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Information Systems Today, 7e (Valacich)
Chapter 6 Enhancing Business Intelligence Using Information Systems
3) Responding to threats and opportunities and continuous planning are based on analyzing
internal data primarily from the ________ level of an organization.
A) operational
B) executive
C) tactical
D) business
E) strategic
Answer: A
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
1
Copyright © 2016 Pearson Education, Inc.
4) When we consider entities as tables, each row is a ________.
A) field
B) record
C) bot
D) form
E) query
Answer: B
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
2
Copyright © 2016 Pearson Education, Inc.
7) A ________ is a collection of related attributes about a single instance of an entity.
A) bot
B) form
C) query
D) field
E) record
Answer: E
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
8) In a database management system (DBMS), data are kept separate from the applications'
programming code. This means that ________.
A) an application cannot be changed without making changes to the database
B) an application's programming code needs to be updated continuously to keep up with the
database
C) an application needs to be changed when the database is changed
D) the database does not need to be changed if a change is made to an application
E) the database needs to be changed when a change is made to an application
Answer: D
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
9) One of the advantages of a database approach is program-data independence. This means that
it is ________.
A) easier to deploy and control data access using a centralized system
B) easier to evolve and alter software to changing business needs when data and programs are
independent
C) a centralized system, thereby making it easier to enforce access restrictions
D) a centralized system, thereby making it much easier to enforce standards and rules for data
creation, modification, naming, and deletion
E) useful for eliminating redundancy, thereby reducing the possibilities of inconsistency
Answer: B
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
3
Copyright © 2016 Pearson Education, Inc.
10) Identify an advantage when the database approach makes it easier to deploy and control data
access.
A) improved data accessibility
B) improved data consistency
C) improved data quality
D) increased security
E) improved data sharing
Answer: E
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
4
Copyright © 2016 Pearson Education, Inc.
13) Once the data model is created, the format of the data is documented in a data ________.
A) warehouse
B) entry
C) mart
D) domain
E) dictionary
Answer: E
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
15) Bringes, a retail chain, has retail stores across three states. With its current legacy system,
Bringes is having problems tracking the inventory levels for its stores. It is planning to
implement an Oracle database system to replace this legacy system. Which of the following most
supports Bringes' decision to replace its legacy system with an Oracle database system?
A) Implementing an Oracle database system will require Bringe to hire additional specialized
personnel to manage it.
B) Partial implementation of the Oracle database system can create more problems than it is
likely to solve.
C) Conversion cost required for the implementation of an Oracle database system is not
supported by the IT budget.
D) Bringes' channel partners use a database system that supports the Oracle database system.
E) Maintenance of an Oracle database system is more expensive than the legacy system presently
in use.
Answer: D
AACSB: Reflective thinking; Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Application
5
Copyright © 2016 Pearson Education, Inc.
16) Treston, an automobile manufacturer, recently implemented a new database system. It was
confident that this system would help enhance the company's internal (employees) and external
(customers and channel partners) communication. Treston had planned to pursue a just-in-time
inventory system soon after the database system was implemented. After the implementation of
the database system, however, Treston realized that the database system was not effective.
Which of the following can be cited as a reason for the failure of Treston's database system?
A) Aerodoungle launched a new version of Enterprise Database Access, which was better than
Treston's database system.
B) The maintenance cost of Treston's new database system was less than the one it was
previously using.
C) Treston's new database system was not supported by the database system of its suppliers and
distributors.
D) Treston's competitors implemented its database a few days prior to Treston's implementation
date.
E) Treston had internally trained personnel managing its new database system, thereby keeping
costs low.
Answer: C
AACSB: Reflective thinking; Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Application
17) Business rules are captured by the designers of a database and included in a data dictionary
to ________.
A) organize and sort the data, complete calculations, and allocate storage space
B) prevent illegal or illogical entries from entering the database
C) eliminate data duplication
D) make sure that each table contains only attributes that are related to an entity
E) capture the structure of the database
Answer: B
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
6
Copyright © 2016 Pearson Education, Inc.
18) ________ are used to capture data to be added, modified, or deleted from a database.
