Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor.
ed. Serve with a plain dressing.
DUMAS SALAD (Devised by Alexandre Dumas).--"Put in a salad-bowl a yolk of egg boiled hard; add a tablespoonful of oil, and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve."
EELS, MAYONNAISE OF.--Put into a salad-bowl two heads of bleached endive, each leaf having been previously examined. Take six pieces of potted eels about two inches long; remove the bone; break the eels into neat pieces, and arrange them on the endive; add a mayonnaise, garnish, and serve.
EGG SALAD.--Put into a salad-bowl the small crisp leaves of a head of lettuce; add f
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