vegetable-scoop; put it into salted boiling water, and cook for fifteen
minutes; repeat with a small, raw turnip, cooking each separately;
drain, and place them in a saucepan with half a gill of cooked peas, the
same quantity of cooked half-inch lengths of string beans, two
tablespoonfuls of cooked flageolets, and a small piece of cauliflower,
if at hand. Moisten with half a pint of hot béchamel (No. 154), and
season with half a pinch each of salt and pepper, and the third of a
pinch of nutmeg. Let it simmer well for ten minutes, and use when
required.
=1033. Jardinière of Vegetables.=--Prepare exactly as in No. 1032,
substituting half a pint of hot Madeira sauce (No. 185) for the
béchamel.
=1034. Boiled Hominy.=--Wash a quart of very white hominy in fresh
water; drain, put in a saucepan with a quart of cold water, and place it
on the fire, adding a pinch of salt. Boil for thirty minutes, stirring
it well, and serve.
=1035. Fried Hominy.=--After preparing the hominy as for No. 1034, put
it to cool, and cut it into six slices. Dip each slice in beaten egg,
roll them in fresh bread-crumbs, and fry in very hot fat until of a good
golden color, for four minutes. Serve on a folded napkin, or use for
garnishing when required.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
SALADS.
=1036. Salad à l’Italienne.=--Pare well a good-sized carrot and a
good-sized turnip; cut them with a vegetable-scoop, and cook them in
separate salted waters; the carrot fifteen minutes, and the turnip ten.
Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two
good-sized truffles into julienne-shaped pieces; keep them apart, and
cut up six mushrooms the same way, also the breast of a cooked,
medium-sized chicken, cut likewise. Cover the vegetables with a cluster
of the truffles, the same of the mushrooms, and repeat with the chicken,
keeping each article separate; form a small cavity in the centre of the
dome, pour into it a teaspoonful of anchovy sauce, a tablespoonful of
vinegar, one tablespoonful of sweet oil, a pinch of salt, and half a
pinch of pepper. Cover the cavity with a piece of cooked cauliflower, or
Brussels-sprouts, or in default of both, cooked asparagus-tops will
answer the purpose; send to the table, and mix well before serving it to
the guests.
=1037. Anchovy Salad.=--Have eighteen bottled anchovies (or the same
quantity of Norwegian anchovies if possible), soak them in cold water
for two hours, so they are thoroughly unsalted, then drain them in a
cloth, and remove the bones. Clean and pare a small head of lettuce, cut
it into small pieces, and put it in a salad-bowl, covering it with two
tablespoonfuls of Tartare sauce (No. 207). Decorate with the anchovies,
two hard-boiled eggs cut in quarters, twelve capers, six stoned olives,
and a small, cooked, sliced beet-root; season with half a pinch of
pepper and one tablespoonful of vinegar. When ready to serve mix well
together.
=1038. Barbe de Capucine.=--Take two bunches of clear, white, fresh
barbe de capucine; clean, and wipe them carefully and thoroughly, but do
not wash the salad, as it loses its taste, and renders it too soft to
use; cut it into three shreds, and place it in a salad-bowl. Mix well,
in a wooden salad-spoon, two spoonfuls of vinegar, half a pinch of salt,
and the third of a pinch of pepper, and pour it over the salad, then add
one spoonful of oil, mix well, and serve immediately.
=1039. Beef Salad.=--Take one pound of lean, boiled, cold beef, the
rump-part in preference; suppress all the fat, then cut it into pieces
an inch and a half in length, as thinly as possible. Place the pieces in
a bowl, season with a pinch of salt, half a pinch of pepper, and two
medium-sized, cooked, and sliced potatoes, also a pinch of parsley, two
tablespoonfuls of vinegar, and the same of sweet oil. Mix all well
together, then arrange in a serving salad-bowl; decorate with six
medium-sized pickles or beets, and serve.
=1040. Cauliflower Salad.=--Take a medium-sized head of cooked
cauliflower; pare off the root, and detach it into equal-sized
flowerets; place these in a salad-bowl, seasoning with a pinch of salt,
half a pinch of pepper, and sprinkle over a pinch of chopped parsley;
add three tablespoonfuls of vinegar, two of good oil, and mix all well
together with a wooden spoon, then serve.
=1041. Celery Salad.=--If the heads of celery be large and white, use
two; if they should be small, use three. Pare off the green stalks, trim
the roots nicely, and cut it into short shreds; wash thoroughly in cold
water, lift it up with the hands, and drain in a cloth. When well
drained, place the celery in a salad-bowl, and season with a pinch of
salt, half a pinch of pepper, and one and a half wooden salad-spoonfuls
of vinegar, also the same quantity of oil. Mix well, and serve.
