Boston Cooking-School cook book

Mix herring, potato, and egg. Marinate and chill 1 hour. Add Pimiento Purée to cream, add Mayonnaise, and use to moisten herring mixture. Serve on lettuce. LOBSTER SALAD Meat from 2-pound lobster, boiled or 1 to 2 cups celery, cut fine 2 cups lobster meat, fresh boiled or 1 cup Mayonnaise * canned Lettuce Cut lobster meat in half-inch cubes, marinate, and mix with celery. Add Mayonnaise and serve on lettuce. To Remove Lobster Meat from Shell. Remove large claws and cut through the body shell, beginning on the inside of tail end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver, and coral. Discard intestinal vein, stomach, and fat. If salad is to be served in shell, wipe thoroughly with cloth wrung out of cold water. Remove claw meat, keeping shells in shape to use as garnish. * French Dressing, p. 486. Mayonnaise, p. 490. To Serve in Lobster Shell. Refill tail and body with salad. Mask with Mayonnaise.* If desired, mix liver and coral, rub through sieve, add 1 tablespoon Mayonnaise and a few drops of anchovy essence, then enough more Mayonnaise to cover top of salad; mask with this instead of plain Mayonnaise. Arrange lobster on bed of lettuce and garnish with lines of paprika. SALMON OR TUNA SALAD Mix flaked, cooked or canned fish with French Dressing, * Mayonnaise,* or Cream Dressing (p. 494). Add diced cucumber if desired. Serve on salad green, garnished with yolk of hard-cooked egg forced through strainer and egg white cut in strips. SALMON A LA MARTIN 2 cups flaked salmon Canned pimiento and truffles, Ravigote Mayonnaise (p. 491) cut in fancy shapes for Lettuce garnishing Moisten cooked or canned salmon with Mayonnaise. Arrange on lettuce, mask with Mayonnaise, and garnish. SARDINE SALAD Remove skin and bones from sardines and mix with an equal quantity of the mashed yolks of hard-cooked eggs. Arrange in nests of lettuce leaves and serve with Mayonnaise.* SHRIMP SALAD Shrimps, boiled or canned .Whole shrimps, capers, and quartered Cream Dressing (p. 494) olives for garnishing Lettuce Drain and dry shrimps. Remove black line. Break in pieces. Moisten with dressing, arrange on lettuce. Put spoonful of dressing on each salad. Garnish. STUFFED AVOCADO SALAD Cut avocados in half, remove stone, fill with shrimp or crab meat, mixed with Russian dressing (p. 491). * French Dressing, p. 486. Mayonnaise, p. 490. SWEETBREAD SALAD 1 cup sweetbread, parboiled Cream Dressing (p. 494) or German (p. 320) and cubed Cream Dressing (p. 493) 1 cup finely cut celery or Lettuce cucumber, diced Add dressing to sweetbread and celery or cucumber. Serve on lettuce. SALAD SANDWICH LOAF 1 small loaf sandwich bread 3 cups salad (chicken or vegetable, etc.) Vg cup butter Lettuce Mayonnaise* or cream cheese Remove crusts from bread and cut in 4 slices lengthwise. Cream butter and spread 2 slices on both sides, top and bottom slice on one side only. On bottom slice, buttered side up, arrange layer of lettuce and salad. Cover with slice buttered on both sides. Arrange another salad layer. Repeat and put on top slice, buttered side down. Press under light weight. Spread surface with Mayonnaise or cream cheese, mashed and moistened with cream or salad dressing. Garnish as desired. Cut in 1-inch slices for serving. One salad may be used for all layers, or a combination, such as Vegetable Salad and Chicken Salad, may be used. SARDINE SALAD LOAF 1 large tin sardines Stiff Mayonnaise * 4 hard-cooked eggs 1 small loaf sandwich bread 1% cup shredded lettuce V4 cup butter Pickle, truffle