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Salmagundi

I pint (2 cups) chopped cooked veal, ham or chicken 4 hard-cooked eggs 1/2 pint (I cup) chopped olives or pickles Few sprigs parsley I lemon I/2 pint (I cup) olive oil I teaspoonful salt I teaspoonful dry mustard Divide the yolks from the whites of the eggs and rub them through a sieve. Put a layer of the meat on a platter, then a layer of whites of eggs, then a layer of the olives, a layer of the yolks of eggs, another layer of meat and the parsley on the top.

Beat up the olive oil with the strained juice of the lemon, season with the salt and mustard and serve with the salmagundi.

Salmagundi probably never appears on a modern ménu, although it could describe a dish of engaging qualities. What is salmagundi? The dictionary says it was originally a dish consisting of chopped cooked meat, eggs, anchovies, onions, oil, etc. And in the second definition it is set forth that the dish may be a mixture of various ingredients; an olio or a medley; a hotch-potch; a miscellany. Etymologists derive the word from the Italian salame, meaning "salt meat," and conditti, derived from the Latin conditus, meaning "seasoned."

It is generally conceded that the dish has an Italian origin, and that is not surprising, for Italy may be regarded as the cradle of good cookery.

France soon followed the lead of Italy in culinary matters, and in spite of the conservatism of English cooks many innovations were made in their cookery. Thus "salmagundi" was one of the dishes adopted from France.

It seems to be composed of ingredients which have no gastronomic affinity, and yet the dish, when evolved (by inspiration, so to speak), is worth the approval of our best diners. The dish gives large scope for inventiveness. Minced chicken, veal or other insipid meat may form the foundation, while the seasonings or garnishings