Salade de Laitue aux Fines Herbes (Lettuce Salad with Herbs)
Wash and drain enough lettuce leaves for six servings, then dry well by swinging them in a salad basket or towel, taking care, however, not to bruise the leaves. Prepare French dressing in the salad bowl by mixing together 2 tablespoons vinegar, 6 tablespoons olive oil, a little salt, pepper, and dry mustard. Add the lettuce leaves, sprinkle with 1 tablespoon mixed chopped tarragon, Chervil, and chives and toss all together until every leaf is well coated.
Goeur flottant is a rich cream dessert, and it is heightened in taste, texture. and appearance by chocolate, strawberries, a fruit liqueur, and a rich custard sauce. This of course is a strong contrast to the salad, and it should satisfy the insistent craving that most people have for a sweet at the end of the meal. A demi-sec champagne, not too dry yet not sweet, domestic or imported, should be the wine for this course. A demitasse of strong black coffee, preferably that made from the dark-roast coffee allied “Continental” roast, will finish what I hope you will find to be an interesting and rewarding meal.
Coeur Flottant Merveilleux aux Praises (Heart of Cream with Strawberries)
Beat 6 egg yolks with ½ cup sugar until the mixture is very thick and pale in color. Flavor with vanilla extract or add the seeds from the inside of a 1-inch piece of vanilla Wan. Fold in 3 cups whipped cream. Fill a heart-shaped mold and place it in the refrigerator freezing unit or home freezer. Macaroons or ladyfingers sprinkled with a liqueur may be put in the center of the cream in the mold. When ready to serve, dip the mold for an instant in hot water, turn out the cream into a rather deep serving plate, and decorate it with chocolate leaves, Surround the cream with strawberries, washed, hulled, and sprinkled with kirsch, and pour a rich vanilla custard sauce over them.
Vanilla Custard Sauce
Beat 4 egg yolks lightly with a fork. Four over this 1 ½ cups hot milk in which 2 tablespoons sugar and a pinch of salt are dissolved. Cook the mixture over hot but not boiling water, stirring constantly for about 5 minutes, or until thickened. Add vanilla to taste.
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