... ^l/ ^m,m m 4i vAA ^7 Salads, as I have explained before, can be divided into three groups: hors d'œuvre salads, plain green, and complicated mixtures of the American type. I shall begin with: HORS D'CEUVRE SALADS Baked Potato Salad Floury potatoes. Vegetable ...

... at once. The dressing of this plain salad must be done at the last minute only, by the hostess herself at the dinner table. Now for some exciting salads. June Salad Cooked green peas. Cos lettuce, tomatoes. Heinz salad cream, chopped parsley. Prepare the ...

... Put into the salad bowl, add the beteroot and dress with the plain dressing, into which some people put a little French mustard. Salade d'Hiver One head of celery. Half a cooked beetroot. Two handfuls of green salad Batavia or corn salad or watercress ...

... Heinz Salad Cream. Summer Salad Wash and dry the lettuce leaves, breaking them into small pieces. Put these in the salad bowl with about the same quantity of cold cooked peas. Dust with salt and pepper and hand separately Heinz Mayonnaise. Salade Mimosa ...

... THE GOURMET By Emilia I Xuncbeon I Hors d'CEuvres Salade Lorette I HuItres au Parmesan I Langue de Bceuf Braise Sauce Piquante j Epinards a la Cr^me I i Souffle au Chocolat i Cafe Salade Lorette TAKE one and a half dozen picked prawns, a cupful of cooked ...

... croute and serve very hot. 2) i it e r i Hors d'CEuvres VARlkS. j (Salade aux Concombres.) f I Consomme Bouquetiere. j j 1^?) j Rouget Grille. Sauce Bearnaise. j i Grouse Spatchcock. Salade aux Oranges. POMMES DE TERRE FrITES. j I j Creme de Chocolat. j ...

... Diner j Hors d'QEuvres Varies. j (Salade aux Noisettes.) f f j Consomme au Parmesan. i 5 I Orlys de Huitres. f I Oie Rotie. j j Haricots Verts. l£7) I Creme de Cafe. j l£7i j j CEufs Farcis en Aspic. j I Dessert. Cafe. Salade aux Noisettes CRACK some Brazil ...

... THE GOURMET By Em il fa Egg and Tomato Salad SLICE some tomatoes and hard-boiled eggs, arrange in a dish and cover with mayonnaise. Garnish with filleted an chovies and capers. Huitres a I'Indienne Two dozen oysters, one onion, one tablespoonful of curry ...

... THE GOURMET by Emilia Salade a la Napolitaine MAKE a salad of lettuce and endive mixed with tartare sauce, and surround it with alternate slices of Bologna sausage and hard-boiled eggs. Homard a I'Americaine Cur up about one and a half cupfuls of fresh ...

... THE GOURMET By Emilia Hors d'CEuvres (Celeriac Salad) CELERIAC should be very finely shredded and a dressing of oil and vinegar mixed with it, and a table spoonful of finely minced parsley sprinkled over it. Souffle de Turbot Rub x lb. of turbot through ...

... THE GOURMET By h rn il ia Hors d'CEuvres (Salade d'Artichauts) CUT up six artichoke bottoms into thin strips, slice two medium- sized cucumbers very thin, chop up two very young onions; toss these in gredients; then shape neatly in the dish, garnish with ...

... JLuncbeon j Hors d'CEuvres. j 1 (Vienna Potato Salad), j Filets de Truites Sauce Mousseline. r j Riz de Veau a la Supreme. j j Compote de Cantaloupe. j Cider Cup. j j Cafe. J -If Hors d'CEuvres Vienna Potato Salad SLICE boiled potatoes thin; chop some onion ...