from the bone. Remove the skin and bones without disturbing the shape of
the fish. Marinate, while hot, with three tablespoonfuls of oil, one
tablespoonful of vinegar or lemon juice, and salt and pepper. When cold
put the fish on a serving-dish, and, using endive or Boston Market
lettuce, put the ends of the leaves beneath the fish, so that the tops
of the leaves will fall over upon the fish. Garnish the top with stars
of mayonnaise. Between the leaves dispose sliced pim-olas and fans cut
from small gherkins. Serve mayonnaise with the salad.
=Fillets of Halibut in Aspic, with Cucumber-and-Radish Salad.=
INGREDIENTS.
2 slices of halibut, cut half an inch or less in thickness.
1 lobster (a pound and a half).
3 tablespoonfuls of butter.
1/4 a cup of flour.
1/4 a cup of cream.
1/4 a cup of stock.
A dash of paprica.
1 tablespoonful of lemon juice.
1 teaspoonful of chopped parsley.
1/4 a tablespoonful of salt.
1 quart of aspic.
Olives.
A bunch of radishes.
2 cucumbers.
French dressing.
_Method._--Remove the skin and bone from the halibut, thus securing
eight fillets. Season with salt, pepper, onion and lemon juice. Chop the
lobster meat fine; melt the butter, cook in it the flour and seasonings,
add the cream and lobster stock, and, when cooked, stir in the chopped
lobster. When cool spread upon one side of the fillets, roll up the
fillets and fasten with wooden toothpicks that have been dipped in
melted butter. Bake on a fish-sheet about fifteen minutes, basting with
butter melted in hot water.
Set a plain border-mould in ice water; decorate the bottom and sides
with pim-olas or gherkins cut in slices and dipped in half-set aspic;
cover the decoration on the bottom with aspic, and, when set and the
decorations on the side are "fixed" in place, arrange on the aspic the
cold fillets of fish and fill the mould with more aspic. When cold turn
from the mould and fill the centre with diced cucumbers and sliced
radishes dressed with French dressing. Pass mayonnaise or French
dressing in a separate dish. Surround the aspic with shredded lettuce if
desired.
=Fillets of Halibut in Aspic with Cole-Slaw.=
Use a generous half-pint of oysters in the place of the lobster,
parboiling and draining before chopping, and fill in the centre of the
aspic with coleslaw.
[Illustration: Miroton of Fish and Potato Salad.]
[Illustration: Cowslip and Cream Cheese Salad.
(See page 49)]
=Miroton of Fish and Potato.=
Marinate one pint of cold cooked fish--salmon, cod, haddock, halibut,
etc.--with three or four tablespoonfuls of oil, half a teaspoonful of
salt, a dash of pepper and two tablespoonfuls of lemon juice. Marinate,
separately, one pint of cold potatoes, cooked in their skins and cut in
cubes, with the same quantity of dressing, adding also one teaspoonful
of onion juice. Let stand in a cool place one hour or more. Have ready
six hard-boiled eggs; cut a thin slice from the round end of each egg,
that it may stand upright, then cut in quarters lengthwise. Dip into a
little aspic jelly or melted gelatine and arrange the quarters in the
form of a circle, with the yolks outside. Toss together the fish, potato
and three tablespoonfuls of capers, and fill in the centre of the
circle. Dust with fine-chopped parsley or beets; add a tuft of lettuce
at the top and a few heart leaves of lettuce above the crown of eggs.
=Fish Salad Moulded in Aspic.=
Cover the bottom of a mould with aspic to the depth of one-fourth an
inch. Set the mould in ice water, and, when the aspic is set, arrange
upon it a decoration of cooked vegetables cut in shapes with French
cutter, or fashion a conventional design or some flower. Dogwood
blossoms provide a simple pattern, and one easily carried out. Cut the
four petals from a thin slice of cooked turnip and the centre of the
blossom from carrot or lemon peel. Fasten each piece in place with
liquid jelly, and, when set, cover with more jelly. To decorate the
sides of the mould, take the figures on the point of a skewer, dip in
jelly, then set in position against the _chilled_ sides of the mould,
and they will remain in place. After the jelly covering the figures on
the bottom of the mould has "set," place a smaller mould in the centre
of the aspic in the first, and fill this with ice and water. Pour in
aspic to fill the space about the smaller mould, and, when this aspic is
firm, dip out the water and ice. Fill with _warm_ water and quickly
remove the mould. Separate a pound of cooked fish into flakes, add half
a cup of cold cooked peas, three or four gherkins, cut very fine, and
three tablespoonfuls of capers. Mix together and then mix with one cup
of mayonnaise made with jelly; with this fill the vacant space in the
mould. When ready to serve, dip the mould very quickly into warm water,
letting the water rise to the top of the mould, and invert over a
serving-dish; remove the mould, and garnish with lettuce, tiny gherkins
cut to resemble fans, blocks of aspic, or aspic moulded in shells, and
mayonnaise.
=Fish Salad Moulded in Aspic, No. 2.=
Decorate the mould as before; then put in a layer of the fish and
dressing; when set, add a layer of aspic; alternate the layers until the
materials are used or the mould is filled. Individual moulds may be
prepared in the same way.
=Salad of Mackerel or Bluefish.=
Separate a cooked fish into flakes and mix with the chopped whites and
sifted yolks of three hard-boiled eggs. Season with French dressing, mix
lightly and turn on to a bed of lettuce or cress, also seasoned with the
dressing. Garnish with fans cut from small gherkins, or with pickled
beet cut in fanciful shape or chopped.
=Salad of Salt Mackerel.=
Freshen the fish carefully before cooking. Use equal parts of fish,
flaked, and cold boiled potatoes. If potatoes are specially prepared for
the purpose, cut them in cubes or balls, blanch, and cook in
well-seasoned beef stock; drain, and add, when cold, to the fish. Season
with French dressing. Arrange on a bed of cress and sift the yolk of an
egg over the whole.
=Salad of Shad Roe and Cucumber.=
Cook two shad roes with an onion, sliced, and a bay leaf, in salted,
acidulated water twenty minutes; drain, and marinate with about two
tablespoonfuls of oil, one tablespoonful of lemon juice and a dash of
pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a
clove of garlic cut in halves. Cut a thoroughly chilled cucumber in
dice; put the cucumber on a bed of lettuce leaves in the bottom of the
bowl, and the roe, well drained, above; mask with mayonnaise,--nearly a
cup will be required,--in the top insert a few heart leaves of lettuce,
and place around the centre of the mound a circle of cucumber slices
overlapping one another; or alternate these with lozenges cut from
pickled beet.
=Boudins-de-Saumon Salad.=
Butter four small dariole moulds, or small cups; sprinkle the butter
with chopped parsley. Select four small pieces of cooked salmon, dry on
a soft cloth so as to remove all oily liquor, and put a piece in each
mould. Beat two eggs (or, better, one egg and the yolks of two)
slightly, season with one-fourth a teaspoonful of salt, a dash of
paprica and a few drops of anchovy essence or onion juice; add half a
cup of milk, and, when well mixed, pour into the moulds around the fish.
Set the moulds in a pan of hot water and bake until the custard is set.
Do not let the water boil. Chill thoroughly, then turn from the moulds
on to lettuce leaves. Serve with a star of mayonnaise dressing on the
top of each _boudin_.
=Russian Salad.=
(BOSTON COOKING-SCHOOL.)
INGREDIENTS.
1 cup of carrots.
1 cup of potatoes.
1 cup of peas.
1 cup of beans (flageolets preferred).
6 tablespoonfuls of oil.
3 tablespoonfuls of vinegar.
1 teaspoonful of salt.
1/4 a teaspoonful of pepper.
A head of lettuce.
1 cup of mayonnaise.
1 cup of shrimps.
1/4 a lb. of smoked salmon.
