Vegetables and Salads
Jerusalem Artichokes a
Wash and peel the artichokes, shaping them like small pears, of even sizes. Butter a stewpan with two ounces of butter, and arrange the…
Salt and Pepper (Quarter of a saltspoonful)
Quarter of a saltspoonful of Carbonate of Soda. Wash the sprouts well in salt and water, and trim them; put them into a saucepanful of…
Pepper and Salt (Nutmeg A tablespoonful)
Nutmeg. A tablespoonful of chopped Parsley parboiled. The juice of half a Lemon. Pick and string the beans, cutting each bean into three or…
French
Croûtons of fried Bread. دو Boil the haricots and French beans as usual until tender. Melt the butter in a saucepan, and sauté both the…
Plain Salad
Lettuces, Watercress, Mustard and Cress, Endive, Cucumber, Celery, a little of each. Beetroot. One or two Spring Onions.
Pepper and Salt (Half a teaspoonful of made)
Half a teaspoonful of made Mustard. One teaspoonful of Castor Sugar. (Cold boiled vegetables can be used as well, such as Potato, Carrot…
Salt and Pepper (One teaspoonful of chopped) (II)
Butter a plated dish, peel the potatoes and cut them into rather thin slices. Lay these slices in close even rows on the dish and sprinkle…
Soufflé Potatoes
This dish depends for its success a great deal upon the kind of potato used-all potatoes will not soufflé; the best for this purpose are…
Pommes Chateaux
Salt. Wash the potatoes in cold water, scrape them and cut them into shapes like the quarters of an orange. Put them into a saucepan of…
Potato Scollops
Ingredients. Two pounds of cold Potatoes.
Pepper and Salt (Mash the potatoes quite soft)
Mash the potatoes quite soft with the milk and the butter melted; add two ounces of cheese, pepper and salt to taste. Fill some patty-pans…
Potato Croquettes
Ingredients. Two pounds of Potatoes.
Pepper and Salt (Rub two pounds of cold)
Rub two pounds of cold potatoes, or potatoes cooked on purpose, through a sieve on to a plate; put the milk and butter into a stewpan, and…
Potato Chips
Wash and peel the potatoes, taking out the eyes and specks, peel them very thinly in ribbons, twist them into fancy shapes, put them into a…
Pepper and Salt (Parsley Two large Truffles)
About half a pint of picked Shrimps.
Oil and Vinegar
Wash, blanch, and cook the rice as for curry; drain it and dry it, and let it cool. Shred the truffles finely, and put them in a stewpan…
Salade à la Russe
About a pint of Jardinière of Vegetables. A few slices of Smoked Salmon.
Capers, Parsley, and Gherkins
A teaspoonful of Chopped Tarragon and Chervil. Cut some young carrots and turnips with a small round or oval vegetable scoop, blanch and…
Salade de Tomate à la Crême
Blanch the tomatoes for a few seconds, then peel and cut them in quarters. Serve with mayonnaise mixed with a little thick cream, poured…
Salade à la Waldorf
Ingredients. Two small Turnips, cooked.
Two Bananas
Half a gill of Whipped Cream.
Chopped Tarragon
Sugar. Salt. Cut the vegetables and fruit into fancy shapes or dice. Add the cream to the mayonnaise sauce and flavour it with the elder…
Spinach
Ingredients. Two pounds of Spinach.
Pepper and Salt (Pick all the stalks off)
Pick all the stalks off the spinach, wash it well in several waters, and put it into a stewpan with the drops of water that hang to the…
Stewed Celery
Take about six sticks of nice white celery. Cut the tops off, leaving it five or six inches in length. Stir in some good second stock till…
Young Carrots
A tablespoonful of chopped and parboiled Parsley. Wash and scrape the carrots, boil them in water with a little salt for about ten minutes…
Croûtes of Bread (Cayenne Wash and bone)
Cayenne. Wash and bone the anchovies, pound them in a mortar with the hard-boiled yolks of eggs, butter and cayenne. Rub this through a…
Anchovy Sandwiches
Toast some bread, and butter it. Have ready some filleted anchovies, baste them over with a spoonful of salad oil, pepper and lemon-juice…
Twelve Oysters (Round Cro tons)
Twelve pieces of very thin Bacon, 2 inches long, 1½ inch wide. Beard and trim each oyster, put one on each piece of bacon, sprinkle over…
Aspic Jelly
Half a gill of Tarragon Vinegar. Put the stock, gelatine, and whites of eggs into a stewpan, and stir until nearly boiling, then add the…