Other Recipes from SALADSRisotto
Dressing For Lettuce
Beet And Cauliflower Salad
String Bean Salad
Boiled Celery Root Salad
Celery Root Baskets
Cold Slaw Or Cabbage Salad
Dressing For Cold Slaw
Eggplant Salad (roumanian)
Lima Bean Salad
Pepper And Cheese Salad
Green Peppers For Salad
Potato Salad, No. 1
CAULIFLOWER SALAD(Salads) - (The International Jewish Cook Book)
Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
water until thoroughly tender. When done, remove the cloth, pour two
tablespoons of lemon juice over the cauliflower and set it on the ice to
cool. When ready to serve, separate the flowerets, lay them on lettuce
leaves, cover with French dressing and sprinkle one tablespoon of
chopped parsley over the top.
SALAD OF EGGPLANT (TURKISH STYLE)
Use small eggplants. Place on end of toasting fork under broiler gas
flame until the peel is black; remove the skin. The eggplant will then
be tender; chop with wooden spoon, add lemon juice, parsley chopped
fine, and olive oil.
BEET AND CAULIFLOWER SALADTake some thin slices of cooked beets, some cold cooked potatoes, some
cold cooked cauliflower, and a little chopped parsley. Pour over the
following dressing and add salt and pepper to taste:
Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
mustard with the anchovy, then add the milk, and lastly the vinegar.
Tomatoes are equally good served in the same way.
CAULIFLOWER SALAD1 Cauliflower--3d.
Half a Lettuce--1/2d.
1/2 gill Oil and Vinegar--1d.
Total Cost--61/2 d.
Boil the cauliflower by directions given elsewhere and branch it
carefully. Boil the eggs hard, separate the whites from the yolks; chop
the whites small and cut the yolks in slices. Shred up the lettuce in a
bowl and put the branches of cauliflower all round it, and the slices
of yolk of egg outside as a border. Pour on the salad dressing and put
the white of egg in little heaps on the lettuce. It is then ready to
Cauliflower SaladThis salad is what Mrs. Rorer terms delicious served with her favorite
French dressing. Take a head of cauliflower and boil in a piece of fine
cheesecloth. Remove from the cloth, drain and sprinkle over it two
tablespoons of lemon juice or vinegar and stand aside to cool. At
serving time break the head apart into flowerets, arrange them neatly on
a dish; sprinkle over a little chopped parsley or the wild sorrel; cover
with French dressing made as follows; put a half-teaspoon of salt and as
much white pepper into a bowl; add gradually six tablespoons of olive
oil. Rub until the salt is dissolved, and then add one tablespoon of
vinegar or lemon juice. Beat well for a moment and it is ready to use.
It is much better if used at once.
12 Cauliflower SaladSave part of a boiled cauliflower and cover with mayonnaise, arrange on
lettuce leaves and serve.
Viewed 2063 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
CafÉ À La GlacÉ
Chicken À La Italienne
Eggs À La Mexicana
SautÉd Cornmeal Mush
Fillet Of Sole À La Mouquin
Gansleber PurÉe In Sulz
Fillet De Sole À La Creole
Green Pea PurÉe
Anchovy CanapÉs With Tomatoes
Boned Smelts, SautÉd
Baba À La Parisienne
|Home Made Cookies.ca|