Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound can
- one-fourth cup each of cream
- one-half teaspoonful each of mus- tard
- one tablespoonful butter
- one pint diced celery
- two eggs
- vinegar
- salt
- cayenne
Directions
For a one pound can or a solid pint of oysters use the follow- ing dressing: Beat well two eggs, add to them one-fourth cup each of cream and vinegar, one-half teaspoonful each of mus- tard, celery salt and salt, a dust of cayenne, one tablespoonful butter. Put into double boiler and cook like soft custard. Par- boil the oysters, drain them and add the dressing. Set away to cool and at serving time add one pint diced celery.
•vegetable salads.
Vegetable salads can be made of any kind of cooked vegeta- bles, but some kinds combine better than others. Peas, string or shell beans, cauliflower, asparagus and young carrots combine well, turnips, carrots, beets, cabbage, spinach, tomatoes, make another combination, but it is generally best to use potatoes for the body of the salad, adding other vegetables to give color and flavor A large variety is known as "Salade Macedoine," or sometimes Russian salad. Each vegetable should be cooked and cut separately, then mixed lightly in a bowl with French dress-
SALADS. 107
ing and set on ice to cool before serving. Rub the salad bowls with a cut onion before arranging the salad, and if it is liked very moist and highly seasoned, double the quantity of dressing or send a bowl of mayonnaise to the table with it. Garnish with nasturtium in the season and cut them up with the salad. Sliced gherkins, pickled beets, marinated eggs, Thon Marine make savory garnishes.