Serve on lettuce leaves with boiled dressing.
LOBSTER SALAD
Cut cold boiled lobster into small pieces. Marinate with French
dressing; arrange on lettuce leaves; cover with mayonnaise and garnish
with lobster claws, olives and hard-boiled eggs. For boiled lobster
see page 31.
FISH SALAD
2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1 cup finely cut celery
1/2 cup mayonnaise
1 teaspoon chopped parsley
Line dish with lettuce; place fish in center; pour over French
dressing to which onion juice has been added and cover top of fish
with celery; put mayonnaise on top. Sprinkle with chopped parsley.
FRENCH DRESSING
Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8
teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4
tablespoons olive oil, beating constantly. Place on ice until ready to
serve.
MAYONNAISE I
1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into
shallow bowl; add, seasoning and mix well; add oil slowly, almost drop
by drop, beating continually until very thick. Thin with vinegar;
continue adding oil and vinegar until all is used.
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