1214. ITALIAN SALAD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
For the salad base
For the border
For seasoning the vegetables
For decoration
Instructions (14)
  1. Boil two heads of fine white cauliflower, a similar portion of asparagus-points, French-beans cut in diamonds, a few new potatoes (which after being boiled must be stamped out with a small vegetable cutter), half a pint of green-peas, and three artichoke-bottoms, also cut up in small fancy shapes when boiled.
  2. Prepare all these vegetables with great attention, in order that they may retain their original colour; cut the cauliflowers up in small buds or flowerets, and put the whole, when done, into a convenient-sized basin.
  3. Next, boil two large red beetroots, six large new potatoes, and twenty large-sized heads of very green asparagus, or a similar quantity of French-beans.
  4. Cut the beetroot and potatoes in two-inch lengths, and with a tin vegetable cutter, a quarter of an inch in diameter, punch out about two dozen small pillar-shaped pieces of each.
  5. Put these on a dish, with an equal quantity of asparagus-heads or French-beans, cut to the same length.
  6. Take a plain border-mould, and place the green vegetables in neat and close order, all round the bottom of the mould.
  7. Observe that a small quantity of aspic-jelly must be first poured in the mould, for the purpose of causing the pieces of French-beans to hold together.
  8. Line the sides of the mould, by placing the pieces of beetroot and potatoes alternately, each of which must be first dipped in some bright aspic-jelly, previously to its being placed in the mould.
  9. When the whole is complete, fill the border up with aspic-jelly.
  10. Preparatory to placing the vegetables, the mould must be partially immersed in some pounded rough ice, contained in a basin or pan.
  11. When about to send this entremets to table, turn the vegetable border out of the mould on to its dish.
  12. Season the vegetables by adding to them a ragout-spoonful of aspic-jelly, three table-spoonfuls of oil, one of tarragon-vinegar, some pepper and salt.
  13. When the whole have been gently tossed together, they should be neatly placed in the centre of the border, in a pyramidal form.
  14. Ornament the base of the entremets with bold croûtons of bright aspic-jelly, and serve.
Original Text
1214. ITALIAN SALAD. BOIL two heads of fine white cauliflower, a similar portion of asparagus-points, French-beans cut in diamonds, a few new potatoes, (which after being boiled must be stamped out with a small vegetable cutter) half a pint of green-peas, and three artichoke-bottoms, also cut up in small fancy shapes when boiled. All these vegetables must be prepared with great attention, in order that they may retain their original colour; the cauliflowers should be cut up in small buds or flowerets, and the whole, when done, put into a convenient-sized basin. Next, boil two large red beetroots, six large new potatoes, and twenty large-sized heads of very green asparagus, or a similar quantity of French-beans; cut the beetroot and potatoes in two-inch lengths, and with a tin vegetable cutter, a quarter of an inch in diameter, punch out about two dozen small pillar-shaped pieces of each, and put these on a dish, with an equal quantity of asparagus-heads or French-beans, cut to the same length. Then take a plain border- mould, and place the green vegetables in neat and close order, all round the bottom of the mould; observing that a small quantity of aspic- jelly must be first poured in the mould, for the purpose of causing the pieces of French-beans to hold together. Next, line the sides of the mould, by placing the pieces of beetroot and potatoes alternately, each of which must be first dipped in some bright aspic-jelly, pre- viously to its being placed in the mould; when the whole is complete, fill the border up with aspic-jelly. Preparatory to placing the vegetables, the mould must be partially immersed in some pounded rough ice, contained in a basin or pan. When about to send this entremets to table, turn the vegetable bor- der out of the mould on to its dish; after the vegetables before alluded to have been seasoned, by adding to them a ragout-spoonful of aspic- jelly, three table-spoonfuls of oil, one of tarragon-vinegar, some pepper and salt, and when the whole have been gently tossed together they should be neatly placed in the centre of the border, in a pyra- midal form. Ornament the base of the entremets with bold croûtons of bright aspic-jelly, and serve.
Notes
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