|
Classic
Cook Books
< last page | next page >
page 72
Salads are practically of two classes--light and heavy--the former suited to
dinners, and both to luncheons and suppers. No one would think, of course, of
introducing lobster or chicken salad among the courses of a heavy dinner. Such a
dish is calculated to appear as the pièce de rèsistance of meal.
The appearance of the salad is not the least important factor in its
preparation. Vegetables that clash in color, like beets, carrots and tomatoes,
should never be mingled. The hue of the mayonnaise, or cooked dressing, may be
varied by different devices. For green, spinach juice can be used, or a mixture
of herbs, such as lettuce, cress, chives, chervil and parsley, may be crushed
together until their juices are expressed. The addition of this liquid to
mayonnaise converts it into Ravigote sauce. The powdered coral of the lobster,
softened with lemon juice, produces an attractive red. For other shades of red,
tomato puree or beet juice may be employed. Yolk of egg will serve for yellow.
Vegetable and fruit cups afford no end of variations. Celery knobs boiled until
they are tender, cut in two and scooped into cups are delicious filled with a
macedoine of vegetables. A slice is usually taken from the bottom of each to
enable it to stand. The vegetables are first marinated, then drained, filled
into the cups and topped off with a spoonful of mayonnaise. The white cups
arranged on a bed of green cress or lettuce produce a charming effect. For meat,
fish or other mixtures the work of the server will be greatly enhanced if the
lettuce is first arranged in little nests in the dish and they are filled with
the preparation. These nests may be easily lifted with the fork and spoon from
the dish to the individual plate. To arrange them put the stem ends of three or
four tender, curled leaves together, lapping them over each other enough to
< last page | next page >
Classic
Cook Books
|
