some new cheese, add a couple of eggs and a small quantity of fried
onions and pistachio nuts. Make this into a paste, and beat it up well
together. Then take some slices of vegetable marrow, spread the paste
upon them rather thickly, having first put a little butter on the
slices. Bake in a slow oven for half an hour.
Vegetable Marrow au Parmesan.
Peel, cut in half a vegetable marrow, take out the seeds and soft part,
and cut it into neat oval-shaped fillets about two and a half inches
long and two wide. Put them in a sauté-pan with a piece of butter,
and stew till tender. Add pepper and salt, serve on fried croûtons of
toast, and pour over them Parmesan sauce.
Vegetable Marrow Stuffed.
Boil a marrow tender in stock, cut it lengthways in half, hollow out
the insides and fill them with a rich mince of white meat, or scalloped
lobsters or oysters, or minced mushrooms. Put the two sides together
again and dish up with a rich sauce or a piquant sauce round.
Vegetable Pie à la Grimod de la Reynière.
Cook green peas, young broad beans, small carrots, and tender French
beans separately in a rich béchamel sauce; place these in a baked pie
case, divided into compartments by thin pieces of paste, and serve.
White Kidney Beans.
(Haricots Blancs.)
Throw the haricots into boiling salt and water with a small bit of
butter in it, having soaked them previously for a couple of hours.
Bring them gently to the boil and then simmer gently till tender. Drain
them when they are cooked, and place them in a clean stewpan with two
ounces of fresh butter and a dessertspoonful of chopped parsley, and
salt and pepper to taste. Toss the beans gently till they are quite hot
and equally covered with the sauce, add the strained juice of half a
lemon, and serve quickly.
_SALADS._
Artichoke and Tomato Salad.
Take some artichoke bottoms, boiled, and some slices of raw tomato. Mix
some tarragon, chervil oil, pepper, salt, and vinegar together. Dip the
artichokes and tomatoes in separately and lay them alternately in a
salad bowl. Pour the dressing over.
Artichoke Salad.
Cut up six artichoke bottoms into thin strips, slice two medium-sized
cucumbers very thin, chop up two very young onions; toss these
ingredients; then shape neatly in the dish, garnish with small
radishes, sprinkle half a teaspoonful of celery salt over the dish,
pour a simple salad dressing over all and serve.
Salad of Asparagus.
Large white asparagus. Boil till quite done, cut in half-inch lengths,
throwing away any part not absolutely tender. Place in the bowl, cover
with good sauce; then sprinkle over with grated ham. Or add tiny strips
of smoked sausage.
Broccoli Salad.
Choose the whitest and closest heads, trim off all the outside leaves
and outsides of the stalks, and place the broccoli in salted water
a few minutes; when well washed, put them into a saucepan and cover
with hot water, add a little salt and boil for fifteen minutes; drain
quietly and plunge into a basin of cold water. Mash a clove of garlic,
and chop it up fine with a few sprigs of chervil or parsley, a little
grated horse-radish, and a leaf of mint; add a wineglass of the best
vinegar and three wineglasses of oil and a dust of cayenne, mix well
together and pour over the broccoli, and serve.
Iced Salad à l’Inspiration.
(Original Recipe.)
Take two large heads of celery, cleanse it well and chop it up very
finely; take a small onion, parboil it, also a small shalot; chop them
up very finely also; mix all together thoroughly.
Make a mayonnaise sauce by taking a dessertspoonful of Swiss milk,
the yolks of two eggs, and beat them up well together; then add a
mustardspoonful of made mustard, a tablespoonful of tarragon vinegar,
a dessertspoonful of plain vinegar, and stir up again; then pour in a
tablespoonful of cream (this can be omitted), and after that four or
five tablespoonfuls of best salad oil drop by drop, stir till it is as
thick as cream, and mix in the celery and onion; now add half a pint of
whipped aspic jelly and whip up in it, and mix in the celery and onion.
Oil a plain round mould and fill in this salad mixture, let it stand
on ice for twelve hours and turn it out. Have ready cut some rounds
of beetroot stamped out with a cutter about the size of a florin, with
scalloped edges, and decorate the outside of the moulded salad with it;
on the top cut the rounds of beetroot into halves and stand them up all
round the edge; put a little piece of the celery with the green top on
it in the middle of the top, strew a little finely chopped aspic over
the top and serve some more all round the base, with hard-boiled eggs
cut in half-quarters here and there on the aspic garnish.
