Pick, wrash, and rinse the endive, using only the white (bleached)
leaves. Divide them into short pieces and place them in a cloth to
thoroughly drain them. Remove 'the rind from the bacon, cut the latter
into shreds, and fry a golden brown in a frying or omelette pan (they
must be tossed over the fire till of a rich light brown colour). Drain
the cooked bacon on a sieve or on paper to free it from the liquid fat.
Now mix with the endive, adding the needful quantity of salt and
pepper, also the vinegar. Mix the whole thoroughly, wipe the side of
the salad bowl, and serve.
1515. Salade d la Jardiniere (Mixed Vegetable Salad). —
Have ready the following ingredients : — 1 small or ( a large cooked
cauliflower, 1 small cooked and pickled beetroot, 2 to 8 cooked
patatoes ( not mealy), 1 small pickled cucumber, ‘l firm tomatoes, 1
crisp lettuce or endive, ^ pint mayonnaise dressing (No. 277)✪ Salade d la Monte-Carlo.
Divide the cauliflower into very small portions, cut the beetroot
into shreds and the potatoes into small strips, slice the cucumber and
the tomatoes. Range all these ingredients in layers in a salad bowl ;
season each layer slightly with salt and pepper, and pour a little salad
dressing (mayonnaise) over all ; pile up the contents of the bowl, and
arrange a neat border of lettuce or endive, previously washed and
drained, round the prepared pickled salad.
SALADES (SALADS)
489
Toss all carefully the moment it is required for serving.
1516. Salade d la Demidoff . — 8 to 10 new kidney potatoes
scraped and cooked in salted water, 2 large truffles, 3 young spring
carrots, 2 young spring turnips, 1 lettuce {cabbage), salt, pepper,- a
dessertspoonful of finely chopped herbs, salad oil, French wine
vinegar✪ Salade d la Demidoff.
Drain and cool the potatoes, cut them into slices, and put in a
basin. Cook the truffles in a little Marsala wine, drain, cool, and slice
also ; mix these with the potatoes, adding a little chopped herbs
(parsley, tarragon, and chervil), salt, pepper, and about a tablespoonful
of oil and the same quantity of vinegar. Scrape the carrots, peel the
turnips, and cook them separately in salted water, then drain, cool,
and cut into slices ; season these with salt, pepper, oil, vinegar, and
chopped herbs, and arrange a neat border in a salad bowl : put the
prepared potatoes and truffle salad in the centre. Garnish with
lettuce leaves, previously dressed, and send to table.
1517. Winter Salad. — A small head of celery, i pickled beetroot
{well boiled), 3 or 4 cold potatoes, pepper and salt, dressing {No.
1554).
Peel and slice the potatoes and beetroot, wash the celery and
shred not too small, arrange these ingredients in layers in a salad
bowl, season to taste, pour over some salad dressing, sprinkle over, if
liked, a little chopped parsley. Wipe the sides of the bowl, and mix
well when required.
Page 417 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick, wash, and rinse the endive, using only the white (bleached) leaves. Divide them into short pieces and place them in a cloth to thoroughly drain them. Remove the rind from the bacon, cut the latter into shreds, and fry a golden brown in a frying or omelette pan (they must be tossed over the fire till of a rich light brown colour). Drain the cooked bacon on a sieve or on paper to free it from the liquid fat. Now mix with the endive, adding the needful quantity of salt and pepper, also the vinegar. Mix the whole thoroughly, wipe the side of the salad bowl, and serve.
1515. Salade à la Jardiniere (Mixed Vegetable Salad). — Have ready the following ingredients : — 1 small or a large cooked cauliflower, 1 small cooked and pickled beetroot, 2 to 8 cooked patatoes ( not mealy), 1 small pickled cucumber, 1 firm tomatoes, 1 crisp lettuce or endive, ^ pint mayonnaise dressing (No. 277).
Divide the cauliflower into very small portions, cut the beetroot into shreds and the potatoes into small strips, slice the cucumber and the tomatoes. Range all these ingredients in layers in a salad bowl ; season each layer slightly with salt and pepper, and pour a little salad dressing (mayonnaise) over all ; pile up the contents of the bowl, and arrange a neat border of lettuce or endive, previously washed and drained, round the prepared pickled salad.
SALADES (SALADS)
Toss all carefully the moment it is required for serving.
1516. Salade à la Demidoff . — 8 to 10 new kidney potatoes scraped and cooked in salted water, 2 large truffles, 3 young spring carrots, 2 young spring turnips, 1 lettuce {cabbage), salt, pepper, a dessertspoonful of finely chopped herbs, salad oil, French wine vinegar.
Drain and cool the potatoes, cut them into slices, and put in a basin. Cook the truffles in a little Marsala wine, drain, cool, and slice also ; mix these with the potatoes, adding a little chopped herbs (parsley, tarragon, and chervil), salt, pepper, and about a tablespoonful of oil and the same quantity of vinegar. Scrape the carrots, peel the turnips, and cook them separately in salted water, then drain, cool, and cut into slices ; season these with salt, pepper, oil, vinegar, and chopped herbs, and arrange a neat border in a salad bowl : put the prepared potatoes and truffle salad in the centre. Garnish with lettuce leaves, previously dressed, and send to table.
1517. Winter Salad. — A small head of celery, i pickled beetroot {well boiled), 3 or 4 cold potatoes, pepper and salt, dressing {No. 1554).
Peel and slice the potatoes and beetroot, wash the celery and shred not too small, arrange these ingredients in layers in a salad bowl, season to taste, pour over some salad dressing, sprinkle over, if liked, a little chopped parsley. Wipe the sides of the bowl, and mix well when required.
Records on this page
Salade d la Monte-CarloSalade d la Jardiniere (Mixed Vegetable Salad)Winter SaladSalade d la Demidoff