Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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
- a piece of butter
- one
- two table spoonfuls respectively of capers
- one table- spoonful of tarragon
Directions
minced beetroot ; (red) lobster spawn ; (orange) yolks of bard-boiled egg, rubbed through a fine colander ; (white) whites of hard-boiled egg minced small.
Having dressed your salad, and arranged it neatly in a bowl or on a dish, as the case may be, proceed to dispose on the top of it, with a teaspoon, the above minced materials, so as to form a tasteful pattern. A little practice will soon enable you to do this neatly, so that the colours do not run into one another; and in the variety of designs which can be produced with eggs, beetroot, and cress alone, there is ample room for the display of considerable taste and ingenuity.
Several other things can be used in a minced form to ornament salads as above, such as ham (lean) anchovies* aspic jelly, olives, &c., but, of course, due regard must be had in the selection of these to the nature of the salads for which they are used ; as, when it comes to be eaten, they form an integral part of the dish, and are eaten with it.
A very elegant form of serving a compound salad is to enclose it within a moulded border of aspic jelly ; thus the ordinary lobster salad, for instance, is made to assume a much more distinguee appearance. This is a simple way of producing this very handsome dish.
Salade de Homard en Aspic. — Cut a number of pieces of lobster into convenient sizes. Have some well flavoured aspic jelly, just melt it and pour a layer of it a quarter of an inch thick into a border mould ; when it begins to set, arrange the pieces of lobster — reserving two or three of the best — in the mould with leaves of tarragon ; fill up with jelly and lay the mould on ice for the jelly to set. Cut the remainder of the lobster and dress it — with some lettuce — with an ordinary salad dressing. Turn out the border on a dish, fill the inside with salad heaped up, lay
the reserved pieces of lobster on the top, and ornament ■with minced white and yolk of eggs, truffles, and aspic jelly, in any design you may fancy.
The following is one of my formulae for what is called a Russian salad, susceptible, like similar preparations, of endless variations.
Sat, add Russe. — Cut, with a vegetable scoop, some pieces of carrots and of turnips, to the size of an olive; boil them in salted water, with a piece of butter, but do not let them be overdone ; lay them out on a sieve to drain and get cold : cut some beetroot in the same way, and like- wise some truffles. Take equal parts — say a cupful — of each of the above, a similar quantity of preserved fresh (not dried) haricot beans ready cooked, and of asparagus points preserved in the same way. Take also two table spoonfuls respectively of capers, of French pickled gherkins (which you cut into the shape of capers), and of anchovies perfectly cleaned and cut into small pieces ; a couple of dozen or more of olives (stoned), one table- spoonful of tarragon and chervil minced fine, and half that quantity of chives also minced. Mix all the above in a rich salad sauce. Dress within a plain border of aspic, and ornament with hard boiled eggs, caviar, lobster spawn, olives, pickles, truffles, &c. The Spanish pre- served sweet capsicums ( Pimientos dulces ) are a great addition to a salad like this, not only for their exquisite taste, but on account of their brilliant colour.