The new century cookery book

1580. Bordure de Noix et Celeri à la Monaco (Chestnut and Celery with Mayonnaise), a smart supper dish. — 1 gill mayonnaise (No. 277), \ pint aspic jelly (No. 293), 1 head white celery, ^ pint shelled walnuts, 1 blade mace, 1 bay-leaf, 1 slice onion, \pint tomato pulp, oz. gelatine (sheet), 1 teaspoonful tarragon vinegar, salt, pepper, paprika, 1 French gherkin, a few tarragon leaves, and chillis for garnish. Mark a plain border-mould (pint size) with a thin coating of aspic, decorate the side with fancifully cut chilli and tarragon leaves. Mix half a gill of mayonnaise with enough liquid aspic jelly to make it set, SALADES (SALADS) and line the decorated mould with this. Put it in a cool place to set. Meanwhile put the walnuts in a stewpan, cover with boiling water, add a little salt, the mace, bay-leaf, and onion, and boil for ten minutes or so. Drain them and put them in cold water, remove the skin and shake them gently in a towel. Cut them into shreds. Dissolve the gelatine and add to the tomato pulp, season with pepper, salt, and half a teaspoonful of paprika, flavour with the vinegar, boil up, and strain. When almost cold mix with it about half the shredded walnuts, and fill the border-mould with this preparation and put the mould in a cool place until required. Wash and scrub the celery, rinse it well, and dry on a cloth. Cut away all the green parts, and cut the white part into julienne strips. Mix them in a basin with the remainder of the walnuts. Add pepper and salt to taste. When ready for serving mould the border and dress on a round, dish. Season the salad with mayonnaise and place it in the centre of the dish, pile up high, sprinkle with a little chopped gherkin, and serve. A little green salad, lettuce or endive, may be mixed with the celery and walnuts if liked. In that case it should be cut into shreds, or else torn up into very small pieces. 1531. Salade d la JBeauvilliees. — 1 carrot, 1 turnip, \ cooked beetroot, 1 small cooked cauliflower, a handful of cooked peas, the same of French beans, \ stick celery, 6 anchovies filleted, £ lb. Lyons sausage cut into thin slices, 10 stoned olives, French capers, salt, pepper, cold ravigote sauce (No. 363). Peel and cleanse the raw vegetables, cut into half-inch cube shapes, and cook separately in salted water ; drain, cool, and put in a basin, add the cauliflower, divided into small sprigs, the peas, and the beans, cut into short lozenge shapes. Cut the anchovy fillets into small strips, about an inch long ; cut the white part of celery, the slices of Lyons sausage, and the beetroot into fine shreds. Mix gently, season with pepper, salt, and a little ravigote sauce, and dress neatly in a salad bowl. Garnish with groups of capers, olives, and finely-chopped beetroot, and serve. Note. — The ravigote sauce may be substituted by a vinaigrette (No. 300) or mayonnaise sauce (No. 277).