Cook I celery root and 2 potatoes in water to cover until they are tender, and cool, peel, and dice them. Combine the lentils, white beans, potatoes, and celery root and add 1 onion, finely diced, 2 tablespoons small capers, ½ cup tarragon vinegar, and salt and freshly ground pepper to taste. Stir the ingredients carefully, using a wooden spoon to avoid breaking the vegetables. Add 8 slices of Bologna, cur into small squares, 1 dill pickle, diced. 3 anchovies. chopped, and ¼ cup wine herring, drained and chopped.
Combine 2 egg yolks with the juice of half a lemon and ½ teaspoon brown mustard. Beat in I cup olive oil, drop by drop, to make a stiff brown mayonnaise. Stir the mayonnaise into the salad and let it rest for at least 2 hours. Press the salad down firmly in the bowl and invert it on a bed of shredded lettuce on a serving platter. Sprinkle the mound with chopped parsley and garnish the platter with hardcooked eggs, cut in quarters. The salad can be stored in the refrigerator for several days.
Sulze (fellied Pigs' Knuckles)
Put 6 or 8 well-washed pigs' knuckles in a large kettle with 1 ½ quarts Witter. Add 2 teaspoons salt, 1 onion, 8 peppercorns, half a bay leaf. 2 sprigs of thyme, 2 cloves of garlic, and ½ cup vinegar. Simmer the knuckles, uncovered, for about 2 hours, adding more water if it boils away to less than half the original quantity. The knuckles arc clone when the bones pull out of the meat easily. Take the knuckles from the broth and cut the meat into strips or cuius. Sprinkle the meat with 2 tablespoons chopped parsley and with freshly ground pepper. Strain the broth, simmer it ½ hour longer, and let it cool. Skim off all the far, return the meat to the broth, and simmer it for 15 minutes. Correct the seasoning and add a pinch of sugar, Soften 1 envelope of gelatin in ¼ cup water, remove the broth from the heat and dissolve the gelatin in it.
Spoon the meat into an enameled bread pan, arrange on it ½ cup each of chopped Jill pickle and diced tongue, 3 whole hard-cooked eggs, and 1 tablespoon capers, and pour in the broth. Chill the Sulze until it is set, unmold it, and serve it thinly sliced. Top each slice with a Utile finely chopped onion and pass the vinegar separately or serve it with vinaigrette sauce (September, 1957).
Pettier Kalter Aufscbnitt (Cold Meat Platter)
CUT 6 very thin slices each of Prague ham, smoked tongue, roast veal, and roast pork and arrange them on a very large flat platter. On these arrange 6 slices of rare fillet of beef, 6 paper-thin slices each of Italian salami and Bologna or mortadella sausage, and 6 slices of Sulze, cut ½ inch thick. Dot each slice of Sulze with I teaspoon minced onion. In the center of the platter pile shaved curls of fresh horseradish and surround the horseradish with finely cut radish roses.
Chop finely 3 hard-cooked eggs and bind them with mayonnaise mixed with a Hide brown mustard. Cut 6 paper-thin slices of Westphalian ham, roll the slices into cornucopias, and, with a teaspoon, fill them with the egg salad. Arrange the cornucopias around the radish ring alternately with 6 rosettes of cold butter. Combine butter and cream cheese in equal amounts, flavor with anchovy paste so taste, and pipe the mixture around the platter. Set into this border slices of dill pickle and sweet gherkins. If desired, arrange on the meat 6 small mounds of jellied meat aspic, diced {August, 1957). Accompany the platter with a basket of pumpernickel, rye bread, and other dark breads, sliced.
Cobenzl liggs
Simmer 8 eggs in water below the boiling point for 15 minutes, without turning them, so that the yolk sets on one side. Peel them and cut a slice from each egg on the side where the white is thinnest. Scoop out the yolks with a small spoon and rice them. Add 2 tablespoons mayonnaise salted to taste, ¼ onion, finely minced, and about ½ cup goose liver pate. Mix these to a smooth paste. Add more salt and onion if necessary; the mixture should not be bland. Fill the eggs and lay them in a circle, cut side down, on a bed of shredded lettuce in the center of a large platter of Kalter Aufscbnitt. Lay a small thin slice of tomato on each egg and pipe rosettes of the egg-yolk mixture onto the tomato slices. Sprinkle the rosettes with finely chopped truffle. Fill the egg circle with diced aspic jelly (August, 1957) that has been tinted pink with tomato paste. Sprinkle the aspic with finely chopped chives.
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