Asparagus Vinaigrette Sauce

Ingredients

• 3 tablespoonfuls of olive oil
• a teaspoonful of salt
• a little pepper
• half a teaspoonful of mustard
• one teaspoonful of white wine vinegar
• one teaspoonful of Tarragon vinegar
• one teaspoonful of chopped chervil
• one small shallot chopped fine

Method

1. 1

   Mix all ingredients thoroughly and serve in a sauceboat.

2. 2

   Serve asparagus on a folded napkin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 74. The excerpt below is the record exactly as published.

Asparagus Vinaigrette Sauce. Asparagus is more often eaten with a vinegar sauce on the Continent than in any other form. Boil the asparagus in the ordinary manner, and make a sauce as follows : — Into a basin measure 3 tablespoonfuls of olive oil, a teaspoonful of salt, a little pepper, half a teaspoonful of mustard, one teaspoonful of white wine vinegar, one tea- GAS COOKERY BOOK. *35 spoonful of Tarragon vinegar, one teaspoonful of chopped chervil, one small shallot chopped fine. Mix the whole thoroughly, and send to table in a sauce¬ boat. i he asparagus should be served on a folded napkin . Straw Potatoes. — Peel and wash some old potatoes cut them into long strips about the size of wood matches. Wash them well, and let them drain, and kVn ? C 0th,: Rave ready a sufficient quantity of boiling fat or boiling oil. Throw them in a handful at a time, and shake the potatoes about until they are a nice light brown colour. Remove them from the tat with a wire spoon or basket, and allow them to drain Sprinkle them with salt, and serve imme- diately. if they are allowed to stand after being cooked, they become soit. They should be served on a dish paper or folded serviette. Sprinkle over with sah and a little finely chopped parsley. Tomatoes. Cut into thin slices some tomatoes. Have ready some breadcrumbs. Put some of the tomatoes in a dish sprinkled with breadcrumbs pepper and salt to taste, and a few pieces of butter Continue these layers of tomatoes, butter, pepper, and salt until the pie dish is full, finishing with bread¬ crumbs, and bake in a rather slow oven. It will be found to be a very delicious dish. Spanish Onions.— After having boiled them for an hour, place them on a tin, and put a piece of butter on each. Bake until quite soft. Fancy Potatoes.— Boil 2 lb. of potatoes, rub them through a sieve, or mash them in a basin, add 2 ozs. Q butter, J teaspconful of salt, little pepper, and one egg. Mix this well together, flour a board, and form the potatoes into fancy shapes— cottage loaves and tm ee-cornerecl cakes; brush over with another egg- p t on a greased tin, and bake a nice brown ; serve hot, * >36 THE HOUSEHOLD t SALADS. No Frenchman would consider the dinner to be perfect unless it included a perfect salad, and his idea of a successful dinner must include a successful salad also. A really good salad is rare in the ordinary household, although many persons think it means just the mixing of a little oil, a little vinegar, of salt and pepper each a little, an onion, and such herbs as fancy may select, and condiments to taste. To be appetis¬ ing, it must be fresh and crisp, with none of its in¬ gredients perceptibly dominant, so that it is not only pleasing to the taste, but soothing to the digestion. No hard and fast rule can be laid down for salad¬ making; it must proceed from practice, a correct taste, and a minute attention to detail, and that happy touch which care and experience alone can give. There are, however, certain broad lines w-hich may be specified, the observance of which will help the most inexperienced to make a good salad. In every season of the year there are products of the vegetable world ready, with the aid of the castor, to be converted from their crude form into the most palatable and refreshing delicacy. In spring and summer, radishes, garden cress, and French lettuces, watercress, and endives in autumn, chicory and corn salad in winter, tomatoes, cucumber, carrots, beets, beans, and celery, including a number of herbs of bulbous plants, make it impossible for any excuse to be forthcoming that the supper or dinner table shall lack one of its greatest attractions. A zest is imparted by a good salad which is otherwise unattainable. Savarin says: “Salad refreshes with¬ out w-eakening, and comforts w-ithout irritating. ” If vinegar has been used too liberally, or the lettuce GAS COOKERY BOOK. 137 is at ad tough or stringy, or corn salad is being used, a little potato might be added with advantage, but with brittle, tender cos or endive the addition of either potato or egg is unnecessary. Chicory, watercress, or radishes, so rich themselves in pungency, require no blending of mustard, cayenne or tabasco, therefore it is always advisable in using condiments to take into consideration the special green meat which is going to be utilised. Garlic is especially dangerous in unskilled hands. There are many materials used for salads which re¬ quire preparation some time before using them, to render them as tender as possible — such as corn salad, curled endive, dandelion, endive, or chicory, and all such in which the bitter element is prominent. . Afte!r the dressing has been put on the materials, it is advisable to press them with a fork and spoon, to CuUSf-£f^e ^eaves absorb as much as possible, and the din ere nee between a perfect salad and one that has tailed is often due to inattention to the details, as well as an insufficient mixing. Parsley, celery, onions, chives, or any other herbs v hich are intended for use must be chopped and added at the last moment. The bowl should be large enough to allow the mixing to be done well, and all ingredients must be thoroughly dried. The mission of a salad is to correct the too-liberal ingestion of rich and tatty substances, and to stimulate the taste when the appetite has begun to flag. Absolute directions for the compounding of a salad is im¬ possible, as some require more salt and oil, and others more vinegar, pepper, herbs, or condiments. The pounded yeHow of an egg, or mustard or red pepper, or mashed potatoes, may be used to advantage in some cases, and to the detriment of others. Celery Salad.-Take the inner and tenderest stalks of three heads of celery, cut them into strips an inch ong and the thickness of young French beans. Rub I3» THE HOUSEHOLD 1 the salad bowl slightly with shallot. Mix the yolks of two hard-boiled eggs with three tablespoonfuls of salad oil, one dessertspoonful of tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.