Italian Salad
A historical recipe from Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914).
A historical recipe
Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Project Gutenberg eBook #9464.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 5 ingredients
- two salt
- six boiled potatoes
- two raw apples
- three boiled carrots
- one large boiled celery
Method
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- Soak two salt herrings in milk over night and then remove the bones and skin and cut up in small pieces.
- Cut in small pieces one and one-half pounds each of cold roast veal and cold boiled tongue and add to these and the herrings six boiled potatoes, half a dozen small cucumber pickles and two small boiled beets, all cut up, and two raw apples, three boiled carrots and one large boiled celery root, all minced.
- Mix all the above in salad bowl and pour over it mayonnaise dressing.
- Garnish the tops with hard boiled eggs, sliced, and capers, and ripe olives from which the stones have been removed.
- Garnish the bowl with parsley and in the center put hard boiled eggs stuffed with capers.
Plating
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