Cut in small pieces one and one-half pounds each of cold roast veal and cold boiled tongue and add to these and the herrings six boiled potatoes, half a dozen small cucumber pickles and two small boiled beets, all cut up, and two raw apples, three boiled carrots and one large boiled celery root, all minced. Mix all the above in salad bowl and pour over it mayonnaise dressing. Garnish the tops with hard boiled eggs, sliced, and capers, and ripe olives from which the stones have been removed. Garnish the bowl with parsley and in the center put hard boiled eggs stuffed with capers.
Solari's Crab Louis
Take meat of crab in large pieces and dress with the following: One-third mayonnaise, two-thirds chili sauce, small quantity chopped English chow-chow, a little Worcestershire sauce and minced tarragon, shallots and sweet parsley. Season with salt and pepper and keep on ice.
Soles with Wine
Take fillets of sole and pound lightly with blade of knife then soak them two hours in beaten eggs seasoned with salt and pepper. When ready to cook roll them in bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of butter and season with salt and pepper and again cook fish in this, adding half a glass of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates.
Grilled Mushrooms
Skin and remove stalks from large fresh mushrooms and lay on a dish with a little fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce:
Mushroom Sauce
Mince the stalks or any spare pieces of mushrooms fine, put in a stewpan with a little broth, some chopped parsley, young onions, butter and the juice of a lemon, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms.
Italian Turta
Cut very fine the tender part of one dozen artichokes. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celery and half a cup of olive oil. Mix all together thoroughly with plenty of pepper and salt and make into a loaf. Bake slowly forty-five minutes.
Oeuffs Au Soliel
Poach eight fresh eggs then take them out and place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quantities of ale and water to the consistency of double cream. Fry to light brown.
Eggs with Wine
Put three cupfuls of red wine Into a casserole and add three tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish. Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs.
Italian Risotto
Soak two level teacups of rice. Mash two cloves of garlic and mix with a little minced parsley. Soak a dozen dried mushrooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mushrooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring constantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese.
Scallops of Sweetbread
Parboil the sweetbreads and then glaze in reduced Allemande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout, as follows:
Toulouse Ragout
Prepare half a dozen fine, large cockscombs, two dozen button mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stewpan and add a small ladleful of drawn butter sauce, and the juice of a lemon.