(2639). Mazarin Salad (Salade A La Mazarin)

Boil in salted water two heads of celery knobs; let them get cold, then cut them up into fine slices, and with an inch diameter column tube (Fig. 168) remove all that it is possible to obtain, then range the pieces in a salad bowl. Cut the white ends of two celery stalks into pieces one and a half inches long, wash them well, and split them finely lengthwise; lay them in cold water for half an hour. Drain them off, and add to them the celery knob in the salad bowl, also eight ounces of cooked truffles cut into pieces the same size as the knobs. Season with salt, pepper, oil and vinegar, and mix well by tossing them in the bowl in such a way as not to break the truffles. Pound four hard-boiled egg-yolks, rub them through a sieve, add to them a tablespoonful of mustard, half a pint of oil and a little vinegar; mix this in with the celery and truffles; range it in the bowl for the table, and sprinkle over some chopped chervil, chives and tarragon.

(2640). Mirabeau Salad (Salade A La Mirabeau)

Have some shrimp tails, blanched oysters, truffles cooked in white wine, and potatoes baked in their skins, and cut into bits while hot, also the truffles. Season each article separately with salt, pepper, oil and vinegar; macerate them from fifteen to twenty minutes, then drain and mix them together in a bowl, and thicken with a mayonnaise sauce (No. 606), and a little tarragon mustard. Dress the salad in a salad bowl, smooth the surface, and decorate the top with some shrimp tails and truffles kept aside for this purpose.

(2641). Norwegian Salad (Salade A La Norvegienne)

For this salad have one pound of salted anchovies (sardels), soak them in cold water for two hours, and then wipe them with a cloth to remove the white skin covering them; cut off the fillets, pare the ends either on one side or the other, and split them across in two. (Herrings may be used instead of anchovies.) Cut into quarter-inch squares some boiled potatoes, boiled celery root, boiled and pickled beetroot, raw russet apples, and roasted tenderloin of beef, having half a pound of each kind, also half a pound of minced cabbage blanched for fifteen minutes, and then drained and cooled; put all these into a bowl, season highly with salt, pepper, oil and vinegar, and mix together thoroughly. Range the pieces in a salad bowl, garnish the edge and inside of the bowl with a row of well-drained pickled oysters, about three dozen in all, and cover with a jellied mayonnaise (No. 613); inside of this row of oysters make another one of olives stuffed with anchovy butter (No. 569); divide the surface in quarters, and on one quarter lay chopped hard-boiled egg-white. on the next quarter some finely chopped chervil and chives, the third quarter filled with hard-boiled egg-yolks, and the last quarter with chopped beetroot.

Decorate the oysters with slightly blanched tarragon leaves dipped in jelly, and lay between each olive a thin slice of pickled cucumber, and stick in the center a finely pared bunch of white celery, previously laid in cold water to curl nicely.

(2644). Parisian Salad (Salade Parisienne)

Cut in quarter-inch squares some artichoke bottoms, beetroots and celeriac. boiled in water, and some cooked potatoes. Lay these vegetables in a bowl with a sliced, salted and pickled cucumber; add some marinated tuna-fish, season and pour over some good sweet oil. Pass through a sieve six cooked egg-yolks, beat them with a spoonful of olive oil, a tablespoonful of mustard and tarragon vinegar. Dress the vegetables, cover them with this sauce, and decorate the top with anchovies, olives, truffles, shrimp tails and a few fanciful cuts of red beef tongue.