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 RED OR GREEN MAYONNAISE SAUCE.

Colour may be given either to the preceding or to the following

Sauce Mayonnaise by mingling with it some hard lobster-coral
reduced to powder by rubbing it through a very fine hair-sieve: the
red hue of this is one of the most brilliant and beautiful that can be
seen, but the sauce for which it is used can only be appropriately
served with fish or fish-salads. Spinach-green will impart a fine tint to
any preparation, but its flavour is objectionable: that of parsley-green
is more agreeable. Directions for both of these are contained in the
previous chapter.
 IMPERIAL MAYONNAISE.

(An elegant jellied sauce, or salad-dressing.)

Put into a bowl half a pint of aspic, or of any very clear pale jellied
stock (that made usually for good white soup will serve for the
purpose excellently); add to it a couple of spoonsful of the purest
olive-oil, one of sharp vinegar, and a little fine salt and cayenne.
Break up the jelly quite small with the points of a whisk of osier-
twigs, stir the ingredients well together, and then whisk them gently
until they are converted into a smooth white sauce. This receipt was
derived originally from an admirable French cook,[61] who stood
quite at the head of his profession; but as he was accustomed to
purvey for the tables of kings and emperors, his directions require
some curtailment and simplifying to adapt them to the resources of
common English life. He directs the preparation to be mixed and
worked—to use a technical expression—over ice, which cannot
always be commanded, except in opulent establishments, and in
large towns. It is not, however, essential to the success of this sauce,
which will prove extremely good if made and kept in a cool larder; or,
if the bowl in which it is mingled be placed in a pan of cold water, into
which plenty of saltpetre and sal-ammoniac, roughly powdered, are
thrown at the moment it is set into it. In this country a smaller
proportion of oil, and a larger one of acid, are usually preferred to the
common French salad-dressings, in which there is generally a very
small portion of vinegar. To some tastes a spoonful or two of cream
would improve the present Mayonnaise, which may be varied also
with chili, tarragon, or other flavoured vinegar. It should be served
heaped high in the centre of the salad, for which, if large, double the
quantity directed here should be prepared.
61. Monsieur Carême, to whose somewhat elaborate but admirable works,
published thirty years or more since, all modern cooks appear to be specially
indebted.
 REMOULADE.

This differs little from an ordinary English salad-dressing. Pound

very smoothly indeed the yolks of two or three hard-boiled eggs with
a teaspoonful of mustard, half as much salt, and some cayenne, or
white pepper. Mix gradually with them, working the whole well
together, two or three tablespoonsful of oil and two of vinegar.
Should the sauce be curdled, pour it by degrees to the yolk of a raw
egg, stirring it well round as directed for the Mayonnaise. A spoonful
of tarragon, cucumber, or eschalot-vinegar, may be added with very
good effect; and to give it increased relish, a teaspoonful of cavice,
or a little of Harvey’s sauce, and a dessertspoonful of chili vinegar
may be thrown into it. This last is an excellent addition to all cold
sauces, or salad-dressings.
Hard yolks of 2 or of 3 eggs; mustard, 1 teaspoonful (more when
liked); salt, 1/2 teaspoonful; pepper or cayenne; oil, 3 tablespoonsful;
vinegar, 2. If curdled, yolk of 1 raw egg. Good additions: tarragon or
eschalot, or cucumber-vinegar, 1 tablespoonful; chili vinegar, 1
dessertspoonful; cavice or Harvey’s sauce at pleasure.
Obs.—A dessertspoonful of eschalots, or a morsel of garlic, very
finely minced, are sometimes pounded with the yolks of eggs for this
sauce.
 OXFORD BRAWN SAUCE.

Mingle thoroughly a tablespoonful of brown sugar with a

teaspoonful of made mustard, a third as much of salt, some pepper,
from three to four tablespoonsful of very fine salad-oil, and two of
strong vinegar; or apportion the same ingredients otherwise to the
taste.
 FORCED EGGS FOR GARNISHING SALAD.

Pound and press through the back of a hair-sieve the flesh of

three very fine, or of four moderate-sized anchovies, freed from the
bones and skin. Boil six fresh eggs for twelve minutes, and when
they are perfectly cold, halve them lengthwise, take out the yolks,
pound them to a paste with a third of their volume of fresh butter,
then add the anchovies, a quarter of a teaspoonful of mace, and as
much cayenne as will season the mixture well; beat these together
thoroughly, and fill the whites of egg neatly with them. A morsel of
garlic, perfectly blended with the other ingredients, would to some
tastes improve this preparation: a portion of anchovy-butter, or of
potted ham, will supply the place of fish in it very advantageously.
Eggs, 6; anchovies, 4; butter, size of 2 yolks; mace, 1/4
teaspoonful; cayenne, third as much.
 ANCHOVY BUTTER.

