Page:Meier - The Art of German Cooking and Baking.djvu/220




 * 2 lbs. of green or yellow beans

3 qts. of water

2 tbsps. of salt

¼ cup of fine oil

¼ cup of vinegar

½ cup of bouillon

1 tbsp. of finely chopped parsley

¼ tsp. of finely chopped onion

Salt to taste

Pepper

Preparation: The beans are strung, broken into 3 pieces, cooked until tender in boiling water, drained and mixed with oil, vinegar, bouillon, parsley, onion, salt and pepper. This salad must be prepared a few hours before serving and should be kept covered until served.


 * ½ lb. of asparagus

1 small head of cauliflower

½ small celery-root

¼ lb. of green beans

¼ lb. of yellow beans

5 potatoes

6 young carrots

Salt water

¼ cup of fine oil

¼ cup of vinegar

Salt to taste

Pepper

½ tsp. grated onion

1 tbsp. of finely chopped summer savory

1 head lettuce

Preparation: The vegetables are cleaned, cut up and each separately cooked until tender in salt water and drained. The potatoes are boiled until tender, peeled and cut. When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces.


 * 1 portion of mayonnaise dressing

½ cup of minced truffles and olives

¼ lb. smoked salmon

6 sardines

½ lb. asparagus

½ small celery-root

6 young carrots

4 boiled potatoes

1 small head of cauliflower broken into small roses

¼ lb. green beans

¼ lb. yellow beans

1 head of green lettuce


 * 4 yolks of eggs

1 cup of cream

Juice of 1 lemon

1 pinch of white pepper

Salt to taste

4 tbsps. of fine oil

¼ tsp. mustard

Preparation: All the vegetables are cut into small pieces and boiled separately in salt water until tender, but not too soft. The water is drained off and the vegetables mixed with the potatoes, truffles, salmon, sardines and olives, which have also been cut into pieces.