Crab Salad

Take the meat from the shells and claws of a dozen small crabs, season with salt and pepper, and add three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a little chopped parsley. Decorate the bowl with lettuce leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut into quarters. It is then ready to be served.

Crayfish Salad With Aspic

Choose three dozen crayfish and boil them; when done, take out and let cool. Remove the meat from the claws and tails, place it in a basin, add a little seasoning, and cover with oil and vinegar. Remove the flesh from the small claws, also from the trimmings of the tails, mix them into a lettuce and cress salad cut up into shreds, season with salt and add a little mayonnaise sauce to thicken. Take a plain border mould and put ice all round it. Then divide four hard-boiled eggs into halves, dip them on one side only into a little half-set aspic jelly and put them into the mould in an upright position with the points directed to the bottom, cutting away a portion of the sides to the shape of the side of the mould. In the course of a few minutes fill the mould up with aspic jelly and allow it to get cold and set; then about fifteen minutes before it is required, turn it out onto a dish (quite cold). Arrange the salad in the form of a pyramid in the cavity of the border. Take the tails, one at a time, and with the aid of a larding-needle, place them in a circle on the salad. Garnish an attelette skewer with a truffle and put it in the top. Serve a sauceboatful of mayonnaise sauce with this.

Cress Salad

Mix together equal proportions of white wine, vinegar and salad oil, season with a small quantity of moist sugar and a little salt, and turn it into a salad-bowl. Throw in some sprigs of watercress, and on these strew lightly the leaves of young nasturtiums, with sufficient garden-cress to fill the bowl. Toss this well, and then turn it out onto a large dish. Arrange a wreath of nasturtium leaves around the edge of the dish, allowing them to overlap each other, then put an inner circle of the flowers, and in that a circle of sliced hard-boiled eggs. Serve before the freshness of the salad has disappeared.

Dandelion Salad

Take one quart of white dandelion, pare away the roots and stale leaves and wash thoroughly in two waters; drain on a cloth and place in a salad-bowl. Dilute a pinch of salt, half a pinch of pepper and one tablespoonful of vinegar, adding one tablespoonful and a half of sweet oil. Mix thoroughtly, pour over the salad, and serve.

Dandelion Salad, Contoise

Take one quart of white dandelion, pare and wash well using several waters, drain on a cloth, arrange in a salad-bowl and season with salt and pepper. Cut into dice-shaped pieces two ounces of bacon and put in a fryingpan on the fire until they get a good golden color, which will take about five minutes, and add them to the salad. Pour into the pan two tablespoonfuls of vinegar and let it heat for half a minute, then pour it over all, mix well together, and serve.