High-class cookery recipes

Cut some young carrots and turnips with a small round or oval vegetable scoop, blanch and cook them separately in salted water ; cut some French beans into diamond shapes, blanch and cook ; boil some asparagus tips and peas. When all are well drained and cold, mix with a little oil, vinegar, and mayonnaise sauce; season with cayenne pepper and salt. Cut the anchovies, some of the salmon and the cooked meat into small dice, with a few capers, a dessertspoonful of chopped gherkins, and a tablespoonful of caviare ; VEGETABLES AND SALADS. 163 add this to the mixture ; sprinkle with a little chopped parsley and the chopped savoury herbs ; stir in a little aspic jelly to bind them. Prepare a border of aspic, garnished with olives, capers, prawns, pickles, &c. ; put a little of the above mixture in the centre of this, fill up with aspic, and put to cool. Mask a medium-sized bomb mould with aspic, garnish with fancifully-cut slices of smoked salmon, gherkins, olives, caviare, pickles, prawns, &c. ; fill up the centre of same with the mixture, previously mixed with a little more aspic, so as to make it set well. Put it on the ice, and, when wanted, turn out the border first, place the bomb shape in the centre, garnish to taste, and serve very cold. When filling the bomb mould it should be fixed in some broken ice, to make it stand well. The mixture should be put in in layers, with aspic between each one until the salad comes to a point when turned out, Salade de Tomate a la Creme. Blanch the tomatoes for a few seconds, then peel and cut them in quarters. Serve with mayonnaise mixed with a little thick cream, poured over. Sprinkle with chopped tarragon. M 2 Seakale, Tie the seakale up in small bundles, put it into boiling water with some salt, and boil it for twentyminutes, till quite tender. Untie the bundles, dish it up on a slice of toast, and hand, separately, melted butter with a few drops of lemon-juice in it. Spinach. Ingredients. Two pounds of Spinacli. Two ounces of Butter. Half a gin of Cream. Pepper and Salt. Pick all the stalks off the spinach, wash it well in several waters, and put it into a stewpan with the drops of water that hang to the leaves ; let it boil till thoroughly tender, then rub it through a wire sieve. Put it back in the stewpan with two ounces of butter, half a gill of cream, and a little pepper and salt; mix well till it is thoroughly hot, then serve with croutons round it. Stewed Celery. Take about six sticks of nice white celery. Cut^ the tops off, leaving it five or six inches in length, Stir in some good stock till VEGETABLES AND SALADS. quite tender; take out the celery and thicken the stock into a nice brown sauce ; season with pepper and salt, and pour it over the celery and serve quite hot. Tomates à la Française. Choose some small round tomatoes, skin them and take out the core; fill in the middle with minced anchovies and mayonnaise ; place a sprig of tarragon on the top, and dip each tomato in aspic two or three times till quite coated. Put a round piece of aspic on the top like a lid. Tomates en Feuilletage. Ingredients, Four ounces of Puff Pastry. Three sliced Tomatoes. One teaspoonful of good Vinegar. One teaspoonful of Anchovy Sauce. One chopped Shalot. One smaU Onion.