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M. J. Delaney cookbook, 1933
Page 36
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Ravigote Salad 1 head lettuce 1 c. diced cooked or canned tongue 1 c. diced cooked or canned ham 1 c. diced celery 1 c. drained canned or fresh cooked peas 1 c. diced fresh tomatoes 1/2 c. well seasoned French dressing Chill all ingredients thoroughly before using. Remove the largest leaves from the lettuce and reserve to garnish the salad. Break the remaining leaves into small pieces and combine with the meat
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Ravigote Salad 1 head lettuce 1 c. diced cooked or canned tongue 1 c. diced cooked or canned ham 1 c. diced celery 1 c. drained canned or fresh cooked peas 1 c. diced fresh tomatoes 1/2 c. well seasoned French dressing Chill all ingredients thoroughly before using. Remove the largest leaves from the lettuce and reserve to garnish the salad. Break the remaining leaves into small pieces and combine with the meat
Szathmary Culinary Manuscripts and Cookbooks
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