When this is used, the water should be omitted. The
piquancy of this preparation — which is very delicate, made by the
directions just given — may be heightened by the addition of a little
eschalot vinegar, Harvey’s sauce,- essence of anchovies, French mus-
tard, or tarragon vinegar; or by bruising with the eggs a morsel of
garlic, half the size of a hazel-nut: it should always, however,
be rendered as appropriate as may be to the dish with which it is to
be served. t
Obs. 1. — As we have before had occasion to remark, garlic, when
very sparingly and judiciously used, imparts a remarkably fine savour
to a sauce or gravy, and neither a strong nor a coarse one, as it does
when used in larger quantities. The veriest morsel (or, as the French
call it, a mere soupqon ) of the root, is sufficient to give this agreeable
piquancy, but unless the proportion be extremely small, the effect will
be quite different. The Italians dress their salads upon a round of
delicately toasted bread, which is rubbed with garlic, saturated with
oil, and sprinkled with cayenne, before it is laid into the bowl : they
also eat the bread thus prepared, but with less of oil, and untoasted
often, before their meals, as a digester.
Obs. 2. — French vinegar is so infinitely superior to English in
strength, purity, and flavour, that we cannot forbear to recommend
it in preference for the use of the table. We have for a long time
past been supplied with some of most excellent quality (labelled
Vinaigre de Bordeaux ) imported by the Messrs. Kent & Sons, of
Upton-on-Severn, who supply it largely, we believe, both to whole-
sale and retail venders in town and country.
CHAP. VI.]
COLD SAUCES, SALADS, ETC.
135
THE POET’S RECEIPT FOR SALAD.*
u Two large potatoes, passed through kitchen sieve
Unwonted softness to the salad give ;
Of mordent mustard*, add a single spoon,
Distrust the condiment which bites so soon ;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt ;
Three times the spoon with oil of Lucca crown,
And once with vinegar, procured from town ;
True flavour needs it, and your poet begs
The pounded yellow of two well- boiled eggs ;
Let onion atoms lurk within the bowl,
And, scarce suspected, animate the whole ;
And lastly, in the flavoured compound toss
A magic teaspoon of anchovy sauce :
Then, though green turtle fail, though venison ’s tough,
And ham and turkey are not boiled enough,
Serenely full, the epicure may say —
Fate cannot harm me, — I have dined to-day:”
Two well-boiled potatoes, passed through a sieve ; a teaspoonful of
mustard; two teaspoonsful of salt; one of essence of anchovy; about
a quarter of a teaspoonful of very finely-chopped onions, well bruised
into the mixture ; three tablespoonsful of oil ; one of vinegar ; the
yolks of two eggs, hard boiled✪ The Poet's Receipt for Salad. Stir up the salad immediately before
dinner, and stir it up thoroughly.
N.B. — As this salad is the result of great experience and reflection,
it is hoped young salad makers will not attempt to make any im-
provements upon it.
* SAUCE MAYONNAISE.
(For salads, cold meat, poultry , fish, or vegetables.)
This is a very fine sauce when all the ingredients used for it are
good ; but it will prove an uneatable compound to a delicate taste
unless it be made with oil of the purest quality. ✪ Sauce Mayonnaise
Page 142 · 4 recipe records on this page
Presented as published in 1884. 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
When his is used, the water should be omitted. The piquancy of this preparation — which is very delicate, made by the directions just given — may be heightened by the addition of a little eschalot vinegar, Harvey’s sauce,- essence of anchovies, French mustard, or tarragon vinegar; or by bruising with the eggs a morsel of garlic, half the size of a hazel-nut: it should always, however, be rendered as appropriate as may be to the dish with which it is to be served. t
Obs. 1. — As we have before had occasion to remark, garlic, when very sparingly and judiciously used, imparts a remarkably fine savour to a sauce or gravy, and neither a strong nor a coarse one, as it does when used in larger quantities. The veriest morsel (or, as the French call it, a mere soupçon) of the root, is sufficient to give this agreeable piquancy, but unless the proportion be extremely small, the effect will be quite different. The Italians dress their salads upon a round of delicately toasted bread, which is rubbed with garlic, saturated with oil, and sprinkled with cayenne, before it is laid into the bowl : they also eat the bread thus prepared, but with less of oil, and untoasted often, before their meals, as a digester.
Obs. 2. — French vinegar is so infinitely superior to English in strength, purity, and flavour, that we cannot forbear to recommend it in preference for the use of the table. We have for a long time past been supplied with some of most excellent quality (labelled Vinaigre de Bordeaux ) imported by the Messrs. Kent & Sons, of Upton-on-Severn, who supply it largely, we believe, both to wholesale and retail venders in town and country.
THE POET’S RECEIPT FOR SALAD.*
u Two large potatoes, passed through kitchen sieveUnwonted softness to the salad give ;
Of mordant mustard, add a single spoon,
Distrust the condiment which bites so soon ;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt ;
Three times the spoon with oil of Lucca crown,
And once with vinegar, procured from town ;
True flavour needs it, and your poet begs The pounded yellow of two well- boiled eggs ;
Let onion atoms lurk within the bowl,
And, scarce suspected, animate the whole ;
And lastly, in the flavoured compound toss A magic teaspoon of anchovy sauce :
Then, though green turtle fail, though venison's tough, And ham and turkey are not boiled enough,
Serenely full, the epicure may say —
Fate cannot harm me,— I have dined to-day.
Two well-boiled potatoes, passed through a sieve ; a teaspoonful of mustard; two teaspoonsful of salt; one of essence of anchovy; about a quarter of a teaspoonful of very finely-chopped onions, well bruised into the mixture ; three tablespoonsful of oil ; one of vinegar ; the yolks of two eggs, hard boiled. Stir up the salad immediately before dinner, and stir it up thoroughly.
N.B. — As this salad is the result of great experience and reflection, it is hoped young salad makers will not attempt to make any improvements upon it.
* SAUCE MAYONNAISE.
(For salads, cold meat, poultry , fish, or vegetables.)
This is a very fine sauce when all the ingredients used for it are good ; but it will prove an uneatable compound to a delicate taste unless it be made with oil of the purest quality.
Records on this page
The Poet's Receipt for SaladPotato SaladRemouladeSauce Mayonnaise