a I'Indienne — lettuce and mustard and cress, with
a sauce of claret with chutney, vinegar and
spice ; in a border of plovers' eggs, or hard-
boiled eggs cut in halves. It may be gar-
nished with curried shrimps and slices of
lemon, and is served with brown bread and
butter.
a la Flamande — Dutch herrings, or any dried
fish, pickled shrimps, apples, beetroot, potatoes,
etc., with oil and vinegar.
a I'Espagnole — a border of slices of tomatoes,
and pickled onions with Mayonnaise sauce in
the centre.
a la Russe — carrots, parsnips and beetroot cut
in shapes, pieces of fowl or game, anchovies,
olives, caviar, etc., with oil, vinegar and
mustard. Another form of Russian salad is a
mould of vegetables with yolks of eggs, cream,
puree of spinach, etc.
a la Suede — pickled herrings, beef, apples and
potatoes, cut in dice, with chopped herbs,
gherkins and capers, oil and vinegar ; garnished
with anchovies and olives.
158 MENUS MADE EASY.
Salade a la Vienne — lettuce with shreds of ham,
tarragon and chervil, oil and vinegar, etc.
a VAnvers — lettuce with shreds of chicken, ham
and capsicums, in a Mayonnaise sauce with
curry powder, garnished with slices of potatoes.
a la Napolitaine — a border of slices of hard-boiled
eggs and Bologna sausage, and a salad with
Tartare sauce in the centre.
a la Rachel — shreds of celery and hard-boiled
whites of eggs, in Tartare sauce with chopped
herbs ; garnished with the yolks of eggs and
sausages cut in slices. This is sometimes
called a la Reine.
a la Cazanova — dice of ham and fish, with celery,
hard-boiled whites of eggs, etc. Mayonnaise
sauce with powdered yolks of eggs.
a la Tartare — lettuce, with pickled cucumbers,
onions, etc., herrings cut in dice, oil and
vinegar.
a la Demidoff — slices of potatoes and truffles,
with oil and vinegar, young onions, etc.
a Madame — lettuce, with sauce of oil, vinegar,
yolk of egg, etc.
a V Adeline — salsifis with Mayonnaise sauce, in
a border of tomato mayonnaise with aspic ;
garnished with strips of cucumber and tomato.
d'Estrees — endive and celery in Mayonnaise
sauce, with a border of slices of potato and
beetroot.
a la Pompadour — pieces of cauliflower in Mayon-
naise sauce with cheese^ in a border of slices
VEGETABLES, OR LEGUMES, AND SALADS. 159
of potatoes, carrots and leeks. Savoury cream
sauce.
Salade a la Jardiniere — fine strips of vegetables,
•with oil, vinegar, etc.
Cerises a la vinaigrette is composed of stoned
cherries, fillets of anchovies, young onions,
chopped bacon, etc., \vith oil, vinegar, mustard
and spice.
Mayonnaise a la Macedoine, or a la Jardiniere, is
composed of mixed vegetables with Mayonnaise
sauce.
Mayonnaise a la Bretonne — shreds of lettuce and of
fish, with anchovies and olives, and green
Mayonnaise sauce.
Mayonnaise de tomates a Vaspic — chopped tomatoes
with Mayonnaise sauce in a border of aspic ;
garnished with tarragon and olives.
Mayonnaise de tomates a la Couronne — chopped
tomatoes in Mayonnaise sauce with aspic, set
in little paper cases.
Salade a la Duchessc de Fife is a mould of tomato
puree with aspic and Mayonnaise sauce,
decorated with hard-boiled egg, and served
with salad.
Tinibale a la Macedoine is a mould of aspic,
decorated with egg, and filled with a vegetable
Macedoine in Mayonnaise sauce.
Petites cremcs a la Jardiniere are little moulds of
mixed vegetables in Mayonnaise sauce with
Page 57
Presented as published in 1894. 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
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a I'Indienne — lettuce and mustard and cress, with
a sauce of claret with chutney, vinegar and
spice ; in a border of plovers' eggs, or hard-
boiled eggs cut in halves. It may be gar-
nished with curried shrimps and slices of
lemon, and is served with brown bread and
butter.
a la Flamande — Dutch herrings, or any dried
fish, pickled shrimps, apples, beetroot, potatoes,
etc., with oil and vinegar.
a I'Espagnole — a border of slices of tomatoes,
and pickled onions with Mayonnaise sauce in
the centre.
a la Russe — carrots, parsnips and beetroot cut
in shapes, pieces of fowl or game, anchovies,
olives, caviar, etc., with oil, vinegar and
mustard. Another form of Russian salad is a
mould of vegetables with yolks of eggs, cream,
puree of spinach, etc.
a la Suede — pickled herrings, beef, apples and
potatoes, cut in dice, with chopped herbs,
gherkins and capers, oil and vinegar ; garnished
with anchovies and olives.
158 MENUS MADE EASY.
Salade a la Vienne — lettuce with shreds of ham,
tarragon and chervil, oil and vinegar, etc.
a VAnvers — lettuce with shreds of chicken, ham
and capsicums, in a Mayonnaise sauce with
curry powder, garnished with slices of potatoes.
a la Napolitaine — a border of slices of hard-boiled
eggs and Bologna sausage, and a salad with
Tartare sauce in the centre.
a la Rachel — shreds of celery and hard-boiled
whites of eggs, in Tartare sauce with chopped
herbs ; garnished with the yolks of eggs and
sausages cut in slices. This is sometimes
called a la Reine.
a la Cazanova — dice of ham and fish, with celery,
hard-boiled whites of eggs, etc. Mayonnaise
sauce with powdered yolks of eggs.
a la Tartare — lettuce, with pickled cucumbers,
onions, etc., herrings cut in dice, oil and
vinegar.
a la Demidoff — slices of potatoes and truffles,
with oil and vinegar, young onions, etc.
a Madame — lettuce, with sauce of oil, vinegar,
yolk of egg, etc.
a V Adeline — salsifis with Mayonnaise sauce, in
a border of tomato mayonnaise with aspic ;
garnished with strips of cucumber and tomato.
d'Estrees — endive and celery in Mayonnaise
sauce, with a border of slices of potato and
beetroot.
a la Pompadour — pieces of cauliflower in Mayon-
naise sauce with cheese^ in a border of slices
VEGETABLES, OR LEGUMES, AND SALADS. 159
of potatoes, carrots and leeks. Savoury cream
sauce.
Salade a la Jardiniere — fine strips of vegetables,
•with oil, vinegar, etc.
Cerises a la vinaigrette is composed of stoned
cherries, fillets of anchovies, young onions,
chopped bacon, etc., \vith oil, vinegar, mustard
and spice.
Mayonnaise a la Macedoine, or a la Jardiniere, is
composed of mixed vegetables with Mayonnaise
sauce.
Mayonnaise a la Bretonne — shreds of lettuce and of
fish, with anchovies and olives, and green
Mayonnaise sauce.
Mayonnaise de tomates a Vaspic — chopped tomatoes
with Mayonnaise sauce in a border of aspic ;
garnished with tarragon and olives.
Mayonnaise de tomates a la Couronne — chopped
tomatoes in Mayonnaise sauce with aspic, set
in little paper cases.
Salade a la Duchessc de Fife is a mould of tomato
puree with aspic and Mayonnaise sauce,
decorated with hard-boiled egg, and served
with salad.
Tinibale a la Macedoine is a mould of aspic,
decorated with egg, and filled with a vegetable
Macedoine in Mayonnaise sauce.
Petites cremcs a la Jardiniere are little moulds of
mixed vegetables in Mayonnaise sauce with