Page:Meier - The Art of German Cooking and Baking.djvu/221

 The mayonnaise dressing is made by stirring the 4 yolks of eggs into cream; add lemon juice, mustard, pepper and salt and cook in double boiler until thick, stirring constantly. After it has cooled off, stir in the oil.

The salad is mixed carefully with one half of this dressing. The head lettuce leaves are picked off and placed into the salad dish, the salad piled up in the center of it and the rest of the dressing poured over. You may garnish it with olives. This is a very fine salad.


 * 1 head lettuce

1 cup of prepared endive lettuce

½ cup of wax beans, cut in pieces

½ cup of green cut beans

½ cup of sliced radishes

¼ cup of very small pearl onions

½ small cauliflower, cut into roses

1 apple, cut into pieces

2 sour pickles, cut into pieces

½ lb. boiled potatoes, cut into pieces

2 cups of meat, cut into pieces

Salt to taste

1 pinch of pepper

¼ cup of fine oil

½ cup of vinegar

¼ tsp. of mustard

Preparation: The vegetables are all prepared according to No. 28. The meat may be beef, veal or poultry, which has been cooked or fried and is cut up like the vegetables, then mixed with these and vinegar, oil, pepper, salt and arranged on the leaves of the head lettuce.

Remarks: This salad may be served with mayonnaise dressing as No. 28.


 * 2 lb. can of champignons or

2 lbs. of fresh ones

5 potatoes

1 lb. of boiled sweetbreads

1 cup sour cream

Juice of 1 lemon

½ tsp. of chopped parsley

Salt to taste

1 pinch of pepper

10 olives

¼ cup of fine oil

Preparation: The larger champignons are cut into pieces, the smaller ones left whole. The potatoes are boiled until tender, peeled and cut into small dice. The sweetbreads are boiled in salt water, skinned and minced. All this is mixed with the sour cream, oil, lemon juice, salt and pepper and arranged on the head lettuce leaves, strewn with parsley and garnished with olives.