1 hard-boiled egg.
_Method._--Marinate the carrots and potatoes, cut in small pieces, also
the peas and beans, with French dressing. Arrange on a dish in four
sections, having lettuce for the foundation of each. Cover each
vegetable with mayonnaise. Strew the tops of two sections with small
pieces of smoked salmon; on a third section strew the sifted yolk of the
egg, and on the fourth, the white of the egg, cut rather coarsely.
Outline the inner side of each section with shrimps, by lightly
pressing the ends of the shrimps into the mayonnaise. Finish with a tuft
of lettuce in the centre of the dish.
=Spanish Salad.=
In the centre of a flat serving-dish arrange a mound of endive. Peel
tomatoes, divide into sections or cut in slices, and arrange these
around the endive. Shell cold, hard-boiled eggs; cut in halves,
crosswise, and in points; remove the yolks and pound to a paste with an
equal amount of the flesh of lobster, shrimp, anchovies or salmon. With
this paste, seasoned to taste with oil, lemon juice, salt and pepper,
fill the cups fashioned from the whites of the eggs, and arrange them
around the tomatoes. Strew chopped shallot and sweet pepper over the
endive. Mix equal portions of oil and vinegar, add salt and pepper to
taste, and pour over the salad. Serve at once.
=Salmon Salad.=
(_For evening company, or fish course at a dinner party._)
INGREDIENTS.
Hard-boiled eggs.
1 teaspoonful of gelatine, softened in one tablespoonful
of cold water.
1 pint of string beans or asparagus tips.
1 pint of cooked peas.
French dressing.
2 slices of salmon, 2 inches thick.
Jelly mayonnaise, or fancy butter.
Capers.
_Method._--Cut the eggs into halves lengthwise; cut a thin slice from
the round ends, that the pieces may be set upright; dip lightly in the
gelatine dissolved over hot water, and arrange _miroton_ fashion around
an oval serving-dish. Set aside, that the eggs may become fixed in
position. Marinate the vegetables, separately, with French dressing;
cook the salmon by the directions previously given; remove the skin and
cover the sides with jelly mayonnaise or fancy butter. When cold
decorate with whites of eggs and capers. Use the trimmings from the
eggs, and fix them in place by dipping in jelly mayonnaise. Set aside
for the decorations to become fixed. Drain the vegetables and arrange
inside the border, higher in the centre. Lay the decorated slices of
fish upon opposite sides of the mound, and serve either with or without
mayonnaise.
=Halibut Salad.=
(_For evening company, or fish course at a dinner party._)
INGREDIENTS.
A slice of chicken halibut, 3 inches thick.
3 cups of cooked peas.
French dressing.
Hard-boiled eggs.
3 slices of pickled beet.
1 teaspoonful of gelatine.
Jelly mayonnaise, or green butter.
Heart leaves of lettuce.
2 olives.
_Method._--Prepare the eggs and fasten to the plate as in salmon salad.
Dip diamond-shaped pieces of pickled beet in the dissolved gelatine
and place upon the front and top of each half of egg. Spread the edge of
the fish, after removing the skin, with jelly mayonnaise, or green
butter, and, when set, decorate with figures cut from the cooked white
of an egg. With forcing-bag and tube shape a pattern around the upper
edge of the fish. Place the fish in the centre of the crown or _miroton_
of eggs, with the peas seasoned with French dressing around it; cover
the place from which the bone was taken with the centre of a head of
lettuce, cut in halves, and two fine olives. Serve with a bowl of
mayonnaise.
[Illustration: Russian Salad.]
[Illustration: Halibut Salad.
(See page 64)]
=Shells of Fish and Mushrooms.=
Cut cold fish--salmon, halibut, lobster, etc.--into small cubes, mix
with one-third in measure of cooked mushrooms, also cut small, and add
for each cup of mushrooms and fish one tablespoonful of gherkins cut
fine. Season with French dressing and let stand one hour; then drain,
and mix with jellied mayonnaise. Fill chilled shells with this
preparation, rounding it on the top. Make smooth, and mask with jellied
mayonnaise. Decorate with gherkins and the white of a hard-boiled egg
cut in fanciful shapes, and with stars of mayonnaise.
=Oysters in Aspic Jelly.=
Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of
mayonnaise sauce with aspic jelly and coat the well-dried oysters with
the sauce. Prepare a quart of chicken aspic. Dip in half-set aspic the
white of egg, poached and cut in fanciful shapes, and small gherkins cut
in thin slices, and decorate the bottom and sides of a charlotte or
cylindrical mould standing in ice water. Pour in jelly to the depth of
half an inch; when set, arrange the oysters on it in a circle, one
overlapping another; pour in more jelly, and, when set, dispose upon it
another circle of oysters. Continue this order until the mould is
filled. When removed from the mould, garnish with chopped aspic and fans
cut from gherkins and lettuce. Serve with the remainder of the pint of
mayonnaise.
=Oyster-and-Celery Salad.=
Parboil the oysters (heating them to the boiling-point in their own
liquor), drain, and, if large, halve each; marinate with a French
dressing (_i.e._, toss the bits of oyster in oil enough to coat them
nicely; then toss them in a little lemon juice, dust with salt and
pepper, and set aside to become thoroughly chilled). When ready to
serve, drain again and add about one-third as much in bulk of
fine-chopped celery and one or two tablespoonfuls of pickled nasturtium
seeds or capers; then mix with mayonnaise or a boiled dressing. Serve on
a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the
place of celery. Garnish with small pickles cut in thin slices and
spread to resemble a fan.
=Oyster-and-Sweetbread Salad.=
Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of
oysters, drain, cool, and cut in halves; marinate the sweetbreads and
oysters with French dressing, and allow them to stand at least half an
hour; drain, mix with mayonnaise, and serve on a bed of lettuce or
cress. Or, surround with a circle of chopped cucumbers seasoned with
French dressing.
=Shrimp Salad in Cucumber Boats.=
Pare the cucumbers, which should be rather short, and cut them in halves
lengthwise; remove the seeds and steam until tender; chill, and arrange
on lettuce leaves, or on a bed of watercress. Clean and marinate the
shrimps. If large, divide into two or three pieces. Mix with mayonnaise
and place in the cucumbers. Decorate with stars of mayonnaise and whole
shrimps.
=Shrimp Salad with Aspic Border.=
Set a border mould in ice water; dip hard-boiled eggs, cut in halves
lengthwise and trimmed to fit the mould, in aspic jelly, and press
against the sides of the mould alternately with small vegetable balls,
or peas dipped in half-set aspic; fill gradually the empty space in the
mould with partly cooled jelly, adding vegetables here and there if
desired. Dip in hot water and turn from the mould. Fill in the centre
with lettuce, torn in pieces, and one pint of shrimps, broken in pieces
and dressed with French dressing. Smooth the mound and mask with jelly
mayonnaise. Decorate with shrimps and small heart leaves of lettuce.
=Shrimp Salad with Aspic Border, No. 2.=
Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut
in halves, alternated with hearts of lettuce cut in halves; dip the egg
and lettuce in half-set aspic, and they will adhere to the sides of the
mould. Then proceed as above.
=Shrimp Salad.=
Take the shrimps from the shells, reserve the most perfect for
garnishing, and break the others into pieces; marinate with French
dressing. When ready to serve, drain, and mix with shredded lettuce, or
celery cut fine, and mayonnaise. Shape in a mound on a bed of lettuce
leaves and mask with mayonnaise. Use capers or olives, chopped very
fine, to mark out five or six designs on the mound; a scroll effect is
always pretty. Fill in the designs with shrimps and the rest of the
mound with capers, sifted yolks or chopped whites of cooked eggs; or
fill the designs with the capers or eggs and the rest of the mound with
shrimps. Finish with a tuft of lettuce at the top.