Little dariole moulds can be filled with this mixture as a variety, but
the beetroot decoration must then be cut the size of sixpences.
Iced Salad à la Tentation.
(Original Recipe.)
Take some cabbage lettuces, thoroughly cleanse them, cut out the hearts
and white leaves only, also endive, some peas, haricots, asparagus
heads if in season, cucumber, beetroot and watercress, and two or
three spring onions; chop up all very finely and mix them thoroughly
together; then make a mayonnaise and aspic sauce exactly the same as
for iced salad à l’Inspiration, and mould it in the same fashion.
Decorate it with hard-boiled eggs cut in devices alternately yellow and
white, and here and there a truffle cut in dice.
Have some chopped red aspic jelly and strew all over the mould and
round the base, and have rolled anchovies arranged round the top of
the mould, and in the centre half of the yolk of a hard-boiled egg, on
which four fillets of anchovy should rest; a few capers, olives, and
rolled anchovies should be placed about the aspic garnish at the base.
Nantese Salad.
Peel half a dozen small Spanish onions, take out the core, put a little
butter inside each, and bake them in a moderate oven till quite tender.
Let them get cold, cut them into slices and lay them at the bottom of
a salad bowl. Scrape half a dozen sardines, remove the skin, take the
flesh from the bones, and lay the fish in neat-sized pieces on the
onion. Slice half a dozen hard-boiled eggs, place these on the fish and
strew over the whole with two tablespoonfuls of finely minced parsley
and a teaspoonful of chopped tarragon and chervil each. Serve with
the following salad dressing. Beat up the yolks of four eggs with two
ounces of butter, half a teacupful of cream, a gill of vinegar, and a
tablespoonful of made mustard. Put this in a jar and stand it in a pan
of boiling water, and stir till it is thicker than custard. When quite
cold, thin it by beating in the juice of half a lemon, and pepper and
salt to taste.
Rochelle Salad.
Wash a couple of heads of celery and dry them. Cut the stalks into
three-inch lengths and place them in a salad bowl mixed with the
whites of three hard-boiled eggs, thinly shred. Press the yolks of the
eggs through a wire sieve, then pour over a pint of ‘sauce tartare.’
Sprinkle over this first the powdered yolks of eggs, and then three
finely shred truffles.
Garnish the salad with curled anchovies, beetroot cut in stars, and
slices of German sausage.
Onion and Tomato Salad.
Parboil a large Spanish onion, scald and peel six or eight tomatoes;
slice them and put them in the salad bowl. Add a little chopped
parsley, tarragon and chervil, pepper and salt. Stir in thoroughly some
oil, then vinegar to taste.
Potato Salad.
Bake some potatoes, peel and slice them, and put them in the salad
bowl with two onions and one shalot cut in quarters, pour over them
two wineglassfuls of claret, add a little salt and pepper, and stir
till thoroughly mixed; after which pour in a dessertspoonful of vinegar
and a wineglassful of best Lucca oil, and stir up well; then add some
chervil leaves chopped fine, remove the onion and ornament with a
hard-boiled egg, the white cut in strips and the yolk passed through
the sieve and sprinkled over all.
Potato and Truffle Salad.
Bake, peel, and slice some potatoes, cut up some truffles which have
been boiled in saumur into very thin slices, and arrange them in
alternate layers in a salad bowl with the sliced potatoes--the last
layer must be of truffles. Garnish with small pickled onions, fillets
of anchovy, and either stoned or stuffed olives; sprinkle with salt and
pepper. Mix a dressing of oil and vinegar and pour over.
Red Cabbage Salad à la Russe.
Cut up a red cabbage into very fine narrow strips, plunge for a minute
into boiling salt and water, cool in cold water, drain. Lay in a deep
dish and sprinkle with salt and tarragon vinegar.
Stir some mashed hard-boiled yolks of eggs into half a tumbler full of
sour cream, season with salt, pepper, chopped chervil, and tarragon
leaves.
Pour over the cabbage and garnish with a few slices of black radish.
Salsify Salad.
Boil the salsify till perfectly tender, drain it, and cut it into inch
lengths. Pour over it any simple salad dressing or toss it up lightly
with oil, vinegar, salt, pepper, and chopped ravigote.
Salad of Seakale.
Boil seakale till quite tender, let it cool, and cut it into half-inch
lengths. Take care that it is quite dry. Put in the salad bowl. An hour
before serving, pour over some good mayonnaise or tartare sauce, and
add fillets of anchovy, laid on the top.
