4 boiled in salt water) and cut into fine slices; put into a
bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some
sugar; put in all the ingredients, add some finely chopped parsley
and chervil and mix the whole together thoroughly; put the salad
into a dish and garnish with lettuce leaves. If the vinegar is too
sharp dilute it with water.

862. +Salad a la russe.+-- Boil 6 medium sized potatoes with the
skins on, 2 beets and 3 celery roots; when cold remove the skins and
cut them into small dice; also cut into dice 2 pickles and 1 dozen
anchovies or 3 herrings previously soaked in water, freed from skins
and bones and cut fine; add to this 2 tablespoonfuls capers, 1/2 cup
grated horseradish and mix the whole with a fine mayonaise; put the
salad on ice for 1 hour before serving; when ready to serve put the
salad onto a round dish, pile up high in center and garnish with
hard boiled eggs; chop fine the yolks and whites separate; also chop
beets and green pickles fine, lay them in small clusters all over
the salad and garnish the edge with green lettuce leaves or shaved
pink and white horseradish. Pink horseradish is made by pouring a
little cochineal over it and mixing well.

863. +Cucumber Salad.+-- Select 3 medium sized cucumbers with small
seeds, pare and cut a small piece from each end and lay the
cucumbers in strongly salted ice water for 1 hour or longer; 10
minutes before serving take them out of water, wipe dry and cut on a
board with a sharp knife into fine slices; put them into a salad
dish, sprinkle over a little salt and pepper, pour over 2
tablespoonfuls salad oil and mix it with the cucumbers; then pour
over 1/2 cup white vinegar to which a little water and a pinch of
sugar has been added; if onions are liked cut a medium sized one
into thin slices and put them between the cucumbers; some finely
chopped parsley may also be added if the flavor is liked.

864. +Salad de laitue romaine.+-- Take several heads of young, green
lettuce; do not wash them; put them into a dish, add some coarsely
cut chervil, tarragon and pimpernel and dress it either with salt,
pepper, oil and vinegar or with mayonaise.

865. +Salad of Oyster Plant.+-- Scrape and wash 2 bunches oyster
plant and drop as you clean it into cold water to which 1 cup
vinegar and 1 tablespoonful flour have been added; put a saucepan
over the fire with boiling water, add 1/2 cup vinegar, 1/2 tablespoonful
flour wet with a little cold water