Salad Of Cabbage A L'americaine Salads De Choux A L'americaine

Take a nice young freshly-gathered tender cabbage, wash it well, and cut up the heart into the finest possible shreds, well season it with salt, coarsely ground black pepper, salad oil, tarragon vinegar, one large finely-chopped onion, a tablespoonful of thick cream, sprinkle over it some chopped tarragon and chervil, mix up well together, put into a salad-bowl; arrange here and there on the top slices of hard-boiled egg and thinly-cut slices of cooked ox tongue or ham, and two tablespoonfuls of French capers, and serve for luncheon or with the remove at dinner, or for ball suppers, etc.

Chicory Salad Salade Au Chicoree

Take some perfectly fresh well-washed and picked chicory, and just before serving pick it into small sprigs, put it in a clean cloth and shake the water from it, place it in the salad bowl and pour a salad dressing as below over it. Sprinkle it over with picked raw tarragon and chervil leaves and serve. This can be served for dinner or luncheon to be eaten with cold meats, etc. Lettuce can be used in the same way.

Salad Dressing For Chicory Salad

Put the raw yolks of two eggs in a basin and a saltspoonful of salt, a little mignonette pepper, a saltspoonful of French mustard, the same of English mustard, and a pinch of castor sugar. Mix into this a quarter-pint or more if liked of salad oil, a tablespoonful of tarragon vinegar, and a dessertspoonful of chilli vinegar; stir well together, then add half a gill of whipped thick cream that is slightly sweetened and use.

Egyptian Salad Salade A L'egyptienne

Take a nice freshly-gathered young white-heart cabbage, wash it well in cold water, and cut it through into about six pieces, lengthwise; remove the core, and cut the tender parts of the cabbage into very fine shreds; put these into a stewpan with sufficient cold water to cover them and a pinch of salt, bring to the boil, then skim, and let the cabbage simmer for about ten minutes, when it should be strained off and rinsed well in cold water, and placed on a sieve till well drained. When ready to serve, season the cabbage with salad oil, finely-chopped tarragon and chervil, a little salt and tarragon vinegar, a teaspoonful of French capers, three or four finely-shredded Spanish olives, and one or two red chillies that have been freed from pips and cut into shreds. When well mixed together, arrange it in a dish in the form of a border, and fill up the centre with neatly cut pieces of cold lean ham and roast beef, seasoned with the mixture prepared as below, and round the meat arrange a layer of slices of hard-boiled eggs. Serve for a luncheon or dinner dish, or for a meat tea, etc.

Seasoning For Meat For Egyptian Salad

Stir four tablespoonfuls of salad oil on to three raw yolks of eggs, and add a dessertspoonful of French mustard, the same of English mustard, a saltspoonful of dry curry powder, a dust of Marshall's Coralline Pepper, a pinch of salt, and a tablespoonful of tarragon vinegar; mix these all together and use-French. Salad Salade a la Francaise Pick one or two well-washed and dried crisp lettuces into nice large flaky pieces about two inches long, shake them in a clean dry cloth, and put them into a bowl; season with a good sprinkling of salt, a little white pepper, a teaspoonful of French tarragon vinegar, a quarter of a pint of salad oil, the leaves from two or three fresh sprigs of chervil and a sprig of tarragon cut into shreds; mix up well together with a spoon, and serve with any hot meats or poultry either as removes or roasts. Chicory or endive can be used instead of the lettuce.