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SALAD A LA RUSSE (1896)

Fannie Farmer Boston Cooking School Cook Book (1896)


Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp.

Sprinkle inside with salt, invert, and let stand one-half hour.

Place seeds and pulp removed from tomatoes in a strainer and drain.

Mix one-third cup cucumbers cut in dice, one-third cup cucumbers cut in dice, one-third cup cold cooked peas, one-fourth cup pickles finely chopped, one-third cup tomato pulp, and two tablespoons capers.

Season with salt, pepper, and vinegar.

Put in a cheese cloth and squeeze; then add one-half cup cold cooked chicken cut in very small dice.

Mix with Mayonnaise Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce leaf.
 

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