Sardine Salad

Ingredients

• one dozen sardines
• four hard-cooked eggs
• twelve pimolas
• three pickles

Method

1. 1

   Remove bones from sardines; mix eggs, pimolas, and pickles finely chopped.

2. 2

   Marinate with French dressing.

3. 3

   Serve sardines on lettuce and dot over them spoonfuls of the egg mixture.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 72. The excerpt below is the record exactly as published.

Sardine Salad Remove bones from one dozen sardines; mix four hard- cooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a Frencli dressing. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture. 182 LOWNEY'S COOK BOOK Salmon Salad No. i Prepare the same as Lobster Salad No. 1. Salmon Salad No. 2 Prepare and serve the same as Lobster Salad No. 2. Salmon Salad No. 3 Mix two cups cold cooked salmon with enough mayon- naise dressing to make it creamy. Pack in timbale molds, chill; remove from molds. Serve on lettuce, and garnish with marinated slices of cucumber and mayon- naise dressing. Scallop Salad Mix two cups of cold cooked scallops cut in small pieces, one cup of celery cut in shreds, with mayonnaise dressing. Chill one hour. Serve in nests of lettuce. Garnish with mayonnaise, chopped olives and chopped chives. Shad Roe Salad Marinate two cups each of cucumber and cooked shad roe. Chill one hour; add one half cup mayonnaise. Ar- range in salad bowl ; garnish with marinated slices of cucumber and crisp lettuce leaves. Sprinkle the slices of cucumber with chopped chives. Shrimp Salad Marinate two cups of shrimps with French dressing. Add one half cup each of olives and pimentos. Chill one hour. Drain; add one half cup of mayonnaise dress- ing; serve on lettuce and garnish with whole shrimps. Spinach Salad Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs

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