Fill the meat loosely into the
shells, place each shell on a pretty paper doily on a plate, and spread
over a thick layer of mayonnaise dressing, with which you have mixed a
tablespoonful of chopped parsley, a tablespoonful of tarragon leaves, a
tablespoonful of chopped onion or shallot, and a tablespoonful of green
chives.
CHICKEN SALAD
Cut cold boiled chicken into dice, add an equal quantity of tender celery,
season with salt, pepper and lemon juice, mix with mayonnaise dressing, and
serve on lettuce leaves.
A four pound chicken, and six heads of tender celery, three heads of
lettuce, a half pint of whipped cream, and one pint of mayonnaise, will
serve fifteen persons.
LOBSTER SALAD
Cut cold boiled lobster into cubes of an inch, mix with mayonnaise dressing
and serve on lettuce leaves.
One three-pound lobster will serve six persons.
CRAB SALAD
Season crab flakes with salt, pepper and lemon juice, mix them with
mayonnaise dressing, and serve on lettuce leaves, garnished with cress.
One pint of flakes will serve six persons.
TONGUE SALAD
Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready
peeled perfectly round smooth tomatoes, take out the core and scoop out
the seeds. Fill each tomato with the cubes of tongue, sprinkle over a
teaspoonful of lemon juice and a little salt and pepper.
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