Salads, Sandwiches And Chafing-Dish Dainties (e-book) (used book) | bookbook.eu

Description

Contents

Part I.

SALADS

page
Introduction 3
The Dressing 6
Use of Dressings 7
Arrangement of Salads 8
Composition of Mayonnaise 8
Value of Oil 8
Boiled and Cream Dressings 9
Important Points in Salad-Making 9
When to serve Salads with French or Mayonnaise Dressing 9
When to serve a Fruit Salad 10
Salads with Cheese 10
How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes 11
How to boil Eggs hard for Garnishing 11
To poach Whites of Eggs 11
Royal Custard for Moulds of Aspic 11
How to use Garlic or Onion in Salads 12
How to shell and blanch Chestnuts and other Nuts 12
How to chop Fresh Herbs 13
How to cut Radishes for a Garnish 13
How to clean Lettuce, Endive, etc. 13
How to clean Cress, Cabbage, etc. 14
How to render Uncooked Vegetables crisp 14
How to blanch and cook Vegetables for Salads 14
How to cut Gherkins for a Garnish 15
How to Fringe Celery 15
How to shred Romaine and Straight Lettuce 15
How to keep Celery, Watercress, Lettuce, etc. 16
How to cook Sweetbreads and Brains 16
How to Pickle Nasturtium Seeds 16
Nasturtium and other Vinegars 17
To decorate salads with pastry bag and tubes 18
Recipes for French Dressing 21
Recipes for Mayonnaise Dressing 22
Boiled, Cream, and other Dressings 26
Vegetable Salads served with French Dressing 29
Salads largely Vegetable with Mayonnaise, etc. 39
Introduction to Fish Salads 53
Recipes for Fish Salads 55
Recipes for Various Compound Salads 77
Recipes for Fruit and Nut Salads 89
How to prepare and use Aspic Jelly 97
Consommé and Stock for Aspic 98
Cheese Dishes served with Salads 105
Part II.

SANDWICHES

page
Bread for Sandwiches 115
The Filling 116
Recipes for Savory Sandwiches 119
Recipes for Sweet Sandwiches 131
Recipes for Bread and Chou Paste 137
How to boil Meats for Sandwiches 140
Recipes for Beverages served with Sandwiches 143
Part III.

CHAFING-DISH DAINTIES

page
Chafing-Dishes Past and Present 151
Chafing-Dish Appointments 153
Are Midnight Suppers Hygienic? 157
How to make Sauces 158
Measuring and Flavoring 160
Recipes for Oyster Dishes 163
Recipes for Lobster and other Sea Fish 169
Recipes for Cheese Confections 182
Recipes for Eggs 188
Recipes for Dishes largely Vegetarian 195
Recipes for Réchauffés and Olla Podrida 202