Salad of Fruits

Salade de Fruits

Method

One and a half pounds of mixed fresh fruits, such as stoned cherries and the kernels, sliced pineapple, stoned and sliced grapes, strawberries, and slices of melon and banana; put all together hi a pan, and sprinkle over them a dessertspoonful of castor sugar, a little cut tarragon and chervil, one tablespoonful of brandy, the same of sherry, ditto of salad oil, and a teaspoonful of tarragon vinegar. When mixed together, place in a plain mould or stewpan in ice; let it get thoroughly cold, and, when ready to serve, turn it into a salad bowl.

Have half a pint of champagne iced, and pour it over the salad just as it is to be served, then sprinkle over it some finely shredded fresh cocoanut, that is cut in long pieces, or some of Linton Hubbard’s desiccated cocoanut, and on the cocoanut sprinkle a little shredded blanched pistachio nut. This can also be served in the place of a sorbet.

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