Page:Mrs Beeton's Book of Household Management.djvu/1232

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Trim the white part of 1 or 2 heads of celery with its root, and wash thoroughly. Cut it into very fine shreds, and put these into cold water with the juice of a lemon to soak. Slice and cut into shreds 3 or 4 large truffles. Drain the celery, and mix with the truffles. To this add a tablespoonful of Madeira wine, and dress neatly on a glass dish or in a salad bowl. Coat with mayonnaise sauce, decorate to taste, and serve.

Ingredients.—1 boiled chicken, 2 heads of lettuce, 2 strips of white celery, 2 hard boiled eggs, 12 stoned olives, 1 tablespoonful of capers, 1 tablespoonful of strips of gherkin, 1 gill of mayonnaise sauce, 1 tablespoonful of tarragon vinegar.

Method.—Remove the bones, and cut the flesh into small neat pieces. Wash the lettuce and dry it thoroughly; wash the celery and cut it into dice. Mix the chicken, celery, and lettuce together in a basin, add the vinegar, and season with salt and pepper. Transfer to a salad bowl, pile high in the centre, cover with mayonnaise sauce, garnish with alternate groups of lettuce leaves, quarters of hard-boiled egg, stoned olives, shredded gherkin and capers, and serve.

Ingredients.—Cold roast or boiled meat, 4 anchovy fillets, 2 shallots, 2 tablespoonfuls of salad-oil, 1 tablespoonful of wine vinegar, ½ a teaspoonful of finely-chopped parsley, one teaspoonful of French mustard, salt and pepper. For garnishing: finely-shredded pickled gherkins, finely-chopped capers.

Method.—Cut the meat into strips about 2½ inches in length and 1 inch in width. Chop the shallots and fillets of anchovy finely, put them into a basin, add ½ a teaspoonful of parsley, the oil, vinegar and mustard, season with a little salt and pepper, then stir in the slices of meat, cover, and put aside for 2 hours, stirring occasionally. When ready to serve, arrange the salad in a pyramidal form in a salad bowl, garnish with strips of gherkin and chopped capers, and serve.