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Classic
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page 349
a sauce made of plenty of oil and some sour cream, or a sauce of milk, vinegar,
pepper and salt so that the slices will remain whole. Put around it a border of
lettuce mixed with oil, vinegar and salt and garnished with eggs that are not
boiled too hard, each egg cut into 8 pieces. Serve with warm roast or cold meat
and herring.
33. Endive Salad. When using the curled endives take only the yellow leaves and
cut off the stems; the smooth endives are cut with the stem. The endives are
washed shortly before making the salad, and mixed with oil, vinegar and salt,
or, as directed in No. 1, with mashed potatoes , oil, vinegar, salt and pepper,
or else serve it with a warm sour cream sauce and potatoes .
34. Celery Salad. The celery roots are washed and cooked in salted water until
tender; peel, take out the hard parts and cut into slices and pour over them
oil, vinegar, pepper and salt; the dish is garnished with celery leaves. Celery
salad will keep for several days.
35. Swiss Salad. 1 part of beets, 1 part of celery roots cooked in salted water
until tender (both cut into slices), 1-2 parts of endives or garden cresses are
mixed with a dressing of oil, vinegar, pepper and salt.
36. Salad of Pickled Cucumbers. Salt or large vinegar pickles are finely sliced;
put over them plenty of oil and if the pickles are not very sour add a little
vinegar. This salad is very nice with soup meat or roast and also with potato
salad.
37. Salad of Salted Salad Beans. Pour boiling water over the beans, leave the
beans in this for a little while and then pour over them a dressing of salad
oil. Pepper and salt. A bacon or warm cream sauce can also be served with it.
38. Russian Salad with Beef. Good sourkrout made of Summer cabbage-krout made of
Winter cabbage is too tough is taken out of the cask, put into a cloth, pressed
and cut; then pour over it oil and pepper.
Salads of all kinds must never be served to invalids.
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