Boston Cooking-School cook book

POULETTE VV cut in strips or 114 cups peas, cooked or canned Hgaes 3s carrots | fancy shapes Supréme Sauce (p. 195), made any PS | and cooked with vegetable water Add vegetables to sauce and heat to boiling point. Top milk may be used in sauce and egg yolk omitted. For additional recipes using cooked Vegetables, see Chapter 14, "Soups with Stock", Chapter 15, ‘‘ Vegetable and Cream Soups ”’, Chapter 28, “Fritters and Croquettes”, Chapter 31, “Cold Entrées”, and Chapter 35, “Salads.” BASIC FRENCH DRESSING Y% cup olive oil 4 cup vinegar, red wine vinegar, 1 teaspoon salt lemon juice, or half vinegar and Y% teaspoon pepper or paprika half lemon juice Place ingredients in small, covered bottle or glass jar. Chill thoroughiy. Just before serving, shake vigorously 1 or 2 minutes. Make up a larger amount and keep on hand to use in many ways, to marinate meat or vegetables as well as seasoning and salad dressing. Ways to Vary French Dressing. Use French olive oil for its delicate flavor, Italian for its rich fruity flavor. Add a few drops of onion juice or 1 teaspoon finely chopped shallot, or shake a cut garlic clove with dressing (remove before serving). Add a trace of sugar. Add % teaspoon dry mustard. Season with Tabasco or other table sauce to taste. SPECIAL FRENCH DRESSINGS Breslin French Dressing. Add 1 tablespoon chopped pistachio nuts and 4 teaspoon finely chopped truffle to French | Dressing. California French Dressing. Use grapefruit juice in place of vinegar. Chutney Dressing. Use half lemon and half vinegar and add lg to 1 cup finely chopped chutney, according to taste. Cream French Dressing. Add 14 cup heavy cream, unbeaten, or beaten until thick but not stiff. Curry Dressing. Add 14 teaspoon curry powder and a few drops of onion juice. Ginger French Dressing. Add 1 tablespoon finely chopped, preserved ginger. Honey Dressing. Omit pepper. Add 14 cup strained honey. Beat until frothy. Martinique French Dressing. Add 1 teaspoon finely chopped parsley and 1 tablespoon finely chopped green pepper. Mint Dressing. Add 1 to 2 tablespoons finely cut fresh mint leaves. Porto Rico Dressing. Use half lemon juice and half vinegar and add 2 tablespoons chopped olives and 1 tablespoon tomato catsup. Roquefort French Dressing. Add 1 to 4 tablespoons dry Roquefort cheese crumbs and a few drops of onion juice. Russian French Dressing. Add 2 tablespoons Chili Sauce, 1 tablespoon finely chopped red or green pepper, and a few drops onion juice. Tomato French Dressing. Add 1 teaspoon strained tomato juice and a few drops of onion juice. Vinaigrette. See Vinaigrette Sauce (p. 206). CHIFFONADE DRESSING French Dressing 1 teaspoon finely chopped 2 tablespoons finely chopped shallot or onion parsley 2 hard-cooked eggs, finely 2 tablespoons finely chopped chopped red pepper Mix ingredients, chill, and shake thoroughly. COLUMBIA FRENCH DRESSING 34 cup olive oil 1 teaspoon onion juice 4 cup lemon juice 2 teaspoons mustard 2 tablespoons Worcestershire Sauce 2 teaspoons salt Mix ingredients, chill, and shake thoroughly. CUMBERLAND DRESSING French Dressing, made with 1 tablespoon heavy cream lemon juice 1 tablespoon currant jelly 14 teaspoon grated lemon rind Mix, chill, and shake thoroughly. FRENCH FRUIT DRESSING French Dressing, made with 1 candied plum, chopped lemon juice ¥ slice candied pineapple, 4 candied cherries, chopped chopped Mix, chill, and shake thoroughly. INDIAN SALAD DRESSING French Dressing 1 tablespoon finely chopped green Yolks 2 hard-cooked eggs, pepper rubbed through a strainer 1 tablespoon finely chopped pickled 1 tablespoon finely chopped beets red pepper 1 teaspoon finely chopped parsley Mix ingredients, chill, and shake thoroughly. LAKEWOOD DRESSING