Chapter VI
Reading edition
COLD SAUCES, SALADS, ETC.
Page
Superior Mint Sauce, to serve with Lamb 132
Common Mint Sauce 132
Strained Mint Sauce 132
Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef 133
Cold Maître d’Hôtel, or Steward’s Sauce 133
Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt Fish, or hard Eggs 133
English Sauce for Salad, cold Meat, or cold Fish 134
The Poet’s receipt for Salad 135
Sauce Mayonnaise, for Salads, cold Meat, Poultry, Fish, or Vegetables 135
Red or green Mayonnaise Sauce 136
Imperial Mayonnaise, an elegant Jellied Sauce or Salad dressing 136
Remoulade 137
Oxford Brawn Sauce 137
Forced Eggs for garnishing Salads 137
Anchovy Butter (excellent) 138
Lobster Butter 138
Truffled Butter, and Truffles potted in Butter for the Breakfast or Luncheon table 139
English Salads 140
French Salad 140
French Salad—Dressing 140
Des Cerneaux, or Walnut Salad 141
Suffolk Salad 141
Yorkshire Ploughman’s Salad 141
An excellent Salad of young Vegetables 141
Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb 142
Lobster Salad 142
An excellent Herring Salad (Swedish receipt) 143
Tartar Sauce (Sauce à la Tartare) 143
Shrimp Chatney (Mauritian receipt) 144
Capsicum Chatney 144