1216. GERMAN SALAD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Remove the skin from the fillets of three Dutch herrings.
  2. Cut these up into pieces an inch long and a quarter of an inch wide, and put them into a basin.
  3. With a sharp knife shave some very thin slices from one pound of Hambro' beef (previously parboiled in water for about half an hour), and add them to the pieces of herrings.
  4. To these must also be put two dozen turned olives, some white and red beetroot (baked), cut or stamped out in fancy shapes, in the proportion of one-fourth part of the whole of the ingredients, two dozen crayfish-tails, and some curled celery.
  5. Then add sufficient Remoulade sauce (No. 98) to moisten the whole.
  6. Use this preparation to fill a vegetable border as directed in the foregoing articles.
Original Text
1216. GERMAN SALAD. REMOVE the skin from the fillets of three Dutch herrings, cut these up into pieces an inch long and a quarter of an inch wide, and put them into a basin; with a sharp knife shave some very thin slices from one pound of Hambro' beef (previously parboiled in water for about half an hour), and add them to the pieces of herrings; to these must also be put two dozen turned olives, some white and red beetroot (baked), cut or stamped out in fancy shapes, in the proportion of one- fourth part of the whole of the ingredients, two dozen crayfish-tails, and some curled celery; then add sufficient Remoulade sauce (No. 98) to moisten the whole, and use this preparation to fill a vegetable border as directed in the foregoing articles.
Notes
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