Evening Republican, Volume 20, Number 118, Rensselaer, Jasper County, 17 May 1916 — Salade a I’Allemande. [ARTICLE]

Salade a I’Allemande.

Break some well washed crisp lettuce leaves or endive into little pieces, dry them; cut some celery, cooked beetroot and peeled cucumber in julienne strips, keeping the celery in cold water till crisp; cut into strips some cold cooked chicken or other poultry, some flleted anchovies and Spanish olives. Place all these in a salad bowl, season with pepper, salt, chopped shallot, tarragon and chervil, pour over the whole some stiff mayonnaise and garnish with a few shreds of red chillies and gherkins, also some sieved hard-boiled yolk of egg and little strips of beetroot.