Cucumber Salad - For Salmon, Entrees, Chicken, Etc

Peel a nice large fresh cucumber and cut it into pea shapes with a pea-cutter, or it can be cut in dice-shapes; season it with a little salad oil, French vinegar, and a little chopped tarragon and chervil, and use.

Mushrooms For Garnishing Or Serving Plain

Take some nice, freshly-gathered mushrooms, peel and wash them, and cut off the stalks; place them in a buttered saute pan, season them with a little salt and coralline pepper, and about a tablespoonful of good stock; place a piece of well-buttered paper over them, and cook in a moderate oven for about twelve to fifteen minutes, basting them occasionally while cooking, and, when tender, use.

Button Onions For Garnishing Meats, Etc

Peel and blanch some button onions, and pat them into a buttered stewpan; fry them till a nice golden colour, add a bunch of herbs, cover them well with stock, and braise till tender, strain and use.

Small Potato Croquettes

Rub half a pound of hot cooked potatoes through a wire sieve, and mix with the puree half an ounce of warm butter, one raw yolk of egg, and a little salt and pepper; set this aside till cold, then roll out with fine flour into portions about the size of a Spanish nut, dip these into whole raw beaten-up eggs and into freshly-made white breadcrumbs; fry them in clean boiling fat till a pretty golden colour, and use.

Reform Garnish

For one dish take Julienne shreds of French gherkin, truffle, button mushroom, cooked ox-tongue or ham, and hard-boiled white of egg, making in all a half-pint; put between two plates with a little white stock or water, and warm over boiling water; the white of egg is best warmed alone, as it is otherwise apt to get discoloured. Use for cutlets or garnishing braised fowl. etc.

Tarragon And Chervil - For Soup

Pick the leaves of chervil small, and cut some fresh tarragon in shreds; put them together in cold water, add a little salt and a tiny bit of soda, bring to the boil, strain off, rinse in cold water, and use.

Tomato Salad For Cold Entrees Of Fish Or Meat

Peel some fresh tomatoes and free them from pips, cut into small square pieces, season them with salad oil, tarragon vinegar, and a little salt and mignonette pepper, and use.

Tomato Cream

Remove the skins and pips from four large raw ripe tomatoes and rub them through a hair sieve, and to a quarter of a pint of the pulp add half a gill of liquid aspic jelly and a few drops of carmine, half a tablespoonful of tarragon vinegar, a tablespoonful of thick Mayonnaise sauce (vol. i.), a dust of coralline pepper, and half a gill of stiffly-whipped cream. Mix together, keep on ice till wanted, then use with vegetables, cold fish, etc.

Tomatoes For Garnishing

Cut some ripe tomatoes in slices about a quarter of an inch thick, season these with a little of Marshall's Coralline Pepper and a little salt, put them in a buttered saute pan, and cook them in a moderate oven with a buttered paper over for about ten minutes, and use for fillets of beef, sweetbread, etc.

Turnip Cups For Meats, Etc

Take some small fresh-gathered turnips, peel them, and scoop them out in the form of a little cup (see engraving to recipe 'Beef a la Pompadour'). Put them into a stewpan with cold water, seasoned with a little salt, and bring to the boil, then simmer them in boiling water till tender, drain them and then fill them up with any plainly boiled or braised vegetables, or with truffle and shredded button mushrooms that are mixed with a little sherry and glaze boiled together. These are nice to use for garnishing or serving alone as a dressed vegetable.