Huitres en Salade

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (23)

tomato mayonnaise

six or eight well-coloured tomatoes ↝ Tomatoes, raw [Tomatoes]
three-quarters of a pint of rich mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
a full tablespoonful of tarragon vinegar
three-quarters of a pint of just liquid aspic
a drop or two of carmine

salad filling

some peeled and quartered tomatoes ↝ Tomatoes, raw [Tomatoes]
oysters ↝ Oysters, raw [Shellfish]
shred celery ↝ Celery, raw [Vegetables and Vegetable Products]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
sliced cucumber ↝ Cucumber, raw [Other vegetables and combinations]
the oyster liquor strained ↝ Oysters, raw [Shellfish]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

alternative mayonnaise

the American white mayonnaise, made with cream and lemon juice instead of oil and vinegar ↝ Mayonnaise, light [Mayonnaise]

garnish for aspic jelly

sliced hard-boiled or plovers' eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fillets of fish ↝ Fish, tilapia, raw [Finfish and Shellfish Products]
meat ↝ Pheasant, raw, meat only [Poultry Products]
game
tiny sprays of parsley ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Have ready some rich tomato mayonnaise (rub six or eight well-coloured tomatoes through a sieve into three-quarters of a pint of rich mayonnaise, with a full tablespoonful of tarragon vinegar and three-quarters of a pint of just liquid aspic); if the tomatoes are not a good colour add a drop or two of carmine (but not otherwise), and fill a border mould with this, adding some peeled and quartered tomatoes, and let it set.
Turn out, and fill up the centre with oysters, shred celery (or sliced cooked celeriac), cut up artichoke bottoms, and sliced cucumber, seasoning the whole with the oyster liquor strained, lemon juice, cream, pepper and salt.
If preferred, the American white mayonnaise, made with cream and lemon juice instead of oil and vinegar, may be used.
But in any case serve this salad very cold.
Fancy salads are always improved by being served with a border mould of aspic jelly, either plain or filled with a garnish appropriate to the salad, for instance, sliced hard-boiled or plovers' eggs, fillets of fish, meat, or game, tiny sprays of parsley, chervil, tarragon, &c.
Aspic is so easy to make for this

Original Text · last edited 4 days ago

Huitres en Salade.—Have ready some rich tomato
mayonnaise (rub six or eight well-coloured tomatoes
through a sieve into three-quarters of a pint of rich
mayonnaise, with a full tablespoonful of tarragon
vinegar and three-quarters of a pint of just liquid
aspic); if the tomatoes are not a good colour
add a drop or two of carmine (but not otherwise),
and fill a border mould with this, adding some
peeled and quartered tomatoes, and let it set.
Turn out, and fill up the centre with oysters, shred
celery (or sliced cooked celeriac), cut up artichoke
bottoms, and sliced cucumber, seasoning the whole
with the oyster liquor strained, lemon juice, cream,
pepper and salt. If preferred, the American white
mayonnaise, made with cream and lemon juice
instead of oil and vinegar, may be used. But in
any case serve this salad very cold.
Fancy salads are always improved by being served
with a border mould of aspic jelly, either plain or
filled with a garnish appropriate to the salad, for
instance, sliced hard-boiled or plovers' eggs, fillets
of fish, meat, or game, tiny sprays of parsley, chervil,
tarragon, &c. Aspic is so easy to make for this

Notes

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