575. Salade a la Beauvilliers. — 1 carrot, 1 turnip,
1^ cooked beetroot, 1 small cooked cauliflower, a handful
of cooked peas, the same of French beans, f stick celery,
6 anchovies filleted, ^ lb. Lyons sausage cut in thin
slices, 10 stoned olives, French capers, salt, pepper, cold
Ravigote sauce.
Peel and cleanse the raw vegetables, cut into half-
inch cube shapes, and cook separately in salted water ;
drain, cool, and put in a basin, add the cauliflower,
divided into small sprigs, the peas, and the beans, cut
into short lozenge shapes. Cut the anchovy fillets into
small strips, about an inch long ; cut the white part of
celery, the slices of Lyons sausage, and the beetroot
into fine shreds. Mix gently, season with pepper, salt,
and a little Ravigote sauce, and dress neatly in a
salad bowl. Garnish with groups of capers, olives, and
finely-chopped beetroot, and serve.
Note. — The Ravigote sauce may be substituted by
a vinaigrette or mayonnaise sauce.
576. Salade a la Villeroi. — Cut into coarse shreds
or thin slices one small cucumber (pre^dously pickled),
one small cooked beetroot, one lettuce, three cooked
potatoes, and four fresh tomatoes ; set these on one
side and prepare a dressing as follows : rub one hard-
boiled yolk of egg through a sieve into a salad bowl,
add three tablespoonfuls of Valentine sauce. No. 216,
one small teaspoonful of salt, one tablespoonful tomato
puree, a teaspoonful of prepared mustard, and a pinch
of cayenne pepper ; mix well and work in gradually two
tablespoonfuls of salad oil, one of French wine vinegar.
DRESSED VEGETABLES AND SALADS, 597
and a dessert-spoonful of anchovy essence ; add the pre-
pared vegetables, and mix carefully. Dish up in a
clean salad bowl, in a pyramidal form ; place the heart
of a nice French lettuce in the centre, ornament with
chopped hard-boiled eggs, chopped chervil and parsley^
and a few French capers.
577. Salade de Tomates. — 6 firm, even-sized tomatoes^
1 tablespoonful vinegar, 2 tablespoonfuls salad oil, 1
teaspoonful mixed mustard or " Mustardyne," 1 tea-
spoonful chopped chives or parsley, pepper and salt.
Wipe the tomatoes, scald them in boiling water for
one minute, drain on a cloth, carefully remove the
stems and skin, and let cool. Cut them into thin
slices, and place in a salad bowl. Now prepare the
dressing. Put one saltspoonful of salt in a basin,,
together with a saltspoonful of pepper, the mixed
mustard or *' Mustardyne," pour in the vinegar and
oil, and mix thoroughly with a wooden salad- spoon ;
just before serving the salad, add the chopped chives or
parsley to the dressing, and pour it over the tomatoes.
578. Salade de Homard. — 1 large freshly-boiled
lobster, 2 hard-boiled eggs, 2 firm tomatoes, 1 large
lettuce, 2 or 3 stalks of white celery, | gill mayonnaise^
1 dessert- spoonful tarragon vinegar, pepper, salt, 12.
stoned olives, capers.
Page 269
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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575. Salade a la Beauvilliers. — 1 carrot, 1 turnip,
1^ cooked beetroot, 1 small cooked cauliflower, a handful
of cooked peas, the same of French beans, f stick celery,
6 anchovies filleted, ^ lb. Lyons sausage cut in thin
slices, 10 stoned olives, French capers, salt, pepper, cold
Ravigote sauce.
Peel and cleanse the raw vegetables, cut into half-
inch cube shapes, and cook separately in salted water ;
drain, cool, and put in a basin, add the cauliflower,
divided into small sprigs, the peas, and the beans, cut
into short lozenge shapes. Cut the anchovy fillets into
small strips, about an inch long ; cut the white part of
celery, the slices of Lyons sausage, and the beetroot
into fine shreds. Mix gently, season with pepper, salt,
and a little Ravigote sauce, and dress neatly in a
salad bowl. Garnish with groups of capers, olives, and
finely-chopped beetroot, and serve.
Note. — The Ravigote sauce may be substituted by
a vinaigrette or mayonnaise sauce.
576. Salade a la Villeroi. — Cut into coarse shreds
or thin slices one small cucumber (pre^dously pickled),
one small cooked beetroot, one lettuce, three cooked
potatoes, and four fresh tomatoes ; set these on one
side and prepare a dressing as follows : rub one hard-
boiled yolk of egg through a sieve into a salad bowl,
add three tablespoonfuls of Valentine sauce. No. 216,
one small teaspoonful of salt, one tablespoonful tomato
puree, a teaspoonful of prepared mustard, and a pinch
of cayenne pepper ; mix well and work in gradually two
tablespoonfuls of salad oil, one of French wine vinegar.
DRESSED VEGETABLES AND SALADS, 597
and a dessert-spoonful of anchovy essence ; add the pre-
pared vegetables, and mix carefully. Dish up in a
clean salad bowl, in a pyramidal form ; place the heart
of a nice French lettuce in the centre, ornament with
chopped hard-boiled eggs, chopped chervil and parsley^
and a few French capers.
577. Salade de Tomates. — 6 firm, even-sized tomatoes^
1 tablespoonful vinegar, 2 tablespoonfuls salad oil, 1
teaspoonful mixed mustard or " Mustardyne," 1 tea-
spoonful chopped chives or parsley, pepper and salt.
Wipe the tomatoes, scald them in boiling water for
one minute, drain on a cloth, carefully remove the
stems and skin, and let cool. Cut them into thin
slices, and place in a salad bowl. Now prepare the
dressing. Put one saltspoonful of salt in a basin,,
together with a saltspoonful of pepper, the mixed
mustard or *' Mustardyne," pour in the vinegar and
oil, and mix thoroughly with a wooden salad- spoon ;
just before serving the salad, add the chopped chives or
parsley to the dressing, and pour it over the tomatoes.
578. Salade de Homard. — 1 large freshly-boiled
lobster, 2 hard-boiled eggs, 2 firm tomatoes, 1 large
lettuce, 2 or 3 stalks of white celery, | gill mayonnaise^
1 dessert- spoonful tarragon vinegar, pepper, salt, 12.
stoned olives, capers.