Lina Wachtelborn Meier

“ The water is drained off and the vegetables mixed with the potatoes, truffles, salmon, sardines and olives, which have also been cut into pieces.
The mayonnaise dressing is made by stirring the 4 yolks of eggs into cream; add lemon juice, mustard, pepper and salt and cook in double boiler until thick, stirring constantly. After it has cooled off, stir in the oil.
The salad is mixed carefully with one half of this dressing. The head lettuce leaves are picked off and placed into the salad dish, the salad piled up in the center of it and the rest of the dressing poured over. ”

“ Remove the skin and bones, cut the meat into small pieces. Heat tihe butter and onion, but do not brown, stir in the flour, add the cream, stirring constantly, cook, add the yolks of eggs, but do not boil any longer. When the dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir the dressing for 15 minutes more, pour over the fish and mix lightly. Take out the onion before adding the cream. ”

“ The potatoes are boiled until tender, peeled and cut. When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces. ”