Friday, December 4, 2009

Wedding Salad

Roast unstuffed, three young tender turkeys, or six full grown chickens. Take the white meat only, cut it fine with shears, cutting across the grain, while hot. Let cool, then mix it with ten hearts of crisp celery cut in bits, two heads of tender white cabbage, finely chopped, rejecting hard stalks—use three heads if very small—and set in a cool place.

For the dressing boil thirty fresh eggs twenty minutes, throw in cold water, shell, take out the yolks, saving the white for garnishing, mash the yolks while hot very smooth with a pound and a half of best butter, season them well with salt, pepper, a little dry mustard, celery seed, and, if at hand, a dash of walnut catsup, but not enough to discolor. Add also a teaspoonful of sugar—this to blend flavors only. Add a little at a time enough warm vinegar to make as thick as cream. Chill, and pour over the salad, mix well through, then heap it in a big glass bowl, lined with partly white lettuce leaves, make a wreath of leaves around the top, and in serving, lay a larger lettuce leaf on each plate, filling it with the yellow-white salad.

1 comment:

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