Salads.
Turn the mixture into the decorated mould, and, when set, turn out on to lettuce leaves. Decorate with the head, feelers and claws of the lobster. Serve with French or mayonnaise dressing. French dressing is preferable with so rich a mixture.
Anchovy Salad.
Ingredients.
- 8 salted anchovies, or
- 12 bottled anchovies.
- 4 hard-boiled eggs.
- 1 head of lettuce.
- Juice of half a small lemon.
- French or mayonnaise dressing, or
- Sauce tartare.
Method.—If salt anchovies are to be used, soak them in cold water two hours, then drain, dry, and remove skin and bones; divide the flesh into small pieces and squeeze the lemon juice over them. When ready to serve, arrange the lettuce leaves upon a serving-dish, stalk ends at the centre, cut the eggs in slices, mix with the bits of anchovies, and arrange upon the lettuce. Pour a French or mayonnaise dressing made with onion juice, or a sauce tartare, over the salad.
Salad of Lettuce, Bamboo Sprouts, and Shrimps.
Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper. Select the tender bamboo sprouts in a can, and cut them into small pieces of the shape desired. When ready to serve, dress these with salt, pepper, oil,
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