(785). Gherkins (Cornichons)

Have some gherkins prepared as explained in elementary methods (No. 96); dress them on a side dish with a few shallots, onions and hot peppers, adding a little tarragon and vinegar.

Fig. 206.

(786). Ham, Boiled And Raw Westphalian (Jambon Bouilli Ou Era De Westphalie)

Boiled Ham is served cut in thin slices, pared and dressed crown-shaped, garnishing the center of the dish with parsley branches, and decorating with chopped jelly around; serve fresh butter at the same time as the ham.

Westphalia Ham is a raw ham from Westphalia. Slice as finely as possible; roll each piece into small cornets, the fat part on the outer edge, and garnish the inside of these cornets with small sprigs of very green parsley.

(778). Caviare (Caviar)

The best caviare comes from the northern part of Europe. It is composed of sturgeon's roe preserved in salt, pepper, and onions, and then left to ferment. It is a very heavy article of food and difficult to digest. When the caviare is too hard, it can be softened by working it with olive oil and lemon juice. Lay it on a side dish with slices of lemon around; the caviare can also be garnished with finely chopped raw onions.

(790). Horseradish (Raifort)

Scrape with a knife a fine horseradish root. Wash it well and let it soak for a few minutes then dry and grate it. Put it into a vessel with a little cream, not making it too liquid; it should be thick enough to lift with a fork, or it may be served simply grated, and laid on a side dish.

(791). Chow-Chow (Chow-Chow)

This is a combination of different vegetables, preserved in vinegar with mustard and many strong spices. The vegetables composing the chow-chow are cauliflowers, small onions, gherkins, string beans, and small carrots. It can be purchased already prepared. Lay it simply on side dishes.

(792). Indian Pickle With Fine Herbs (Acharts Aux Fines Herbesl)

This is a product of East India. The way to prepare it is as follows: Mince finely slices of pumpkin and some small onions, cooking partly in boiling water; then trim some cauliflower, and small corn two inches long, and only half ripe; let these vegetables lay in salt for fifteen days in an hermetically closed jar. then unsalt them for six hours; pour over strong wine vinegar, add some ginger-root, saffron and small red peppers, and keep in a cool place for one month. When ready to use, lay them on side dishes, pour a little oil over, and sprinkle them over with chervil, chives and shallot all finely chopped.

Fig. 207.

(793). Lemons, Oranges, Figs, Blackberries (Citrons, Oranges, Figues, Mures)

Fresh Fruits Considered As Side Dishes

Arrange any of these fruits on grape leaves or else on side dishes. The oranges and lemons may be cut into quarters.