A) Forms
B) Reports
C) Queries
D) Bots
E) Layers
Answer: A
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
19) A(n) ________ is a compilation of data from a database that is organized and produced in
printed format.
A) form
B) attribute
C) field
D) entity
E) report
Answer: E
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
7
Copyright © 2016 Pearson Education, Inc.
21) ________ systems are designed to handle multiple concurrent transactions from customers.
A) Online transaction processing
B) Product allocation
C) Yield optimization management
D) Network transaction maximization
E) Real utility management
Answer: A
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
22) Systems that are used to interact with customers and run a business in real-time are called
________ systems.
A) tactical
B) strategic
C) operational
D) informational
E) executive
Answer: C
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
23) ________ are the data that is deemed most important in the operation of a business.
A) Metadata
B) Master data
C) Reference data
D) Query data
E) Tactical data
Answer: B
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
8
Copyright © 2016 Pearson Education, Inc.
24) Which of the following statements is true about an operational system?
A) Its primary purpose is to support managerial decision making.
B) It consists of historical or point-in-time data.
C) Its goal is to enhance ease of access and use.
D) It consists of narrow and simple updates and queries.
E) It is primarily used by managers.
Answer: D
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
9
Copyright © 2016 Pearson Education, Inc.
27) The purpose of a data warehouse is to ________.
A) standardize the format of data retrieved from different systems
B) allow managers to run queries and reports themselves without having to know query
languages or the structure of the underlying data
C) provide capabilities for discovering hidden predictive relationships in the data
D) put key business information into the hands of more decision makers
E) increase the complexity of the data to be analyzed
Answer: D
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
28) ________ involves standardizing the format of data retrieved from different systems.
A) Data cleansing
B) Data mining
C) Digitizing
D) Content mining
E) Clustering
Answer: A
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
10
Copyright © 2016 Pearson Education, Inc.
30) Which of the following statements is true about a data mart?
A) It standardizes the format of data retrieved from different systems.
B) It contains selected data from a data warehouse.
C) It stores master data only.
D) It is a compilation of data from the database that is organized and produced in printed format.
E) It helps to eliminate data duplication.
Answer: B
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
31) The business processes outlined within strategic plans are often implemented as envisioned
at the managerial and operational levels of the organization.
Answer: FALSE
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
32) Data-driven organizations make decisions that can be backed up with verifiable data and are
measurably more profitable than those that aren't.
Answer: TRUE
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
11
Copyright © 2016 Pearson Education, Inc.
35) Structured Query Language is the most common language used to interface with relational
database management systems (RDBMSs).
Answer: TRUE
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
36) The primary use of online transaction processing (OLTP) systems is to define a set of
reachable and exploitable vulnerabilities present in a database.
Answer: FALSE
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
37) In a distributed online environment, performing real-time analytical processing enhances the
performance of transaction processing.
Answer: FALSE
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
39) Write a short note on a continuous planning process and how it is executed.
Answer: In a continuous planning process, organizations continuously monitor and analyze
business processes. The results lead to ongoing adjustments to how the organization is managed,
but these results are also reflected in ongoing updates to the organizational plans. It is only
through timely and accurate business intelligence that continuous planning can be executed.
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
12
Copyright © 2016 Pearson Education, Inc.
40) Define a database management system. What is an entity? Differentiate between records and
attributes.
Answer: A database management system (DBMS) is a software application with which you
create, store, organize, and retrieve data from a single database or several databases. In the
DBMS, the individual database is a collection of related attributes about entities.
An entity is something you collect data about, such as people or classes. We often think of
entities as tables, where each row is a record and each column is an attribute. This is also referred
to as a field. A record is a collection of related attributes about a single instance of an entity.
Each record typically consists of many attributes, which are individual pieces of information.
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
41) Explain the process of consolidating data from operational systems with other organizational
data.
Answer: A crucial process for consolidating data from operational systems with other
organizational data-to facilitate the use of data mining techniques to gain the greatest and
broadest understanding from the data-is extraction, transformation, and loading.
