Good Housekeeping summer cookery book

Boil the vinegar, water and peppercorns together for 5 minutes. Strain into a jar, add the well beaten yolks, half the butter and seasoning. Put the jar into a pan of boiling water and stir the sauce until it thickens. : ~ Remove at once, add the rest of the butter, then serve. The following more elaborate method of serving thing out of the ordinary is required. CHAUDFROID OF SALMON 1 salmon (10-11 Ib.) 1 hard-boiled ege | 2 pints aspic jelly Chervil 3-4 prawns 1 cucumber Tomatoes 2 oz. butter © Spinach colouring Chaudfroid Sauce 2 pints rich white sauce I pint aspic jelly Steam the salmon as previously described; skin whilst red and hot. can be adopted. for special occasions when some= hot and allow to get chilled. For the sauce, dissolve the jelly and when it is cold, but not set, add to it the cold sauce. Stir well and pour half over the chilled fish, leaving the head and tail uncovered. When the first coating is set, mask a second time with the re- maining sauce. Allow to set, then mask the entire fish - with cold, liquid aspic jelly. To prepare the cucumber, cut off the tapering end, and with a very sharp knife cut out lengthwise wedges, equi-distant from each other, all round. The wedges should be only deep enough to remove the skin, and between each a piece of the skin of the same width me must be allowed to remain. When the wedges have been removed all round, slice the cucumber thinly. Wash the chervil, dry it in a clean towel and pick into small leaflets. Have ready a little cold, liquid aspic jelly and dip each piece of the garnish in this before — arranging it on the salmon. Each piece should overlap the centre of the preceding piece. The chervil is arranged piece by piece to form a design, simple or elaborate, according to personal taste. Cover the eye socket with a thin ring of hard-boiled white of egg and a round of cucumber skin to form the pupil. Allow | the garnish to set, then mask the entire fish with cold, 4 liquid aspic jelly. IZ eyes Prepare the cucumber in half lengthwise and then, in’ _ half again. Remove the seeds, cut in 2-in. lengths and _ trim to a boat shape, hollowing out the centre slightly. _ Poach these gently for a few minutes in cold, salted _ water. Simmer until tender, then drain and cool and - arrange a prawn in each. _. Prepare the tomatoes by scalding with boiling water and skinning. To remove the seeds, hold the tomato. in a clean cloth and squeeze out the seeds without _ destroying the shape. Twist the cloth round the tomato > _ with the left hand and mould gently to a ball with the _ fingers of the right hand. When the prawns in boats and the tomatoes are _ thoroughly chilled, mask with cold liquid aspic jelly. _ This process can of course be carried out immediately _ before or aiter masking the salmon. A second masking ‘ improves the appearance. Colour a little aspic jelly i with spinach green and pour on to the dish. The jelly a should be about an eighth of an inch thick. When it is set, lift the salmon on to it. ee Fo Finish the C haudfroid.—Beat up the butter with alittle spinach colouring, adding sufficient to produce a _ delicate green shade. Pipe a neat scroll along the tail _and along the entire edge of the fish where it rests on the dish. Outline the head also. Dip the tomatoes and boats in a little aspic jelly and arrange symmetrically on the dish. _ A salmon of this weight will serve 30 to 35 persons and makes a delicious dish for a cold buffet meal or a cold luncheon party. SALMON SANDWICHES 6 oz. cold salmon Watercress I tablespoonful Thin slices of buttered Mayonnaise Sauce wholemeal bread 1 grating of nutmeg 2 teaspoonfuls lemon juice