=Scallop Salad.=
Soak the scallops in salted water (a tablespoonful of salt to a quart of
water) one hour; rinse in cold water, cover with boiling water, and
let simmer five or six minutes. Rinse again in cold water, drain, and
when cold cut into slices. Cut white stalks of celery into small pieces.
Mix the celery and scallops--half as much celery as scallops--with
mayonnaise or boiled dressing, and shape in a mound. Mask the mound with
a thin coating of mayonnaise. With large-sized capers outline a design
on each of the four sides of the mound, fill these with whites of eggs,
cooked and chopped fine. Ornament with figures cut from slices of boiled
beets. Fill in the spaces around the designs with capers, and garnish
with green celery leaves and white stalks of celery, fringed.
[Illustration: Shell of Fish and Mushrooms.
(See page 65)]
[Illustration: Shrimp Salad in Cucumber Boat.
(See page 67)]
=Sardine Salad.=
Lay the sardines upon soft paper, that they may be freed from oil.
Scrape off the skin and remove the bones; squeeze over them a little
lemon juice. Arrange upon a bed of crisp lettuce leaves, or upon
shredded lettuce, and dress with either French or mayonnaise dressing.
Garnish with hard-boiled eggs cut in slices.
=Sardine Salad, No. 2.=
Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves
and cover with sardine dressing. Carefully split six selected sardines;
remove the bones and arrange the halves on the top of the salad, with
the heads at the centre. Garnish with slices of lemon.
=Sardine-and-Egg Salad.=
Skin and bone a dozen sardines and put them in a mortar; remove the
shells from an equal number of hard-boiled eggs and cut them into halves
crosswise, so as to form cups with pointed edges; put the yolks into the
mortar with the sardines, add a tablespoonful, or less, of chopped
parsley, a dash of pepper and salt, and work to a smooth paste; moisten
with salad dressing and season to taste with salt and pepper. Cut a thin
slice from the ends of the egg cups, that they may be set upright on the
serving-dish, and fill with the mixture, making it round on the top like
a whole yolk. Arrange these on a bed of watercress, or shredded lettuce,
and sprinkle plentifully with French dressing.
=Lobster Salad.=
Cut lobster meat in dice and marinate with French dressing. Keep on ice
until ready to serve, then drain carefully. Make cups of the inside
leaves of lettuce, put a spoonful of the lobster meat in the centre of
each cup, and press mayonnaise dressing through a pastry bag with star
tube attached on the top of the lobster in each nest. Or, arrange the
lobster in a mound on a bed of lettuce leaves, and mask the mound with
mayonnaise. Finish the centre with a little bouquet of the heart leaves
of lettuce; sift dried coral in a circle about it, and below that
arrange circles of sifted yolk or chopped white of egg alternately
with the coral. Garnish with the fans and feelers of the lobster. Or,
arrange as before, then finish the centre with a bouquet of heart leaves
of lettuce and the head of the lobster. Garnish with stars of mayonnaise
and fans from the tail.
[Illustration: Shrimp Salad, Border of Eggs in Aspic.
(See page 68)]
[Illustration: Lobster Salad.]
=Lobster Salad, No. 2.=
Remove the flesh carefully from the shell of a lobster, so as to keep
the shell of body and tail intact; wash and dry the shell and arrange on
a bed of lettuce leaves. Marinate the flesh, cut into cubes, with French
dressing. After an hour drain, mix with an equal quantity of shredded
lettuce, and replace in the shell. Garnish with mayonnaise and the
lobster coral. Dry the coral thoroughly, after which it may be passed
readily through a sieve.
=Lobster Salad, No. 3.=
INGREDIENTS.
2 good-sized lobsters.
Lettuce.
Mayonnaise, or sauce tartare.
Lobster cutlets.
2 tablespoonfuls of butter.
1/3 a cup of flour.
Salt and paprica.
1 cup of milk.
Lobster coral.
1 tablespoonful of butter.
1 yolk of egg.
1 teaspoonful of lemon juice.
2 cups of lobster meat.
3 cups of aspic jelly.
_Method._--Make a white sauce of the butter, flour, seasonings and milk;
add the coral and butter, after pounding until smooth in a mortar, also
the yolk of egg, beaten and diluted with the lemon juice, and the
lobster meat chopped rather coarsely. When cold shape into cutlets, dust
over with sifted coral, and insert a bit of feeler or claw into the
small end of each. Pour a little aspic into a dish, and, when it sets,
arrange the cutlets upon it a little distance apart; pour over each a
few spoonfuls of aspic, and when set cover with more aspic. When cold
and very firm cut out the cutlets, giving a border of aspic to each.
Marinate the flesh of the other lobster, cut into cubes, with French
dressing; pile in a mound on a bed of lettuce leaves. Insert a tuft of
leaves in the top, and arrange the cutlets against the mound. Garnish
with feelers and claws. Serve mayonnaise or sauce tartare with the
salad.
=Lobster Salad in Ring of Aspic.=
Set a ring mould in ice water. In the bottom of the mould arrange pitted
olives or pim-olas an inch apart. Dip figures, cut from slices of royal
custard, or from cooked carrot or turnip, into liquid aspic, and place
them on the sides of the mould, to which they will adhere; dip
large-sized capers (a larding-needle or skewer is of assistance in this
work) in aspic and with them ornament the mould; then fill with aspic
and set aside to become fixed. When ready to serve, dip the mould in hot
water and invert on a serving-dish. Cut the meat from two two-pound
lobsters into small cubes. Season with French dressing. Fill the open
space in the aspic with the salad; garnish the top with the feelers and
delicate lettuce leaves, and arrange a wreath of lettuce leaves around
the aspic. Stamp out rounds of bread; stamp again with the same cutter
to form crescents, spread delicately with butter, and then with caviare
seasoned with a few drops of lemon juice, and dispose symmetrically on
the lettuce.
[Illustration: Bluefish Salad.
(See page 75)]
[Illustration: Litchi Nut and Orange Salad.
(See page 88)]
=Mousseline of Lobster as a Salad.=
Chill timbale moulds in ice water; dip thin slices of gherkins into
half-set aspic, and arrange them symmetrically against the sides of the
moulds, and brush over the decoration with aspic. Cut the claw meat of a
two-pound lobster into small cubes; chop fine, and pound the remaining
meat in a mortar; then add to it the liver and fat, and pass through a
sieve. There should be about one cup. Simmer the shell in water to cover
half an hour. Beat the yolks of three eggs, slightly, with one-fourth a
teaspoonful of salt and a dash of paprica; add one cup of the lobster
liquor very gradually, and cook over hot water as a boiled custard.
Remove from the fire and add one-fourth a package of gelatine, softened
in one-fourth a cup of cold lobster liquor, or chicken stock; strain
over the sifted lobster meat and stir occasionally over ice water; when
it begins to set, add the lobster dice, and fold in carefully one cup of
whipped cream. Turn the mixture into the decorated mould, and, when
set, turn out on to lettuce leaves. Decorate with the head, feelers and
claws of the lobster. Serve with French or mayonnaise dressing. French
dressing is preferable with so rich a mixture.
=Anchovy Salad.=
INGREDIENTS.
8 salted anchovies, or 12 bottled anchovies.
4 hard-boiled eggs.
1 head of lettuce.
Juice of half a small lemon.
French or mayonnaise dressing, or Sauce tartare.
_Method._--If salt anchovies are to be used, soak them in cold water two
hours, then drain, dry, and remove skin and bones; divide the flesh into
small pieces and squeeze the lemon juice over them. When ready to serve,
arrange the lettuce leaves upon a serving-dish, stalk ends at the
centre, cut the eggs in slices, mix with the bits of anchovies, and
arrange upon the lettuce. Pour a French or mayonnaise dressing made with
onion juice, or a sauce tartare, over the salad.
