Swiss Salad
A historical recipe from Let's Cook Meat, by National Live Stock and Meat Board.
A historical recipe
Let's Cook Meat: Recipes You'll Like, by National Live Stock and Meat Board. Project Gutenberg eBook #62804.
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.
Source and licence
From Let's Cook Meat, by National Live Stock and Meat Board. Digitised by Project Gutenberg, eBook #62804 (https://www.gutenberg.org/ebooks/62804). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- ½ cup walnut meats
- 2 hard-cooked eggs
Method
- 2 cups cubed cooked pork 1 cup cooked peas ½ cup French dressing ½ cup diced celery ½ cup walnut meats, broken 6 lettuce leaves Paprika Mayonnaise 2 hard-cooked eggs 6 stuffed olives Marinate meat and peas in French dressing and chill.
- Add celery and nuts and arrange on lettuce leaves.
- Sprinkle with paprika and dot with mayonnaise.
- Cut each egg into 6 slices.
- Remove egg yolk from egg slices.
- Arrange the white rings around the salad.
- Cut each olive into 4 slices.
- Overlap 2 olive slices inside each ring of egg white.
- Press the egg yolks through a sieve and sprinkle over the salad.
- 4 to 6 servings.