Spinach Salad Recipe

Drain and finely chop one-fourth cup cooked spinach. Season with salt,

pepper, lemon juice, and melted butter. Pack solidly in an individual

mould, chill, remove from mould, and arrange on a thin slice of cooked

tongue cut in circular shape. Garnish base of mould with wreath of

parsley and top with sauce tartare.



Sauce Tartare.--To one tablespoon mayonnaise dressing add

three-fourths teaspoon finely chopped capers, pickles, olives, and

parsley, having equal parts of each.

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