(Excellent.)
Scrape the skin quite clear from a dozen fine mellow anchovies,
free the flesh entirely from the bones, and pound it as smooth as
possible in a mortar; rub it through the back of a hair-sieve with a
wooden spoon; wipe out the mortar, and put back the anchovies with
three quarters of a pound of very fresh butter, a small half-
saltspoonful of cayenne, and more than twice as much of finely
grated nutmeg, and freshly pounded mace; and beat them together
until they are thoroughly blended. If to serve cold at table, mould the
butter in small shapes, and turn it out. A little rose pink (which is sold
at the chemists’) is sometimes used to give it a fine colour, but it
must be sparingly used, or it will impart an unpleasant flavour, and
we cannot much recommend its use: it should be well pounded, and
very equally mixed with it. For kitchen use, press the butter down
into jars or pattypans, and keep it in a cool place.
Fine anchovies, 12; butter, 3/4 lb.; cayenne, small 1/2 saltspoonful;
nutmeg and mace, each more than twice as much; rose pink (if
used), 1/2 teaspoonful.
This proportion differs from potted anchovies only in the larger
proportion of butter mixed with the fish, and the milder seasoning of
spice. It will assist to form an elegant dish if made into pats, and
stamped with a tasteful impression, then placed alternately with pats
of lobster-butter, and decorated with light foliage. It is generally eaten
with much relish when carefully compounded, and makes excellent
sandwiches. To convert it into a good fish sauce, mix two or three
ounces of it with a teaspoonful of flour and a few spoonsful of cold
water, or of pale veal stock, and keep them constantly stirred until
they boil. The butter should not be moulded directly it is taken from
the mortar, as it is then very soft from the beating. It should be
placed until it is firm in a very cool place or over ice, when it can be
done conveniently.
 LOBSTER BUTTER.

Pound to the smoothest possible paste the coral of one or two

fresh hen lobsters, mix with it about an equal proportion of fresh firm
butter, and a moderate seasoning of mace and cayenne, with a little
salt if needed. Let the whole be thoroughly blended, and set it aside
in a cool larder, or place it over ice until it is sufficiently firm to be
made into pats. Serve it garnished with curled parsley, or with any
light foliage which will contrast well with its brilliant colour. The coral
may be rubbed through a fine sieve before it is put into the mortar,
and will then require but little pounding.
An excellent preparation is produced by mingling equal
proportions of lobster and of anchovy butter in the mortar, or one-
third of the anchovy with two of lobster: to this some of the white
flesh of the latter can be added to give another variety, after it has
been prepared by the receipt for boudirettes, Chapter III.
 TRUFFLED BUTTER (AND TRUFFLES POTTED IN BUTTER.)

(For the breakfast or luncheon table.)

Cut up a pound of sweet fresh butter, and dissolve it gently over a
clear fire; take off the scum which will gather thickly upon it, and
when it has simmered for three or four minutes, draw it from the fire,
and let it stand until all the buttermilk has subsided; pour it softly
from this upon six ounces of ready-pared sound French truffles, cut
into small, but rather thick, slices, and laid into a delicately clean
enamelled saucepan; add a full seasoning of freshly pounded mace
and fine cayenne, a small saltspoonful of salt, and half a not large
nutmeg. When the butter has become quite cold, proceed to heat the
truffles slowly, shaking the saucepan often briskly round, and stew
them as gently as possible for twenty minutes, or longer should they
not then be very tender. If allowed to heat, and to boil quickly, they
will become hard, and the preparation, as regards the truffles, will be
a comparative failure. Lift them with a spoon into quite dry earthen or
china pans, and pour the butter on them; or add to them sufficient of
it only to cover them well and to exclude the air, and pot the
remainder of the butter apart: it will be finely flavoured, and may be
eaten by delicate persons to whom the truffle itself would be
injurious. It may also be used in compounding savoury sauces, and
for moistening small croustades before they are fried or baked. The
truffles themselves will remain good for months when thus prepared,
if kept free from damp; and in flavour they will be found excellent.
The parings taken from them will also impart a very agreeable
savour to the butter, and will serve extremely well for it for immediate
use. They will also be valuable as additions to gravies or to soups.
We should observe, that the juice which will have exuded from the
truffles in the stewing will cause the preparation to become mouldy,
or otherwise injure it, if it be put into the pans either with them or with
the butter. The truffles must be well drained from it when they are
taken from the saucepan, and the butter must remain undisturbed for
a few minutes, when it can be poured clear from the juice, which will
have subsided to the bottom of the pan. We have given here the
result of our first experiment, which we found on further trial to
answer perfectly.
 ENGLISH SALADS.

