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Duck-and-Olive Salad
Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing.
Salads, sandwiches and chafing-dish dainties from the Boston Cooking-School's magazine editor, with fifty photographed dishes.
Home › Salad Dressings › Duck-and-Olive Salad
Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing.