Cauliflower Salad

(1) Cooked cauliflower in flowerets in centre of dish, masked with mayonnaise, garnished with a macedoine of cooked vegetables dressed with French dressing... (2) Flowerets of cooked cauliflower in centre of dish masked with a sauce Remoulade; garnished with fancy cut strips of cooked and pickled beetroot.

Celery Salad

(1) Cut the white celery in two-inch lengths like matches or macaroni; serve dressed with mayonnaise... (2) White celery cut in dice, mixed with Livournaise sauce; served garnished with slices of stuffed olives.

Chicory Salad

Sbred chicory (endive), two parts, shred celery, one part, mixed, dressed and served with French dressing.

Codfish Salad

Salt cod well soaked and boiled in two separate waters, cooled, Aake taken free from bones; cold boiled potatoes sliced and mixed with the cod; seasoned with cream dressing, the salad then placed down the centre of dish; garnish the sides with finely shred lettuce seasoned with French dressing, the top of the salad to be garnished with shredded and filleted salted anchovies.

Chicken Salad

(1) Make round chicken croquettes of white chicken, tongue, mushrooms and truffles; bread, fry, let become cold, cut in halves and set around a bed of fine shred lettuce and endive... (2) Equal parts of chicken and white celery cut in dice, seasoned with salt, pepper, oil and vinegar, dressed with sliced eggs and mayonnaise... (3) Take two parts of mayonnaise and one part of cold limpid aspic jelly and beat them together; decorate and line individual patty pans with the beaten mixture, allow them to set, then fill up with slices of chicken dressed with Remoulade sauce, a few capers and slices of stoned olives, cover with more of the beaten mixture, let set till firm, turn out on to a bed of shredded lettuce, garnish with shredded anchovies and shredded gherkins.

Mayonnaise Of Chicken

Cold roast chickens, cut into joints, marinaded in a mixture of olive oil, tarragon vinegar, salt and pepper; taken up, drained, skinned, dipped in a mayonnaise; when well coated, lain on a bed of shredded lettuce, garnish with quartered eggs, balls of pickled beetroot and stoned, stuffed olives... (2) Boned and roasted chicken, pressed, sliced, coated with mayonnaise; served garnished with green peas and asparagus points sprinkled with French dressing, and cubes of savory chicken aspic.

Crab Salad

Fresh crab meat, to which is added one-fourth of its bulk in minced cold boiled cabbage; season with dry mustard, a dash of Worcestershire sauce and cream salad dressing. Fill the crab shells with the salad, place the shell on a curved lettuce leaf; decorate the salad in the shell with two rows of egg, chopped whites and yolks alternately... (2) Fresh crab meat cut in small dice, dressed with tarragon vinegar, salt, olive oil and cayenne pepper; served within a border of shredded lettuce; garnish with slices of stuffed olives and hard boiled eggs... (3) Make from fresh crab meat, some forcemeat balls the size of walnuts; when poached and cooled, coat them with a Remoulade sauce; serve them within a border of cold slaw, garnish with quartered hard boiled eggs and fancy strips of pickled beetroot.