Boston Cooking-School cook book

14 cup cider vinegar Bit of bay leaf 14 cup tarragon vinegar : Mayonnaise (p. 490) 12 cloves Sliced cucumbers, lemon baskets Parsley Put mackerel in baking dish with water, vinegar, and seasonings. Cover with buttered paper and bake in moderate oven (350° F.). Arrange on serving dish, skin, cool, and mask with Mayonnaise. Chill, garnish with parsley, cucumbers, and lemon baskets filled with Mayonnaise and sprinkled with chopped parsley. MOLDED SALMON, CUCUMBER SAUCE 2 cups salmon, cooked Few grains cayenne or canned 2 egg yolks Y% tablespoon salt 1% tablespoons melted butter 1% tablespoons sugar 34 cup milk Y% tablespoon flour 14 cup vinegar 1 teaspoon mustard 34 tablespoon granulated gelatine, soaked in 2 tablespoons cold water Rinse salmon thoroughly with hot water and separate in flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring constantly until mixture thickens. Add soaked gelatine. Strain and add to salmon. Fill molds, chill, and serve with Cucumber Sauce II (p. 208). Serves 6. MOLDED SALMON, MAYONNAISE 3 slices salmon 1 teaspoon salt V bay leaf \4 teaspoon pepper 2 cloves 4 cup vinegar 2 slices lemon 4 cup white wine, if desired 1 small, sliced onion 1 cup Mayonnaise (p. 490) 6 slices carrot 1 teaspoon granulated gelatine, soaked in 1 sprig parsley 14 tablespoon cold water Wipe salmon cut in 2-inch slices (each weighing 24 pound), put in pan, cover with cold water, and add seasonings. Let stand 2 or 3 hours; then cook slowly on top of stove until fish is tender. Take from pan, remove skin and bones, and press, using the hands, to keepin shape. Cool and cover with 1 cup Mayonnaise, to which has been added soaked gelatine, melted over hot water. Serves 6 or 8. JELLIED VEGETABLES 1 tablespoon granulated gelatine, 2 tablespoons lemon juice soaked in 1 teaspoon salt 4 cup cold water 1 cup celery, cut in pieces 1 cup boiling water ¥@cup shredded cabbage’ 14 cup sugar 14% canned pimientos, cut 14 cup vinegar in small pieces Dissolve soaked gelatine in boiling water. Add sugar, vinegar, lemon juice, and salt. Strain, cool, and, when beginning to stiffen, add vegetables. Serves 6. Mold and chill. ASPIC JELLY 2 tablespoons each, 14 teaspoon peppercorns Onion cut in cubes 1 bay leaf Celery 4Y2 cups White or Brown Stock 2 sprigs parsley (pp. 144 and 150) 2 sprigs thyme 4 tablespoons granulated gelatine 1 sprig savory Juice 1 lemon 2 cloves 3 egg whites, slightly beaten In making Aspic Jelly, use as much liquid as the pan which is to - contain molded dish will hold, adding other ingredients in propor- tion. Use Veal or Chicken Stock, if the jelly is to be used for vegetables or white meat. Use Brown Stock for dark meat. Put vegetables, seasonings, and Y2 cup stock in saucepan; cook 20 minutes and strain, reserving liquid. Add gelatine to remaining stock, then add lemon juice and strained liquid. Season with salt and cayenne and add egg whites slowly to mixture, stirring constantly until boiling point is reached and boil 2 minutes. Place over low heat and let stand 30 minutes. Strain through a fine wire strainer placed over a larger fine wire strainer lined with a double thickness of damp cheesecloth. © QUICK ASPIC 1 chicken bouillon cube 1 cup boiling water 1 tablespoon gelatine, soaked in 1 tablespoon lemon juice 2 tablespoons cold water Salt and pepper Dissolve bouillon cube in water, add soaked gelatine, lemon juice, salt, and pepper. Strain through double thickness of damp cheesecloth. Aspic-flavored gelatine may be used. EGG CUSTARD FOR. DECORATING MOLD |. 2 egg yolks, beaten slightly 2 tablespoons milk 2 egg whites, beaten slightly Few grains salt