Recipes for high-class cookery

N.B. — Any good sauce as Hollandaise, maitre d’hotel, cheese, etc., may be substituted. CREME DE LEGUMES. 1 gill vegetable purée. 3 eggs. 1 gill milk. Sauce. 1^ oz. butter. 1 oz. flour. 8 gills milk. ^ gill cream. Cayenne and salt. 1 oz. Parmesan cheese. Pepper and salt. Little cream. Beat the eggs ; add the vegetable purde, cream, milk, and seasonings. Have a plain [91] souffle tin greased and dusted with rice-flour, or lined throughout with paper. Pour the mixture into this, and steam very gently, without boiling, till firm, from one to one and a half hour. Turn out and coat with sauce. Sauce. — Make in the usual way, and add the cheese and cream immediately before using. N.B. — Any vegetable or mixture of vegetables may be used for this cream : artichokes, asparagus, tomatoes, green peas, celery, cauliflower, etc. Cook the vegetables in milk if possible, and use the milk in making the cream. CELERY SALAD. 1 head celery. ( French dressing. Chopped parsley. Wash and scrape the white parts of the celery ; cut in lengths and shred very finely. Soak in cold water about one hour till the shreds curl. Drain well ; toss in the French dressing. Pile in a salad dish, and sprinkle a little chopped parsley over. [92] CUCUMBER SALAD. 1 cucumber, ( French dressing Chopped parsley. Peel the cucumber and cut in very thin slices. Arrange these neatly in a salad dish. Pour the French dressing over, and scatter a very little finely chopped parsley over all. FRUIT SALAD. Fruit Mixture. 1 small bunch black grapes. 1 „ » green grapes. 1 tangerine orange. 2 bananas. 6 French plums. 1 dozen cherries. 3-4 pieces preserved fruit. J lb. loaf sugar. ^ pint water. A little lemon juice. Syrup. t gill rum, brandy, or maraschino. Skin and stone the grapes ; stone the cherries and French plums ; remove the skin and pith from the orange, slice across and remove the seeds ; slice the bananas and preserved fruit, and put all the fruit in a basin. Boil the water and sugar till thick and syrupy ; add the lemon juice and liqueur, and pour over the fruit mixture. Cover over and [98] set aside till cold. Chill on ice if desired. Pour into a glass dish and serve. N.B.— Instead of making a syrup, the fruit may be arranged in layers in the salad bowl, and a little sugar and liqueur sprinkled over each layer. Place on ice for several hours before using. LOBSTER SALAD. 1 small hen lobster. 1 lettuce. 1 cooked beetroot, 1 egg. 6 olives. 3-4 gherkins. 6 anchovies. 1 tablespoonful capers. French and mayonnaise dressings. Have the lobster boiled and cold, remove the shell, and set aside the best parts of the meat for decoration. Wash, dry, pound, and sieve the coral. Wash, drain, and shred the lettuce, cut the beetroot in neat pieces, and put them in a basin with the remainder of the lobster cut small, olives, gherkins, capers, etc. Toss in French dressing and pile in a salad dish. Mix the mayonnaise with twice its bulk of aspic jelly, and pour over the salad when it begins to thicken. Decorate with strips of gherkin, turned olives, lettuce, lobster coral, and the best parts of the lobster. [94] MAYONNAISE SALAD 1 lettuce. 1 bundle watercress. Id. small cress. 2 tomatoes. 2 hard-boiled eggs. ^ cucumber. 1 gill thick mayonnaise sauce.