Shikaree Salad.
Wash, dry, and break up some lettuces in the usual way, with cress,
endive, beetroot, &c., and pour over a salad dressing made as follows:
Mix a teaspoonful of cayenne with a tablespoonful of powdered white
sugar. Put the mixture into a small saucepan and pour over it two
glassfuls of mushroom ketchup, two glassfuls of claret, and the
strained juice of a large lemon. Stir the liquor over the fire till the
sugar is dissolved and it is quite hot; then let it cool, and add to it
the yolk of an egg and four tablespoonfuls of salad oil and well mix.
Tomato Salad.
Choose four round red tomatoes, throw them into a saucepan of fast
boiling water for two minutes or less, take them up quickly and throw
them into cold water for two minutes. The skin will now quickly peel
off. Cut up the tomatoes in thick rounds, lay them on a dish, sprinkle
over a little salt and sugar, a scrape of onion, and a few drops of
salad oil; then drip vinegar over and serve directly.
Salad of Tomatoes en Surprise.
(Original Recipe.)
Chop up some tomatoes small, flavour them with a bead of garlic and a
shalot chopped up and rubbed through the sieve; add four tablespoonfuls
of whipped aspic jelly and mayonnaise sauce, and mix into the purée.
Decorate a mould with hard-boiled eggs stamped out in rounds or stars,
and arrange them in tiers one above the other. Between each layer of
egg place a little chervil leaf and a sprig of tarragon alternately;
fill the mould with the tomato purée, place on ice, and when ready turn
out. Garnish with small salad mixed with mayonnaise sauce round the
base. Arrange watercress prettily on the top and sprinkle red aspic
jelly all over it.
Vegetable Salad.
Boil equal quantities of carrots, peas, asparagus heads, French
beans, potatoes, and half the quantity of turnips; when done, drain
carefully and place in a salad bowl in separate groups with a head of
boiled cauliflower in the centre. Cover with a sauce made of twelve
tablespoonfuls of salad oil, two of vinegar, half a teaspoonful of
anchovy sauce, a little salt, pepper, a dust of cayenne, and a rub of
garlic, all stirred well together.
Watercress Salad.
Get some nice young watercress, cleanse it thoroughly in salt and
water, and put it in a salad bowl with a few sliced young radishes and
four hard-boiled eggs cut into half-quarters. Pour a simple salad sauce
over it.
INDEX.
Aiquebelle fritters, 1
American yams, 1
Artichokes à la Barigoule, 2
-- à la Carême, 3
-- cream of, 3
-- à la kaiser, 4
-- à la Malay, 4
-- à la Gouffé, 5
-- à l’Italienne, 5, 6
-- stuffed, à la béchamel, 6
-- aux fines herbes, 6
-- au diable, 7
-- à la chef, 7
-- chips, 7
-- Jerusalem, à la reine, 8
-- -- au parmesan, 8
-- salad, 75
Asparagus with cream, 8
-- omelet, 8
-- à la Tod Heatly, 9
-- à la Pompadour, 9
-- rolls, 9
-- à la rustic, 10
-- à la Française, 10
-- pudding, 11
-- salad, 75
Beans, broad, à la crème, 13
-- Brittany, 12
-- French, à la poulette, 13
-- omelet of, 13
-- French, à la béchamel, 14
-- white kidney, fricasseed, 14
-- -- à la crème, 14
Beetroot, dressed, 11
Beetroot fritters, 11
-- à la Savarin, 12
-- stewed, 12
Broad beans, 13
Broccoli à la fermière, 15
-- salad, 76
Brussels sprouts à la Lucerne,
-- -- à la Parisienne, 16
-- -- fried, 16
Cabbage, ladies’, 16
-- à la Flamande, 17
-- and rice balls, 17
-- jelly, 16
-- stuffed, à la Russe, 18
-- red, stewed, 57
Cardoons, boiled, 18
-- à la fromage, 18
-- stewed, 19
Carrots, fillets of, 19
