beetroot. Sprinkle over with some finely -chopped truffle, and serve at once. 1529. Salade Suedoise (Swedish Salad). — Slice thinly six ounces each of cooked beef (boiled), beetroot, gherkins, and some apples. To this add six boned anchovies, cut into small pieces, and one table- spoonful of capers, season with oil, salt, pepper, and vinegar. When mixed add a hard-boiled egg cut into slices, dish up, and garnish with six bearded oysters, six anchovy fillets, and slices of hard-boiled egg. 1580. Uordure de JNoioc et Celeri d la Monaco (Chestnut and Celery with Mayonnaise), a smart supper dish. — 1 gill mayon- naise (No. 277), \ pint aspic jelly (No. 293), 1 head white celery

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