SUPPER DISHES AND SALADS.
Reading edition
Ox Tongue.
Put it in lukewarm water; simmer for about three hours, until very tender. A very dry tongue may take four hours' gentle simmering. If very salt or much dried, soak for twelve hours before cooking.
When tender, remove the skin and cover with glaze or fine raspings.
Galantine of Fowl.
Ingredients—1 fowl.
1½ lb. of pork.
1½ lb. of veal.
Yolks of 3 hard-boiled eggs.
2 truffles.
Method.—Bone the fowl, mince the pork and veal finely, and season with pepper and salt.
Fill the fowl with the stuffing, placing in the yolks and truffles.
Shape the fowl nicely, and fasten it securely in a cloth.
Boil it according to directions for boiling meat.
When cooked, remove the cloth and put in a clean one, fastening it as before.
Put it under pressure (not too much) until it is cold.
Remove the cloth, glaze it, and garnish with aspic jelly.
Galantine of Veal.
Breast of veal boned may be used instead of a fowl to make a galantine. Roll it round the stuffing and prepare it according to directions in preceding recipe.
Galantine of Turkey.
This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.
Lobster Salad.
Ingredients—1 fine lobster.
1 lettuce.
1 endive.
3 or 4 hard-boiled eggs.
Some mayonnaise dressing.
If possible, some aspic jelly.
Method.—Remove the flesh from the body and claws of the lobster, and cut it in pieces.
Let the lettuce be well washed and dried.
Cut it up, and mix it with the lobster and some mayonnaise sauce.
Put a border of chopped aspic on a dish.
Heap the salad in the middle.
Decorate the salad with pieces of endive and hard-boiled eggs cut in quarters.
Miroton of Lobster.
Ingredients—A lobster.
1 lettuce.
A small cupful of mayonnaise sauce.
6 hard-boiled eggs.
If possible, some aspic jelly.
Endive.
Method.—Cut the eggs at the bottom so that they will stand upright.
Then cut them in quarters, lengthwise.
Dip the ends in a little aspic jelly, or melted gelatine, and place them close together, in the form of a large circle on a flat dish with the white part inside.
Remove the flesh from the body and claws of the lobster.
Cut up the lettuce, and mix it with the lobster and mayonnaise.
Heap the salad in the middle of the crown of eggs.
Decorate it with endive, and put a border of aspic jelly round it.
Chicken Salad.
Ingredients—A cold chicken.
Some celery.
A lettuce.
Endive.
Beetroot.
A small cupful of mayonnaise sauce.
2 or 3 hard-boiled eggs.
Method.—Remove the skin of the chicken, and cut it into dice.
Cut up the celery into half-inch lengths, taking half as much celery as chicken.
Cut up the lettuce, and mix the chicken, celery, and lettuce together with the mayonnaise.
Put them into a salad-bowl, or heap on a dish.
Decorate with endive, beetroot, and hard-boiled eggs.
Mayonnaise of Salmon.
Ingredients—Some cold dressed salmon.
A lettuce.
Endive.
Some hard-boiled eggs.
A small cupful of mayonnaise sauce.
Some chopped aspic.
Method.—Break the salmon into flakes, removing the bones.
Cut up the lettuce, and mix the salad with the mayonnaise sauce.
Heap it lightly on a dish.
Decorate prettily with endive, and put some hard-boiled eggs, cut into quarters, round it; also, if liked, a border of aspic jelly.
Oyster Salad.
Ingredients—1 tin of oysters.
1 crisp lettuce.
1 head of celery.
A little mayonnaise or salad-dressing.
Method.—Wash the lettuce, and cut it coarsely.
Wash, and cut the celery into one-inch lengths,
Trim the oysters, and mix them with the salad.
Put the mixture into a salad-bowl, and pour over the mayonnaise or dressing.
Celery Salad.
Ingredients—2 heads of celery.
1 beetroot.
A plain salad-dressing.
Method.—Wash the celery, and cut it into half-inch lengths.
Put them in a salad-bowl, and pour the dressing over.
Garnish with a border of beetroot.
Tomato Salad.
Ingredients—A few ripe tomatoes.
Equal quantities of oil and vinegar.
1 dessertspoonful of chopped parsley.
Pepper and salt.
Method.—Slice the tomatoes and lay them on a glass dish.
Sprinkle them with the parsley.
Mix the oil and vinegar with pepper and salt, and pour over them.
Cauliflower Salad.
Ingredients—1 boiled cauliflower.
A little mayonnaise or salad-dressing.
Pepper and salt.
Method.—Divide the cauliflower into tufts, and remove the green leaves.
Place them on a dish, and pour the dressing over them.
Garnish with beetroot.
Potato Salad.
Ingredients—Some boiled potatoes.
1 boiled onion.
Some plain salad-dressing.
Method.—Slice the potatoes and onion thinly.
Lay them on a dish, and pour the dressing over.
If preferred, the onion may be omitted.
Haricot Salad.
Ingredients—Some nicely cooked haricot beans.
1 teaspoonful of finely-chopped parsley.
Equal quantities of oil and vinegar.
Pepper and salt.
Method.—Lay the beans in a dish.
Sprinkle them with the parsley.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Lentil Salad.
Ingredients—Some boiled lentils.
A little chopped parsley.
Equal quantities of oil and vinegar.
Pepper and salt.
Method.—Lay the lentils in a dish.
Sprinkle them with the chopped parsley.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Mixed Salad.
Ingredients—Equal quantities of boiled potato, carrot, turnip, and beetroot.
Equal quantities of oil and vinegar.
Pepper and salt to taste.
Method.—Cut the vegetables into small dice.
Place them in a salad bowl.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Spring Salad.
Ingredients—1 lettuce.
Some mustard and cress.
Endive.
Hard-boiled eggs.
Beetroot.
Watercress.
Some mayonnaise or salad-dressing.
Method.—Wash the vegetables well; put them in a draught to dry them quickly.
Then cut them rather coarsely.
Put them into a salad-bowl.
Pour over the dressing, and garnish with hard-boiled eggs and beetroot.
For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre.
Decorate with sprigs of endive, placing a large tuft at the top.
Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.
Finish off with a border of chopped aspic jelly.