Salads and Sauces

anchovies annual plant arrange bacon-dressing beet biennial plant black pepper boiled potatoes bottle bowl butter cabbage capers cayenne celery centre chervil chicory chives chopped cloves cold water color cooked cool cover cress crisp cucumber cultivated dish drain eaten endive excellent fish flavor flesh flowers four French fresh fruit garlic green half hard-boiled eggs head herbs hour ice-box inches ingredients jelly layer leaf of lettuce lemon-juice little salt lobster Mayonnaise meat minced minutes mixed mustard neatly onion ounces oysters parsley pepper pickled pieces pint plain dressing plain salad-dressing plant pound prepared quantity quart radishes recipe rémoulade sauce remove roast roots round salad salad-bowl salad-herbs saltspoonful sandwich season seeds send to table serve shallot shrimps skin slice of bread spinach spoon sprinkle stalks stem sugar tablespoonfuls tarragon tarragon-vinegar taste teaspoonful tender thin slices toss lightly vegetable vinegar wineglassful yolk young leaves