Page:Meier - The Art of German Cooking and Baking.djvu/214



Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish.

Salads must be prepared carefully. They may be served with every meal.

Good oil and good vinegar or lemon juice are essentials for preparing salads.


 * 2 heads of lettuce

¼ cup of fine oil

⅛ cup of vinegar

¼ tsp. of salt

1 pinch of pepper

1 tsp. of minced parsley

Preparation: The head lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried. The oil, vinegar or lemon juice, salt and pepper are mixed well and poured over the lettuce. Mix thoroughly with two spoons.


 * 2 heads of lettuce

2 yolks of eggs

¼ cup of cream

¼ tsp. salt

1 pinch of pepper

¼ tsp. of sugar

Juice of ½ lemon

Preparation: The lettuce is picked over, washed and drained. The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added. Pour over the lettuce, mix well with two spoons, and serve at once.


 * 2 heads of lettuce

2 yolks of eggs

4 tbsps. of sour cream

2 tbsps. of vinegar

¼ tsp. of mustard

¼ tsp. of salt

1 pinch of white pepper

1 pinch of sugar

Preparation: The lettuce is prepared as before mentioned.