Oil may be used in the place of butter.

The sauce resembles a firm mayonnaise, and, as it keeps its shape well, is particularly adapted for garnishing with pastry bag and tube.
[Illustration: Cucumber Salad for Fish Course.
(See page 36)] [Illustration: Cooked Vegetable Salad (See page 37)] VEGETABLE SALADS SERVED WITH FRENCH DRESSING.
"Bestrewed with lettuce and cool salad herbs." =Lettuce Salad.= Wash and drain the lettuce leaves; toss lightly, so as to remove every drop of water.

Sprinkle them with oil, a few drops at a time, tossing the leaves about with spoon and fork after each addition.

When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper.

The cutting of lettuce is considered a culinary sin; but, when the straight-leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce be cut into ribbons.