Brussels sprout and green bean salad

 

250 g	green beans (the yellow variety is best)	½  lb
250 g	Brussels sprouts	1/2 lЬ
1	large sweet red pepper in oil and vinegar	1
1	lettuce	1
	for the dressing
200 ml	yoghurt	7 fl oz
1 tsp	seasoned meat paste	1 tsp
2 tbs	salad oil	2 tbs
1 tbs	wine vinegar or lemon juice	1 tbs
	salt, pepper

Wash and chop the green beans and Brussels sprouts, then cook in slightly salted water in separate saucepans. (The salad is equally good prepared with frozen vegetables.) When tender, drain the sprouts and green beans thoroughly and mix together in a bowl. Add the thinly sliced red pepper and chopped lettuce leaves, putting enough leaves aside to line a deep serving dish. Mix the salad well.

Prepare the dressing by blending all the in­gredients together, then add to the salad. Line the serving dish with the whole lettuce leaves and heap the salad on top. Serve immediately. Note у You can prepare the salad in advance and keep it in the refrigerator, but if so, do not add the chopped or whole lettuce leaves until the last min­ute, because they will go limp.

 

 

II. Flat:

Dining room, beef stroganoff, grains, kitchen, onion, refrigerator, cooking range, pork, telephone, butter.

 

Приложение к билету № 18

I.

Baltic cucumber salad

 

500 g	cucumber	1 1/4 lb
4-5	gherkins	4-5
2	medium, firm tomatoes	2
1	small lettuce*	1
1	hard-boiled egg	1
	for the dressing
2J30 ml	double cream	7 fl oz
3 tbs	vodka or white brandy	3 tbs
	salt, freshly ground pepper

Wash and drain the/vegetables. Cut the cucumber into very thin slices. Drain the gherkins well and slice. Cut the tomatoes and egg into segments and the lettuce leaves into finger-width strips. Mix together in a bowl, putting a little of each vegetable aside for decoration.

Blend the ingredients together for the dressing,
pour over the salad and toss lightly. Chill well.
This makes an excellent, light, summer-evening
meal.

Variation: Make an alternative dressing using mayonnaise thinned with a little double cream and no vodka.

II. Grains:

Jam, rice, oat, sausages, cocoa, buckwheat, barley, veal, rye, beer.

 

Приложение к билету № 19.

I.

Asparagus and salmon salad

 

800 g	asparagus	13/4 lb
400 g	green beans (deep frozen or canned)	14 oz
400 g	spinach	14 oz
120 g	button mushrooms	4 oz
1	medium onion	1
200 g	sliced smoked salmon	7oz
	for the dressing
5-6 tbs	salad oil	5-6 tbs
3 tbs	wine vinegar	3 tbs
	salt
	pepper
1	pinch icing sugar or other sweetener	1
	lemon juice

Prepare the asparagus in the usual way and cook over a gentle heat in slightly salted and sweetened water until tender (see p. 62). Drain well and leave to cool. Cook the green beans over a low heat in slightly salted water until tender and drop the spinach in a separate pan of salted water and cook for 4-5 minutes. Drain the green beans and spin­ach separately and leave to cool. Wash the mushrooms, cut into very thin slices and sprinkle with a little lemon juice to prevent them from turning brown.

Lay the spinach leaves in the bottom of a flat salad bowl, then arrange alternate layers of asparagus, smoked salmon, green beans and mushrooms on top. Sprinkle with onion chopped very finely or cut into paper thin slices.

 

 

II. The profession of a cook.

Technology of cooking, carrot, barman, English language, pork, turnip, marketing, chemistry

 

 

Приложение к билету № 20.

I.

Chicken liver and asparagus salad

 

1	lettuce	1
500 g	asparagus	1 ¼  lb
150 g	chicken livers	5 oz
2	hard-boiled eggs	2
100 g	tomatoes	4 oz
	oil
	pepper, parsley
	for the dressing
	mayonnaise made with 1 egg (see p. 60)
2 tbs	ketchup	2 tbs
1-2 tbs	lemon juice	1-2 tbs
1 tbs	cognac	1 tbs
	Worcestershire sauce
	salt

Wash and dry the livers, sprinkle with pepper and fry in a little oil for 4-5 minutes, turning them over frequently. Remove from heat and allow to cool completely. Prepare and cook^-the asparagus in the usual way (see p. 62) until tender. When cool, cut into pieces 4-5 cm (2-2 '/г in) long. Slice the washed and dried tomatoes and the hard-boiled eggs. Wash the lettuce in plenty of water and drain thoroughly. Put the nicely shaped leaves aside,ч;1юр the rest into finger-width strips. Cut the chicken livers into thin slices. Put all the prepared ingredients into a deep bowl and mix carefully.

Prepare the dressing, pour over the salad and toss lightly. Line a salad bowl with the lettuce leaves, heap the salad on top and sprinkle with chopped parsley.

 

II. Kinds of bars:

Fixing bar, bartender, grill bar, maitr d’hotel, milk bar, snack bar, charwoman, napkin, vitamin bar, carrot.