1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

396

there through the salad, is put to relieve the monotony of colour. The dish should be rubbed with a clove of garlic, before dressing, and the juice of lemon squeezed over it. The sauce or vinegar dressing must not be added till the salad is about to be sent to the table, as the vinegar would act on the fibre of the vegetables, and make them limp and uninvit- ing.

Salad a la Milord Salisbury.

— Cucumber, lobster, hop vine tops and

Ingredients:

truffles, wood

tomatoes,

celeraic

capers,

tendrils,

sorrel,

blanched

mustard,

dandelions,

potatoes,

cress,

garlic,

lemons, salad, &:c.

Cook, peel, and slice the potatoes and celeraic. Cut inch lengths of cucumber, notch it roundly, taking out pieces of the rind at regular intervals, and of equal quantities, pre- pare a lemon in the same way, cut both into thin rings, and cut the lemon rings again in two. Cut also rings of tomato, truffles, &c. Take 2 lobsters, or 1 hen lobster and a tin of lobster. Mince the meat from the tin, sprinkle it with tarragon vinegar and spiced vinegar. Rub the dish with garlic, squeeze a lemon over. Place a layer of tomatoes to completely cover the bottom of the dish, then potatoes, and celeraic, laying them each a row narrower, so that the three rows are seen round. Next spread a layer of lobster, and season it with pepper and salt. Lay a few rings of truffles on it, strew also a few capers over. Take the head off the lobster, divide the shell down the back, pass the coral through a sieve on to a clean plate, lay the 2 shells at either end of the dish, and the meat un- broken from the 2 halves at each side — the red side up,

Have all the

that was next the

the portion

shell.

i, e.

clean and dry^ the least

portion

of the salad

leaf

quite