peel the stalks lightly and throw them into
cold water. Tie them up into bundles of about
twenty-five stalks each, cutting the ends evenly.
Have ready a stewpan half filled with water
slightly salted, and bring it to the boil. Put in the
231
THE DUDLEY RECIPES
asparagus, and cook until tender. Take them up
and drain on a cloth or sieve, and let cool.
Prepare a vinaigrette with sweet oil, tarragon
vinegar, finely chopped parsley, tarragon leaves
and chervil, and incorporate this with aspic jelly.
Set the asparagus, when cold, into a suitable flat
mould with alternate layers of prepared aspic —
the first and last layers should be of aspic. Place
the mould on ice for about two hours. Turn out
on to a dish with a folded napkin ; garnish with
parsley, and serve.
OOK the asparagus in water ; place it on a
sieve and let it get cold. Dish up and put the
dish on ice until wanted. Serve with a vinaigrette
sauce, composed of three tablespoonfuls of best
olive oil, one tablespoonful of best French tarragon
vinegar, one teaspoonful of chilli vinegar, one
teaspoonful of finely chopped parsley, chervil and
tarragon, one teaspoonful of finely chopped
gherkins. Season with salt and pepper ; mix
well, and use as directed.
ASPARAGUS VINAIGRETTE
232
VEGETABLES AND SALADS
GLOBE ARTICHOKES VINAIGRETTE
BOIL the artichokes until tender. When the
leaves come away easily, the artichokes are
done. Strain, and allow them to get cold.
Make sauce of equal parts of salad oil and
vinegar, some salt and pepper and a very little
mustard.
One artichoke should be allowed for each person.
The sauce should be served separately.
%
COLD CAULIFLOWER VINAIGRETTE
TTIHOROUGHLY clean a cauliflower and boil it.
Divide into branches, and lay the pieces on a
sieve to drain and get cold. Fry some bread-
crumbs a golden brown in about an ounce of butter,
and set them on one side. Mix in a basin one
tablespoonful of vinegar and a little chopped
tarragon✪ Cold Cauliflower Vinaigrette and chervil ; add this to the bread-
crumbs, and pour over the cold cauliflower. This
should be served in a glass bowl.
1
283
THE DUDLEY RECIPES
CHERRY SALAD
ONE pound of sour cooking cherries (fresh or
preserved), one tablespoonful of salad oil,
one teaspoonful of lemon juice, a few drops of
tarragon vinegar, one tablespoonful of cognac, or
half a tablespoonful of Kirschwasser, a few tarragon
and chervil leaves chopped finely and a tea-
spoonful of castor sugar.
If fresh cherries are used, remove the stalks and
stones ; crack the latter and take out the kernels ;
put them with the cherries in a bowl. Mix the
remainder of the ingredients above given in a
small basin, and mingle with the cherries.
Serve in a small salad dish, or glass side dishes.
This makes an excellent accompaniment for
roast game or duck.
ORANGE SALAD
T^OUR oranges, half a lemon, one tablespoonful
A- of sweet salad oil, one tablespoonful of
brandy, half a teaspoonful of castor sugar✪ Cherry Salad, half a
teaspoonful of finely chopped tarragon and chervil
and a pinch of cayenne.
Remove the peel and pith from the oranges ;
divide the fruit into the natural divisions, re-
234
VEGETABLES AND SALADS
Page 74 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
peel the stalks lightly and throw them into cold water. Tie them up into bundles of about twenty-five stalks each, cutting the ends evenly. Have ready a stewpan half filled with water slightly salted, and bring it to the boil. Put in the
asparagus, and cook until tender. Take them up and drain on a cloth or sieve, and let cool.
Prepare a vinaigrette with sweet oil, tarragon vinegar, finely chopped parsley, tarragon leaves and chervil, and incorporate this with aspic jelly. Set the asparagus, when cold, into a suitable flat mould with alternate layers of prepared aspic — the first and last layers should be of aspic. Place the mould on ice for about two hours. Turn out on to a dish with a folded napkin ; garnish with parsley, and serve.
COOK the asparagus in water ; place it on a
sieve and let it get cold. Dish up and put the dish on ice until wanted. Serve with a vinaigrette sauce, composed of three tablespoonfuls of best olive oil, one tablespoonful of best French tarragon vinegar, one teaspoonful of chilli vinegar, one teaspoonful of finely chopped parsley, chervil and tarragon, one teaspoonful of finely chopped gherkins. Season with salt and pepper ; mix well, and use as directed.
ASPARAGUS VINAIGRETTE
GLOBE ARTICHOKES VINAIGRETTE
BOIL the artichokes until tender. When the leaves come away easily, the artichokes are done. Strain, and allow them to get cold.
Make sauce of equal parts of salad oil and vinegar, some salt and pepper and a very little mustard.
One artichoke should be allowed for each person. The sauce should be served separately.
%
COLD CAULIFLOWER VINAIGRETTE
TTIHOROUGHLY clean a cauliflower and boil it.
Divide into branches, and lay the pieces on a sieve to drain and get cold. Fry some breadcrumbs a golden brown in about an ounce of butter, and set them on one side. Mix in a basin one tablespoonful of vinegar and a little chopped tarragon and chervil ; add this to the breadcrumbs, and pour over the cold cauliflower. This should be served in a glass bowl.
CHERRY SALAD
ONE pound of sour cooking cherries (fresh or preserved), one tablespoonful of salad oil, one teaspoonful of lemon juice, a few drops of tarragon vinegar, one tablespoonful of cognac, or half a tablespoonful of Kirschwasser, a few tarragon and chervil leaves chopped finely and a teaspoonful of castor sugar.
If fresh cherries are used, remove the stalks and stones ; crack the latter and take out the kernels ; put them with the cherries in a bowl. Mix the remainder of the ingredients above given in a small basin, and mingle with the cherries.
Serve in a small salad dish, or glass side dishes. This makes an excellent accompaniment for roast game or duck.
ORANGE SALAD
FOUR oranges, half a lemon, one tablespoonful A- of sweet salad oil, one tablespoonful of brandy, half a teaspoonful of castor sugar, half a teaspoonful of finely chopped tarragon and chervil and a pinch of cayenne.
Remove the peel and pith from the oranges ; divide the fruit into the natural divisions, re-
Records on this page
Cold Cauliflower VinaigretteCherry SaladOrange Salad