=Salad of Lettuce, Bamboo Sprouts, and Shrimps.=
Marinate a cup of shrimps, broken in small pieces, with three
tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt
and pepper. Select the tender bamboo sprouts in a can, and cut them into
small pieces of the shape desired. When ready to serve, dress these with
salt, pepper, oil, and lemon juice. Use three measures of oil to one
of acid. Begin with the oil. Continue mixing and adding oil, until each
piece is glossy. Then add the acid. Mix the prepared sprouts and the
drained shrimps, and turn them onto a bed of lettuce, cut in narrow
shreds, and dressed with oil and acid. Decorate the salad with heart
leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in
thin slices.
[Illustration: Moulded Salmon Salad.
(See page 75)]
[Illustration: Salad of Shrimps and Bamboo Sprouts.]
=Bluefish Salad (excellent).=
Separate the remnants of a baked bluefish into flakes, discarding skin
and bones. Set aside, covered, until cold. About an hour before serving,
sprinkle with salt and pepper and (for a generous pint of fish) the
juice of a lemon. When ready to serve, dispose heart leaves of lettuce
on the edge of a salad plate, and turn the fish into the centre, letting
it come out over the stems of the lettuce leaves. Pour a boiled dressing
over the top, and spread evenly (with a silver knife) over the fish. Put
a tablespoonful of chopped pickled beet at the stems of each group of
leaves, a ring of the beet near the top, and figures, cut from the beet,
between.
=Moulded Salmon Salad.=
Use a pound of salmon, fresh-cooked or canned. Remove skin and bone, and
pick the flesh fine with a silver fork. Mix half a teaspoonful of salt,
a teaspoonful of sugar, a teaspoonful of flour, half a teaspoonful of
mustard, and a dash of paprica. Over these pour very gradually
three-fourths a cup of hot milk and stir and cook over hot water ten
minutes, then add one-fourth a cup of hot vinegar and two tablespoonfuls
of butter creamed and mixed with the beaten yolks of two eggs; stir
until the egg is set, then add one level tablespoonful of granulated
gelatine, softened in one-fourth a cup of cold water, and strain over
the salmon; mix thoroughly, and turn into a mould. When chilled serve
with Cream Salad Dressing (page 27), to which half a cucumber, chopped
fine and drained, has been added. Reserve a part of the dressing,
omitting the cucumber, and use with slices of cucumber as a garnish. To
prepare the cucumber, pare with a handy slicer and cut from it a section
three-fourths an inch thick; pare this round and round very thin and
roll loosely to form a cup. Dispose this on the top of the fish and fill
with dressing. (Use a pastry bag and tube.) Cut the rest of the cucumber
in thin slices.
VARIOUS COMPOUND SALADS.
Give us the luxuries of life, and we will dispense
with its necessaries.--_Motley._
Three several salads have I sacrificed, bedew'd
with precious oil and vinegar.--_Beaumont and
Fletcher._
=Sweetbread-and-Cucumber Salad.=
Arrange the leaves of a head of cabbage lettuce loosely upon a
serving-dish, without destroying its shape. Have ready a pair of
sweetbreads cooked in salted, acidulated water twenty minutes, and
cooled and cut in small cubes and marinated; also the same quantity of
cucumber cut in dice, chilled in ice water and dried upon a cloth. Drain
the French dressing from the sweetbread and scatter the bits of
sweetbread and cucumber through the lettuce. Press three-fourths a cup
of firm jelly mayonnaise through a pastry bag with small tube, in little
stars, here and there, throughout the lettuce, and serve at once.
=Sweetbread-and-Cucumber Salad, No. 2.=
Cook, marinate and drain the sweetbreads as before; mix with an equal
quantity of cucumber cut in dice, and then with cream dressing. Line
the inner side of lettuce nests with slices of radish, one overlapping
another (do not remove the pink skin from the radish). Put in a spoonful
of the salad and garnish each nest with a small radish cut to resemble a
flower.
=Chicken Salad.=
Use two parts of cold cooked chicken to one part of celery. Marinate and
drain the chicken, add the celery, and mix with mayonnaise or boiled
dressing. Arrange the salad in nests of lettuce leaves and put a pim-ola
in the centre of each nest.
=Chicken Salad, No. 2.=
Prepare the salad as before; dispose in a mound on a bed of lettuce
leaves and mask with mayonnaise. By the use of stoned olives, cut in
halves, divide the surface into quarters. Fill two opposite sections
with whites of eggs chopped fine, a third with capers or olives chopped
fine, and the fourth with sifted yolks of eggs. Garnish with lettuce and
curled celery.
=French Chicken Salad.=
Cook the meats of English walnuts in well-seasoned chicken stock until
tender; remove the brown skin and break in pieces; when cold mix with
chicken and celery, and proceed as in preceding recipes. The walnuts
give the salad a flavor similar to that produced in France by the use of
truffles.
=Chicken-and-Fresh-Mushroom Salad.=
Peel mushroom caps, break in pieces, and sauté in melted butter five or
six minutes with a slice of onion; add chicken liquor or hot water and
let simmer until tender. Remove from the liquor, cover, and set aside to
cool. Add the liquor and the peelings and stalks of the mushrooms to the
liquid in which the chicken is to be cooked. Use the chicken and
mushrooms with celery or lettuce in any recipe for chicken salad.
=Chicken Salad, No. 3.=
Arrange the salad upon the centre of the dish and mask with mayonnaise;
then with pastry bag and tube pipe the dressing in some fanciful design.
Surround with a border of aspic jelly, tinted a delicate green. The
jelly may be cut in blocks or triangles, or into small cubes, and then
massed about the salad. Cut the aspic in a cold room; first dip the
knife in hot water and wipe dry.
=Chicken Salad, No. 4.=
Cut one cucumber and one bunch of round radishes in thin slices, and add
two-thirds a cup of shredded celery. Season with four tablespoonfuls of
oil, two tablespoonfuls of vinegar or lemon juice, half a teaspoonful of
salt and a dash of paprica. Put on a bed of shredded lettuce or on heart
leaves of lettuce; cover with three cups of chicken cut in cubes and
marinated an hour or more with four tablespoonfuls of oil, two
tablespoonfuls of lemon juice or vinegar, half a teaspoonful of salt and
a dash of white pepper. Mask with mayonnaise. Arrange some bits of
celery, an inch and a half in length and curled on one end, about the
salad, with a bit of yolk of egg in the centre of each. Or, instead of
the celery and yolk of egg, use sliced radishes (do not remove the red
skin), having the slices overlap one another. Finish the top with tuft
of lettuce or curled celery and yolk of egg.
=Mushroom Salad with Medallions of Chicken.=
Bone a chicken, fill with forcemeat, and cook until tender in stock;
then press between two dishes until cold. Cut in slices and stamp in
rounds. Stamp out an equal number of rounds from cooked tongue. Spread
these with "green butter" (see Green-Butter Sandwiches) and place the
rounds of chicken evenly on the tops. Coat these with white chaud-froid
sauce and decorate in some design with truffles, ham or tongue. When the
sauce has set, brush over the medallions with aspic jelly, cold but not
set. When thoroughly cold stamp out with a round cutter. Drain and dry a
can of white button mushrooms; toss them about in cold aspic until they
are well coated. When the jelly has become fixed about them, pile high
in the centre of a serving-dish; arrange the medallions about them,
resting on delicate leaves of lettuce. Serve mayonnaise or tartare
sauce with the salad. Sweetbreads may be substituted for the chicken,
and fresh mushrooms for the canned.
=Mousse-de-Poulet Salad.=
Scald one cup of milk, cream or _well-reduced_ chicken stock (the last
is preferable); beat the yolks of three eggs slightly, add one-fourth a
teaspoonful, each, of common salt and celery salt, and a dash of
paprica, and cook as a boiled custard. Remove from the fire and add
one-fourth a package of gelatine (one tablespoonful of granulated
gelatine), softened in one-fourth a cup of chicken liquor or water.