First, the data need to be extracted from different systems. In the transformation stage, data are
being cleansed and manipulated to fit the needs of the analysis. Data cleansing refers to the
process of detecting, correcting (e.g., standardizing the format), or removing corrupt or
inaccurate data retrieved from different systems. Finally, the transformed data are loaded into the
data warehouse and are ready for being used for complex analyses.
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.1: Describe the concept of business intelligence and how databases serve as a
foundation for gaining business intelligence.
Classification: Concept
42) Information and knowledge discovery tools are used primarily to ________.
A) standardize the format of data retrieved from different systems
B) reduce the complexity of the data to be analyzed
C) extract information from existing data
D) analyze information for decision-making support
E) allow managers to learn query language for the effective maintenance of a database
Answer: C
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
13
Copyright © 2016 Pearson Education, Inc.
43) ________ are produced at predefined intervals to support routine decisions.
A) Security reports
B) Exception reports
C) Drill-down reports
D) Scheduled reports
E) Key-indicator reports
Answer: D
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
14
Copyright © 2016 Pearson Education, Inc.
46) ________ help in analyzing why a key indicator is not at an appropriate level or why an
exception occurred.
A) Activity reports
B) Exception reports
C) Drill-down reports
D) Scheduled reports
E) Key-indicator reports
Answer: C
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
48) ________ refers to the process of quickly conducting complex, multidimensional analyses of
data stored in a database that is optimized for retrieval.
A) Concept implementation
B) Online analytical processing
C) Compartmentalization
D) Data mining
E) Predictive analysis
Answer: B
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
15
Copyright © 2016 Pearson Education, Inc.
49) Online analytical processing tools enable users to ________.
A) discover hidden predictive relationships in the data
B) find associations or correlations among sets of items
C) analyze different dimensions of data beyond simple data summaries
D) group related records together on the basis of having similar values for attributes
E) extract textual information from Web documents
Answer: C
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
50) Which of the following statements is true about an online analytical processing server?
A) It is a data structure allowing for multiple dimensions to be added to a traditional two-
dimensional table.
B) It groups related records together on the basis of having similar values for attributes.
C) It allows you to make hypothetical changes to the data associated with a problem and observe
how these changes influence the results.
D) It uses reasoning methods based on knowledge about a specific problem domain in order to
provide advice.
E) It understands how data are organized in a database and has special functions for analyzing
the data.
Answer: E
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
16
Copyright © 2016 Pearson Education, Inc.
52) In online analytic processing systems, ________ are the values or numbers the user wants to
analyze.
A) dimensions
B) forms
C) measures
D) queries
E) entities
Answer: C
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
53) In online analytical processing systems, ________ provide a way to summarize the data.
A) forms
B) measures
C) facts
D) records
E) dimensions
Answer: E
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
54) Which of the following statements is true about the online analytic processing cube?
A) It allows you to make hypothetical changes to the data associated with a problem and observe
how these changes influence the results.
B) It groups related records together on the basis of having similar values for attributes.
C) It understands how data are organized in the database and has special functions for analyzing
the data.
D) It is a data structure allowing for multiple dimensions to be added to a traditional two-
dimensional table.
E) It uses reasoning methods based on knowledge about a specific problem domain in order to
provide advice.
Answer: D
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
17
Copyright © 2016 Pearson Education, Inc.
55) Data mining complements online analytical processing in that it ________.
A) finds associations or correlations among sets of items
B) provides capabilities for discovering hidden predictive relationships in the data
C) extracts textual information from Web documents
D) groups related records together on the basis of having similar values for attributes
E) analyzes different dimensions of data beyond simple data summaries
Answer: B
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
56) ________ can be achieved by rolling up a data cube to the smallest level of aggregation
needed, reducing the dimensionality, or dividing continuous measures into discrete intervals.
A) Data cleansing
B) Normalization
C) Clustering
D) Data reduction
E) Inferencing
Answer: D
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
18
Copyright © 2016 Pearson Education, Inc.
58) ________ is the process of grouping related records together on the basis of having similar
values for attributes.
A) Normalization
B) Data mining
C) Clustering
D) Inferencing
E) Slicing and dicing
Answer: C
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
59) ________ refers to the use of analytical techniques for extracting information from textual
documents.
