A guide to modern cookery

Clothe a Charlotte-mould with very clear jelly, and garnish its bottom and sides with thin collops of spiny-lobster’s tail decked with truffles. Fill the mould with a vegetable salad (No. 2011) combined with a quarter of its volume of lobster or spiny-lobster remains, cut into dice, and cohered by means of a cleared mayonnaise. Leave to set in the cool, and, when about to serve, turn out on a napkin. 2018—SALADE MASCOTTE Take some green asparagus-heads, some hard-boiled lapwings’ eggs, some sliced cocks’ kidneys, some slices of truffle, and some crayfishes’ tails. Decorate according to fancy, making use of the ingredients of the salad for the purpose. Season with mustard sauce with cream. 2019—SALADE RACHEL Take equal quantities of sticks of celery, raw artichokebottoms, truffles, potatoes, and asparagus-heads, all, except the latter, being cut julienne-fashion. Slightly cohere the salad with mayonnaise sauce. 2020—SALADE REGENCE Take equal quantities of sliced cocks’ kidneys, shavings of raw truffles, asparagus-heads, and celery cut lengthwise into extremely thin strips. Season strongly with oil and lemon juice. 2021—SALADE RUSSE Take equal quantities of carrots, potatoes, French beans, peas, truffles, capers, gherkins, sliced and cooked mushrooms, lobster meat, and lean ham—all cut julienne-fashion, and add some anchovy fillets. . Cohere the whole with mayonnaise sauce; dish, and decorate with some of the ingredients of the salad, together with beetroot and caviare. 2022—SALADE SICILIENNE Take equal quantities of celeriac, russet apples, tomatoes, and artichoke-bottoms—all four cut into dice. Season with oil and lemon juice. 2023—SALADE TREDERN Take twenty-four crayfishes’ tails, cooked as for bisque, and cut lengthwise; twenty-four oysters (cleared of their beards), poached in lemon juice; and three tablespoonfuls of asparagusheads. The three constituents should have barely cooled. Complete with fine shavings of raw truffles. Season with condimented mayonnaise sauce, combined with a purée made from the crayfishes’ carcasses, pounded with two tablespoonfuls of fresh cream. 2024—SALADE DE TRUFFES Cut some raw, peeled truffles into very thin shavings. Season with a sauce consisting of hard-boiled egg-yolks, seasoned with salt and freshly-ground pepper, and finished with oil and lemon juice. 2025—SALADE DE TRUFFES BLANCHES Cut some raw, white, Piedmont truffles into thin shavings. Season with a sauce consisting of hard-boiled egg-yolks seasoned with salt and pepper, and finished with mustard, oil, and vinegar. 2026—SALADE VICTORIA Take equal quantities of spiny-lobster trimmings, asparagusheads, truffles, and cucumbers—all cut into dice. Season with a mayonnaise sauce, combined with the spinylobster’s creamy parts and a purée of coral. 2027—SALADE WALDORF Take equal quantities of russet apples and celeriac, both cut into dice, and halved and peeled walnuts, soaked in fresh water for one-quarter hour, and well drained. Season with clear mayonnaise sauce. CHAPTER XVIII THE preparatory treatment of vegetables—parboiling and braising, &c.—having been explained in Chapter X., as also the preparation of purées, creams, and vegetable garnishes, it is now only necessary to deal with each vegetable separately. ARTICHOKES (ARTICHAUTS) 2028—ARTICHAUTS A LA BARIGOULE Take some very fresh and tender artichokes. After having trimmed their tops, take off the outermost leaves; parboil the artichokes; remove their hearts, and completely clear them of their chokes. Season them inside, and fill them with a preparation of Duxelles (No. 224), combined with a quarter of its weight of fresh, grated, fat bacon, and as much butter.