Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle them over with picked shrimps. Then pour over all a good mayonnaise sauce. For the sauce: Take the yolk of an egg and mix it with two soup- spoonfuls of salad oil that you must pass in very gently and very little at a time. Melt a good pinch of salt in a teaspoonful of vinegar (tarragon vinegar, if you have it); add pepper and a small quantity of made mustard. In making this sauce be sure to stir it always the same way. It will take about half-an-hour to make it properly. [Paquerette.]

Tags: salad soup vintage

The meat which has been boiled down for soup makes a nice salad.
When
the stock has been poured off, press the meat into a basin with about a
gill of jelly stock, and some salt and pepper. When cold and firm, cut
it into neat pieces and lay in a salad bowl. Pour over it some
remoulade sauce and shred on top some nice white lettuce leaves; it
may
be garnished with beetroot or hard boiled eggs.

Tags: salad soup vintage