|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
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
SALMON SALAD(Salads) - (The International Jewish Cook Book)
Either cold boiled salmon or the canned variety may be used. In the
latter event wash the fish, in cold water, drain and expose to the
outside air for at least one hour, as this removes any suggestion of the
can. Flake the fish into small particles and to each cupful of the fish
add the same quantity of shredded lettuce, one coarsely chopped
hard-boiled egg, three slices of minced cucumber and six chopped olives.
Mix the ingredients well, moisten with either a mayonnaise or boiled
dressing and serve in individual portions in nest of heart lettuce
leaves. Mask each portion with a tablespoon of dressing and garnish with
capers and grated egg yolk.
MAYONNAISE ESPECIALLY FOR SALMON
Rub the yolks of two hard-boiled eggs to a powder, then add eight
tablespoons of cream very gradually to them, also white pepper, a pinch
of salt and a mere suspicion of cayenne pepper. Lastly add two
tablespoons of white vinegar. It is very important that this last
ingredient be put in drop by drop, otherwise the mixture will curdle.
31 Salmon SaladTake a qt. can of salmon, pick it over carefully, as there are a great
many little bones. Season with salt and pepper and a little lemon juice.
Pile neatly on a platter, arrange the tops of boiled asparagus around it
and cover with mayonnaise dressing.
9 Canned Salmon SaladTake a can of salmon, pick it out carefully and arrange on lettuce
leaves with a mayonnaise dressing.
Viewed 1243 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 BookChicken À La Italienne
Sweet EntrÉe Of Ripe Peaches
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Gansleber PurÉe In Sulz
Strawberries À La "bridge"
Chicken À La Sweetbread
Duck À La Mode In Jelly
|Home Made Cookies.ca|