CHAPTER VI.
Garnishes, &c. ... ... ... ... ... ... Ill
Advertisements.
Mustard Manufacturers by Special
Warrant to H.M. the Queen.
D. S. F.
MUSTARD.
See that Coiman’s name is on the Tin.
CORN FLOUR.
For Blanc Manges, Custards, &c.
Self-Rising*
Flour.
For Bread, Pastry, Cakes, Puddings,
Scones, &c.
io8, CANNON STREET, LONDON,
and CARROW WORKS, NORWICH.
SALADS, SANDWICHES,
AND SAVOURIES.
CHAPTER I.
FANCY SALADS.
Fancy salads may scarcely seem to belong to this
Series, and probably most people would consider
their proper place to be amongst vegetables, but the
fact remains that the proportion of dainty odds and
ends which go to make up their whole, is often more
animal than vegetable, whilst they are more and
more becoming part and parcel of the list of
savouries ; and many a tiny salade d la mignonne
plays a successful part amongst hors oeuvres.
There are not many prettier, or more acceptable,
dishes, especiaUy in summer, than the fancy
salad (if nicely prepared), and, still more to the
point, few are more quickly and easily got up, or
more economical, if the housewife is an adept at
what our grandmothers termed “ elegant economy.”
They may be served in the ordinary salad bowl, in
separate portions as salades d la mignonne, or, if time
B
9
SALADS, SANDWICHES, &c.
be not stinted, as regular set dishes with a garnish,
and possibly a border of aspic.
The recipes following will give a good idea of
both the simple and the more ornate kinds,
remembering always that either can be tmmed into
the salade d la mignonne by simply dishing the salad
either on drained and seasoned artichoke bottoms,
halved and seasoned tomatoes, or in j)aper cases,
which, by the way, will be found a real economy (for,
bought by the gross, their price is a very small affair),
serving as they do to produce dainty dishes from all
sorts of remains, which I once heard a clever French-
woman describe as “ les beaux restes en salade.”
Take, for instance, beef en vinaigrette. For this,
properly, the cold bouilli from the pot au feti should
be used, but it is equally good if made with cold
roast, or boiled salt beef. For this slice the meat
down very thinly, and lay it in a deep dish (a regular
salad bowl, though used at times abroad, is rather
too deep for this). Now arrange well washed and
boned anchovy fillets (or flakes of good cooked kippers,
or bloaters) in a trellis over the meat, sprinkle it all
with minced chives, chervil, parsley, and cress
(according to what you have at hand), season
generously with oil, vinegar, and freshly ground
black pepper✪ Beef en Vinaigrette, and serve, without, however, mixing
it further. A version of a somewhat more ornate
description answers excellently for cold roast beef.
Eemove all sinew, skin, or burnt parts from the
meat, seasoning it lightly with salt, pepper, and a
very few drops of oil. Prepare a dressing thus :
Put into a basin half , a teaspoonful of salt, a
FANCY SALADS.
3
✪ Cooked Mayonnaise
Page 1 · 2 recipe records on this page
Presented as published in 1901. 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
CHAPTER VI.
Garnishes, &c. ... ... ... ... ... ... Ill
Advertisements.
Mustard Manufacturers by Special Warrant to H.M. the Queen.
D. S. F.
MUSTARD.
See that Coiman’s name is on the Tin.
CORN FLOUR.
For Blanc Manges, Custards, &c.
Self-Rising* Flour.
For Bread, Pastry, Cakes, Puddings, Scones, &c.
io8, CANNON STREET, LONDON, and CARROW WORKS, NORWICH.
AND SAVOURIES.
CHAPTER I.
Fancy salads may scarcely seem to belong to this Series, and probably most people would consider their proper place to be amongst vegetables, but the fact remains that the proportion of dainty odds and ends which go to make up their whole, is often more animal than vegetable, whilst they are more and more becoming part and parcel of the list of savouries ; and many a tiny salade d la mignonne plays a successful part amongst hors oeuvres.
There are not many prettier, or more acceptable, dishes, especially in summer, than the fancy salad (if nicely prepared), and, still more to the point, few are more quickly and easily got up, or more economical, if the housewife is an adept at what our grandmothers termed “ elegant economy.” They may be served in the ordinary salad bowl, in separate portions as salades d la mignonne, or, if time
B
be not stinted, as regular set dishes with a garnish, and possibly a border of aspic.
The recipes following will give a good idea of both the simple and the more ornate kinds, remembering always that either can be turned into the salade d la mignonne by simply dishing the salad either on drained and seasoned artichoke bottoms, halved and seasoned tomatoes, or in j)aper cases, which, by the way, will be found a real economy (for, bought by the gross, their price is a very small affair), serving as they do to produce dainty dishes from all sorts of remains, which I once heard a clever Frenchwoman describe as “ les beaux restes en salade.” Take, for instance, beef en vinaigrette. For this, properly, the cold bouilli from the pot au feti should be used, but it is equally good if made with cold roast, or boiled salt beef. For this slice the meat down very thinly, and lay it in a deep dish (a regular salad bowl, though used at times abroad, is rather too deep for this). Now arrange well washed and boned anchovy fillets (or flakes of good cooked kippers, or bloaters) in a trellis over the meat, sprinkle it all with minced chives, chervil, parsley, and cress (according to what you have at hand), season generously with oil, vinegar, and freshly ground black pepper, and serve, without, however, mixing it further. A version of a somewhat more ornate description answers excellently for cold roast beef. Remove all sinew, skin, or burnt parts from the meat, seasoning it lightly with salt, pepper, and a very few drops of oil. Prepare a dressing thus : Put into a basin half , a teaspoonful of salt, a
Records on this page
Beef en VinaigretteCooked Mayonnaise