What to Have for Luncheon
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Or use the largest leaves cut into narrow strips and garnish with strips of cream cheese and pecans. ^(See illustration facing page 196.): Lobster Salad March Marinate one pint of diced lobster with a French dressing and when very cold, arrange in lettuce cups and serve with mayonnaise poured over the top.
Crab Salad may be prepared in the same way, and either will be suitable for the principal dish at a spring luncheon when hot meat is not desired.
Chicken 'Salad. — Prepare in the same way, us...ing white meat and an equal amount of sliced celery, combining them first with some of the mayonnaise and serving withl 198 Lobster Salad lettuce. Add hard boiled eggs halved length- wise, to either salad if the main ingredient is scanty.
April Sweetbread Salad Mix equal parts of diced boiled sweet- breads and raw cucumbers with the Whipped Cream dressing and serve sur- rounded with a wreath of watercress.
Oysters may be used instead of sweetbreads, and if so, add horseradish to the dressing.
Egg Salad is seasonable at this time.
What to read after What to Have for Luncheon?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary J. (Mary Johnson), 1844-1921 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Or use the largest leaves cut into narrow strips and garnish with strips of cream cheese and pecans. ^(See illustration facing page 196.): Lobster Salad March Marinate one pint of diced lobster with a French dressing and when very cold, arrange in lettuce cups and serve with mayonnaise poured over the top.
Crab Salad may be prepared in the same way, and either will be suitable for the principal dish at a spring luncheon when hot meat is not desired.
Chicken 'Salad. — Prepare in the same way, us...ing white meat and an equal amount of sliced celery, combining them first with some of the mayonnaise and serving withl 198 Lobster Salad lettuce. Add hard boiled eggs halved length- wise, to either salad if the main ingredient is scanty.
April Sweetbread Salad Mix equal parts of diced boiled sweet- breads and raw cucumbers with the Whipped Cream dressing and serve sur- rounded with a wreath of watercress.
Oysters may be used instead of sweetbreads, and if so, add horseradish to the dressing.
Egg Salad is seasonable at this time.
What to read after What to Have for Luncheon?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary J. (Mary Johnson), 1844-1921 to read onlineMoreLess
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