Strain over half a cup of cooked chicken (white meat), chopped and
pounded in a mortar and passed through a sieve. Stir over ice water
until the mixture is perfectly smooth and begins to set, then fold into
it one cup of whipped cream. Turn into a ring mould, and, when chilled
and well set, turn on to a bed of lettuce and fill in the centre with
equal parts of celery and English walnuts, blanched, sliced and mixed
with a French dressing.
The half-cup of chicken, well pressed down, should weigh four ounces.
The chicken broth should be strong and well flavored. Either one cup of
whipped cream, or one cup of cream, whipped, may be used. The latter
gives a firmer mousse, more pronounced in flavor; the former, a mousse
of a lighter and more delicate consistency, and one more delicate in
flavor.
=Mousse-de-Poulet, No. 2.=
Mould the mousse in small cups; turn out on to a slice of chilled tomato
resting upon a lettuce leaf; garnish with mayonnaise dressing,
decorating both the tomato and the mousse.
=Mousse-de-Poulet, No. 3.=
Mould the mousse in a ring mould and fill in the centre with equal parts
of cucumber or asparagus tips and diced sweetbread; marinate the
sweetbread with French dressing, and drain thoroughly before mixing with
the cucumber or asparagus. Garnish with mayonnaise dressing.
=Mousse-de-Poulet, No. 4.=
Fill in the centre of the ring with diced cucumbers and sliced radishes,
mixed with cream dressing. Garnish with cream dressing, using pastry bag
and tube, and radishes cut to resemble roses.
=Mousse-de-Poulet, No. 5.=
Fill in the centre of the ring with mushrooms and sweetbread dressed
with a French dressing. If the button mushrooms (canned) are used, cut
in quarters; if fresh mushrooms are at hand, remove the stems and peel
the caps; break into pieces and sauté in a little hot butter; then add
hot water or stock and let simmer until tender (fifteen or twenty
minutes). Drain and chill before using.
=Turkey-and-Chestnut Salad.=
Prepare the chestnuts as previously directed, using twice as much turkey
meat, light or dark, cut into small cubes. Serve with lettuce and
French, boiled or mayonnaise dressing, as desired. Marinate and drain
the meat before adding the nuts.
=Duck-and-Olive Salad.=
Cut the meat from a duck in small pieces, and slice pim-olas very thin;
use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of
cress with a French dressing.
=Duck-and-Orange Salad.=
Slice the oranges lengthwise; use twice as much flesh as fruit. Dress
with oil, salt and paprica, and serve on lettuce leaves.
=Ham Salad.=
Soak half a tablespoonful of granulated gelatine in one tablespoonful
and a half of cold water, and dissolve in three-fourths a cup of hot
chicken liquor. Strain over one cup of chopped ham and stir until the
mixture begins to thicken, then fold in one cup of _thick_ cream beaten
stiff; add, also, a few grains of paprica and salt, if needed. Mould in
a ring mould, and, when set and cold, turn from the mould; fill in the
centre with lettuce arranged like a cup, and fill the cup with
mayonnaise. Or, serve with French dressing.
=Bacon Salad.=
Cut six or eight slices of tender bacon into small squares and fry until
they are delicately browned; then drain on soft paper. Heat six
tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon
juice; beat together the yolks of three eggs and one-fourth a
teaspoonful, each, of paprica and mustard, and cook with the fat and
vinegar over hot water until the mixture thickens slightly. When the
dressing is cold cut a head of lettuce into narrow ribbons, toss the
lettuce and bits of bacon together, and mix with the dressing. Serve at
once.
=Italian Salad.=
(MISS COHEN.)
INGREDIENTS.
2 herrings, soaked in milk over night.
3 boiled potatoes, cut in very small dice.
2 tablespoonfuls of cucumber pickles, chopped fine.
1 tablespoonful of capers, chopped fine.
2 small boiled beets, cut fine.
1/2 a pound (1 cup) of cold roast chicken, cut fine.
1/2 a pound (1 cup) of boiled tongue, cut fine.
2 apples, pared and finely chopped.
2 carrots, cooked and finely chopped.
1 celery root, cooked and chopped.
1/2 a cup of pecan nuts, broken fine.
A little onion juice.
_Method._--Mix the ingredients together thoroughly; add mayonnaise to
moisten well. Serve on a flat dish. Mask the top with mayonnaise, then
divide into squares like a checker-board, using fine-shredded pimento or
pickled beet to mark the divisions; fill in alternate squares with
sifted yolk of hard-boiled egg and the remaining squares with chopped
white of egg. Garnish the edge with parsley, and set in the centre half
a hard-boiled egg cut lengthwise in points and filled with capers.
[Illustration: Spinach and Egg Salad.
(See page 86)]
[Illustration: Marguerite Salad.
(See page 86)]
=Pâté de Foie Gras, Moulded in Aspic.=
Cover the bottoms of small-sized timbale moulds with a little aspic
jelly; decorate the jelly with bits of royal custard and capers; cover
with more aspic; then add, alternately, layers of _pâté de foie gras_
and aspic, until the mould is filled. Turn on to shredded lettuce and
garnish with mayonnaise, using pastry bag and tube. Arrange on
individual dishes, so as not to disarrange the dressing in serving. Or,
garnish with a chopped cucumber dressed with French dressing.
=Spinach-and-Tongue Salad.=
INGREDIENTS.
1/4 a peck of spinach.
1 tablespoonful of lemon juice.
1/4 a teaspoonful of salt.
A dash of paprica.
1 tablespoonful of oil or butter.
Slices of cold tongue.
Sauce tartare.
_Method._--Cook the spinach in salted boiling water until tender; drain,
and chop very fine, and season with salt, pepper, oil and lemon juice.
Press into small, well-buttered moulds or cups. Have ready thin, round
slices of cold boiled or braised tongue, the slices a trifle larger than
the cups of spinach. When the spinach is cold turn it from the moulds on
to the rounds of tongue, and press a star of sauce tartare on the top of
each mould. Garnish with parsley and slices of lemon.
=Spinach-and-Egg Salad.=
(See cut facing page 84.)
Prepare and mould the spinach as in the preceding recipe. Have ready,
also, some cold boiled eggs and mayonnaise. Turn the spinach from the
moulds on to nests of shredded lettuce. Dispose, chain fashion, around
the base of the spinach, the whites of the eggs cut in rings, and press
a star of mayonnaise in the centre of each ring. Pass the yolks through
a sieve and sprinkle over the tops of the mounds, and place above this
the round ends of the whites.
=Marguerite Salad.=
(See cut facing page 84.)
Arrange garden cress on a serving-dish; in the centre dispose whites of
hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a
flower, and sift the yolks into the centre. When ready to serve,
sprinkle with French dressing and toss together.
=Easter Salad.=
With the smooth sides of butter-hands roll Neufchatel cheese into small
egg shapes. Cut long radishes into straws and season with French
dressing. Scatter the straws in lettuce nests, arrange the eggs in the
nests, sprinkle with dressing, and fleck with chopped parsley or
paprica.
[Illustration: Easter Salad.]
[Illustration: Country Salad.
(See page 87)]
=Easter Salad, No. 2.=
Arrange flat nests of shredded lettuce on individual plates. Cut a
five-cent Neufchatel cheese in three pieces; roll each piece into a ball
and flatten to resemble the white of a poached egg, having the cheese
about one-fourth an inch in thickness. These may be shaped upon a plate
and then removed carefully with a spatula to the nests of lettuce. With
pastry bag and plain tube put a mound of mayonnaise on the centre of
each cake of cheese, to represent the yolk of an egg. Serve thoroughly
chilled. A dash of pepper (paprica preferred) may decorate the top of
the dressing.
