German Salad with Croutons

Blanch in boiling water one pound of sauerkraut for five minutes, refresh and add to it one pound of red cabbage previously pickled in vinegar. Cut up the sauerkraut to make the pieces shorter, and lay them in a bowl with three ounces of very fine chopped onions, blanched and refreshed; add to this one ounce of grated horseradish and a tablespoonful of chopped chervil. Season with salt, pepper, six tablespoonfuls of olive oil and two of vinegar, and serve in a salad bowl with a ring of round croutons on top made of fragments of puff-paste (No. 146), one and a quarter inches thick, cut with a round pastry-cutter, then cooked in a very slack oven.