A lovely salad combining crisp and soft textures, Huysman’s Salad is quick, economical and an ideal way to use up leftovers.
1 lb. leftover cold cooked meat (lamb, beef or ham), cut into dice
4 cold cooked potatoes, peeled and cut into
1 medium-sized green apple, cut into j-inch dice
1 large dill pickle, thinly sliced
2 large tomatoes, blanched, peeled, seeded and cut into eighths
2 cucumber, cut into j-inch dice
6 small pickled onions, left whole
2 teaspoon salt
½ teaspoon black pepper
1 tablespoon finely chopped chives
2 hard-boiled eggs, sliced
2 egg yolks, at room temperature
½ teaspoon salt
2 teaspoon dry mustard
½ teaspoon white pepper
8 fl. oz. olive oil, at room temperature
1 tablespoon white wine vinegar or lemon juice
First make the mayonnaise. Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayon-naise will curdle. After the mayonnaise has thickened the oil may be added a little more rapidly. Beat in a few drops of lemon juice or vinegar from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining lemon juice or vinegar. Taste for seasoning and add more salt, mustard or vinegar if desired.
Put the mayonnaise in the refrigerator to chill.
In a large salad bowl, lightly mix to-gether the meat, potatoes, apple, dill pickle, tomatoes, cucumber, pickled onions, salt, pepper and half the chives.
Spoon the mayonnaise over the salad and toss to mix. Transfer the salad to a large serving plate. Garnish with the hard- boiled egg slices and sprinkle the top with the remaining chives.
Serve at once.
Hwang Chi Hsia Ren
A very popular Chinese dish, Hwang Chi Hsia Ren (hwung chee shah rehn) may be made with fresh or thawed frozen prawns or shrimps. Serve it with rice or soy sauce-flavoured noodles.
1 lb. prawns or shrimps, shelled
1 teaspoon salt
½ teaspoon ground ginger
1½ teaspoons cornflour
3 fl. oz. vegetable oil
1 ½ tablespoons butter
3 medium-sized tomatoes, blanched, peeled and quartered
2 tablespoons soy sauce
2 tablespoons tomato puree
2 teaspoons cornflour
3 fl. oz. chicken or beef stock
2 tablespoons sherry
1 teaspoon sugar
Place the prawns or shrimps in a shallow dish. Sprinkle over the salt, ginger and cornflour and rub them on to the prawns or shrimps with your fingertips.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the prawns or shrimps. Fry them, stirring constantly, for 2 minutes.
Remove the pan from the heat, and, with a slotted spoon, transfer the prawns or shrimps to a plate. Cover and keep warm.
Pour off the oil from the frying-pan and return it to the heat. Add the butter. When the foam subsides, place the tomato quarters in the pan. Fry them, stirring constantly, for 2 minutes. Add the soy sauce and tomato puree and continue cooking, stirring constantly, for 30 seconds.
In a small mixing bowl, thoroughly combine the cornflour , stock, sherry and sugar. Pour the stock mixture into the frying-pan. Cook and stir until the sauce thickens slightly.
Return the prawns or shrimps to the pan and stir to coat them with the sauce.
Continue to cook, stirring constantly, for ½ minutes.
Remove the pan from the heat and turn the prawns or shrimps and sauce into a warmed serving dish. Serve immediately.