Page:Meier - The Art of German Cooking and Baking.djvu/222




 * ¼ lb. of truffles

1 lb. of salad potatoes

3 hard boiled eggs

¼ cup of fine oil

½ cup of bouillon

Salt to taste

1 pinch of pepper

3 tbsps. of fine white wine

¼ cup of vinegar

Preparation: Preserved truffles are scraped and sliced fine, fresh ones are brushed well in much water, then put into a small pot with the bouillon and 2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced. Into the water or bouillon in which the truffles had been cooked, put the rest of the oil, vinegar, salt and pepper to cook and pour it on the sliced potatoes. Add the sliced truffles and the chopped hard boiled eggs and the white wine. Mix it all carefully, cover the dish and set aside for 3 hours before serving.

Remarks: If you take canned truffles cook the bouillon with the truffle liquor and peelings for 15 minutes, strain it and mix it with the other ingredients.


 * 1 small head of red or white cabbage

2 qts. boiling water

¼ cup of vinegar

2 yolks of eggs

Salt to taste

1 pinch of pepper

3 tbsps. of oil

1 cup of sour or sweet cream

Preparation: Pick off the bad leaves and slice or cut the cabbage very thin, scald it 5 minutes and drain the water off through a colander. Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil.

For preparation and ingredients for this salad look to No. 24, Chapter 2, Beef salad.

Remarks: Lamb and veal salad are prepared the same way.

For preparation and ingredients for this salad look to No. 31, Seventh Chapter, Game.