Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/118

Salads. cubes and marinated an hour or more with four tablespoonfuls of oil, two tablespoonfuls of lemon juice or vinegar, half a teaspoonful of salt and a dash of white pepper. Mask with mayonnaise. Arrange some bits of celery, an inch and a half in length and curled on one end, about the salad, with a bit of yolk of egg in the centre of each. Or, instead of the celery and yolk of egg, use sliced radishes (do not remove the red skin), having the slices overlap one another. Finish the top with tuft of lettuce or curled celery and yolk of egg.

Mushroom Salad with Medallions of Chicken.

Bone a chicken, fill with forcemeat, and cook until tender in stock; then press between two dishes until cold. Cut in slices and stamp in rounds. Stamp out an equal number of rounds from cooked tongue. Spread these with "green butter" (see Green-Butter Sandwiches) and place the rounds of chicken evenly on the tops. Coat these with white chaud-froid sauce and decorate in some design with truffles, ham or tongue. When the sauce has set, brush over the medallions with aspic jelly, cold but not set. When thoroughly cold stamp out with a round cutter. Drain and dry a can of white button mushrooms; toss them about in cold aspic until they are well coated. When the jelly has become fixed about them, pile high in the centre of a serving-dish; arrange the medallions about them, resting on delicate leaves of lettuce. Serve mayonnaise or 80