Salad Hongroise

Ingredients

• some ripe and well-coloured tomatoes
• freshly-ground black pepper
• salt
• a dust of cayenne
• very finely-minced shallot or chives
• oil
• tarragon vinegar
• whipped or clotted cream

Method

1. 1

   Scald, peel, and slice the tomatoes thickly.

2. 2

   Dust with black pepper, salt, cayenne, and minced shallot or chives.

3. 3

   Sprinkle with oil and tarragon vinegar, and chill until needed.

4. 4

   Serve garnished with whipped or clotted cream mixed with coralline pepper and minced chives or parsley.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.

salted water for twenty minutes or so, till tender, then drain well, press out every drop of liquid, and heat the pulp up lightly with a little butter, pepper, salt, and a little cream if handy. VEGETABLES. 117 Another (French) method is, after preparing the pumpkin as before, to dry the cubes in a clean cloth, dust them with tine dry flour, and place a layer of these cubes in a fireproof dish brushed over with oil, dusting this layer well with black pepper, minced parsley, chives (or shallot), and good salad oil, repeating these two layers till the dish is full ; bake till tender, when you pour off any superfluous oil, and serve. Some cooks add grated Parmesan cheese to the seasoning. Pumpkin pie. — Prepare the pumpkin as before, and cook it in a small cpiantity of water till quite tender, then sieve it. To each teacupful of this puree allow one well-beaten whole egg, a teacupful of milk, and caster sugar to taste. Season this with some ground ginger and nutmeg, beat it all well together, and pour a breakfastcupful of this into an ordinary dinner (or, if preferred, soup) plate, previously lined with puff pastry, and bake. Eat cold. Purslane {Pourpier). — This was formerly much valued as a garden herb, but nowadays it is seldom seen, though some old-fashioned cooks still use the young shoots in salad, and the older ones as potherbs. Abroad it is still in request, for salads especially, but even for “ fines herbes ” the French cook considers purslane, or pourpier as she calls it, indispensable. Radish (Radis). — These in this country are seldom if ever seen otherwise than raw, yet formerly here, and still on the Continent, they may be met with cooked, and very good they are. Well washed and trimmed, radishes, the round ones especially, form a favourite hors d’oeuvre. 118 VEGETABLES. Radish, boiled. — Trim the radishes neatly, plunge them in fast-boiling salted water, and cook till tender (about thirty minutes), drain, and serve with melted butter. leaves, boiled. — Pick over the leaves, removing any old or faded ones and the thickest of the stalks. Let them steep in cold water for half an hour, then drain and boil them in fast-boiling salted water till tender (from twenty-five to thirty- five minutes). Now lift them out, mince pretty finely, season with a little butter, pepper, and salt, and serve. They may also be finished off like spinach. Specially good with roast ham, pork, &c. Rampion. — A plant of the campanula tribe, formerly much more in request than at present, though abroad it is still cultivated and liked. The roots were the part liked, and were gently boiled till tender, then served hot with melted butter, or cold with oil, vinegar, pepper, and salt. Ravigotte. — This is a name applied to minced herbs served abroad for a garnish, either to salads, savoury butter, or sauce. The commonest form is green tarragon, chervil, chives, and burnet, but almost every cook has his or her special blend of herbs for this pur- pose. In France, where the salad is often prepared at the dining table, the herbs are chopped and dished in separate little heaps to allow the mixer to make his own proportions. Saffron, or Saffern (Safran). — The dried stigmas of the winter crocus, much used formerly as a flavour- ing for cakes, hashes, <fcc., and still used in the Levant in pilaffs, &c. Its use probably died out in this VEGETABLES. 119 country from the difficulty of buying it pure. It is sold as “ hay saffron ” and “ cake saffron.” Where the flavour is liked, it is well worth keeping as an extract, made thus : Put a small amount of saffron in a jar, say half an ounce or so, and pour on to it a full gill of boiling water, leave till all the colour is extracted, then use or bottle. Sage (Sauge). — This is a kind of Salvia, much used in the preparation of stuffing for duck, goose, or pork. The leaves are used fresh or powdered, but in the former case any cook who respects her art will care fully blanch the sage leaves for five minutes in boiling water, and dry them carefully, before mincing them for stuffing, to which they give a strong, crude flavour if this precaution is omitted. Salad (Salade). — -This is a mixture of either raw or cooked vegetables, served cold, tossed in either a French salad dressing or in mayonnaise sauce. In this country we have an evil habit of mixing raw vegetables to an almost infinite extent, but abroad, where delicacy of flavour is more studied, one or at most two, vegetables are tossed in the dressing, and served with a fourniture of minced herbs chosen from the following list : Parsley, chives or onion threads, tarragon, chervil, purslane, pimpernel, &c. Salad is a most wholesome companion to meat of every kind, and should be seen almost daily on our tables. Lettuce of either kind is not the only founda- tion necessary, for endive, tomatoes, onions, &c., may be served alone or in combination, or with cold cooked vegetables as you please. This, needless to say, refers to plain salads simply; fancy salads 120 VEGETABLES. (previously described in No. IX. of this series), may be composed of almost everytbin;^, fish, flesh, fowl, or vegetable. The two following recipes give examples. Salad Uauloise. — Wipe, cleanse, and slice some raw mushrooms, mixing them with sliced truffles, cold cooked (waxy) potatoes, and cos lettuce. Serve with a French or mayonnaise garnish. Hongroise. — Scald, peel, and slice rather thickly, some ripe and well-coloured tomatoes, dust them plentifully with freshly-ground black pepper, salt, a dust of cayenne, and some very finely-minced shallot or chives ; now sprinkle these slices with oil and tarragon vinegar, and set them on ice till wanted. Serve garnished with whipped or clotted cream

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