Artichoke Bottoms With. Mayonnaise

Take one small tin of cooked artichoke bottoms or six freshly cooled ones, cut them in neat dice shapes, mix with them two tablespoonfuls of thick Mayonnaise sauce (vol. i.), add a little chopped tarragon and chervil, a dessertspoonful of tarragon vinegar, and use. Salsifies, when in season, or other nice vegetable, can be used in the same way.

Asparagus Peas For Garnishing Soups And Purees

Scrape and then cut off the points of some fresh asparagus, put them into boiling water with a little salt and a tiny bit of soda, and gently boil for fifteen minutes, then strain and use. Cut the stalks up as far as they are tender into little lengths of about a quarter of an inch. Cook these in the same manner as the points in a separate stewpan, and use.

Braised Cabbage For Timbals

Trim and split a nice large white cabbage, and take the best part and lay it in cold water with a tablespoonful of salt for an hour or two, rinse it well, and put it in enough cold water to cover it; let it come to the boil, then wash it well in cold water, press all the water from it, and chop it up very fine. Put two ounces of butter in a saute pan, add the cabbage and a dust of coralline pepper; fry for about ten minutes; then add a quarter of a pint of game gravy, and half an ounce of glaze, and keep gently simmering on the side of the stove, with a buttered paper over it and the cover on the pan, for about an hour, adding a little more stock if needed; when the cabbage is tender and quite dry, turn it into a basin or pan to cool, then add the raw yolks of three eggs; mix well together, and put into the centre of the timbal.

Carrots For Braised Joints

Take some peeled and cleansed carrots, and cut them out with a plain round vegetable scoop; put them into cold water, bring to the boil,then strain and rinse them, and braise them in stock till tender.

Celery Stuffing

Take two or three sticks of celery, wash them well and then braise them (see 'Braised Celery,' vol. i.); when cooked take up and rub through a fine wire sieve, or chop it up fine, and mix with two ounces of freshly-made white bread crumbs, a saltspoonful of coralline pepper, a little salt, two ounces of warm butter, two whole raw eggs; mix up together, and use for stuffing ducks, chickens, etc.

Cucumber For Salmon

Peel a large cucumber, and cut it in olive shapes; put these into a stewpan with enough cold water to cover them, and a pinch of salt, bring to the boil, then strain and put into a stewpan with one ounce of butter and the strained juice of half a lemon, and cook on the stove for about fifteen minutes with the pan covered down, then mix with a little chopped parsley and use.

Cucumber Peas For Soup, Etc

Peel the cucumber, and by means of a pea-cutter scoop out into pea shapes; put these into cold water with a pinch of salt, and gently boil till tender for about fifteen minutes, then strain and use. Potato peas are prepared in a similar way.