Macedoine de Grahe en Mayonnaise. — Line a plain
timballe or Charlotte mould with aspic, then fill it to
the depth of an inch or so with either some of the
contents of a bottle or tin of vegetable macedoine, or
else cold cooked vegetables of all kinds (carrots, turnij),
cucumber, French beans, &c.), season with pepj>er,
salt, oil, and vinegar, pouring sufiicient aspic over it
to set it well. Now fill up the mould to within one
and a half inches of the edge with a crab puree made
thus : Pick the flesh from a freshly cooked crab, and
put the meat into a basin, mixing it with about a
gill and a haK of tartare sauce, a gill of stifiiy
whipped cream, and about two gills of just liquid
aspic jelly✪ Mayonnaise de Saumon à la Jockey Club ; stir it all well together, and use just as
it is setting, covering this again with a layer of the
vegetables as before, and running a layer of aspic
jelly over it to set it. Prepare a nice lettuce salad,
using a French salad dressing and a good sprinkle of
mixed herbs (parsley, chives, tarragon, chervil, &c.),
then turn out the mould of crab, and serve garnished
with seasoned lettuce, plovers’ eggs (if in season),
little heaps of caviare, &c., all round. Needless to
say, this is equally good if any other fish, to say
nothing of poultry or game, is substituted for the
crab. These will give some idea of the use of fish
in salads, but, indeed, strange as it may sound,
chicken or game can in almost every case replace
the fish.
Chicken 8alade aux Tomates. — The chicken for
this dish should be boiled, or stewed, in equal parts
14
SALADS, SANDWICHES, &c.
of milk and stock, and be allowed to get quite cold
in this liquor ; then cut it up very neatly, obtaining
as many fillets as possible. The bones and trim-
mings are then returned to the liquor in which the
bird was cooked and boiled down till all the good-
ness is extracted, when you skim and strain it and
use it for a white chauxfroix sauce by pouring it on
to some white roux (allowing half a pint of stock to
every 2oz, of roux) ; then again bring it to the boil,
with ioz. of leaf gelatine to each half pint of sauce,
and cook sharply till it is well reduced and coats the
spoon on lifting the latter. Just as this is setting,
mask the filleted chicken very evenly and smoothly
with it. Have ready some good celery cut into
Julienne strips and steeped in cold water to crisjj it ;
mix to this some blanched and peeled walnuts
lightly chopped, and stir this all in white mayon-
naise aspic (two good tablespoonfuls of white
mayonnaise, made with cream and lemon juice
instead of oil and vinegar, to half a pint of aspic
jelly), and pour the whole mixture into a border
mould. When firm turn out and fill up the centre
with the trimmings of the fowl, some crisped celery,
and tomatoes✪ Chicken Salad aux Tomates, all cut into a kind of Julienne strips,
seasoning it all well with oil, vinegar, salt and
pepper. Arrange the chicken fillets round the top
of the mould alternately with slices of nice red,
cooked tongue cut to match, garnishing it all with
chopped aspic and turned olives farced with fillets of
anchovy. Remember the success of this dish
depends in great measure on the centre filling being
mixed and seasoned just as it is sent to table, while
FANCY SALADS.
15
Page 7 · 3 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
Macedoine de Grahe en Mayonnaise. — Line a plain timballe or Charlotte mould with aspic, then fill it to the depth of an inch or so with either some of the contents of a bottle or tin of vegetable macedoine, or else cold cooked vegetables of all kinds (carrots, turnip, cucumber, French beans, &c.), season with pepper, salt, oil, and vinegar, pouring sufiicient aspic over it to set it well. Now fill up the mould to within one and a half inches of the edge with a crab puree made thus : Pick the flesh from a freshly cooked crab, and put the meat into a basin, mixing it with about a gill and a haK of tartare sauce, a gill of stifiiy whipped cream, and about two gills of just liquid aspic jelly ; stir it all well together, and use just as it is setting, covering this again with a layer of the vegetables as before, and running a layer of aspic jelly over it to set it. Prepare a nice lettuce salad, using a French salad dressing and a good sprinkle of mixed herbs (parsley, chives, tarragon, chervil, &c.), then turn out the mould of crab, and serve garnished with seasoned lettuce, plovers’ eggs (if in season), little heaps of caviare, &c., all round. Needless to say, this is equally good if any other fish, to say nothing of poultry or game, is substituted for the crab. These will give some idea of the use of fish in salads, but, indeed, strange as it may sound, chicken or game can in almost every case replace the fish.
Chicken Salade aux Tomates. — The chicken for this dish should be boiled, or stewed, in equal parts
of milk and stock, and be allowed to get quite cold in this liquor ; then cut it up very neatly, obtaining as many fillets as possible. The bones and trimmings are then returned to the liquor in which the bird was cooked and boiled down till all the goodness is extracted, when you skim and strain it and use it for a white chaud-froid sauce by pouring it on to some white roux (allowing half a pint of stock to every 2oz, of roux) ; then again bring it to the boil, with ioz. of leaf gelatine to each half pint of sauce, and cook sharply till it is well reduced and coats the spoon on lifting the latter. Just as this is setting, mask the filleted chicken very evenly and smoothly with it. Have ready some good celery cut into Julienne strips and steeped in cold water to crisjj it ; mix to this some blanched and peeled walnuts lightly chopped, and stir this all in white mayonnaise aspic (two good tablespoonfuls of white mayonnaise, made with cream and lemon juice instead of oil and vinegar, to half a pint of aspic jelly), and pour the whole mixture into a border mould. When firm turn out and fill up the centre with the trimmings of the fowl, some crisped celery, and tomatoes, all cut into a kind of Julienne strips, seasoning it all well with oil, vinegar, salt and pepper. Arrange the chicken fillets round the top of the mould alternately with slices of nice red, cooked tongue cut to match, garnishing it all with chopped aspic and turned olives farced with fillets of anchovy. Remember the success of this dish depends in great measure on the centre filling being mixed and seasoned just as it is sent to table, while
Records on this page
Mayonnaise de Saumon à la Jockey ClubMacedoine de Grahe en MayonnaiseChicken Salad aux Tomates