=1042. Celery Salad, Mayonnaise Dressing.=--Prepare the celery exactly
the same as for No. 1041; and when in the salad-bowl, season with half a
pinch of salt, half a pinch of pepper, and three tablespoonfuls of
mayonnaise dressing (No. 206). Mix well just before serving.
=1043. Chapon, for Chicory and Escarole Salad.=--Cut a thin crust, off a
French loaf of bread, two inches long by one inch square, sprinkle over
it a very little salt, then take a good-sized clove of sound garlic; rub
it over both sides of the bread-crust, reject the peel which adheres,
and lay the crust at the bottom of the salad-bowl; place the salad over,
and mix thoroughly together, serving immediately.
=1044. Chicken Salad.=--Take a young, tender chicken of two and a half
pounds; boil it in the soup-stock for one hour, or should it be a fowl,
it will take from half to three-quarters of an hour longer; when cooked,
let it get thoroughly cold. Bone the chicken, cut it up into small
pieces, and put them into a deep dish; season with a pinch of salt, half
a pinch of pepper, one tablespoonful of vinegar, and six leaves of
chopped lettuce, or a few leaves of the white of celery in preference,
cut up. Mix well, place it in a salad-bowl, and cover with half a cupful
of mayonnaise dressing (No. 206); decorate the top with a chopped,
hard-boiled egg, a tablespoonful of capers, twelve stoned olives,
quarters of two hard-boiled eggs, and six small, white lettuce leaves
around the dish, then serve.
=1045. Chicory Salad, Plain.=--Procure two medium-sized heads of white,
fine, fresh chicory; pare off the green leaves, and cut away the root.
Wash thoroughly, drain well in a salad-shaker or a linen napkin, then
place it in a salad-bowl; season with half a pinch of salt and the third
of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add
one and a half salad-spoonfuls of sweet oil. Mix thoroughly together,
and send to the table.
=1046. Chicory Salad au Chapon.=--Prepare the salad exactly the same as
for the above (No. 1045), only adding a chapon (No. 1043).
=1047. Crab Salad.=--Take twelve hard-shelled, live crabs; boil them in
salted water, with half a cupful of vinegar, for twenty minutes; then
drain and shell them. Pare off the gills; put a finger in the centre, to
prevent the sand getting in the cavity; wash thoroughly and quickly
under the faucet, then pick the meat from the shell; put it in a
salad-bowl and proceed the same as for the salmon salad (No. 1066).
=1048. Dandelion Salad, Plain.=--Procure a quart of very fresh, white
dandelion; pare the roots and stale leaves, if any; then wash thoroughly
in two different waters; drain nicely on a cloth, and place in a
salad-bowl. Dilute a pinch of salt and half a pinch of pepper in a
salad-spoonful of vinegar, adding one and a half spoonfuls of sweet oil;
mix thoroughly together, and serve.
=1049. Dandelion Salad, with Eggs.=--Proceed the same as for the above
(No. 1048), only adding, when serving, two hard-boiled eggs cut in
quarters.
=1050. Dandelion and Beet-root Salad.=--Take half the quantity of
dandelion salad as for the plain (No. 1048); put it in a salad-bowl,
adding two medium-sized, cooked beet-roots (No. 919); cut into thin
slices, and season it exactly the same as for No. 1049.
=1051. Dandelion à la Contoise.=--Pare and clean a quart of fine white
dandelion; wash well in two different waters; then drain in a cloth, and
place it in a salad-bowl. Season with a third of a pinch of salt and
half a pinch of pepper; cut two ounces of bacon in dice-shaped pieces,
put them in a frying-pan, place it on the stove, and let them get a good
golden color, for about five minutes; put them into the salad; then
place two tablespoonfuls of vinegar in the pan, and let it heat for half
a minute; pour it over all, mix well together and serve.
=1052. Doucette Salad, Plain.=--Take a quart of very fresh doucette,
pare off the outer stale leaves, if any; also the roots, and wash well
in two waters; drain in a napkin, and then place it in a serving
salad-bowl. Season with one pinch of salt, and a half pinch of pepper
diluted in a wooden salad-spoonful of vinegar; also with one and a half
spoonfuls of sweet oil. Mix well together when ready to serve, but not
before.
=1053. Doucette Salad, with Beet-roots.=--Use a pint of doucette only,
and three medium-sized cooked beet-roots, cut in slices; place them all
in a salad-bowl, and season the same as for the above (No. 1052).
