Cut one carrot and one turnip into slices, and cook them in boiling
soup. When cold, mix them with two cold boiled potatoes and one beet
cut into strips. Add a very little chopped leeks or onion, pour some
sauce, "Lombarda" (see Sauces, page 31), over the salad, and garnish
with water-cress.
"ALLA POLLASTRA" SALAD
Chop up six lettuce-leaves and three stalks of celery, cut up the
remains of a cold fowl in small pieces, and mix with one tablespoon of
vinegar and salt and pepper in a salad bowl. Pour a cup of mayonnaise
sauce over, and garnish with quarters of hard-boiled egg, one
tablespoon of capers, six stoned olives, and some small, tender
lettuce-leaves.
"ALLA MACEDOINE" SALAD
Cut into small pieces one cold boiled beet and half an onion. Add some
cold boiled string-beans, some cold boiled asparagus tips, two
tablespoons of cold cooked peas, one cold boiled carrot, and some
celery. Mix them together, and pour over all a mayonnaise sauce. Add
the juice of a lemon and serve.