1996—Compound Salads

Unless they leave the kitchen to be served immediately, compound salads are dished without their constituents being mixed. As the latter are generally of various colours, they are seasoned and dished in distinct heaps of contrasted shades.

The dishing of compound salads is finished by means of borders consisting of pieces of very red beetroot, gherkins, truffles, roundels of potatoes, and radishes. The method of arranging these vegetables constitutes the decoration, and the latter, being subject to no rules, is merely a matter of taste.

I do not advise the moulding of compound salads, for the increased sightliness resulting therefrom is small compared with the loss in the taste of the preparation. The simplest form of dishing is the best, and fancifulness should not be indulged in, beyond the arrangement of the vegetables in a pyramid, surrounded by a decorated border of jelly.