Vinaigrette Sauce

Allow a tablespoonful of oil and half a tablespoonful of vinegar for each service. To this add one-eighth a teaspoonful of salt and pepper as desired, gherkins or capers (the latter with cold lamb), chives (or onion juice), chervil and parsley to taste, all chopped exceedingly fine.

Tartare Mousseline Sauce

To a cup of mayonnaise dressing add two table-spoonfuls, each, of fine-chopped capers, olives and gherkins, half a chilli pepper, fine-chopped, and, just before serving, half a cup of double cream, beaten solid, and salt as needed.

Lobster Salad, With Tomatoes

Cut a pared cucumber into small cubes, let stand in ice-water to chill, then drain and dry on a cloth. To the cubes of cucumber add an equal measure of cold asparagus tips and whatever small, firm bits of lobster there may be. Season as needed with salt, pepper, three tablespoonfuls of oil and one of vinegar. Turn upon a bed of heart leaves of lettuce, carefully-washed and dried. Set against and around the mound of salad the flesh taken from the large claws and the tail of the lobster. This flesh should be removed in whole pieces and cut according to the number to be served. Garnish the salad with lengthwise quarters of peeled and chilled tomatoes. Press the coral and the creamy parts of the lobster through a sieve and gradually beat into half or three-fourths a cup of mayonnaise dressing. Additional salt and pepper will be needed. Serve the sauce in a bowl.

The following dishes are not properly included among entrees. They are served quite frequently at banquets and suppers, also at lawn parties, college spreads and club luncheons where a buffet service is indicated. They are handsome dishes prepared with no great effort and are well worth the attention of any one willing to give thought to the nice details of a dish.

Cold Fillet Of Beef, Jardiniere

Lard the fillet, then roast as usual and let become cold. Prepare some plain boiled rice, cooking it rather more than for the table, and turn it into a dish (a pan) of a length and width corresponding to the fillet. It may be larger than the fillet, but should not be smaller. Brush over a large serving dish with white of egg and set the form of rice upon it; heat the plate a little and the rice will not slip upon the plate after it is once cooled. Brush over the rice with white of egg (beaten slightly and strained) and sprinkle with fine-chopped parsley. Cut a thin slice from the bottom of the fillet throughout its whole length, then cut the fillet into thin slices and return them in their natural order to the long bottom slice and set them on the cold rice, pressing them close together. Coat the meat with half-set aspic jelly. Set around the rice, in symmetrical order, flowerets of cooked cauliflower, little groups of peas or asparagus tips, juliennes of carrot, balls of turnip, or such other cooked vegetables as are convenient. Small tomatoes, emptied, peeled, and filled with a macedoine of vegetables cohered with aspic make an appropriate garnish. Coat the little groups with aspic, and set little piles of chopped aspic between them. Surround the whole with triangles cut from rather firm aspic. If the fillet does not quite fill the rice foundation, fill in the open spaces with chopped aspic.

Cold Fillet Of Lamb, With Peas And Mint Jelly

Use the tenderloin underneath both sides of a side of lamb, or use the boned loin with flank removed. Roast as usual and prepare as fillet of beef, except that a slice should not be removed from the bottom of the cooked meat. Garnish with alternate piles of cooked peas mixed with figures, cut from slices of carrot, and coated with aspic and little shapes of mint jelly.