COOKERY FOR LICENSED VICTUALLERS.

New Zealand Illustrated Sporting & Dramatic Review, Volume XII, Issue 746, 23 June 1904, Page 26

COOKERY FOR LICENSED VICTUALLERS.

(By

“Cuisinier,”

in the London “ L.V.

Gazette.”)

Meat and Fish Salads and Mayonnaises. Meat and fish are frequently introduced into salads, and served either with or without a mayonnaise dressing. When, for example, a lobster is shredded into very small pieces and incorporated with a green salad the dish is called a lobster salad. When a mayonnaise dressing is added it is called a lobster salad mayonnaise. But when the lobster is not intermingled with the salad —although it may be surrounded or accompanied by it and is served masked with a mayonnaise sauce, it is known as a lobster mayonnaise. To make a good mayonnaise dressing, put the yoke of a raw egg into a goodsized bowl, add the yoke of a hardboiled egg, and rub . together with a wooden spoon until quite smooth, adding a little salt and pepper. Take a bottle of the best Lucca oil, and add six teaspoonfuls to the egg, etc., putting it in very gradually, almost drop by drop, and stirring all the time. 3 hen add a tablespoonful of French white-wine vinegar in the same way. drop by drop by drop, stirring it well in. The sauce should then be smooth, thick, and of a creamy yellow. After the signs of thickening are satisfactory the wooden spoon may be exchanged for a small whisk, which aids in producing a fine, thick sauce. Some people add to these ingredients half a teaspoonful of French mustard, or a rather smaller quantity of English mustard in the dry state, but this is a matter of taste. Keep the sauce in the ice-chest or refrigerator until required.

Chicken Salad Mayonnaise.

Take the remains of a cold boiled chicken, cut it into small pieces, and put it into a deep dish with some green salad to which a little chopped celery has been added. Mix lightly, but thoroughly. Place the mixture in a salad bowl and cover with half a breakfast cupful of mayonnaise sauce. Decorate the top with hard-boiled eggs cut in rings, cakers, and stoned olives.

Salmon Salad From Tinned Salmon

Drain the liquor from the salmon in the tin, break into flakes, and season with

black pepper, chopped parsley, a few drops of essence of anchovies, a little salt, a morsel of finely-chopped onion, and a tablespoonful of lemon juice and vinegar mixed. iut the fish in flakes in alternate layers with a plainly-dressed green salad, l lace a lew bits of fish on the top layer of salad, and add a few shrimps to improve the appearance, i omatoes are a good addition to a salmon salad ; they may be cut in slices and added to the lettuce, etc., or may be used for garnishing.

Salmon Mayonnaise

Take a cut from the middle of a salmon, four to six pounds in weight. Boil and skin it. When quite cold put it in a dish and pour a half-pint of thick mayonnaise sauce flavoured with essence of anchovies over it. Garnish with slices of cucumber, shrimps, capers, and mustard-and-cress. To be enjoyed in perfection this dish should be quite cold ; therefore it should be kept on ice until the moment of serving.

Chicken Mayonnaise in Escallop Shells. Mix together some minced cooked chicken and mayonnaise sauce. Put a little heap of dressed salad in each shell, cover with the chicken mixture, and level the surface with a knife. Put some more mayonnaise on top, cover the centre with a little chopped cooked ham, and pile on a dish covered with a lace paper.

Lobster Mayonnaise

Take the hearts of one or two lettuces and cut them into quarters. Place them in a heap in the middle of a dish. On the top and all round place the meat of a fresh lobster, or of a tinned lol.ster, cut into pieces, and arrange so as to cover the lettuces well. Pour over this sufficient thick mayonnaise sauce to form a layer all over, and around this put some hard-boiled eggs cut into slices. On the top of the mayonnaise put the meat from the claws of the lobster—which should be preserved whole for that purpose —a few capers, and beetroot cut into fancy shapes.

Crab Salad Mayonnaise.

Take two lettuces, wash them well, and cut them up. Do not use the coarse outer leaves. Lay some of the lettuce at the bottom of a salad bowl ; on this lay the flesh of a crab cut into small pieces, spread a mayonnaise dressing over the crab, and then heap the rest of the lettuce

lightly over. Gai'nish with hard-boiled eggs cut into quarters and thin slices of beetroot. Cold Beef Salad. Cut a pound of cold beef into thin slices ; put these into a salad bowl with one or two fresh lettuces shred small and a-quarter pound of cold haricot beans. Add a pickled gherkin chopped small and a tablespoonful of chopped onion. Season with a tablespoonful of salt, half a teaspoonful of pepper, the same of mixed mustard, two tablespoonfuls of vinegar, and four of Lucca oil. Mix all well together with a wooden fork, and serve. Cold Mutton Salad Mavonnaise.

'l ake the remains of a joint of roast mutton, free it from all fat and gristle, and cut it up into dice. Take a green vegetable salad ; mint leaves chopped up may be added to the salad, and some whole ones may be used for garnishing. Mix in the meat wit h this, reserving some of the pieces to lay round the dish. Pile all up together, at cl mask with mayonnaise sauce. Sprinkle some chopped mint leaves over the surface of the sauce, and place some whole ones round the base.