Remarks: Lamb and veal salad are prepared the same way. No. 34—RABBIT ROAST SALAD. Quantity for 6 Persons. For preparation and ingredients for this salad look to No. 21, Seventh Chapter, Game. No. 35—CHICKEN SALAD. Quantity for 6 Persons. 1 chicken 3 qts. of water Salt to taste 1 cup of cream ¼ cup of vinegar ½ cup of chicken broth 4 yolks of eggs ¼ tsp. of mustard Salt to taste 1 pinch of pepper ½ cup of sliced champignons ½ pt. sour whipped cream 2 tbsps. of sliced truffles 1 bunch of stalk-celery Preparation: The chicken is well cleaned and cooked until tender in 2 qts. of water and salt. The skin is removed and the meat cut fine. The bouillon is boiled down and ½ cup of it poured on the meat. The cup of cream, yolks of eggs, vinegar, mustard, pepper and salt are mixed well and cooked until thick, stirring constantly. This dressing is poured over the meat, the chopped champignons and truffles added and mixed with the rest or they may be omitted. Cover the salad and set it aside for one hour before serving. This salad may be made from any kind of poultry. You may add celery cut in small pieces. Lastly add the whipped cream. No. 36—HERRING SALAD. Quantity for 6 Persons. For preparation and ingredients see Chapter 8, No. 47. No. 37—SALMON SALAD. Quantity for 6 Persons. For preparation and ingredients see Chapter 8, No. 7. No. 38—PIKE SALAD. Quantity for 6 Persons. 2 lbs. of pike 2 qts. of boiling water 1 tbsp. of salt 1 piece of butter the size of an egg 1 medium-sized onion 1¼ tbsps. of flour ¾ qt. thick cream 3 yolks of eggs 2 tsps. of mustard 4 tbsps. of vinegar 2 tbsps. of fine oil Salt to taste 1 tbsp. of capers Preparation: The fish is scaled, dressed, washed, cooked until tender in salt water and set to simmer gently 15 minutes. Remove the skin and bones, cut the meat into small pieces. Heat the 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. No. 39—OYSTER OR CLAM SALAD. Quantity for 6 Persons. For preparation and ingredients see Fish, Chapter 8, No. 59. No. 40—LOBSTER SALAD. Quantity for 6 Persons. 3 lbs. of lobster 3 tbsps. of vinegar 2 tbsps. of oil Salt to taste 1 pinch of pepper 3 yolks of eggs Juice of ½ lemon 1 tsp. of capers ½ tsp. of mustard ¼ tsp. of sugar 1 cup of cream Preparation: The lobster is cooked, cooled, the meat picked out and cut into small oblique pieces. Mix it with vinegar, oil, salt and pepper.