common form in which they are used is
to ornament mayonnaise salads. The
mayonnaise sauce should be made suffi-
ciently thick to enable it to be spread
with a knife like butter. Pile up the
salad in the centre of the dish in a pyra-
mid form, and mask the whole of the
upper surface with the thick white
sauce. Now take some capers, throw
them on to a cloth to drain them from
the vinegar, and place them as lightly
as possible on the sauce, at distances of
about an inch. Should the mayonnaise
salad be a lobster one, a little of the
coral of the lobster, powdered, can be
shaken lightly over the sauce, as well as
a little finely -chopped parsley ; the
small red and green specks on the rich
white sauce have a very good orna-
mental effect. The base of the salad
should be surrounded with hard-boiled
eggs, cut in quarters, stoned olives (see
Olives), and filleted anchovies (see
Anchovies, to Fillet). Capers can
also be used for making —
"CAPER” TARTAR SAUCE. -Take
some ordinary mayonnaise sauce, add
to it, say, a quarter of a pint of sauce,
a big teaspoonful of ancnovy sauce, a
dessert - spoonful of made mustard✪ Caper Tartar Sauce,
rather less than a teaspoonful of chopped
ickled onion, a dessert-spoonful of very
nely-chopped capers, a teaspoonful of
chopped parsley, and a little black
pepper. This cold sauce is served with
grilled salmon, fried eels, etc.
CAPERS FOR SAUCES.— Capers are
also used in making a large variety of
sauces — such as sauce a la gasconnc,
which is made by frying French capers
and truffles, chopped finely in a little
oil. A receipt for this will be found in
Francatelli’s “ Modem Cook.”
CAPILLAIRE SYRUP. — Capillaire
syrup is a scented syrup flavoured with
orange flowers. It forms a very agree-
able drink on a hot day when mixed
with iced soda-water. Owing to its
peculiar scented property, a small quan-
tity is occasionally used to mix with hot
punch, and is supposed to greatly im
prove its flavour.
CAPTAIN WHITE’S CURRY PASTE.
—See Curry Paste.
CAPTAIN WHITE’S ORIENTAL
PICKLE.— See Oriental Pickles.
CARMINE COLOURING.— See Vege-
table Colouring.
CARNIS EXTRACTUM.— See Extract
of Meat.
CARRA WAYS, ESSENCE OF.— Essence
of carraways is a cheap and quick form
of adding the flavour of- carraways to
all sorts of preparations in which the
flavour of carraways is required — such
as cakes, puddings, etc. It possesses
somewhat stomachic qualities, and
where carraway seeds are objected to
on the ground of their being difficult of
digestion, the essence of carraways will
be found a very valuable substitute.
CASARIPE. — Casaripe is a species of
browning somewhat resembling soy, only
not having so pronounced a flavour. It
is used for colouring all kinds of soups,
gravies, etc. In addition to its being
simply a colouring, it possesses consider-
able flavouring properties. It has a rich
aromatic smell, and tends to impart a
gamey flavour to the soups, gravies, etc.,
to which it may be added. Conse-
quently it is very useful for flavouring
and colouring all kinds of salmi of
game, as well as any kind of game soup,
such as hare soup, grouse soup, etc. It
2-1
CROSSE' AND BLACKWELL’S
Page 41 · 2 recipe records on this page
Presented as published in 1880. 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
common form in which they are used is to ornament mayonnaise salads. The mayonnaise sauce should be made sufficiently thick to enable it to be spread with a knife like butter. Pile up the salad in the centre of the dish in a pyramid form, and mask the whole of the upper surface with the thick white sauce. Now take some capers, throw them on to a cloth to drain them from the vinegar, and place them as lightly as possible on the sauce, at distances of about an inch. Should the mayonnaise salad be a lobster one, a little of the coral of the lobster, powdered, can be shaken lightly over the sauce, as well as a little finely -chopped parsley ; the small red and green specks on the rich white sauce have a very good ornamental effect. The base of the salad should be surrounded with hard-boiled eggs, cut in quarters, stoned olives (see Olives), and filleted anchovies (see Anchovies, to Fillet). Capers can also be used for making —
"CAPER” TARTAR SAUCE. -Take some ordinary mayonnaise sauce, add to it, say, a quarter of a pint of sauce, a big teaspoonful of anchovy sauce, a dessert - spoonful of made mustard,
rather less than a teaspoonful of chopped pickled onion, a dessert-spoonful of very finely-chopped capers, a teaspoonful of chopped parsley, and a little black pepper. This cold sauce is served with grilled salmon, fried eels, etc.
CAPERS FOR SAUCES.— Capers are also used in making a large variety of sauces — such as sauce a la gasconnc, which is made by frying French capers and truffles, chopped finely in a little oil. A receipt for this will be found in Francatelli’s “ Modem Cook.”
CAPILLAIRE SYRUP. — Capillaire syrup is a scented syrup flavoured with orange flowers. It forms a very agreeable drink on a hot day when mixed with iced soda-water. Owing to its peculiar scented property, a small quantity is occasionally used to mix with hot punch, and is supposed to greatly im prove its flavour.
CAPTAIN WHITE’S CURRY PASTE.
—See Curry Paste.
CAPTAIN WHITE’S ORIENTAL PICKLE.— See Oriental Pickles.
CARMINE COLOURING.— See Vegetable Colouring.
CARNIS EXTRACTUM.— See Extract of Meat.
CARRA WAYS, ESSENCE OF.— Essence of carraways is a cheap and quick form of adding the flavour of- carraways to all sorts of preparations in which the flavour of carraways is required — such as cakes, puddings, etc. It possesses somewhat stomachic qualities, and where carraway seeds are objected to on the ground of their being difficult of digestion, the essence of carraways will be found a very valuable substitute.
CASARIPE. — Casaripe is a species of browning somewhat resembling soy, only not having so pronounced a flavour. It is used for colouring all kinds of soups, gravies, etc. In addition to its being simply a colouring, it possesses considerable flavouring properties. It has a rich aromatic smell, and tends to impart a gamey flavour to the soups, gravies, etc., to which it may be added. Consequently it is very useful for flavouring and colouring all kinds of salmi of game, as well as any kind of game soup, such as hare soup, grouse soup, etc. It
2-1
Records on this page
Caper Tartar SauceCaper Tartar Sauce