Green Salad A La Bretonne - Salade Verte A La Bretonne

Take two hearts of well-washed,and dried crisp lettuce, and cut each leaf into three or four pieces, sprinkle them with a little salt and shredded Christiania anchovies and little pieces of turned Spanish olive, dish up in a pile, sprinkle all over any remains of cold cooked fish, pour over it the sauce prepared as below, form round it a border of the crayfish or prawns seasoned with salad oil and a little tarragon vinegar and chopped parsley and coralline pepper, and serve for dinner, luncheon, or supper. The crayfish bodies can be bought ready prepared in bottles if not in season.

Sauce For Salade Verte A La Bretonne

Put into a stewpan a handful of raw parsley, tarragon, and chervil, and two chopped eschalots, season with salt and a tiny bit of soda, cover with cold water and bring to the boil; then strain, rinse in cold water and press dry, then pound it with six boned Cliristiania anchovies, two hard-boiled yolks of eggs, and four French gherkins, and if the parsley is not a very good colour, colour with a little apple green, and rub it altogether through a clean tammy; mix with it half a pint of thick Mayonnaise sauce (vol. i.) and half a pint of stiffly-whipped cream, and use as directed.

Salad Of Herring Roes A La Hamburg Salade De Laitance De Hareng A La Hamburg

Take a good handful of crisp, picked and well-washed leaves of watercress and a large well-washed cut-up lettuce, well season them with salt, dry mustard, cayenne pepper, and the strained juice of a lemon and the pulp of two raw ripe tomatoes; mix these well together and put them on a dish, take some of the prepared tinned roes of herrings, and the same quantity of Kruger's Appetit Sild, season them with a little salad oil and arrange them in layers on the salad; sprinkle with finely-shredded French red chillies and gherkins, and serve for luncheon, etc.

Salad Of Roes A La Meuniere Salade De Laitance A La Meuniere

Take the yolks and whites of six hard-boiled eggs, and rub them separately through a wire sieve. Butter some brown bread, and cut it into slices about two inches square; place these on a dish and arrange on each a layer of finely-cut shreds of well-washed and dried crisp lettuce, and here and there arrange some appetit sild, then a layer of the white of egg; well sprinkle this with the prepared dressing and arrange on it alternate layers of prepared herring roes and yolk of egg, sprinkle over the top little finely-cut shreds of cooked beetroot, pour the remainder of the dressing round the dish and serve for ball suppers, luncheons, etc.

Dressing For Salad Of Roes A La Meuniere

Take a dessert-spoonful of mixed English mustard, a wineglassful of white wine, four tablespoonfuls of thick Mayonnaise sauce (vol. i.), the juice of one lemon, a few drops of Marshall's Liquid Carmine, six Kruger's Appetit Sild chopped fine, a teaspoonful of finely-chopped eschalot, mix altogether and use as directed.