Roast Beef Salad Recipe

2 pairs of sweetbreads
4 ounces of almonds
4 ounces of pecan meats
2 ounces of shelled Brazilian nuts
2 Spanish peppers
1/2 can of mushrooms
2 heads of celery
2 heads of lettuce
1 pint of mayonnaise
1 pint of cream
1 can of French peas
This is the most elaborate of all salads, is palatable and comparatively
wholesome. Put the sweetbreads into boiling water, add a tablespoonful of
vinegar, and simmer gently for one hour. When cold, remove the membrane and
pick the sweetbreads apart. Put them in a bowl, cover them with an onion,
sliced, and squeeze over the juice of a lemon; cover the bowl and stand it
aside over night. Blanch and chop the almonds, and chop the pecans. Remove
the onion from the sweetbreads, mix in the nuts, add the white portions of
the celery, cut the size of the sweetbreads. Add the mushrooms, sliced, two
teaspoonfuls of salt, a saltspoonful of white pepper and a saltspoonful
of paprika. Add the cream, whipped, to the mayonnaise, and mix a portion
of it with the sweetbreads and celery. Have a round shallow salad bowl
lined with the lettuce leaves, turn in the centre the sweetbread salad and
cover it over with the remaining quantity of mayonnaise. Put the peas in
a ring around the base of the salad, and cap the top with the yolk of a
hard-boiled egg. Cut the white of the egg into eighths and press them
upside down around the yolk, forming a sort of a daisy. Cut the Spanish
peppers into rings and arrange them just above the peas. Put here and there
around the base, above the peas, ripe or green olives, and send to the
table.
This will serve at supper or luncheon ten persons.

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