=Country Salad.=
(See cut facing page 86.)
Cut cold boiled corned beef or tongue into thin strips and pile in the
centre of a serving-dish. Cook potato balls in meat broth until tender;
blanch and cool, roll in mayonnaise or boiled dressing, and dispose
about the meat. About these put a ring of celery cut fine, then cooked
carrot and turnip cut in straws. Garnish with parsley and cucumber
pickles cut in fans. Serve with additional dressing.
=Orange-and-Litchi Nut Salad.=
Peel the oranges and cut them into lengthwise slices. Crush the shells
of the nuts, take out the meats, and remove the stones; cut the nut
meats in halves. Mix the nuts with oil, a tablespoonful to a cup, and
sprinkle the orange slices with oil; add also a little lemon juice if
the oranges are sweet. Garnish with slices of orange from which the skin
has not been taken, also, if desired, with lettuce dressed with French
dressing. The oil and lettuce may be omitted, using sugar in place;
little, however, will be needed, as the nuts are sweet, tasting much
like raisins.
=Green-and-White Salad.=
Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin
and seeds from white grapes, and cut each grape in halves; cut tender
blanched celery stalks in small pieces. Take equal portions of celery
and meat and half as much of seeded grapes. Mix with French dressing;
the meat should stand in the dressing an hour or more, when ready to
serve. Serve in nests of lettuce. Dispose a little white mayonnaise or
cream dressing on each nest. Garnish with halves of blanched pistachio
nuts.
=FRUIT AND NUT SALADS.=
"Fat olives and pistachio's fragrant nut,
And the pine's tasteful apple."
=Fruit Salad.=
(_Sweet, to serve with cake._)
Peel and slice four bananas, also four oranges, lengthwise, carefully
removing pith and seeds. Dissect half a ripe pineapple, taking the pulp
from the core in small pieces with a silver fork. Hull and wash a part
of a basket of strawberries. Arrange the fruit in the salad-bowl, making
each layer smaller than the preceding. Pour over the dressing given
below, and serve thoroughly chilled.
=Dressing for Fruit Salad.=
(_Sweet._)
Boil one cup of sugar and half a cup of water five minutes, then pour on
to the beaten yolks of three eggs; return to the fire and cook over hot
water, stirring constantly until thickened slightly; cool, and add the
juice of two lemons. Half a cup of wine may be used in the place of the
lemon juice, retaining one tablespoonful of the lemon juice.
=Fruit Salad.=
(_June._)
Pare lengthwise a _ripe_ pineapple and remove the eyes. With a fork
dislodge from the hard centre the single fruits (the lines left by the
bracts will indicate the places where the divisions should be made).
Slice _lengthwise_ three sweet oranges, after removing the peel and
white skin. Peel and slice two bananas, and cut in halves lengthwise one
cup of strawberries. If the fruit be sweet, use the juice of half a
lemon, otherwise omit it. Beat to an emulsion one-fourth a cup of olive
oil, one tablespoonful of honey, and, if needed, the lemon juice; toss
the fruit, together or separately, in the dressing, and serve on
delicate leaves of lettuce. The most striking effect is produced by
dressing each kind of fruit separately, thus massing each color by
itself. When new figs are seasonable, they may be used in fruit salads
to take the place of the honey. If the pineapple be of large size, more
dressing will be required.
=Fruit-and-Nut Salad.=
Peel neatly three oranges and slice them lengthwise; also cut three
bananas in thin slices. Skin and seed half a pound of white grapes, and
blanch and slice the meats of one-fourth a pound of English walnuts.
Serve very cold on lettuce leaves, dressed with four tablespoonfuls of
oil, two tablespoonfuls of lemon juice--less, if the oranges are
sour--and half a teaspoonful of salt.
=Fruit-and-Nut Salad, No. 2.=
Skin and seed half a pound of white grapes; blanch and slice half a
pound of English walnuts or almonds. Toss with four tablespoonfuls of
oil, one-fourth a teaspoonful of salt and two tablespoonfuls of lemon
juice. Serve in nests of lettuce. Garnish the nests with maraschino
cherries.
=Cherry Salad.=
(MRS. PETERSON.)
Marinate as many hazelnuts as cherries with plenty of oil, half as much
lemon juice as oil, and a little salt, one or two hours. Put a nut in
the place of the stone in the cherries. Sprinkle with oil and a very
little lemon juice, and serve in lettuce nests.
=Fruit Salad.=
(_Winter._)
Peel two oranges; with a sharp knife cut between the pulp and the skin
and remove the section entire. Slice the meats of one-fourth a pound of
English walnuts. Of one-fourth a pound of figs select a few for a
garnish and cut the rest in thin slices. Slice three bananas. Toss half
the ingredients with two or three tablespoonfuls of oil, and, if the
oranges are sweet, toss again with one tablespoonful of lemon juice.
Arrange in a mound on a salad-dish. Put the rest of the fruit, each kind
separately, on the mound in sections; garnish the edge and top with
heart leaves of lettuce, and add stars of mayonnaise and candied
cherries here and there.
=Orange-and-Walnut Salad.=
This is a particularly good salad to serve with game. Select fine
oranges, remove the peel and every particle of white skin, and slice
very thin lengthwise. Slice English walnuts, blanched or plain. To each
pint of orange slices add half a pint (scant) of the sliced nuts; dress
with three tablespoonfuls of oil, one-fourth a teaspoonful of salt, and,
if the oranges are particularly sweet, a tablespoonful of lemon juice.
Serve on a bed of watercress or lettuce.
=Celery-and-Chestnut Salad.=
Shell and blanch the chestnuts; then boil about fifteen minutes, or
until tender; drain and cool. When cool cut into quarters, add an equal
quantity of fine-sliced celery, dress with French dressing, and serve on
lettuce leaves. Sliced pimentos may be added.
=Apple,-Celery-and-English-Walnut Salad.=
Peel and cut the apples in small cubes; blanch the nuts and break in
pieces, and cut the celery in thin slices; marinate the apple and nuts
with oil and lemon juice half an hour; drain, add the celery and
mayonnaise dressing, and serve in cups made by removing the pulp from
red apples. Cut the edges of the apples in small vandykes; keep fresh in
cold water until ready to serve.
=Orange-and-Banana Salad.=
(_Sweet._)
Stir the juice of two oranges, half a cup of sherry wine, one
tablespoonful of lemon juice, half a cup of sugar and the unbeaten white
of an egg, over the fire, until the boiling-point is reached; let simmer
slowly ten minutes, strain through a cheese-cloth, and, when thoroughly
chilled, pour over three bananas and three oranges, sliced and mixed
together in a salad-bowl. Sprinkle with half a cup of dessicated
cocoanut. Serve thoroughly chilled.
=Fig-and-Nut Salad.=
Slice pulled figs, cooked and cooled, and mix with them a few slices of
walnuts or blanched almonds. Serve with French dressing made of claret
and lemon juice instead of vinegar, or with a cream dressing. In using
the cream dressing, mix the ingredients with a little of the dressing
and dispose additional dressing here and there, using the forcing-bag
and tube. When available, fresh figs are preferable to those that have
been cooked.
=Grapefruit Salad.=
Cut the chilled fruit in halves, crosswise, and take out the pulp with a
spoon; dress with French dressing. The juice of the grapefruit may be
used in the place of other acid, and mayonnaise in the place of French
dressing. Serve on lettuce leaves, or return to the skin from which the
pulp was removed. The edge of the grapefruit cup may be cut in
vandykes, or otherwise ornamented.
=Turquoise Salad.=
Mix together equal parts of celery and tart apple cut in match-like
pieces, and one or two pimentos cut in similar pieces. Dress with
mayonnaise made light with whipped cream. Serve in nests of lettuce.
