Page:Meier - The Art of German Cooking and Baking.djvu/217




 * 1 large cucumber

1 head of green lettuce

½ pt. of thick, sour cream

2 tbsps. of lemon juice

1 pinch of salt

1 pinch of pepper

Preparation: The lettuce and cucumber are prepared as before given under No. 1 and No. 10. The cucumber slices are mixed well with cream, vinegar, pepper, salt and mixed lightly with the green lettuce.


 * 2 lbs. of tomatoes

¼ cup of fine oil

1 tsp. of salt

½ tsp. of onion, sliced fine

1 tsp. of finely chopped parsley

¼ cup of vinegar

1 pinch of pepper

Preparation: The tomatoes are scalded, skinned, sliced and mixed well with oil, vinegar, salt, pepper, onion and parsley.


 * 6 nice medium sized tomatoes

1 head lettuce

3 yolks of eggs

½ cup of very fine oil

½ tsp. of mustard

½ tsp. of salt

1 pinch of pepper

Juice of 1 lemon

¼ cup of thick, sweet cream

Preparation: The tomatoes are scalded, skinned and placed on ice. The yolks of eggs are mixed with oil, which is put in a few drops at a time; add cream, lemon juice, pepper, salt and mustard. The mayonnaise dressing must be thick. The head lettuce is treated as under No. 1, placed on salad plates and the cold tomatoes put on them, the mayonnaise dressing poured over the tomatoes.

Remarks: This is a fine salad.


 * 6 medium sized tomatoes

3 yolks of eggs

6 tbsps. of sour cream

2–3 tbsps. of vinegar

½ tsp. of mustard

1 pinch of salt

1 pinch of white pepper

1 pinch of sugar

Preparation: Preparation is the same as given under No. 15. Yolks of eggs, cream, vinegar, mustard, salt, pepper and