tablespoonful of chopped parsley and a
j little shalot.✪ Cold Poivrade Sauce This sauce is recom-
mended, among other things, for brawn,
but when used for brawn a little sugar
should be added.
CHLLIES, DRIED. — Dried ehilies are
used for a variety of purposes, and
generally for making home-made chili
vinegar. A number of dried ehilies are
put into a bottle with a little vinegar
and allowed to soak. This flavours the
vinegar. In addition to this dried
ehilies are often used for ornamenting
purposes.
CHILIES, LONG RED, PICKLED.—
Pickled ehilies are a great assistance to
the cook for ornamental purposes. They
are also often added to curries when
they are liked very hot. The red skin
of pickled ehilies has a very bright
colour, and is exceedingly useful for a
variety of purposes, especially for orna-
menting fish. We will take a common
case of filleted sole, boiled. We wall
suppose the sole to be filleted, and that
the cook has put on the bones to stew
for some time, with a slice of onion and
a little parsley. This must then be
thickened with a little white roux.
The curled-up fillets of sole, after being
boiled, are placed upright on a silver
dish, and the thick white sauce poured
over them. Next take a green pickled
gherkin, and two or three red ehilies.
Slice the gherkin into slices about the
size of a sixpence, split open the ehilies,
and cut the skin of them into round
pieces the same size. On the top of the
filleted sole place alternate slices of
green gherkin and a piece of the red
skin of the chili. A little of the skin
of the chili can also be chopped fine
with a little parsley. These can be
shaken lightly over the sauce. The
addition of the green gherkin and red
chili is a wonderful improvement to the
appearance of the dish, the red, green,
and white contrasting well, and the
whole has a most inviting appearance.
CHINA GINGER, PRESERVED.— Seo
Ginger.
CHINA SOY.— See Soy.
CHOLLET’S JULIENNE.— See Vege-
tables, Mixed, Dried.
CHOW - CHOW, PICKLED. — Chow-
chow is a hot pickle very much resem-
bling Piccalilli both in appearance and
HOUSEKEEPERS GUIDE.
33
taste. It is, however, somewhat hotter
than Piccalilli, and though not much
used in this country, is very largely sold
in America. Chow-chow can be eaten
jus an ordinary pickle, with cold meat.
It is also very nice when served as a
sauce with grilled salmon. Take a large
spoonful of chow-chow, cut up the
pickle rather smaller than it is m the
bottle, take also a little of the liquor
and mix it with about twice its quantity
of good brown gravy✪ Chow-Chow Pickle. Make the whole
hot, and serve it with grilled salmon.
The same sauce can also be served with
mutton chops, cutlets, pork chops, etc.
It is best to slightly thicken the sauce
with a little arrowroot or cornflour.
Page 54 · 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
tablespoonful of chopped parsley and a j little shalot. This sauce is recommended, among other things, for brawn, but when used for brawn a little sugar should be added.
CHILIES, DRIED. — Dried ehilies are used for a variety of purposes, and generally for making home-made chili vinegar. A number of dried ehilies are put into a bottle with a little vinegar and allowed to soak. This flavours the vinegar. In addition to this dried ehilies are often used for ornamenting purposes.
CHILIES, LONG RED, PICKLED.—
Pickled ehilies are a great assistance to the cook for ornamental purposes. They are also often added to curries when they are liked very hot. The red skin of pickled ehilies has a very bright colour, and is exceedingly useful for a variety of purposes, especially for ornamenting fish. We will take a common case of filleted sole, boiled. We wall suppose the sole to be filleted, and that the cook has put on the bones to stew for some time, with a slice of onion and a little parsley. This must then be thickened with a little white roux. The curled-up fillets of sole, after being boiled, are placed upright on a silver dish, and the thick white sauce poured over them. Next take a green pickled gherkin, and two or three red ehilies. Slice the gherkin into slices about the size of a sixpence, split open the ehilies, and cut the skin of them into round pieces the same size. On the top of the filleted sole place alternate slices of green gherkin and a piece of the red skin of the chili. A little of the skin of the chili can also be chopped fine with a little parsley. These can be shaken lightly over the sauce. The addition of the green gherkin and red chili is a wonderful improvement to the appearance of the dish, the red, green, and white contrasting well, and the whole has a most inviting appearance.
CHINA GINGER, PRESERVED.— Seo
Ginger.
CHINA SOY.— See Soy.
CHOLLET’S JULIENNE.— See Vegetables, Mixed, Dried.
CHOW - CHOW, PICKLED. — Chowchow is a hot pickle very much resembling Piccalilli both in appearance and
taste. It is, however, somewhat hotter than Piccalilli, and though not much used in this country, is very largely sold in America. Chow-chow can be eaten just an ordinary pickle, with cold meat. It is also very nice when served as a sauce with grilled salmon. Take a large spoonful of chow-chow, cut up the pickle rather smaller than it is m the bottle, take also a little of the liquor and mix it with about twice its quantity of good brown gravy. Make the whole hot, and serve it with grilled salmon. The same sauce can also be served with mutton chops, cutlets, pork chops, etc. It is best to slightly thicken the sauce with a little arrowroot or cornflour.
Records on this page
Cold Poivrade SauceChow-Chow Pickle