A) Web usage mining
B) Text underlining
C) Text mining
D) Decision making
E) Web content mining
Answer: C
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
19
Copyright © 2016 Pearson Education, Inc.
61) Which of the following is used for Web content mining?
A) clustering
B) Web underlining
C) neural networks
D) Web crawler
E) data reduction
Answer: D
AACSB: Information technology
Difficulty: Moderate
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
63) Which of the following is a recording of a user's path through a Web site?
A) clustering
B) normalization
C) slicing and dicing
D) clickstream data
E) inferencing
Answer: D
AACSB: Information technology
Difficulty: Easy
Learning Obj.: 6.2: Explain the three components of business intelligence: information and
knowledge discovery, business analytics, and information visualization.
Classification: Concept
20
Copyright © 2016 Pearson Education, Inc.
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RED OR GREEN MAYONNAISE SAUCE.
(Excellent.)
Scrape the skin quite clear from a dozen fine mellow anchovies,
free the flesh entirely from the bones, and pound it as smooth as
possible in a mortar; rub it through the back of a hair-sieve with a
wooden spoon; wipe out the mortar, and put back the anchovies with
three quarters of a pound of very fresh butter, a small half-
saltspoonful of cayenne, and more than twice as much of finely
grated nutmeg, and freshly pounded mace; and beat them together
until they are thoroughly blended. If to serve cold at table, mould the
butter in small shapes, and turn it out. A little rose pink (which is sold
at the chemists’) is sometimes used to give it a fine colour, but it
must be sparingly used, or it will impart an unpleasant flavour, and
we cannot much recommend its use: it should be well pounded, and
very equally mixed with it. For kitchen use, press the butter down
into jars or pattypans, and keep it in a cool place.
Fine anchovies, 12; butter, 3/4 lb.; cayenne, small 1/2 saltspoonful;
nutmeg and mace, each more than twice as much; rose pink (if
used), 1/2 teaspoonful.
This proportion differs from potted anchovies only in the larger
proportion of butter mixed with the fish, and the milder seasoning of
spice. It will assist to form an elegant dish if made into pats, and
stamped with a tasteful impression, then placed alternately with pats
of lobster-butter, and decorated with light foliage. It is generally eaten
with much relish when carefully compounded, and makes excellent
sandwiches. To convert it into a good fish sauce, mix two or three
ounces of it with a teaspoonful of flour and a few spoonsful of cold
water, or of pale veal stock, and keep them constantly stirred until
they boil. The butter should not be moulded directly it is taken from
the mortar, as it is then very soft from the beating. It should be
placed until it is firm in a very cool place or over ice, when it can be
done conveniently.
LOBSTER BUTTER.
Fill a salad-bowl from half to three parts full with very tender
lettuces shred small, minced lean of ham, and hard-boiled eggs, or
their yolks only also minced, placed in alternate layers; dress the
mixture with English salad sauce, but do not pour it into the bowl
until the instant of serving. A portion of cold chicken (or veal), cut in
thin slices about the size of a shilling, may be added when
convenient; the ham and eggs also may be sliced instead of being
minced, and the whole neatly arranged in a chain or otherwise round
the inside of the bowl.
YORKSHIRE PLOUGHMAN’S SALAD.
Pare off the coarse, fibrous parts from four or five artichoke
bottoms, boiled quite tender, well drained, and freed carefully from
the insides; cut them into quarters, and lay them into the salad-bowl;
arrange over them some cold new potatoes and young carrots sliced
moderately thin, strew minced tarragon, chervil, or any other herbs
which may be better liked, thickly over the surface, and sauce the
salad with an English or French dressing just before it is sent to
table. Very young French beans cut into short lozenge-shaped
lengths, or asparagus points, can be added to this dish at pleasure;
or small tufts of cauliflower may be placed round it. When these
additions are made, the herbs are better omitted: a little of the liquor
of pickled Indian mangoes may be advantageously mixed with the
sauce for this salad, or in lieu of it some chili vinegar or cayenne
pepper. The Dutch or American sauce of the previous pages would
also make an appropriate dressing for it.
SORREL SALAD.