The herbs and vegetables for a salad cannot be too freshly

gathered; they should be carefully cleared from insects and washed
with scrupulous nicety; they are better when not prepared until near
the time of sending them to table, and should not be sauced until the
instant before they are served. Tender lettuces, of which the stems
should be cut off, and the outer leaves be stripped away, mustard
and cress, young radishes, and occasionally chives or small green
onions (when the taste of a party is in favour of these last) are the
usual ingredients of summer salads. (In early spring, as we have
stated in another chapter, the young white leaves of the dandelion
will supply a very wholesome and excellent salad, of which the slight
bitterness is to many persons as agreeable as that of the endive.)
Half-grown cucumbers sliced thin, and mixed with them, are a
favourite addition with many persons. In England it is customary to
cut the lettuces extremely fine; the French, who object to the flavour
of the knife, which they fancy this mode imparts, break them small
instead. Young celery alone, sliced and dressed with a rich salad
mixture, is excellent: it is still in some families served thus always
with roast pheasants.
Beet-root, baked or boiled, blanched endive, small salad-herbs
which are easily raised at any time of the year, celery, and hardy
lettuces, with any ready-dressed vegetable, will supply salads
through the winter. Cucumber vinegar is an agreeable addition to
these.
 FRENCH SALAD.

In winter this is made principally of beautifully-blanched endive,

washed delicately clean and broken into small branches with the
fingers, then taken from the water and shaken dry in a basket of
peculiar form, appropriated to the purpose,[62] or in a fine cloth; then
arranged in the salad bowl, and strewed with herbs (tarragon
generally, when in season) minced small: the dressing is not added
until just before the salad is eaten. In summer, young lettuces are
substituted for the endive, and intermixed with a variety of herbs,
some of which are not generally cultivated in England.
62. Salad-baskets are also to be found in many good English kitchens, but they
are not in such general use here as on the continent.
 FRENCH SALAD DRESSING.

Stir a saltspoonful of salt and half as much pepper into a large

spoonful of oil, and when the salt is dissolved, mix with them four
additional spoonsful of oil, and pour the whole over the salad; let it
be well turned, and then add a couple of spoonsful of tarragon
vinegar; mix the whole thoroughly, and serve it without delay. The
salad should not be dressed in this way until the instant before it is
wanted for table: the proportions of salt and pepper can be increased
at pleasure, and common or cucumber vinegar may be substituted
for the tarragon, which, however, is more frequently used in France
than any other.
Salt, 1 spoonful: pepper, 1/2 as much; oil, 5 saladspoonsful;
tarragon, or other vinegar, 2 spoonsful.
 DES CERNEAUX, OR WALNUT SALAD.

This is a common summer salad in France, where the growth of

walnuts is generally abundant, but is not much served in England;
though the sweet flavour of the just-formed nut is very agreeable.
Take the walnuts when a pin will pierce them easily, pare them down
to the kernels, and toss them gently, just before they are served, in a
French or English salad-dressing (the former would generally be
preferred we think), and turn them into the salad-bowl for table.
 SUFFOLK SALAD.

Fill a salad-bowl from half to three parts full with very tender
lettuces shred small, minced lean of ham, and hard-boiled eggs, or
their yolks only also minced, placed in alternate layers; dress the
mixture with English salad sauce, but do not pour it into the bowl
until the instant of serving. A portion of cold chicken (or veal), cut in
thin slices about the size of a shilling, may be added when
convenient; the ham and eggs also may be sliced instead of being
minced, and the whole neatly arranged in a chain or otherwise round
the inside of the bowl.
 YORKSHIRE PLOUGHMAN’S SALAD.

Mix treacle and vinegar, in the proportion of one tablespoonful of

the first to two of the latter; add a little black pepper, and eat the
sauce with lettuces shred small (with an intermixture of young onions
when they are liked).
 AN EXCELLENT SALAD OF YOUNG VEGETABLES.

Pare off the coarse, fibrous parts from four or five artichoke
bottoms, boiled quite tender, well drained, and freed carefully from
the insides; cut them into quarters, and lay them into the salad-bowl;
arrange over them some cold new potatoes and young carrots sliced
moderately thin, strew minced tarragon, chervil, or any other herbs
which may be better liked, thickly over the surface, and sauce the
salad with an English or French dressing just before it is sent to
table. Very young French beans cut into short lozenge-shaped
lengths, or asparagus points, can be added to this dish at pleasure;
or small tufts of cauliflower may be placed round it. When these
additions are made, the herbs are better omitted: a little of the liquor
of pickled Indian mangoes may be advantageously mixed with the
sauce for this salad, or in lieu of it some chili vinegar or cayenne
pepper. The Dutch or American sauce of the previous pages would
also make an appropriate dressing for it.
 SORREL SALAD.

