Practical gastronomy and culinary dictionary

Salade d'oranges. Orange salad. Salade aujambon. Ham salad. Salade Napolitaine. Naples salad. Consists of thin slices of Bologna sausage and sliced hard-boiled eggs, dressed alternately en couronne ; centre filled with shred celery, lettuce and beetroot ; dressed with tartare sauce, and sprmkled with chopped parsley. Salade a Vamericaine. American salad. Finely shred white leaves of cow-cabbage, mixed with pickled chilli pods ; seasoned with mayonnaise sauce. PICKLED VEGETABLES, ETC. 289 Legumes confits au Vinaigre et Salades de Fruits au Vinaigre. Vegetable Pickles, and Sour Fruit Salads. Piccalilli. Mixed pickles. Noix mamiees. Pickled walnuts. Concomhres marines. Pickled cucumbers. Aubergines marinees. Pickled egg-plants. Betteraves marinees. Pickled beetroot. Ghoux-fleurs marines. Pickled cauliflower. Champignons au vinaigre. Pickled mushrooms. Ble de Turqide au vinaigre. Pickled Indian corn. Haricots verts au vinaigre. Pickled French beans. Olives marinees. Pickled olives. Oignons au vinaigre. Pickled onions. Chou rouge au vinaigre. Pickled red cabbage. Cornichons au vinaigre. Gherkin pickles. Concomhres a la moutarde. Cucumber pickled in mustard sauce. Concomhres en renioulade. Cucumber in mustard and tomato sauce. Pickles Indienne. West Indian pickles. Poivre de Guinee rouge au Pickled red chillies. vinaigre. Ails au vinaigre. Garlic pickle. Baifort marine. Horseradish pickle. Topinamhoursaic vinaigre. Pickled Jerusalem arti- chokes. ^chalotes au vinaigre. Pickled shallots. Tomates marinees. Pickled tomatoes. Melons marhies. Pickled melons. Fondsd'artichauts marines. Pickled artichoke bottoms. Barhillons au vinaigre. Pickled barberries. Poivre de Guinee au Pickled capsicums. vinaigre. Citrons marines. Pickled lemons. Canneberges (airelles) au Pickled cranberries. vi^iaigre. 290 PRACTICAL GASTEONOMY SAUCES. - SAUCES. Sauce d Vamiral. Admiral sauce. A white sauce, with chopped capers, parsley, lemon- rind and juice, and anchovy paste to flavour. Sauce Allemancle. German sauce. A white sauce, made from veal stock, thickened with flour, cream, and yolks of eggs, flavoured with nutmeg and lemon juice. Sauce Aurore. Aurora sauce. Consists of Bechamel sauce, cream, red pepper, tar- ragon and shallot, flavouring with finely chopped lobster to give it a reddish tint. Sauce Albert, Albert sauce. Consists of Allemande sauce, finely chopped shallots reduced in tarragon vinegar, grated horse-radish, cream, yolk of eggs, and chopped parsley. Sauce ancliois. Anchovy sauce. A fish sauce made with flour, fish stock, fresh butter, and anchovy essence. Sauce Avignonnaise. Avignonese sauce. Consists of Bechamel sauce, yolks of eggs, grated parmesan, and chopped parsley ; flavoured with shallots and garlic. Sauce aux airelles roiiges. Cranberry sauce. Sauce a la minute. Hasty sauce. Sauce Bearnaise. Bearnaise sauce. Consists of meat-extract, fi-esh butter, yolks of eggs, chopped shallots, tarragon, parsley, cayenne pepper, and lemon juice. Sauce Bechamel. Bechamel sauce. Mad^ with milk, flour, and butter, flavoured with pepper, nutmeg and bay-leaf. SAUCES 291 Sauce au beurre noir. Burnt butter sauce. A thin, brown sauce made with brown butter, flavoured with tarragon vinegar and anchovy essence. Sauce bigarade. Bigarade sauce. A brown sauce, flavoured with bitter oranges. Sauce au beurre. Butter sauce.