SALADS.
1036 | Salad à l’Italienne.
—Pare well a good-sized carrot and a good-sized turnip; cut them with a vegetable-scoop, and cook them in separate salted waters; the carrot fifteen minutes, and the turnip ten. Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two good-sized truffles into julienne-shaped pieces; keep them apart, and cut up six mushrooms the same way, also the breast of a cooked, medium-sized chicken, cut likewise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate; form a small cavity in the centre of the dome, pour into it a teaspoonful of anchovy sauce, a tablespoonful of vinegar, one tablespoonful of sweet oil, a pinch of salt, and half a pinch of pepper. Cover the cavity with a piece of cooked cauliflower, or Brussels-sprouts, or in default of both, cooked asparagus-tops will answer the purpose; send to the table, and mix well before serving it to the guests.