Take from the stems some very young tender sorrel, wash it
delicately clean, drain it well, and shake it dry in a salad-basket, or in
a soft cloth held by the four corners; arrange it lightly in the bowl, and
at the instant of serving, sauce it simply with the preceding French
dressing of oil with a small portion of vinegar, or with a Mayonnaise
mixed with chili instead of a milder vinegar. The sorrel may be
divided with the fingers and mingled with an equal proportion of very
tender lettuces; and, when it is not objected to,[64] mixed tarragon
may be strewed thickly upon them. To some tastes a small quantity
of green onions or of eschalots would be more agreeable.
64. The peculiar flavour of this fine aromatic herb is less generally relished in
England than in many other countries; but when it is not disliked it may be
used with great advantage in our cookery: it is easily cultivated, and quite
deserves a nook in every kitchen-garden.
LOBSTER SALAD.
First, prepare a sauce with the coral of a hen lobster, pounded and
rubbed through a sieve, and very gradually mixed with a good
mayonnaise, remoulade, or English salad-dressing of the present
chapter. Next, half fill the bowl or more with small salad herbs, or
with young lettuces finely shred, and arrange upon them spirally, or
in a chain, alternate slices of the flesh of a large lobster, or of two
middling-sized ones, and some hard-boiled eggs cut thin and evenly.
Leave a space in the centre, pour in the sauce, heap lightly some
small salad on the top, and send the dish immediately to table. The
coral of a second lobster may be intermingled with the white flesh of
the fish with very good effect; and the forced eggs of page 137 may
be placed at intervals round the edge of the bowl as a decoration,
and an excellent accompaniment as well. Another mode of making
the salad is to lay the split bodies of the fish round the bowl, and the
claws, freed carefully from the shells, arranged high in the centre on
the herbs; the soft part of the bodies may be mixed with the sauce
when it is liked; but the colour will not then be good.
Obs.—The addition of cucumber in ribbons (see Author’s Receipt,
Chapter XVII.), laid lightly round it, is always an agreeable one to
lobster salad: they may previously be sauced, and then drained from
their dressing a little.
A more wholesome and safer mode of imparting the flavour of the
cucumber, however, is to use for the salad vinegar in which that
vegetable has been steeped for some hours after having been cut up
small.
AN EXCELLENT HERRING SALAD.
(Swedish Receipt.)
Soak, skin, split, and bone a large Norway herring; lay the two
sides along a dish, and slice them slopingly (or substitute for this one
or two fine Dutch herrings). Arrange in symmetrical order over the
fish slices of cooked beet-root, cold boiled potatoes, and pickled
gherkins; then add one or two sharp apples chopped small, and the
yolks and whites, separately minced, of some hard-boiled eggs, with
any thing else which may be at hand, and may serve to vary
tastefully the decoration of the dish. Place these ingredients in small
heaps of well-contrasting colours on the surface of the salad, and lay
a border of curled celery leaves or parsley round the bowl. For
sauce, rub the yolk of one hard-boiled egg quite smooth with some
salt; to this add oil and vinegar as for an ordinary salad, and dilute
the whole with some thick sour cream.
Obs.—“Sour cream” is an ingredient not much approved by
English taste, but it enters largely into German cookery, and into that
of Sweden, and of other northern countries also. About half a pound
of cold beef cut into small thin shavings or collops, is often added to
a herring-salad abroad: it may be either of simply roasted or boiled,
or of salted and smoked meat.
TARTAR SAUCE.
(Sauce à la Tartare).
Add to the preceding remoulade, or to any other sauce of the
same nature, a teaspoonful or more of made mustard, one of finely-
minced shalots, one of parsley or tarragon, and one of capers or of
pickled gherkins, with a rather high seasoning of cayenne, and some
salt if needed. The tartar-mustard of the previous chapter, or good
French mustard, is to be preferred to English for this sauce, which is
usually made very pungent, and for which any ingredients can be
used to the taste which will serve to render it so. Tarragon vinegar,
minced tarragon and eschalots, and plenty of oil, are used for it in
France, in conjunction with the yolks of one or two eggs, and
chopped capers, or gherkins, to which olives are sometimes added.