1054. Doucette Salad, with Hard-boiled Eggs.
—Proceed the same as for doucette salad (No. 1052), only when ready to serve, decorate with two hard-boiled eggs cut into quarters.
1055. Escarole Salad.
—Have two heads of fine, white escarole; pare off the green leaves and cores. If the escarole be tolerably clean, wipe it carefully without washing it, as it should not be washed unless plenty of earth adheres to it. Place it in a salad-bowl, and season with half a pinch of salt and the third of a pinch of pepper, mixed in a wooden salad-spoonful of tarragon-vinegar, adding one and a half spoonfuls of oil. Mix well just before serving.