=Turquoise Salad, No. 2.=
Use pineapple in the place of the apple; serve in a mound on a bed of
lettuce leaves. Garnish with stars cut from the pimentos with French
cutter, curled celery, and heart leaves of celery.
=Salad Chiffonade.=
Seed two green peppers, boil two or three minutes, then cut in shreds.
Shred the light and dark leaves of a head of lettuce, or endive,
separately. Cut three tomatoes in shreds. Remove the peel and skin from
one large grapefruit. Serve with French dressing, seasoning, and then
arranging each article separately upon the serving-dish, having a circle
of light and then dark green material about the edge.
=Peach-and-Almond Salad.=
Blanch the almonds and cut in thin slices. Chill the peaches, peel, and
cut in slices; use one-fifth as much in bulk of sliced nuts as sliced
peaches. Serve with French dressing, or with mayonnaise made white
with whipped cream. Garnish the edge with delicate lettuce leaves and
serve at once.
[Illustration: Fruit Salad.
(See page 90)]
[Illustration: Turquoise Salad, No. 2.
(See page 94)]
=Peach Salad.=
(_English style._)
Cut ripe, fine-flavored peaches into quarters, after removing the skins.
Cover with champagne, thoroughly chilled, and sprinkle with tea-rose
petals. Serve at once.
=Peach,-Strawberry-and-Cherry Salad.=
(_London style._)
Let a large handful of fresh rose petals stand an hour or two in a cool
place in a cup of Hungarian wine. Strain out the leaves and pour the
wine over a quart of mixed fruit,--peaches pared and cut in quarters,
strawberries hulled and cut in halves, and cherries stoned,--all
thoroughly chilled. Let a handful of rose petals stand an hour or two in
a cup of thick cream; then strain the cream, sweeten slightly with
powdered sugar, whip to a stiff froth, and use as a garnish for the
fruit.
=Grapefruit, Pineapple, and Pimento Salad.=
Cut a large grapefruit in halves and remove the pulp with a sharp knife
to avoid crushing it; remove half the pulp of a large pineapple from
the core with a fork, after carefully removing the unedible outside.
Dress with white mayonnaise and serve upon crisp lettuce hearts. Garnish
with tiny bits of pimento. 2d.--Omit the pimento, lettuce and
mayonnaise, and dress with sherry wine and sugar. For a Christmas salad,
use the first formula and canned pineapple if the fresh be not at hand.
Dispose the dressed pineapple and grapefruit upon shredded lettuce,
having a circle of heart leaves around the edge. Dot here and there with
small stars cut from the red pimento with a French cutter. Or chop the
pimento fine and dispose in the shape of a large five-pointed star in
the centre of the dish.
HOW TO PREPARE AND USE ASPIC JELLY.
To make aspic for moulding or decorating a fish salad, use stock
prepared from chicken or veal, or from fish. For chicken, veal or
sweetbread salad, use chicken or veal stock, or a light-colored
consommé. In an emergency, aspic may be made from the prepared extracts
of beef, or from bouillon capsules. Aspic is often tinted delicately to
harmonize with a particular color scheme. A light-green aspic has been
found quite effective.
=RECIPE.=
To one quart of highly seasoned stock, freed from all fat, add the juice
of a lemon, a bay leaf, half a cup of wine and one box of gelatine
soaked in a cup of cold water. Beat into the mixture the slightly beaten
whites and crushed shells of two eggs. Heat to the boiling-point,
stirring constantly, and let boil five minutes. After standing ten
minutes skim off the froth, etc., and strain through a cheese-cloth
folded double and held in a colander.
=Aspic for Garnishing.=
Pour the liquid jelly into a new tin to the depth of half an inch. Wring
a napkin out of cold water and spread it smoothly over the meat-board.
Dip the pan in warm water and turn the jelly onto the napkin; stamp in
rounds, diamonds or other fanciful shapes. If blocks of greater
thickness be required, fill the pan to the required depth with the
liquid aspic. When turned from the mould, cut in squares or diamonds
with a knife, wiped dry after having been dipped in hot water.
=To Chop Jelly.=
Cut the jelly slowly, first in one direction, then in the opposite
direction. Each piece, whether large or small, should be clean-cut and
distinct. Aspic melts or softens in a warm place, and should not be
taken from the mould until the time of serving, and then it must be
handled with care.
=Consommé for Aspic Jelly.=
Cut two pounds of beef from the under part of the round and two pounds
of shin of veal into small pieces; crack the bones in the shin. Place
over the fire with two and a half quarts of cold water; add one ounce of
lean ham. Heat slowly, and cook just below the boiling-point two or
three hours; then add to the kettle a three-pound fowl, and allow it to
remain till tender. Put some marrow into the frying-pan, and when hot
sauté in it a small onion cut fine, two tablespoonfuls, each, of chopped
celery, carrot and turnip; add to the soup kettle, removing the fowl,
together with a sprig, each, of parsley, thyme and summer savory, two
bay leaves, a small blade of mace, four cloves, two peppercorns and one
scant tablespoonful of salt. Let simmer about an hour and a half; then
strain and let cool.
=Chicken Stock for Aspic Jelly.=
Put a four-pound fowl and a few bits of veal from the neck over the fire
in three pints of cold water. Heat slowly to the boiling-point, let boil
five minutes, then skim and let simmer until the fowl is nearly tender.
Now add an onion and half a sliced carrot, a stalk of celery, a
teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two
cloves, a blade of mace, eight peppercorns and a teaspoonful of salt.
Remove the fowl when tender, and let the stock simmer until reduced to
about one quart; strain, and set aside to become cool.
=Second Stock for Use in Sauces, Etc.=
Break the bones from roasts; add the tough or browned bits of meat and
fat; add also the flank ends from chops and steaks, cut small (there
should always be a few bits of fresh meat), and cover with cold water.
Heat slowly and let simmer two or three hours, then add, for each two
quarts of water used, one-fourth a cup, each, of chopped onion and
carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of
sweet herbs, two sprigs of parsley browned in two tablespoonfuls of
butter or drippings, and cook about an hour. Strain and let cool. Stock
will keep a day or two in summer and nearly a week in winter, if the
cake of fat that forms upon the top be left undisturbed.
=Fish Stock.=
(_For use in fish aspic, or any fish dish._)
Cover the bones and trimmings from the fish that is to be used for the
salad with cold water; add, if convenient, the body bones of a lobster
or two. Add also one or two pounds of an inexpensive fish, and a pint of
water for each pound of fish. All must be fresh. Bring the water slowly
to the boiling-point and let simmer an hour, then add, for each quart of
water, one tablespoonful, each, of chopped onion and carrot, a sprig of
parsley and one teaspoonful of sweet herbs, sautéd delicately in two
tablespoonfuls of butter. Season to taste with salt and cayenne.
=Aspic Jelly from Bouillon Capsules, Etc.=
Put over the fire one-fourth a cup, each, of onion and carrot, sautéd in
two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a
dozen peppercorns and two or three cloves, with one quart of water; add
three bouillon capsules, or three teaspoonfuls of beef extract (not
home-made) dissolved in two cups of boiling water; let simmer about half
an hour, then add one box of gelatine softened in one cup of cold water,
any additional flavoring desired, and the slightly beaten white and
crushed shell of one egg (more shells will be advantageous). Bring
slowly to the boiling-point, stirring constantly meanwhile, and let
simmer five minutes; let stand in a hot place ten minutes, then skim and
strain through a cheese-cloth folded double.
=White Chaud-froid Sauce.=
(_For coating joints of fowl or game, or medallions of fowl, tongue or
sweetbreads._)
To one pint of white sauce, made of white stock, add three-fourths a cup
of aspic jelly and one tablespoonful of lemon juice; let simmer until
reduced to the consistency of very thick cream; remove the butter from
the top and let cool slightly before using.
CHEESE DISHES SERVED WITH SALADS.
