Salad a la Redvers
Chop up tomatoes quite small, add a bead of
garlic and a shalot, and rub all through a sieve.
Take four table-spoonfuls of aspic jelly and mix into
the puree with an equal quantity of mayonnaise
sauce. Decorate a round mould with slices of hard-
boiled eggs, the yolks and whites separately stamped
in fancy rounds and stars ; then line a plain mould
with pale aspic, and arrange the slices of egg in
the mould in tiers one above the other, yellow and
white alternately, till the mould is full. Every here
and there place a sprig of chervil. Set the mould on
ice, and when quite set fill the centre with the tomato
puree. Place on ice again and then turn out, garnish
with small salad mixed with mayonnaise sauce
round. Arrange watercress in a garland on the top
and sprinkle pale pink aspic all over it.
Turnip Pasties
Peel two pounds of turnips, cut them into thin
slices, pepper and salt them, and put in a small piece
of bacon.
Make some puff pastry in some patty-pans and
bake.
DRESSED VEGETABLES II5
Vegetable Marrow a I'Andalousie
Take a Spanish onion, cut it into thin slices, also
three tomatoes, and slice them also ; fry them in
butter. Next cut a vegetable marrow into neat
square pieces ; add some nicely flavoured white stock,
salt and pepper, with a dust of cayenne. Simmer all
together till cooked, and serve very hot.
Vegetable Marrow k la Firenza
Slice a couple of vegetable marrows as thinly as
a cucumber, dry and fry them in very hot butter with
pepper, salt and pabrika. Shake over a little grated
Parmesan cheese.
Cauliflower a la Biarritz
(Italian recipe)
Take a cauliflower and cut it up roughly ; after
washing and draining it, put it in a stewpan with two
cloves of garlic, three cloves, a little parsley, basil,
and marjoram, and an ounce of butter. Cook this
slowly for fifteen minutes, then moisten it with veal or
chicken broth till the cauliflower is cooked. Have
ready some Patna rice which has been cooked in
stock, add some grated Parmesan cheese and a table-
spoonful of essence of anchovy, and mix up all
together.
Il6 COOKERY A LA MODE
Tomatoes and Spinach
Take a fancy border-mould and put in two pounds
of cooked spinach, cooked as in recipe ' Spinach and
Poached Eggs,' page 113. Keep the border-mould with
the spinach in hot whilst the centre mixture is prepar-
ing. Beat up half a dozen eggs and mash four or five
tomatoes, and mix all together, flavouring with half a
tea-spoonful of shalot vinegar, a trifle of cayenne, and
salt to taste✪ Spinach and Poached Eggs ; scramble all together in a frying-pan
with two onces of butter till the mixture is set, then
take the spinach-mould and turn it out and place the
egg and tomato mixture inside.
SAUCES
'I smell it —
Upon my life it will do wondrous well '
Henry IV. i. 3
' Thou comest in such a questionable shape
That I will speak to thee'
Hamlet i. 4
SAUCES
Page 45 · 7 recipe records on this page
Presented as published in 1902. 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
Salad a la Redvers
Chop up tomatoes quite small, add a bead of garlic and a shalot, and rub all through a sieve. Take four table-spoonfuls of aspic jelly and mix into the puree with an equal quantity of mayonnaise sauce. Decorate a round mould with slices of hardboiled eggs, the yolks and whites separately stamped in fancy rounds and stars ; then line a plain mould with pale aspic, and arrange the slices of egg in the mould in tiers one above the other, yellow and white alternately, till the mould is full. Every here and there place a sprig of chervil. Set the mould on ice, and when quite set fill the centre with the tomato puree. Place on ice again and then turn out, garnish with small salad mixed with mayonnaise sauce round. Arrange watercress in a garland on the top and sprinkle pale pink aspic all over it.
Turnip Pasties
Peel two pounds of turnips, cut them into thin slices, pepper and salt them, and put in a small piece of bacon.
Make some puff pastry in some patty-pans and bake.
DRESSED VEGETABLES II5
Vegetable Marrow a I'Andalousie
Take a Spanish onion, cut it into thin slices, also three tomatoes, and slice them also ; fry them in butter. Next cut a vegetable marrow into neat square pieces ; add some nicely flavoured white stock, salt and pepper, with a dust of cayenne. Simmer all together till cooked, and serve very hot.
Vegetable Marrow à la Firenza
Slice a couple of vegetable marrows as thinly as a cucumber, dry and fry them in very hot butter with pepper, salt and paprika. Shake over a little grated Parmesan cheese.
Cauliflower a la Biarritz
(Italian recipe)
Take a cauliflower and cut it up roughly ; after washing and draining it, put it in a stewpan with two cloves of garlic, three cloves, a little parsley, basil, and marjoram, and an ounce of butter. Cook this slowly for fifteen minutes, then moisten it with veal or chicken broth till the cauliflower is cooked. Have ready some Patna rice which has been cooked in stock, add some grated Parmesan cheese and a tablespoonful of essence of anchovy, and mix up all together.
Tomatoes and Spinach
Take a fancy border-mould and put in two pounds of cooked spinach, cooked as in recipe ' Spinach and Poached Eggs,' page 113. Keep the border-mould with the spinach in hot whilst the centre mixture is preparing. Beat up half a dozen eggs and mash four or five tomatoes, and mix all together, flavouring with half a tea-spoonful of shalot vinegar, a trifle of cayenne, and salt to taste ; scramble all together in a frying-pan with two ounces of butter till the mixture is set, then take the spinach-mould and turn it out and place the egg and tomato mixture inside.
'I smell it — Upon my life it will do wondrous well '
Henry IV. i. 3
' Thou comest in such a questionable shape That I will speak to thee'
Hamlet i. 4
Records on this page
Spinach and Poached EggsSalad a la RedversTurnip PastiesVegetable Marrow a l'AndalousieVegetable Marrow a la FirenzaCauliflower a la BiarritzTomatoes and Spinach