2403.—ONION SALAD. (Fr.—Salade d'Oignons.)
Ingredients.—Large mild onions, finely chopped parsley, pepper and salt, oil, vinegar.
Method.—Peel the onions, cover them with cold water, bring to boiling point, and drain. Let them remain in cold water for 6 or 7 hours, changing the water repeatedly. Slice thinly, season with salt and pepper, moisten slightly with vinegar, and more liberally with oil, sprinkle lightly with parsley, then serve.
2404.—OYSTER AND CELERY SALAD. (Salade de Huîtres.)
Ingredients.—24 oysters, 1 head of celery parboiled and shredded, ½ a small white cabbage parboiled and shredded, mayonnaise sauce No 201, oil, vinegar.
Method.—Blanch the oysters, and let them remain in the water until they lose their flabbiness. When quite cold, mix the celery and cabbage together, moisten slightly with oil and vinegar, and turn the mixture into a salad-bowl. Place the oysters on the top, coat lightly with mayonnaise and serve.
2405.—POLISH SALAD. (Fr.—Salade à la Polonaise.)
Ingredients.—1 lb. of finely shredded game or poultry, 4 hard-boiled eggs, shredded lettuce, endive, oil, vinegar, salt and pepper.
Method.—Season the game or poultry with salt and pepper, and moisten slightly with oil and vinegar. Let it stand for 2 or 3 hours, then arrange neatly on a bed of lettuce, and garnish with tufts of endive. The yolks of the eggs should be passed through a wire sieve and scattered over the salad, and the whites sliced and used as a garnish.
2406.—POTATO SALAD. (Fr.—Salade de Pommes de Terre.)
Ingredients.—1½ lb. of small potatoes, ¼ of a lb. of lean bacon, 1 very small onion finely-chopped, 1 teaspoonful of finely-chopped parsley, 1 tablespoonful of Mayonnaise sauce (see Sauces), vinegar, salt and pepper.
Method.—Boil the potatoes in their skins, peel, and slice them whilst hot. Cut the bacon into dice, fry it until nicely browned, then drain well from fat, and put it into a basin with the sliced potato and onion. Season with salt and pepper, stir in the mayonnaise sauce, and about 2 tablespoonfuls of vinegar. Mix carefully so as not to break the potato, and serve in a salad bowl with the surface sprinkled with the parsley.
