Evening Republican, Volume 15, Number 206, Rensselaer, Jasper County, 31 August 1911 — Salade a La Russe. [ARTICLE]

Salade a La Russe.

Cut up separately into small diceshaped pieces a cupful of cold roast beef, ham, tongue, chicken and mutton and two truffles. Arrange the cold meats In the salad bowl, separating each row with boned anchovies and leaving room In the center for the heart of a head of lettuce filled with mayonnaise. Arrange a garniture of lettuce hearts on the outer edge. After the dish has been brought to the table the meats and the mayonnaise may be mixed and Berved. This salad may be concocted with any convenient cold meats.