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Classic
Cook Books
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page 82
of twelve hard-boiled eggs; add equal quantities of chopped celery and cabbage;
mash the yolks fine; add two tablespoons butter, two of sugar, one tea-spoon
mustard; pepper and salt to taste; and lastly, one-half cup good cider vinegar;
pour over the salad and mix thoroughly.
Salmon salad.
Cut salt boiled salmon in small, square pieces. Mix these with similarly cut
pieces of cold meat and cold potatoes. Then cut two apples, two pickled beets,
two hard boiled eggs, a salt cucumber and a few buds of cress. Half of each cut
mixed with the salmon; the other half you put up each part separately, on and
around the salad, which ought to lie high on the platter. Garnish with a circle
of poached eggs, parsley and crabs.
Russian salad.
Preserved red beets are cut in slices and fashioned into figures by a moulding
iron kept for such purposes. Then cut in small pieces so called Turkish beans or
lima beans. Pieces
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Classic
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