Fifty Salads: Class Recipes from the Exotic to the Sublime by Thomas Jefferson Murrey

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  • ISBN 10 1362272248
  • ISBN 13 9781362272243
  • Published Aug 26 2016
  • Format Hardcover
  • Page Count 46
  • Language English
  • Countries United States
  • Publisher Independently published

Publishers Text

Contains fifty recipes for salads and several for salad dressings, etc., as well as remarks upon salad-making, salad herbs, etc. "A practical chef, Mr. Murrey brings to his volume the experience of many years in the leading kitchens of New York, and his recipes are those which have made the reputation of several famous restaurants."--Domestic Monthly. “Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor. To become a perfect salad-maker, do not attempt too much at first; practice on plain salads and plain dressings before you try combination salads, fancy dressings, and elaborate garnishings, and you will soon become proficient in the art. The importance of using none but the purest condiments must not be overlooked, for a perfect salad cannot be made with inferior ingredients. Garnishing or decorating salads presents an opportunity for displaying artistic taste and judgment. The most deliciously blended salad will not be appreciated unless it is attractive in appearance. No exact rule can be laid down for garnishing; much depends on the judgment and good taste of the salad maker. Original ideas are commendable. Wild flowers neatly arranged with alternate tufts of green are very pretty during warm weather. During cold weather garnish with pretty designs cut from beets, turnips, radishes, or celery.”

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