Salad Of Carrots Salade De Carottes

Cut some cleansed, plainly boiled, good-coloured carrots into slices, and season them with thick cream, salad oil, tarragon vinegar, salt, and coralline pepper; arrange a layer of them on the dish on which the salad is to be served, sprinkle over it some thinly-cut rings of raw, peeled onions, then another layer of the carrots, and so on until the dish is full; lastly arrange a layer of separately-minced, cooked lean ham and chicken; sprinkle this over with some more oil, cream, and vinegar, and serve for luncheon or for any cold collation.

The carrots will take from one to two hours to boil, according to their being young or old.

Cauliflower A La Nimes Choufleur A La Nimes

Take a plainly boiled cauliflower; when cooked, cut it through vertically into eight or ten pieces, according to the size; arrange it en couroune on the dish on which it is to be served; then pour over it sauce prepared as below, and serve for luncheon or dinner as a second course, or for a meagre dish.

Sauce For Cauliflower A La Nimes

Take one pint of creamy Bechamel sauce (vol. i.), add to it the strained juice of one lemon, one ounce of pounded live lobster spawn, the puree of six Christiania c c 2 anchovies, a teaspoonful of anchovy essence, a few drops of liquid carmine, a pinch of coralline pepper; stir till boiling, then add a quarter of a pint of the prepared crayfish bodies (from bottle), or fresh if in season, that are cut in halves or three pieces. Serve for luncheon or dinner as a second-course dish.

Cauliflowers A La Heine - Chouxfleurs A La Heine

Take some perfectly young cauliflowers for this dish, and put them in cold water and salt to soak for two to three hours; trim off the leaves, with the exception of those near the cauliflower, and leave as much of the stem as seems likely to be tender; after they have soaked, put them in a stewpan into sufficient cold water to cover them, with a little salt; bring to the boil, then take them up and drop them into clean, cold water, which will remove all the strong flavour and smell; replace them into plenty of boiling water that is slightly salted, and cook for about half an hour till tender; then take up on a hair sieve, and let them drain. Cut two ounces of lean cooked ham into tiny dice shapes, chop one eschalot fine, and put both these into a stewpan with about three-quarters of a pint of good flavoured chicken, veal, or rabbit stock; bring to the boil, and let it simmer on the side of the stove for about twenty minutes. Fry together, without discolouring, two ounces of fine flour and two ounces of butter; then mix into it the mixture prepared as above, and stir till it boils; then add a quarter-pint of thick cream and a dust of coralline pepper. Dish up the cauliflowers in a pile, pour the sauce over, and garnish round the dish with quarters of hot hard-boiled eggs. Serve for a second-course or luncheon dish. One small cauliflower should be allowed for two to three persons, and the above quantity of sauce is sufficient for six or eight persons.