Salads.
loth so as to remove all oily liquor, and put a piece in each mould. Beat two eggs (or, better, one egg and the yolks of two) slightly, season with one-fourth a teaspoonful of salt, a dash of paprica and a few drops of anchovy essence or onion juice; add half a cup of milk, and, when well mixed, pour into the moulds around the fish. Set the moulds in a pan of hot water and bake until the custard is set. Do not let the water boil. Chill thoroughly, then turn from the moulds on to lettuce leaves. Serve with a star of mayonnaise dressing on the top of each boudin.
Russian Salad.
(Boston Cooking-School.)
Ingredients.
- 1 cup of carrots.
- 1 cup of potatoes.
- 1 cup of peas.
- 1 cup of beans (flageolets preferred).
- 6 tablespoonfuls of oil.
- 3 tablespoonfuls of vinegar.
- 1 teaspoonful of salt,
- ¼ a teaspoonful of pepper.
- A head of lettuce.
- 1 cup of mayonnaise.
- 1 cup of shrimps.
- ¼ a lb. of smoked salmon.
- 1 hard-boiled egg.
Method.—Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side
62