-- à l’Allemande, 19
-- à la Flamande, 19
-- à la Windsor, 20
-- fritters, 20
-- à la maître d’hôtel, 20
Cauliflowers, curried, 21
-- fritters, 21, 24
-- à la maître d’hôtel, 21
-- au gratin, 22
-- au parmesan, 22
-- stuffed, 23
-- moulded, 23
-- omelet, 23
Celery with brown sauce, 24
-- with cream, 24
-- à l’Espagnole, 24
-- au jus, 25
-- stewed, 25
-- à la Villeroi, 25
-- à l’ambrosia, 25
Colcannon, 27
Cucumber à l’Espagnole, 25
-- fillets of, 27
Endive ragoût, 30
-- stewed, with cream, 30
Greens à la Hottentot, 31
Haricot beans à la maître d’hôtel, 31
Iced salad, 77
Kohlrabi au gratin, 31
-- steamed, 32
Laver, 32
-- stewed, 32
Lentils, curried, 32
Lettuces, stewed, 33
-- stuffed, 33
Mandarins, 33
Morelles à l’Andalouse, 34
-- green, stewed, 34
Mushrooms à la Bordelaise, 34, 35
-- au beurre, 35
-- croustades of, 36
-- stuffed, à la Lucullus, 37
-- toast, 37
-- and tomatoes, 37
Nantese salad, 78
Onions, Spanish, baked, 33
-- à la Bretonne, 38
-- à la Bordeaux, 38
-- à la céleri, 38
-- à la Corsica, 39
-- à la crème, 39
-- fritters, 39
-- à la Génoise, 40
-- au jus, 40
-- miroton of, 40
-- ragoût of, 40
-- à l’Espagnole, 41
-- Spanish, stewed, 41
-- stuffed, 41, 42
-- and tomato salad, 79
Parsnip fritters, 42
-- balls, 43
Peas à la demi-bourgeoise, 43
-- stewed, with lettuce and ham, 43
Potato balls, 44
-- -- à la duchesse, 44
-- -- ragoût, 45
-- à la Bonn, 45
-- boulettes, 45
-- in cases, 46
-- chips or ribbons, 46
-- à la crème, 46
-- croquettes, 47
-- à la crème au gratin, 47, 48
-- cheese, 48
-- fritters, 48
-- -- au gratin, 49
-- fried, à la Hollandaise, 49
-- à l’Italienne, 49, 50
-- klösse, 50
-- à la Lyonnaise, 50
-- à la maître d’hôtel, 51
-- à la Milanese, 51
-- à la mode, 51
-- à la Moltke, 52
-- à la Napolitaine, 52
-- omelet, 53
-- moulded with parmesan, 53
-- à la Provençale, 53
-- pudding, 53
-- à la Russe, 54
-- sauté, 54
-- salad, 79
-- savoury, 54
-- snow, 55
-- soufflé, 55
-- -- au parmesan, 55
-- stewed, 56
-- stuffed, 56
-- straws, 56
-- and tomatoes, 57
-- and truffle salad, 79
Red cabbage, stewed, 57
Salads, 75-82
Salsify, 57
-- dressed, 58
-- fried, 58
-- or mock oysters, 58
-- salad, 80
-- scalloped, 59
Scorzonera in brown sauce, 59
Seakale au parmesan, 59
-- stewed, in gravy, 59
-- timbale of, 60
Shikaree salad, 80
Spinach, 60
-- chartreuse of, 61
-- curried, 61
-- croustades of, 62
-- à la crème, 62
-- fritters, 62
-- and eggs, 63
-- omelet, 64
-- soufflé, 63
Tomato chartreuse, 63
-- cream à l’irrésistible, 64
-- curried, 64
-- fritters, 65
-- stuffed, à la financière, 65
-- iced, 65
-- au gratin, 66
-- à la Milanese, 66
-- omelet, 66
-- à la Portugaise, 67
-- à la Provençale, 67
-- à la San Francisco, 68
-- salad, 81
-- -- en surprise, 81
-- soufflé, 68
-- toast, 68
Truffles, buisson of, 69
-- in champagne, 69
-- green, stewed, 69
-- à l’Italienne, 70
-- à la serviette, 70
Turnips à la béchamel, 71
-- à la Française, 71
-- stewed, in butter, 71
-- pudding à la Brisse, 71
Vegetables, curried, 72
-- macédoine, 72
Vegetable-marrow chips, 72
-- -- à l’Espagnole, 73
-- -- à l’Italien, 73
-- -- à l’Orient, 73
-- -- au parmesan, 73
-- -- stuffed, 74
-- pie à la Grimod, 74
-- salad, 82
White kidney beans, 74
Watercress salad, 82
Yams, American, 1
_Spottiswoode & Co. Printers, New-street Square, London._
Transcriber's Notes:
Italics are shown thus: _sloping_.
Variations in spelling and hyphenation are retained.
Perceived typographical errors have been changed.