=1054. Doucette Salad, with Hard-boiled Eggs.=--Proceed the same as for
doucette salad (No. 1052), only when ready to serve, decorate with two
hard-boiled eggs cut into quarters.
=1055. Escarole Salad.=--Have two heads of fine, white escarole; pare
off the green leaves and cores. If the escarole be tolerably clean, wipe
it carefully without washing it, as it should not be washed unless
plenty of earth adheres to it. Place it in a salad-bowl, and season with
half a pinch of salt and the third of a pinch of pepper, mixed in a
wooden salad-spoonful of tarragon-vinegar, adding one and a half
spoonfuls of oil. Mix well just before serving.
=1056. Lamb-tongue Salad.=--Have six cooked, pickled lamb’s tongues;
pare them neatly, and cut them into very thin slices; lay them in a
dish, adding two cooked and sliced potatoes, a pinch of salt, half a
pinch of pepper, two tablespoonfuls of vinegar, and the same quantity of
sweet oil. Mix the whole well together, then dress it in a bowl,
sprinkle a little chopped parsley over, and decorate with a few small
lettuce-leaves. Send to the table.
=1057. Lettuce Salad, Plain.=--Take two fine, white heads of lettuce;
pare off the outer green leaves and stems; cut the leaves in two, wash
well in cold water, drain thoroughly in a wire basket, then place it in
a salad-bowl, with the hearts on top. Mix half a pinch of salt and the
third of a pinch of pepper in one salad-spoonful of vinegar, adding one
and a half salad-spoonfuls of good sweet oil; pour this seasoning over
the lettuce, mix all well together, and send to the table.
Lettuce salad should never be dressed longer than five minutes before
the time to serve it.
=1058. Lettuce Salad with Hard-boiled Eggs.=--Dress a lettuce salad the
same as for the above (No. 1057), and just before serving add two
hard-boiled eggs cut in quarters.
=1059. Lettuce Salad with Cream.=--Prepare a lettuce salad the same as
for No. 1057, substituting three tablespoonfuls of sweet cream for the
oil.
=1060. Lettuce and Tomato Salad.=--Take a white head of lettuce, pare
off the outer green leaves and core, wash, drain in a wire basket, then
cut the leaves in two, and put them in a bowl. Have two fine, firm,
peeled red tomatoes, prepared as for No. 1070, cut them into thin
slices, and place them over the lettuce, seasoning as follows: Mix a
pinch of salt and half a pinch of pepper in a wooden salad-spoonful of
vinegar; add a spoonful and a half of oil, mix well, and serve.
=1061. Lobster Salad.=--Take three pounds of boiled lobster; shell, and
cut the meat into small pieces; lay them in a deep dish, seasoning with
a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar,
adding a few branches of the white of celery, likewise cut up. Mix well
together, then transfer it to a salad-bowl, and pour over half a cupful
of good mayonnaise dressing (No. 206), decorate with two hard-boiled
eggs cut into quarters, six leaves of lettuce, twelve stoned olives, a
tablespoonful of capers, and a little of the lobster coral, hashed well.
Decorate nicely, according to taste, and serve.
=1062. Lobster Salad à la Plummer.=--Take two fine, freshly boiled,
medium-sized lobsters; cut them in two, and pick out all the meat from
the shell, carefully abstracting the gall. Cut the meat into small,
equal-sized, square pieces, and place them in a salad-bowl; shell three
hard-boiled eggs, lay them on a plate, and with a knife chop them up as
thoroughly as hashed potatoes; then add this to the lobster, also two
finely chopped shallots, two teaspoonfuls of freshly chopped chives, and
one and a half teaspoonfuls of finely chopped parsley. Take half a head
of good and well-cleaned lettuce, chop it up very fine, add it to the
lobster; then season with a pinch and a half of salt, a light pinch of
fresh and finely crushed white pepper--two tablespoonfuls of vinegar,
two tablespoonfuls of good sweet oil, and three tablespoonfuls of
mayonnaise sauce (No. 206). Gently but thoroughly mix the whole
together, then wipe well the edges of the salad-bowl with a napkin, and
send this delicious salad to the table.
=1063. Salad Macédoine.=--Have a medium-sized carrot and turnip; peel,
and wash them well, then cut them with a vegetable-scoop; put them into
separate boiling salted waters, and cook the carrot fifteen minutes, and
the turnip ten. Drain, and let thoroughly cool; place them in a
salad-bowl with three tablespoonfuls of cooked peas, the same quantity
of string beans cut into small pieces, a pinch of salt, half a pinch of
pepper, two tablespoonfuls of sweet oil, and one and a half
tablespoonfuls of vinegar. Mix all thoroughly together. If there be any
cooked cauliflower on hand, use it for decorating the bowl, or a few
asparagus-tops or Brussels-sprouts will answer. Send to the table at
once.
