2418.—SPANISH SARDINE SALAD. (Fr.—Salade de Sardines a l'Espagnole.)
Ingredients.—12 or 14 sardines, 2 tablespoonfuls of capers, 1 crisp lettuce, stoned Spanish olives, anchovy butter No. 2454, vinegar, salt and pepper.
Method.—Remove the skin and bones from the sardines, and divide them into short pieces. Wash and dry the lettuce thoroughly, tear it into fine shreds, put it into a basin with the sardines and capers, season with salt and pepper, add a little vinegar, and mix well together. Arrange the salad in a salad bowl, piling it high in the centre, garnish with the olives filled with anchovy butter, and serve.
2419.—SPINACH AND EGG SALAD. (Fr.—Salade d'Epinards aux Oeufs.)
Ingredients.—1 quart of young spinach leaves, 6 spring onions chopped, 3 or 4 hard-boiled eggs, oil, vinegar, salt and pepper.
Method.—Wash the spinach free from grit, dry it thoroughly, and mix with it the onions. Add a few drops of vinegar to 1 tablespoonful of oil, season with salt and pepper, pour it over the spinach, and mix well. Turn into a salad-bowl, garnish with sections of egg, and serve, A salad of cooked spinach may be made by pressing the purée into a mould or moulds, which, when cold, are turned out and garnished with sections of egg.
2420.—STUFFED TOMATO SALAD. (See Chapter XXX, Vegetables, Recipe No. 1614.)
2421.—SUMMER SALAD. (Fr.—Salade d'Été.)
Ingredients.—2 or 3 lettuces shredded, 2 handfuls of mustard and cress, 12 radishes sliced, ½ a cucumber sliced, salad dressing (see recipes for same).
Method.—Place a little salad dressing at the bottom of a salad-bowl,put in the lettuce, etc., and serve when well mixed.
2422.—SWEDISH SALAD. (Fr.—Salade à la Suédoise.)
Ingredients.—4 ozs. each of cold roast beef, boiled potatoes, firm apples and pickled herring, all cut into dice, 3 anchovies washed, filletted, and coarsely chopped, 1 tablespoonful each of chopped gherkin, capers, hard-boiled egg, tarragon and chervil, 24 turned olives, 12 oysters, oil and vinegar.
Method.—Mix all but the oysters together, moisten with a little oil and vinegar, and place the oysters on the top.
