Cauliflower Salad - Choufleur En Salade

Remove.the outside leaves from a nice, fresh cauliflower, well wash it in cold water, and put it into a stewpan, with sufficient cold water to cover it, season with salt, and just bring to the boil; then strain and rinse it well in cold water, and cook in boiling water till tender; then take up the cauliflower on a hair sieve, and leave to drain till cold, cut it into nice pieces, leaving the flower as whole as possible; put the pieces on a flat dish, season with salad oil, raw mustard, salt, and finely-chopped parsley, eschalot, mignonette pepper, and tarragon vinegar; mask it over with a good thick Tomato mayonnaise (see recipe), sprinkle over it some finely-shredded peeled cucumber, French gherkin, and French red chillies, and serve with cold meat, chicken. etc.

Fondue Of Celery - Fondue Au Celeri

Wash well two or three sticks of perfectly fresh celery, and chop them up finely; put this into a stewpan, with sufficient cold water to cover it; add a pinch of salt, bring the water to the boil, then strain, and return the celery to the stewpan, and put with it a pint of new milk and a bunch of herbs (thyme, parsley, and bayleaf); bring this to the boil, put the cover on the pan. and let the contents simmer for about two hours, when they should be quite tender and of a pulpy consistency; then rub it through a fine hair sieve. Put into a stewpan one ounce and a half of butter, and one ounce of fine flour; stir these together over a fire until the butter melts and the flour is mixed quite smooth; then add the celery, prepared as above, which should produce together about-half a pint in bulk; stir until it boils, then season it with a pinch of salt, coralline pepper, and the strained juice of half a lemon. Put into a basin three raw yolks of eggs, mix them with a wooden spoon until quite creamy, and stir into this the mixture prepared as above. Have the whites of three eggs whipped stiffly with a pinch of salt, and mix into the other preparation, taking care not to work them together much after the whites are added, or they will curdle. Have some small china or paper cases, and partly fill them with this mixture; sprinkle over the top a few browned breadcrumbs, and put into a moderate oven for about fifteen minutes, when they should be a pretty brown colour, and have risen to twice their original size: then dish up on a hot dish, on a napkin or dish paper, sprinkle with a little finely-chopped green parsley, and serve at once for a second-course or luncheon dish.

If paper souffle cases are used, the outside must be first rubbed over with a little salad oil, and then put into the screen to dry.

Cucumbers A La Brabant Concombres A La Brabant

Take a cucumber, peel it, and cut up in slices; stamp out the seeds, and put the rings into a stewpan with enough chicken, veal, or rabbit stock to cover them, and cook for about fifteen minutes, and strain off. Have some small tomatoes peeled, and the seeds scooped out; season them with pepper, salt, and a little chopped eschalot, and very finely-grated or chopped raw bacon, fat and lean, putting about a teaspoonful of the bacon in each tomato; place them in a greased tin, and leave them in the oven with a cover over them to cook for about fifteen minutes; dish each of them up on a fried crouton of bread that is cut about two inches in diameter and one inch thick, and arrange the ring's of cucumber in a coil on the top of each tomato, covering the top entirely, and sprinkle with a little chopped parsley. Put one ounce of butter and the same of Hour in a stewpan, lightly fry it, and then mix it with half a pint of the liquor in which the cucumber was cooked; stir together till it boils, then add about eight drops of tarragon vinegar and a salt-spoonful of French mustard, one tablespoonful of cream, a dust of Marshall's Coralline Pepper; tammy and add two tablespoonfuls of finely-shredded lettuce that has been blanched and gently fried in an ounce of butter on the side of the stove for about ten minutes, then covered with stock and simmered till tender. Dish up the croutons, and pour the sauce round the dish. These are excellent for second course or luncheon.