(To serve with Lamb-cutlets, Veal cutlets, or Roast Lamb.)

This, though a very agreeable and refreshing salad, is not to be
recommended when there is the slightest tendency to disorder of the
system; for the powerful acid of the uncooked sorrel might in that
case produce serious consequences.[63]
63. It should be especially avoided when dysentery, or other diseases of a
similar nature, are prevalent. We mention this, because if more general
precaution were observed with regard to diet, great suffering would, in many
instances, be avoided.

Take from the stems some very young tender sorrel, wash it
delicately clean, drain it well, and shake it dry in a salad-basket, or in
a soft cloth held by the four corners; arrange it lightly in the bowl, and
at the instant of serving, sauce it simply with the preceding French
dressing of oil with a small portion of vinegar, or with a Mayonnaise
mixed with chili instead of a milder vinegar. The sorrel may be
divided with the fingers and mingled with an equal proportion of very
tender lettuces; and, when it is not objected to,[64] mixed tarragon
may be strewed thickly upon them. To some tastes a small quantity
of green onions or of eschalots would be more agreeable.
64. The peculiar flavour of this fine aromatic herb is less generally relished in
England than in many other countries; but when it is not disliked it may be
used with great advantage in our cookery: it is easily cultivated, and quite
deserves a nook in every kitchen-garden.
 LOBSTER SALAD.

First, prepare a sauce with the coral of a hen lobster, pounded and
rubbed through a sieve, and very gradually mixed with a good
mayonnaise, remoulade, or English salad-dressing of the present
chapter. Next, half fill the bowl or more with small salad herbs, or
with young lettuces finely shred, and arrange upon them spirally, or
in a chain, alternate slices of the flesh of a large lobster, or of two
middling-sized ones, and some hard-boiled eggs cut thin and evenly.
Leave a space in the centre, pour in the sauce, heap lightly some
small salad on the top, and send the dish immediately to table. The
coral of a second lobster may be intermingled with the white flesh of
the fish with very good effect; and the forced eggs of page 137 may
be placed at intervals round the edge of the bowl as a decoration,
and an excellent accompaniment as well. Another mode of making
the salad is to lay the split bodies of the fish round the bowl, and the
claws, freed carefully from the shells, arranged high in the centre on
the herbs; the soft part of the bodies may be mixed with the sauce
when it is liked; but the colour will not then be good.
Obs.—The addition of cucumber in ribbons (see Author’s Receipt,
Chapter XVII.), laid lightly round it, is always an agreeable one to
lobster salad: they may previously be sauced, and then drained from
their dressing a little.
A more wholesome and safer mode of imparting the flavour of the
cucumber, however, is to use for the salad vinegar in which that
vegetable has been steeped for some hours after having been cut up
small.
 AN EXCELLENT HERRING SALAD.

(Swedish Receipt.)
Soak, skin, split, and bone a large Norway herring; lay the two
sides along a dish, and slice them slopingly (or substitute for this one
or two fine Dutch herrings). Arrange in symmetrical order over the
fish slices of cooked beet-root, cold boiled potatoes, and pickled
gherkins; then add one or two sharp apples chopped small, and the
yolks and whites, separately minced, of some hard-boiled eggs, with
any thing else which may be at hand, and may serve to vary
tastefully the decoration of the dish. Place these ingredients in small
heaps of well-contrasting colours on the surface of the salad, and lay
a border of curled celery leaves or parsley round the bowl. For
sauce, rub the yolk of one hard-boiled egg quite smooth with some
salt; to this add oil and vinegar as for an ordinary salad, and dilute
the whole with some thick sour cream.
Obs.—“Sour cream” is an ingredient not much approved by
English taste, but it enters largely into German cookery, and into that
of Sweden, and of other northern countries also. About half a pound
of cold beef cut into small thin shavings or collops, is often added to
a herring-salad abroad: it may be either of simply roasted or boiled,
or of salted and smoked meat.
 TARTAR SAUCE.

(Sauce à la Tartare).
Add to the preceding remoulade, or to any other sauce of the
same nature, a teaspoonful or more of made mustard, one of finely-
minced shalots, one of parsley or tarragon, and one of capers or of
pickled gherkins, with a rather high seasoning of cayenne, and some
salt if needed. The tartar-mustard of the previous chapter, or good
French mustard, is to be preferred to English for this sauce, which is
usually made very pungent, and for which any ingredients can be
used to the taste which will serve to render it so. Tarragon vinegar,
minced tarragon and eschalots, and plenty of oil, are used for it in
France, in conjunction with the yolks of one or two eggs, and
chopped capers, or gherkins, to which olives are sometimes added.