1067. Shrimp Salad.
—Have a quart, or two pint boxes, of boiled and skinned shrimps, and proceed the same as for lobster salad (No. 1061).
1068. String-bean Salad.
—Take a quart of cooked string beans, and prepare it exactly the same as the cauliflower salad (No. 1040).
1069. Suédoise Salad.
—Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the fillets of a boned herring cut in small pieces, and season with half a pinch each of salt and pepper, a teaspoonful of diluted mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls of oil. Mix all well together, then transfer to a serving salad-bowl, sprinkle over a pinch of chopped parsley, and serve.