Scallop Salad

Ingredients

• the scallops
• a tablespoonful of salt
• mayonnaise
• celery

Method

1. 1

   Soak scallops in salted water, rinse, and simmer.

2. 2

   Mix with celery and mayonnaise, shape into a mound, and garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.

celery, with a lit- tle parsley, a bit of bay leaf, a clove, eight whole pep- pers and the juice of two lemons. Have ready half a box of Cox's gelatine, dissolved in cold water, and two cups of brown stock or beef extract. Season with salt and pepper and add a little kitchen bouquet. Beat the whites of two eggs and squeeze in one tablespoonful of lemon juice. Add to the mixture and stir until it boils. Remove from the fire and allow it to stand for twenty minutes. Strain through cheesecloth and mould, in the bottom of which a slice of hard-boiled egg has been placed. Scatter cubes of chicken through the jellyy with a little chopped olives and red peppers. On top of each mould lay a slice of lemon. Serve very cold on lettuce leaves with mayonnaise dressing. One quart of cold boiled chicken, cut in cubes, with one can of French peas or one pint of fresh peas, and two large cucumbers, sliced thin. When served with mayonnaise and crisp lettuce make a good summer salad. 228 KIRMESS COOK BOOK. LOBSTEB SALAD. Table Talk. Cut boiled lobster in pieces about one-half inch in size^ and marinate with a French dressing. This may be done some time before it is served. Arrange on let- tuce leaves, and garnish with mayonnaise. Or the back and tail shells may be fitted together, lined with the lettuce leaves, the salad laid in, and the best looking claws uSv^d in addition to the other garnishes. OYSTER AND CUCUMBER SALAD. Miss Detwiller. Pick over, wash and drain twenty-five good-sized oysters. Remove the muscles of each and place in saucepan with a dash of salt and pepper. Cover close- ly and shake over a hot fire until they look plump and the gills begin to ruffle; then drain and chill. Pare and cut one cucumber into dice. Add two drops of tabasco to French dressing and pour over the mixed oysters and cucumbers. Add the blanched parts of a head of lettuce finely shredded, arrange on lettuce leaves and put a spoonful of mayonnaise on each. OYSTER SALAD. Janet McKenzie Hill, Boston, Scald oysters until they are plump, and then put them in cold water while they are boiling hot, so as to make them firm. Put them to one side and boil five eggs hard. Take off the whites and chop very fine. Lay a bed of white lettuce in a long dish. Place the oysters in tliis. Cover the oysters with a mayonnaise dressing. Over them place the yolks of the eggs, which have been mashed . very fine, and lastly the chopped SALADS. 229 whites of the eggs. Do not let it stand very long be- fore serving. If you do, the oysters and mayonnaise will become watery. Be sure the lettuce is thoroughly dried. OYSTER-AND SWEETBREAD SALAD. Janet McKenzie Hill, Boston. Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour; drain, mix with mayonnaise, and serve on a bed of lettuce or cress. Or, surround with a circle of chopped cucumbers seasoned with French dressing. SHRIMP SALAD. Mrs, Seely's Cook Booh. Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces ; marinate with French dressing. When ready to serve, drain, and mix with shredded lettuce, or celery, cut fine, and mayonnaise. Shape in a mound on a bed of lettuce leaves and mask with mayonnaise. Use capers or olives, chopped very fine, to mark out five or six designs on the mound; a scroll effect is always pretty. Fill in the designs with shrimps and the rest of the mound with capers, sifted yolks or chopped whites of cooked eggs; or fill the designs with the capers or eggs and the rest of the mound with shrimps. Finish with a tuft of lettuce at the top. 230 KIRMESS COOK BOOK. 80ALLOP SALAD. Mrs. J. L. Ayres, Marristown. Soak the scallops in salted water (a tablespoonful of salt

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