=1064. Romaine Salad.=--Take two good-sized hearts of fine romaine;
remove the outer greens; wipe, washing it carefully. Drain, then place
it in a salad-bowl, sprinkling over a teaspoonful of chopped chives,
half a teaspoonful of chopped chervil, the same of tarragon, and season
with one pinch of salt, and half a pinch of pepper, diluted in a wooden
salad-spoonful of vinegar, and one and a half spoonfuls of sweet oil.
Mix thoroughly together, and serve immediately.
=1065. Russian Salad.=--Cut up separately, in small dice-shaped pieces,
one ounce of cooked roast beef, same of cooked ham, same of cooked
beef-tongue, same of cooked chicken, same of lean leg of cooked mutton,
and two truffles cut into very small dice-shaped pieces. Put them in a
salad-bowl, separating each kind by six boned anchovies; then pour a
tablespoonful of Tartare sauce (No. 207) in the centre, covering the
sauce with two chopped leaves of lettuce. Send it as it is to the table;
for it should be mixed together just before serving only.
=1066. Salmon Salad.=--Procure a piece of good salmon, plunge it into
cold, salted water; add half a cupful of vinegar, one sliced carrot, one
sliced onion, a bouquet (No. 254), and let cook for thirty minutes;
drain, put aside to cool; then pare off the skin, and bone the salmon
completely. When done, tear or break it into small pieces. Place these
in a bowl, seasoning with a pinch of salt, a pinch of pepper, three
tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch
of chopped parsley. Mix all well together; then decorate the salad-bowl
with six small lettuce-leaves, six stoned olives, twelve capers, and two
hard-boiled eggs cut in quarters. Send to the table.
=1067. Shrimp Salad.=--Have a quart, or two pint boxes, of boiled and
skinned shrimps, and proceed the same as for lobster salad (No. 1061).
=1068. String-bean Salad.=--Take a quart of cooked string beans, and
prepare it exactly the same as the cauliflower salad (No. 1040).
=1069. Suédoise Salad.=--Cut two ounces of cooked beef-tongue into small
pieces; cut two cooked potatoes the same; also half a peeled apple, half
a cooked beet-root, and half a cooked carrot. Place these in a bowl,
adding the fillets of a boned herring cut in small pieces, and season
with half a pinch each of salt and pepper, a teaspoonful of diluted
mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls
of oil. Mix all well together, then transfer to a serving salad-bowl,
sprinkle over a pinch of chopped parsley, and serve.
=1070. Tomato Salad, French Dressing.=--Take six fine, firm, red
tomatoes; wipe them neatly, and plunge them into boiling water for one
minute; drain in a cloth, remove the skins, pare off the stem side, let
get cool, and then cut them into very thin slices; or, if preferred,
into quarters, keeping them in a bowl, so that the juice be not wasted.
Season with a pinch of salt, half a pinch of pepper, a wooden
salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly
together, and serve as cold as possible. A teaspoonful of chopped chives
may be added, if desired, which will give a delicious flavor.
=1071. Tomato Salad, Mayonnaise Dressing.=--Prepare six tomatoes, the
same as for the above (No. 1070), and when sliced, or quartered, in the
salad-bowl, season with a pinch of salt, half a pinch of pepper, and two
good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and
serve very cold.
=1072. Watercress Salad.=--Procure three bunches of sound, fresh
watercress; clean, and pare off the stalks, wash well, then dry in a
cloth, place it in a salad-bowl, seasoning with half a pinch of salt,
just a little pepper, and two wooden salad-spoonfuls of vinegar; mix
well, and serve. Watercress salad does not require any oil.
=1073. Potato Salad.=--Peel ten medium-sized, sound, freshly cooked
potatoes; cut them into small slices, lay them in a salad-bowl, and add
a finely chopped onion and a teaspoonful of chopped parsley. Season with
a pinch and a half of salt, one pinch of pepper, half a gill of vinegar,
and three tablespoonfuls of sweet oil, then mix thoroughly and gently
with a spoon and fork, without breaking the potatoes. Wipe the bowl
neatly with a napkin, and send the salad to the table.
=1074. Herring Salad.=--Take three medium-sized, smoked herrings, lay
them on the corner of the stove for half a minute on each side, then
tear off the skin, cut off the heads, and split them in two; remove the
bones, and cut them up into small square pieces. Place them in a
salad-bowl with half a hashed onion, two hard-boiled eggs, cut in
pieces, a cold boiled potato cut the same, and a teaspoonful of chopped
parsley. Season with half a pinch of salt, one pinch of pepper, three
tablespoonfuls of vinegar, and two of oil. Mix well together, and
decorate with a small, cooked beet-root cut in slices, also twelve
capers; then serve.
