A guide to modern cookery

3. Egg seasoning is prepared from crushed hard-boiled yolks of egg, mixed in the salad-bowl with oil, vinegar, salt, and pepper. The whites of egg, cut into thin strips, are added to the salad. This seasoning may also be a light mayonnaise sauce. 4. Bacon seasoning is used especially for dandelion, redcabbage, and corn salads. In this case the oil is replaced by the grease of the bacon dice, which are melted and frizzled in the omelet-pan. This grease is poured, while hot, with the bacon dice, over the salad, which should be in a hot salad-bowl and already seasoned with salt, pepper, and the vinegar which has served in swilling the omelet-pan. 5. Mustard with cream seasoning is used particularly with beetroot salads, with salads of celeriac, and with green salads wherein beetroot plays a major part. It is made up of a small tablespoonful of mustard, mixed with one-third pint of fresh and somewhat thin cream, the juice of a fair-sized lemon, salt, and pepper. N.B.—I should like to point out that mayonnaise sauce must only be used in very small quantities in the seasoning of salads. It is indigestible, and many constitutions cannot suffer it, especially at night at the end of a dinner. Raw onion should likewise only be used in salads with great moderation, in view of the fact that so many do not like it. In any case, it should be finely chiseled, washed in fresh water, and pressed in the corner of a towel.. 1985—SIMPLE SALADS They comprise, in the first place, those salads known under the name of green salads. Such are lettuce, cos lettuce, chicory, endive, batavia, celery, corn-salad, dandelion, purslain, dittander, rampion, salsify leaves, white dandelion, &c. 1986—SALADS DE BETTERAVE (Beetroot Salad) Beetroot is really the accompaniment of compound and simple salads, and it is always best to cook it in the oven. If it be prepared specially as a salad, cut it into a julienne or into thin roundels; flavour it with onions, first baked in cinders and then finely chopped, and season it with mustard sauce or with oil, according to fancy. Always add some chopped herbs. + 1987—CELERY SALAD For salads, only the fibreless, white celery is used—commonly known as English celery. Cut it into pieces, and chisel these into very thin strips without altogether separating the latter at their base. Place in cold water for a few hours, that the strips may curl; drain and season with a mustard sauce with cream. 1988—CELERIAC SALAD Cut the celeriac into a fine julienne or paysanne. Season, according to fancy, with a mustard sauce with cream, or a clear mayonnaise sauce containing plenty of mustard. 1989—CAULIFLOWER SALAD Divide the cooked and somewhat firm cauliflowers into small bunches, cleared of all stalk. Season with oil and vinegar, and flavour with chopped chervil. 1990—RED-CABBAGE SALAD Suppress the midribs of the leaves; cut the leaves into a julienne, and season them with oil and vinegar six hours in advance. The julienne of cabbages may be parboiled for a few minutes to modify the rawness of the vegetable; it should then be cooled and seasoned as above. 1991—CUCUMBER SALAD Peel and thinly slice them; sprinkle the slices with tablesalt, and let them stand for two hours. Dry, and season them with oil, vinegar, and chopped chervil. 1992—HARICOT BEANS AND LENTIL SALADS, ETC. Thoroughly drain the vegetable, whatever be its kind; season with oil and vinegar, and add some chopped parsley. Serve separately some thinly-chiseled, washed, and pressed onion. 1993—POTATO SALAD Cut some long, fair-sized potatoes, cooked in salted water and lukewarm, to the shape of corks, and divide up the latter into thin roundels. Season with oil and vinegar, and add some chopped herbs. 1994—POTATO SALAD A LA PARISIENNE