Mayonnaise, Vinaigrettes, &c.

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903

Source: The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (29)

Salad base

some cold waxy potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
six washed, boned and minced anchovies
one apple, cored and minced ↝ Apple, raw [Apples]
a small cooked beetroot cut into little dice ↝ Beets, raw [Vegetables and Vegetable Products]
some pickled onions ↝ Onions, raw [Vegetables and Vegetable Products]

Salad dressing

a good French salad dressing ↝ Salad dressing, french dressing, reduced fat [Fats and Oils]

Garnish

chopped hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
capers ↝ Capers, canned [Spices and Herbs]
minced parsley ↝ Parsley, raw [Not included in a food category]
some of the beetroot ↝ Beets, raw [Vegetables and Vegetable Products]

Oyster Salad ingredients

some oysters ↝ Oysters, raw [Shellfish]
a small head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
white mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
more mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
sliced hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
caviar ↝ Caviar [Fish]
oil ↝ Oil, safflower [Fats and Oils]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Optional Oyster Salad additions

sliced and seasoned tomato ↝ Tomatoes, raw [Tomatoes]
cold cooked celeriac ↝ Celeriac, raw [Vegetables and Vegetable Products]
salsify

Caviar Salad ingredients

as many small, richly-coloured tomatoes as you require ↝ Tomatoes, raw [Tomatoes]
freshly-ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
oil ↝ Oil, safflower [Fats and Oils]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a small pot of Russian caviar ↝ Caviar [Fish]
two tablespoonfuls of oil ↝ Oil, safflower [Fats and Oils]
one of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (21)

Wash, bone and mince six anchovies.
Core and mince one apple.
Cut a small cooked beetroot into little dice.
Mix the potatoes, anchovies, apple, beetroot, and pickled onions.
Mix all well with a good French salad dressing.
Serve garnished with chopped hard-boiled egg, capers, minced parsley, and some of the beetroot.

Oyster Salad

Beard some oysters and blanch them in their own liquor (being careful that they do not actually boil), then quarter them.
Wash a small head of celery, shred it into julienne strips, and throw it into cold water to crisp it, then drain the celery.
Mix the celery with the oysters.
Season it all with pepper, and put it all in some white mayonnaise.
Pile it up in a glass dish, and mask it smoothly with more mayonnaise.
Garnish with sliced hard-boiled egg and caviar, both lightly seasoned with oil and lemon juice.
The decoration of this salad may be varied to taste; for instance, some people always add sliced and seasoned tomato, whilst others again use cold cooked celeriac, or salsify, instead of celery.

Caviar Salad

Have ready as many small, richly-coloured tomatoes as you require.
Cut off a slice from the top of the tomatoes, and remove the seeds and core with a teaspoon.
Press back the flesh of the tomato with the bowl of the spoon, and season them inside with freshly-ground black pepper and a sprinkle of oil and lemon juice.
Set them aside on ice till wanted.
Turn out a small pot of Russian caviar (the grey-green large-berried kind if procurable is the best).
Mix the caviar lightly with two tablespoonfuls of oil and one of lemon juice, being careful not to crush the caviar.
Set this also on ice till wanted.
Place a seasoned tomato on a serving dish.

Original Text · last edited 4 days ago

MAYONNAISE, VINAIGRETTES, &c.
some cold waxy potatoes, and mix with them six washed, boned and minced anchovies, one apple, cored and minced, a small cooked beetroot cut into little dice, and some pickled onions; mix it all well with a good French salad dressing, and serve garnished with chopped hard-boiled egg, capers, minced parsley, and some of the beetroot.
Oyster Salad.—Beard some oysters and blanch them in their own liquor (being careful that they do not actually boil), then quarter them; wash a small head of celery, shred it into julienne strips, and throw it into cold water to crisp it, then drain the celery, mix it with the oysters, season it all with pepper, and put it all in some white mayonnaise; pile it up in a glass dish, and mask it smoothly with more mayonnaise; garnish with sliced hard-boiled egg and caviar, both lightly seasoned with oil and lemon juice. The decoration of this salad may be varied to taste; for instance, some people always add sliced and seasoned tomato, whilst others again use cold cooked celeriac, or salsify, instead of celery.
Caviar Salad.—This is properly more of a hors d'œuvre than a salad, still for lunch or supper it makes a very pretty little dish. Have ready as many small, richly-coloured tomatoes as you require, cut off a slice from the top, and remove the seeds and core with a teaspoon, press back the flesh of the tomato with the bowl of the spoon, and season them inside with freshly-ground black pepper and a sprinkle of oil and lemon juice; then set them aside on ice till wanted. Now turn out a small pot of Russian caviar (the grey-green large-berried kind if procurable is the best), and mix it lightly with two tablespoonfuls of oil and one of lemon juice, being careful not to crush the caviar. Set this also on ice till wanted, then place a seasoned

Notes

—