Asparagus Salad A La Campagne Salade D'asperges A La Campagne

Take some tinned or plainly boiled fresh asparagus, drain it and cut it up into lengths of about one inch, season with salad oil, strained lemon juice, salt, finely-chopped tarragon and chervil and eschalot; dish up in a pile on the dish on which the salad is to be served, sprinkle all over it some finely-shredded cooked white meat such as chicken, etc, and arrange as a border round the dish some blanched calf's brains that are cut in slices half an inch thick, masked over with Mayonnaise sauce (vol.i.), and dusted with dry curry powder; garnish the dish here and there with small French red chillies, and serve for luncheon, ball suppers, etc.

Asparagus And Artichoke Bottoms A La Cannes Asperges Et Fonds D'artichauts A La Cannes

Take some cooked asparagus, and cut the tender part up into lengths of about one inch, drain the moisture from it, mix with the sauce prepared as below, add a few sliced truffles, and keep quite hot in the bain-marie. Make some preserved or freshly-cooked artichoke bottoms quite hot by putting them in a stewpan with a good wineglassful of sherry, cover over the pan and place it on the stove till the contents are well reduced; then dish up the artichokes on some cooked sliced tomatoes, fill the artichoke bottoms with the prepared asparagus, and serve, arranging them straight down the dish on a puree of potato, forced from a bag with a large rose pipe, for a second-course or luncheon dish, or as a vegetable entree.

Sauce For Asparagus A La Cannes

Put into a stewpan one ounce of glaze, a dust of coralline pepper, a wineglassful of sherry, and a gill of good clear gravy; just bring to the boil, then thicken it with a quarter of an ounce of arrowroot that has been mixed till smooth with two tablespoonfuls of mushroom liquor, stir on the fire till it boils, and use.

Artichokes Plain Artichauts Naturels

Trim the tops and cut off the stalks evenly of some nice fresh artichokes, put them in cold water with a little salt, and let them remain in this for two or three hours; then put them into plenty of slightly salted boiling water, and let them simmer gently for fifty to sixty minutes. Then take them up with a slice, drain them on a clean hair sieve, place them on a hot dish on a paper or napkin, and serve for a second-course vegetable or for breakfast or luncheon, either as a hot or cold dish, with Mayonnaise, Vinaigrette, Suedoise, or Verte sauce handed in a sauceboat.

Artichoke Bottoms A La Fife Fonds D'artichauts A La Fife

Take some tinned or freshly cooked artichoke bottoms (vol. i. page 248), season them with a little salad oil, a little chopped truffle, lean cooked ham, and cooked sweetbread also cut up; pile up in the centre of a dish on a bed of crisp well-washed lettuce, pour the prepared tomato puree round the base, and serve for luncheon, second course, or for any cold collation.