Page:Mrs Beeton's Book of Household Management.djvu/1237

Rh with 2 or 3 saladspoonfuls of dressing, and a seasoning of salt and pepper, garnish with rings of hard-boiled egg and slices of beetroot, sprinkle the parsley over, and serve.

Ingredients.—Finely scraped horseradish, mayonnaise sauce, cress.

Method.—Moisten the horseradish with mayonnaise, and garnish with cress.

Ingredients.—Equal parts of ½-inch slices of cooked carrots, turnips, potatoes and beetroot, and a corresponding quantity of Brussels sprouts, French beans, and sprigs of cauliflower, all cooked, Tartare sauce No. 213.

Method.—Mix all well together, moisten with the sauce, and serve.

Ingredients.—3 medium-sized truffles coarsely chopped, 3 medium-sized cold potatoes cut into dice, 18 cooked mussels, 1 teaspoonful of blanched onion finely chopped, 1 teaspoonlul of finely chopped parsley, 12 small fillets of anchovy, small lettuce leaves, ½ a wineglassful of champagne, nutmeg, salt and pepper.

Method.—Mix the truffles, potatoes, a pinch of nutmeg, and a seasoning of salt and pepper together, and add the champagne. Let it stand for 2 hours, then add the mussels, onion and parsley, and serve garnished with little loaves and fillets of anchovy.

Ingredients.—1 pint of cooked lentils, ¼ of a pint of shredded celery, 1 tablespoonful of finely chopped cooked onion, salad dressing (see recipes for same).

Method.—Place a little salad dressing in a salad-bowl, put in the lentils, etc., mix well, and garnish with beetroot, cress or radishes.

Ingredients.—2 heads of cabbage lettuce, 2 hard-boiled eggs, 3 saladspoonfuls of salad-oil, 1 saladspoonful of tarragon vinegar, ½ a teapoonful of chopped-parsley, salt and pepper.