1914 Salad (To Serve Ten)

Ingredients

• 1 pound Italian chestnuts (shelled and blanched)
• 4 cups Chicken or veal broth (Quantity estimated (not specified in original recipe))
• 1 cup Tomato jelly (Quantity estimated (not specified in original recipe))
• 1 medium Green pepper
• 1/2 pound French endive
• 2 heads Lettuce
• 1/2 cup "1914" Dressing (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cook 1 pound of Italian chestnuts (shelled and blanched) in chicken or veal broth until tender. This should take about 30 minutes. Let cool and cut into julienne shreds.
2. 2Cut tomato jelly into cubes or small shapes. Shred the green pepper. Cut half a pound of French endive into julienne shreds.
3. 3Set the tender heart-leaves of two heads of lettuce on ten individual plates. Sprinkle the shredded chestnuts, tomato jelly, green pepper, and endive on top. Drizzle with "1914" Dressing.