1033 Salades

The composition of salads for Hors-d’oeuvre is very flexible and depends on the variations that the cook can think of They can be arranged in raviers with a border comprised of cucumber, white of hard-boiled egg or beetroot—or they may be placed in emptied halves of tomato or on large slices of tomato or cucumber. The number of mixtures that can be made is considerable—all the ingredients normally used in the kitchen may be employed.

To this large variety of salads can be added the following in which rice is the main ingredient. The rice can be cooked in any way, the essential thing being that when cooked the grains should be well separated, thus the use of a suitable rice such as Patna is absolutely necessary.