861. +Salad Macédoine.+-- Take equal quantities of boiled white beans, boiled potatoes, celery roots, beets and string beans (the last 4 boiled in salt water) and cut into fine slices; put into a bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some sugar; put in all the ingredients, add some finely chopped parsley and chervil and mix the whole together thoroughly; put the salad into a dish and garnish with lettuce leaves. If the vinegar is too sharp dilute it with water.
862. +Salad à la russe.+-- Boil 6 medium sized potatoes with the skins on, 2 beets and 3 celery roots; when cold remove the skins and cut them into small dice; also cut into dice 2 pickles and 1 dozen anchovies or 3 herrings previously soaked in water, freed from skins and bones and cut fine; add to this 2 tablespoonfuls capers, ½ cup grated horseradish and mix the whole with a fine mayonaise; put the salad on ice for 1 hour before serving; when ready to serve put the salad onto a round dish, pile up high in center and garnish with hard boiled eggs; chop fine the yolks and whites separate; also chop beets and green pickles fine, lay them in small clusters all over the salad and garnish the edge with green lettuce leaves or shaved pink and white horseradish. Pink horseradish is made by pouring a little cochineal over it and mixing well.
863. +Cucumber Salad.+-- Select 3 medium sized cucumbers with small seeds, pare and cut a small piece from each end and lay the cucumbers in strongly salted ice water for 1 hour or longer; 10 minutes before serving take them out of water, wipe dry and cut on a board with a sharp knife into fine slices; put them into a salad dish, sprinkle over a little salt and pepper, pour over 2 tablespoonfuls salad oil and mix it with the cucumbers; then pour over ½ cup white vinegar to which a little water and a pinch of sugar has been added; if onions are liked cut a medium sized one into thin slices and put them between the cucumbers; some finely chopped parsley may also be added if the flavor is liked.
864. +Salad de laitue romaine.+-- Take several heads of young, green lettuce; do not wash them; put them into a dish, add some coarsely cut chervil, tarragon and pimpernel and dress it either with salt, pepper, oil and vinegar or with mayonaise.