APPENDIX. 509 



and mix them with the onions, turning them over carefully 

 till well incorporated ; after which mix all the ingredients to- 

 gether, taking care not to bruise the leaves of the lettuce, and 

 serve immediately. 



When celery is used instead of lettuce, double or treble 

 the quantity of mustard is necessary. It can not be excelled 

 if the different mixtures are thoroughly done. 



AMELIA SALAD. 



Beat the yolk of a raw egg with two table-spoonfuls of oil ; 

 mash two moderate-sized boiled potatoes thoroughly; add 

 (according to taste) salt, mustard, and vinegar to the oil and 

 egg (and add more oil if preferred) ; then incorporate the 

 whole well together, after which cut your lettuce to t$ste, 

 and mix it in carefully, so as not to bruise the leaves. 



In using celery, a larger quantity of all the ingredients is 

 necessary. 



POTATO SALAD. 



Take cold boiled potatoes and slice them ; rub the dish in- 

 tended for them with garlic ; make a dressing of oil, vinegar, 

 pepper, salt, and parsley, if you have it, or lettuce, cut very 

 fine, and mix all together. To the above may be added any 

 odds and ends of meat, fowl, or fish you have, cut into pieces 

 of the size of dice. Ham, cold veal, anchovies freshened, or 

 herrings are excellent with it ;. also any cold fish that is 

 coarse-grained and firm, such as porgee, sea bass, salmon, and 

 salmon-trout. 



FRENCH PILATJ. 



Boil your fowls or other birds in enough water to cover 

 them, and when done, take them out. Take out also a por- 

 tion of the liquor; then put into the rest of the liquor enough 

 rice (previously well washed) to cover the birds. When it is 

 done, take it out and butter it well ; put half of it in a dish ; 

 lay the birds on it ; add the liquor ; then cover the birds with 



