GOLDEN GATE SALAD

Name: GOLDEN GATE SALAD
Ingredients: Prawns; Celery Stalks stuffed with Roquefort Cheese; Tomato Wedges; Stuffed Egg

Doug Barrett, W.S.C.A.

Ingredients

Prawns
Celery Stalks stuffed with Roquefort Cheese
Tomato Wedges
Stuffed Egg

Method

Garnish with watercress, if obtainable; otherwise, use parsley.
Serve with VINAIGRETTE DRESSING:
To French Dressing add:
1/2 tsp. chopped green olives
1/2 tsp. capers
1/2 tsp. chives
1/2 tsp. gerkins
1/3 tsp. chopped parsley
3-1/3 tsp. tarragon

Note from the transcription

The VINAIGRETTE DRESSING additions are set as an indented quantity list in the right half of the page.

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Photograph of printed page 7 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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