Cassell's dictionary of cookery

Salad Sauce. — Take the yolks of two eggs boiled hard, a dessert-spoonful of grated Parmesan cheese, a little made mustard, a dessertspoonful of tarragon vinegar, and a large spoonful of ketchup. When well incorporated, add four spoonfuls of salad oil and one spoonful of elder vinegar. Beat so as to incorporate the oil with the other ingredients. This mixture must not be poured upon the lettuce or vegetables used in the salad, but be left at the bottom, to be stirred up when wanted. This method preserves the crispness of the lettuce. Observe that the liquid ingredients must be proportioned to the quantity of vegetables used. Salad Sauce, Mayonnaise.— Put the yolk of an egg carefully freed from the white into a basin, and with a fork take away the speck. Beat it lightly, add a pinch of salt and a pinch of pepper, pour some oil upon it, drop by drop at first, and at the same time beat the sauce lightly and quickly. When it begins to thicken slightly increase the quantity of oil, and continue beating until it forms a thick smooth yellow paste. Add gradually as much white wine vinegar as will suit the palate. The quantity required will of course vary considerably, according to individual taste. The correct proportion is one tea-spoonful of vinegar to eight of oil. Keep the sauce in a cool place till wanted. A little tarragon vinegar will greatly improve this excellent sauce. Salad Sauce, Trout in.— Fry two or three trout in the usual way. Lay them on blotting paper to free them from fat, and put them aside till cold. When they are to be used lay them on a dish, pour some thick salad sauce over them, and garnish the dish with shred chervil and chives, or with lettuce hearts cut into quarters. Salad, Stuffed Eggs for.— Remove the skin and bone from three anchovies, pound the flesh in a mortar, and press it through a sieve. If the anchovies are objected to, substitute for them two ounces of potted ham and two ounces of veal and fat bacon. Boil six eggs for a quarter of an hour ; put them into cold water, then strip off the shell, and cut them into halves lengthwise. Take out the hard yolks, and put them in a mortar with a third of their bulk in fresh butter, the pounded anchovies, a pinch of powdered mace, and a pinch of cayenne. Pound all to a smooth paste, press the mixture into the eggs in the place where the yolks were, put the halves of the eggs together to make them look whole again, lay them on a dish, and surround them with lettuce-hearts. Send salad cream to table separately. Salad, Swedish.— Take a pickled herring, remove the skin and bones, cut the flesh into dice, and mix with it its bulk in cold-dressed beef, boiled potatoes, and sour juicy apples, all SAL (796) SAL cut up small. Add four anchovies, previously soaked in milk or water for a short time, freed from skin and hone, and torn into flakes, a table-spoonful of well-drained capers, a table-spoonful of pickled gherkins chopped small, a table-spoonful of chopped tarragon leaves, two table-spoonfuls of chopped chervil, and twenty stoned olives. Mix these ingredients lightly, add some salad dressing of oil, vinegar, pepper, and salt, and season the preparation rather highly. If liked, the anchovies may be omitted and a dozen or more of freshly-opened oysters may be laid upon the mixture.