Monday, August 25, 2008

Russian Salad

* 1 cup of carrots.
* 1 cup of potatoes.
* 1 cup of peas.
* 1 cup of beans (flageolets preferred).
* 6 tablespoonfuls of oil.
* 3 tablespoonfuls of vinegar.
* 1 teaspoonful of salt.
* ¼ a teaspoonful of pepper.
* A head of lettuce.
* 1 cup of mayonnaise.
* 1 cup of shrimps.
* ¼ a lb. of smoked salmon.
* 1 hard-boiled egg.

Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side[63] of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise. Finish with a tuft of lettuce in the centre of the dish.

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