Pan-Pacific cook book

116 SALADS AND COLD DISHES 414. ONION SALAD Boil six silver onions until tender, but not soft, in salted water. Drain and separate the leaves, dry and place in the ice-chest. When ready to serve place in a salad bowl with a cup of bread, cut into dice and fried crisp. Mix all together with No. 127, or No. 150, or No. 146. 415. ORANGE SALAD (TO BE SERVED WITH GAME) Pare three navel oranges and divide carefully into sections, removing all the membrane, without breaking the pieces. Cover with a dressing made of four tablespoons of olive oil, one of brandy, a scant teaspoon of sugar and a teaspoon each of tarragon leaves and chevril, chopped very fine. 416. OX-CHEEK MOULD— ENGLISH Boil a pound of well washed ox-cheeks until they are tender ; then cut into small pieces and mix with a fourth of a pound of boiled ham or bacon, also cup up. Grease a plain mould, garnish the bottom with slices of two hard boiled eggs. Mix with a teaspoon of finely chopped parsley, the grated rind of half a lemon, a few chopped chives and marjoram and a chopped pickle or capers. Spread a thick layer of the meat in the mould, then one of bacon, a few slices of egg and some of the seasoning. Repeat until the dish is full. Pour in a little stock in which a package of gelatine has been dissolved ; cover, and place the mould in a tin with boiling water in it. Bake for an hour and a half in a moderate oven. Cool, turn out on a platter and garnish with salad. 417. PAN-PACIFIC Shred the breast of a boiled fowl into inch lengths. Cut three slices of pineapple into cubes. Remove the pulp of a fine alligator pear with a teaspoon and the pulp from a grapefruit and an orange and slice a banana, the hearts of four large artichokes, boiled until tender, and a cup of boiled asparagus tips. Mix all of these lightly together and add enough highly seasoned mayonnaise to blend ; then chill in the ice-chest. Serve on a platter bordered with crisp lettuce and garnish with strips of pimiento and ripe olives. SALADS AND COLD DISHES 117 418. PATE DE FOIS GRAS MOUSSE Rub the contents of a large can of pate de fois gras to a smooth paste. Soak a tablespoon of gelatine in three of cold water; then heat until it dissolves, and add it to a cup of double cream, whipped stiff. Fold this into the puree, season with salt and paprika and pour into dariole moulds or one larger mould. C9ver carefully and pack in ice and salt for an hour. Turn out on lettuce leaves dipped in French dressing. 419. QUAIL (OR PARTRIDGE)— ARGENTINA Boil the desired number of quail or partridges — nicely trussed — for ten or fifteen minutes ; then transfer them to a stone jar and cover well with scalding vinegar, highly seasoned with sliced onion, a kitchen bouquet, a few cloves, pepper corns, allspice, a bay leaf. Cover tightly with parchment and then with a lid and keep in a dark, cool place for at least a month. When ready to serve, chill, drain on a cloth, and arrange on a platter surrounded with a vegetable or Russian (No. 422) salad. 420. QUAIL GLACE— ENGLISH