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... the mould with the tomato puree, place on ice, and when wanted turn out. Garnish with small salad mixed with mayonnaise sauce. A Salad of Cold Meat This is a salad much appreciated and much in vogue in France, and is very good made with cold roast veal or ...
... THE GOURMET by Emilia Salade a la Napolitaine MAKE a salad of lettuce and endive mixed with tartare sauce, and surround it with alternate slices of Bologna sausage and hard-boiled eggs. Homard a I'Americaine Cur up about one and a half cupfuls of fresh ...
... The Menu fish salads and how to make them In making a salad-dressing it is important that it should be made in a very; cool place, on ice, if possible, and that the best oil and vinegar should be used. For a good mayonnaise the following recipes will ...
... I j THE MENU j FISH SALADS and How to Make Them j Mayonnaise Sauce Put the yolks of two raw eggs in a basin and add to them a pinch of salt, half a saltspoonful of white pepper, and half a teaspoonful of French and English mustard in a dry state, and ...
... THE GOURMET By Emilia Hors d'CEuvres (Celeriac Salad) CELERIAC should be very finely shredded and a dressing of oil and vinegar mixed with it, and a table spoonful of finely minced parsley sprinkled over it. Souffle de Turbot Rub x lb. of turbot through ...
... THE GOURMET By h rn il ia Hors d'CEuvres (Salade d'Artichauts) CUT up six artichoke bottoms into thin strips, slice two medium- sized cucumbers very thin, chop up two very young onions; toss these in gredients; then shape neatly in the dish, garnish with ...
... JLuncbeon j Hors d'CEuvres. j 1 (Vienna Potato Salad), j Filets de Truites Sauce Mousseline. r j Riz de Veau a la Supreme. j j Compote de Cantaloupe. j Cider Cup. j j Cafe. J -If Hors d'CEuvres Vienna Potato Salad SLICE boiled potatoes thin; chop some onion ...
... THE GOURMET By Em il i'a Hors d'CEuvres (Salade de Chouxfleur) BOIL a cauliflower in salted water till tender, but not overdone; when cold cut it up neatly in small sprigs. Beat up together three tablespoonfuls of oil and one tablespoonful of tar ragon ...
... 2>iner Hors d'OEuvres (Salade de Rochelle). I to* j Filets de Sole Victoria. Faisan a la Princesse. I POMMES DE TERRE FRITES. j Salade. j Peches au Marasquin. I Laitances de Hareng. I ti?) Dessert. Cafe. Hors d'CEuvres (Salade de Rochelle) WASH a couple ...
... LIGHT SAVOURY DISHES Melon Salad (Iced). Pur£e of Green Peas. Souffle of Cauliflower. Stuffed Cucumber. Nut and Cheese Savoury. Melon Salad (Iced) CUT a small melon into rather thin slices. Remove the pulpy part and put the sliced melon in a deep dish ...
... The Menu VARIOUS WAYS OF TREATING CRABS AND LOBSTERS Crab Salad. Devilled Crab. Lobster A la Creole. Lobster Cutlets. Mayonnaise of Lobster. Crab Salad Take the meat of two or three small crabs, cut it into small pieces, put it in a basin and mix with ...
... TTlh£ MsM! a cold supper in summertime Little Lobster Salads Galantine of Veal Lamb Cutlets in Aspic with Peas Chartreux of Strawberries Fruit Salad Cold Cheese Souffle Little Lobster Salads Rub the yolks of four hard-boiled eggs through a sieve, season ...