=1075. Japanese Salad.=--Mince three medium-sized truffles very fine,
also two large, cold, boiled potatoes; put the whole into a bowl, and
season with half a pinch each of salt and pepper, and the third of a
pinch of nutmeg; pour half a glassful of champagne over all, and let
rest for two hours, then add eighteen whole cooked mussels (No. 379), a
teaspoonful of chopped chives, and the same quantity of chopped parsley.
Mix all well together, then dress the salad into a bowl, decorating it
with six small, white lettuce-leaves and six fillets of anchovies; then
serve.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
DESSERTS:
PASTRY, JELLIES, ICES, PRESERVES, ETC.
=1076. Feuilletage, or Puff Paste.=--Have ready one pound of flour, one
pound of fresh butter, one pint of ice-water, and a saltspoonful of
salt. If the butter be salted instead of fresh, no salt is necessary,
but wash the butter well before using it. Put the flour on the table,
make a hollow space in the centre, then put in it one ounce of the
butter, adding the pint of ice-water and the salt, and mix the whole
well together, incorporating it gradually. Put it aside in a cool place
for five minutes. Have ready the remaining fifteen ounces of butter,
which must be very firm; sprinkle the space of a square foot of the
table with a very little flour, place the dough on it, then lengthen and
widen with a wooden roller to the thickness of half an inch, and lay the
fifteen ounces of butter in one lump in the centre. Fold over the four
edges so as to enclose it, then flatten again lightly with the roller
until it forms a piece two inches thick, and then put it away to cool
for ten minutes. Roll it again lengthwise, fold it in four, and let it
rest for another five minutes; then repeat the same twice more, rolling
it each time in a contrary direction. After five minutes it will be
ready for use. This feuilletage, or puff paste, if put away carefully in
a cool place, will keep for three days, and can be used for the
following purposes: vol-au-vents of chickens, oysters, clams, shrimps,
lobsters, codfish, crabs, and crawfish; also for making chicken patties,
bouchées à la reine, all kinds of tarts, allumettes, mille-feuilles,
chaussons, turnovers, petits pâtés à la religieuse, etc., etc.
=1077. Paste for Pies.=--Sift on a table one pound of flour; make a
hollow space in the centre, pour into it a pint of cold water, two
ounces of butter, and half a saltspoonful of salt; then, with the hand,
knead the ingredients well together for two minutes, and gradually and
slowly incorporate the flour with the rest for four minutes. Lay the
paste on a dish, and put it to rest in a cool place for three minutes.
Have ready six ounces of well-washed butter in one lump, as for
feuilletage (No. 1076); return the paste to the table, flatten it
slightly, then put the lump of butter in the centre, fold over the
edges, so as to enclose the butter, then roll it out lengthwise with the
pastry roller, and refold the paste into three folds. Let it rest again
in a cool place for three minutes, then roll it again, fold it as
before, and set it in the ice-box for five minutes; the paste will now
be ready to use, and by keeping it in the ice-box it will remain in good
condition for three days.
=1078. Pâte-à-Foucer, Foundation Paste.=--Sift one pound of flour on
the table, make a hollow in the centre, and pour into it half a pound of
well-washed butter, a saltspoonful of salt, and a gill of cold water.
Knead well the salt, butter, and water, using the hand, for two minutes,
then incorporate the flour gradually, which will take three minutes
more, and knead sharply with the hands. Detach it from the table, and
roll it into a ball, then press it again on the table in different
directions for two minutes; remove again from the table. Flour the table
slightly, lay the paste over, and with the fingers of the right hand
press down the paste in the centre, and with the left bring up the edges
all around to the centre, repeat this three times, and when finished the
paste must have its original shape; lay it on a dish, cover with a
towel, and set it in a cool place to rest for twenty minutes.
=1079. How to Make a Pastry-bag, for General Use.=--Cut a piece of white
duck-cloth as follows: twenty-four inches wide at the top, twenty inches
deep, and three inches at the lower end. Fold, and sew up lengthwise, so
as to make a perfect cornet-bag. Hem the top and the bottom, and the
pastry bag will then be ready for use.
The accompanying design will show how it should be made.
[Illustration: PASTRY-BAG.]
This pastry-bag is essential and useful for kitchen and pastry use,
being both facile and economical, but care must be taken to wash it
thoroughly, and immediately after using it, and to let it dry perfectly,
otherwise it will soon become useless.