_Digestive cheese and fruit there sure will be._
--BEN JONSON.
CHEESE DISHES SERVED WITH SALADS.
=Cheese Custard.=
(MRS. DIMON.)
Butter a baking-dish, put in a layer of bread cut in pieces one inch
square with crust removed, sprinkle thin-sliced cheese over the bread,
dust with salt and paprica, or a few grains of cayenne. Add other layers
of bread and cheese, seasoning as before, using in all half a small loaf
of bread, one cup of cheese and half a teaspoonful of salt. Beat two
eggs slightly, add one pint of milk, and pour the mixture over the bread
and cheese. Bake about half an hour in a moderate oven.
=Cheese Soufflé.=
Cook together four tablespoonfuls of butter and two tablespoonfuls of
flour, into which have been sifted one-fourth a teaspoonful, each, of
soda and mustard and a few grains of cayenne. Add gradually half a cup
of milk. When the sauce boils, remove from the fire and stir into it one
cup of grated cheese (half a pound) and the yolks of three eggs, beaten
until light. When well mixed, fold in the stiffly beaten whites of three
eggs. Bake in a buttered pudding-dish, in a moderate oven, about
twenty-five minutes, or in individual dishes, paper cases, or china
shirring-cups, about twelve minutes. _Serve at once_ from the dish or
dishes. The soufflé will "stand up" a little better, if three-fourths a
cup of milk be used in place of the half-cup as given, and half a cup of
stale grated bread be added before the cheese; but it will not be quite
so delicate.
=Cheese Ramequins.=
Put four tablespoonfuls of butter and half a cup of water into a
saucepan. When these boil, add half a cup of flour and a few grains,
each, of salt and paprica; cook and stir until the mixture cleaves from
the pan. Turn into a mixing-bowl and beat in two ounces of grated
Parmesan cheese; then beat in, one at a time, two eggs. On a
well-buttered baking-sheet shape the paste into flat circular pieces
about an inch in diameter. Brush over the tops with beaten egg, diluted
with one or two tablespoonfuls of milk or water, and put three or four
dice of cheese on each. Bake about fifteen minutes. Serve very hot.
=Cheese Straws.=
Roll plain or puff paste into a rectangular sheet one-fourth an inch
thick. Sprinkle one-half with grated cheese (any kind of cheese will do,
but Parmesan is preferred); also add a few grains of cayenne and salt.
Fold the other half over this and press the edges together closely.
Fold again to make three layers, turn half-way round, pat and roll out
to the thickness of one-fourth an inch. Sprinkle one half with cheese
and proceed as before. Continue rolling and adding the cheese, until, to
one cup and a half of flour, from half to a whole cup of cheese has been
used. After the last rolling, cut into bands half an inch wide, or into
rings and straws one-fourth an inch wide. The straws and bands should be
four or five inches in length, and the rings large enough to hold three
or four straws. Serve the bands piled in log-cabin style on a
doylie-covered plate. If the paste be made expressly for the straws, the
cheese and cayenne may be mixed into the flour with the butter, thus
diminishing time in making. Bake in a moderate oven until delicately
browned.
[Illustration: Cheese Ramequins.]
[Illustration: Individual Soufflé of Cheese.
(See page 108)]
=Gnochi à la Romaine.=
Melt four tablespoonfuls of butter; cook in it four tablespoonfuls,
each, of cornstarch and flour and half a teaspoonful of salt, then add
gradually one pint of milk. When thick and smooth stir in the beaten
yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese,
and spread on a buttered pan to cool. Just before serving, cut the paste
in shapes, lay on a baking-sheet, and brown delicately in the oven.
=Cheese Balls.=
Mix together thoroughly one cup and a half of grated cheese, one
tablespoonful of flour, one-fourth, a teaspoonful of salt and a few
grains of cayenne; then add the whites of three eggs, beaten stiff.
Shape in small balls and roll in cracker crumbs, sifted or crushed to a
fine meal; fry in deep fat and drain on soft paper.
=Individual Soufflés of Cheese, Iced.=
(See cut facing page 106.)
Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyère
cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of
chicken aspic, cold, but not set. Stir over ice water until just
beginning to form, then fold into it one cup of whipped cream. Fasten
strips of white paper around paper soufflé cases, letting the strips
rise an inch and a half above the cases, fixing in place with
sealing-wax, mucilage, or a stitch. Fill the cases and the papers
surrounding them with the cheese mixture, and set them in a pail or
mould that is thoroughly chilled. Press the cover down over a paper, and
pack in equal parts of ice and salt. Let stand an hour. Before serving,
remove the paper, sprinkle the tops with buttered crumbs, browned, and
serve at once.
=Cheese Croquettes.=
(TOURAINE.)
INGREDIENTS.
3 tablespoonfuls of butter.
1/4 a cup of flour.
2/3 a cup of milk.
Yolks of 2 eggs.
1 cup of mild cheese, cut in small cubes.
1/2 a cup of grated Gruyère cheese.
Salt and cayenne to taste.
_Method._--Make a sauce of the butter, flour and milk; add the yolks,
slightly beaten, and beat thoroughly; add the grated cheese, and, when
melted, remove from the fire; add the seasonings and cubes of cheese.
Spread in a shallow pan to cool. Cut in any shape desired, dip in
crumbs, then in egg, and again in crumbs; fry in deep fat and drain on
brown paper.
=Cheese Aigrettes.=
INGREDIENTS.
1/2 a cup of water.
1/4 a cup of butter.
1/2 a cup of flour.
2 eggs, with yolk of a third.
A few grains of cayenne and salt.
2 ounces (1/4 a cup) of grated Parmesan cheese.
Hot fat.
_Method._--Boil the water and butter, sift in the flour with the salt
and cayenne; stir and cook until the mixture cleaves from the side of
the pan. When the mixture has slightly cooled, add the eggs, one at a
time, beating in each egg thoroughly before another is added. Lastly,
add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden
brown. Drain on soft paper and serve piled on a folded napkin.
=Cheese d'Artois.=
INGREDIENTS.
2 tablespoonfuls of butter.
White of 1 egg.
Yolks of 2 eggs.
Salt and paprica.
2 ounces of grated Parmesan cheese.
1/4 a pound of plain or puff paste.
_Method._--Cream the butter, beat in the eggs, and add the cheese with a
few grains, each, of salt and paprica. Roll the pastry very thin and cut
it into two rectangular pieces; lay one of these on a baking-sheet and
spread with the cheese mixture; cover this with the second piece of
pastry. Score with a knife in strips one inch wide and about three
inches long, brush over with beaten egg, and bake about fifteen minutes.
Cut out the strips while hot. Serve at once, or reheat before serving.
=Cheese Fritters.=
Slice thin half a dozen large tart apples (select apples that cook
quickly), and prepare half as many thin slices of cheese. Beat up one or
two eggs, and season with salt, mustard and pepper. Soak the cheese in
the egg mixture, then put each slice between two slices of apple,
sandwich style; dip in the beaten egg, sauté in hot butter, and serve
hot.
=Salad of Lettuce with Cheese and Vegetable Macedoine.=
Mix together a ten-cent cream cheese, a canned pimento (red) cut in tiny
cubes, one-fourth a cup of small green string beans, cut in cubes, five
olives, chopped fine, and enough cream to hold the mixture together.
When thoroughly mixed, use a piece of paraffine or confectioner's paper
to handle and give the mixture the original shape. Let stand in a cold
place, wrapped in the paper, until ready to serve, then dispose in the
centre of a salad dish, lined with lettuce leaves, dressed with French
dressing. Slice the cheese with a silver knife before sending to table.
At luncheon, mayonnaise may be served in a dish apart.
[Illustration: Pineapple Cheese and Crackers.]
[Illustration: Salad of Lettuce with Cheese and Vegetable Macedoine.]