The "Queen" cookery books: Entrees

Sauce Tartare. — To half a pint of remoulade add a spoonful of minced herbs (parsley, chervil, chives, tarragon, &c.), a small tablespoonful of made English mustard, a teaspoonful of chilli vinegar, and a dust of cayenne. Sauce Suecloise. — Stir together two tablespoonfuls each of finely-grated horse-radish and thick cream into half a pint of rather thick mayonnaise, add a dust of cayenne, and set on ice till wanted. This is very good frozen. Cambridge Sauce. — Pound four well-washed and boned anchovies with the yolks of three hard-boiled eggs, a good spoonful of capers, a few minced chives, two or three sprays each of parsley, tarragon, chervil, &c., blanched and minced, adding gradually as you pound it all, a teaspoonful each of made English and French mustard, a little white pepper, and, if necessary, a little salt. (This must depend on the anchovies.) When these are all smooth, add gradually sufficient good salad oil to bring it to the consistency of butter, thin it with a very little tarragon vinegar, and sieve it all, carefully scraping up all the sauce that adheres to the under side of the sieve, and set on ice till wanted. Cazanova Sauce. — Prepare some mayonnaise by using a hard-boiled egg yolk as well as a raw one, together with a mustardspoonful each of English and French mustard, working it up with thick cream instead of oil, adding this very slowly, as it is even more apt to curdle than oil, thin it with about a dessertspoonful of strained lemon juice, getting the sauce quite white and thick. Now rub the dish in which it is to be served once or twice with fresh cut garlic, stir into the sauce the hardboiled egg white and two or three truffles, all cut into julienne strips, and serve in the garlic-rubbed dish, after standing for an hour or two on ice. CHAPTER XII. Aspic. — The nature of this savoury jelly depends a good deal on what it is to be used for. Formerly it was almost invariably made by boiling down calves’ feet with various addenda of spices, vegetables, &c., a costly and tedious process which stood in the way of its general use in ordinary households. Since however the introduction of gelatine of good quality, and the reduction in price to some extent of isinglass, these last products have been utilised as a foundation, to the saving of time and trouble. If a strong meat flavour is required, the gelatine should be added to strong and well clarified consomme, or dissolved consomme Maggi, meat glaze, &c., as may be convenient ; if only needed for an ornamental garnish it can be perfectly made with water, as follows : put into a very clean stewpan 2|oz. of best leaf gelatine, a dessertspoonful of salt, eighteen or twenty peppercorns and allspice mixed, the strained juice of a lemon, a bay leaf, a sliced onion, and a good bunch of herbs (parsley, young green onion, green tarragon — if this is not available, use either a table 01 dessertspoonful of tarragon vinegar— and a blade of mace), stir into it the broken-up shells and