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Fill the meat loosely into the shells, place each shell on a pretty paper doily on a plate, and spread over a thick layer of mayonnaise dressing, with which you have mixed a tablespoonful of chopped parsley, a tablespoonful of tarragon leaves, a tablespoonful of chopped onion or shallot, and a tablespoonful of green chives.
But, till then, they had not found any of these polypores or even any of the morels which could replace them. On this day, the engineer, seeing a plant belonging to the wormwood genus, the principal species of which are absinthe, balm-mint, tarragon, etc., gathered several tufts, and, presenting them to the sailor, said, "Here, Pencroft, this will please you."
Julia was laughing too much to be wholly intelligible, but read from a scrap in her apron pocket: "'Any fruit in season, cold beans or peas, minced cucumber, English walnuts, a few cubes of cold meat left from dinner, hard boiled eggs in slices, flecks of ripe tomatoes and radishes to perfect the color scheme, a dash of onion juice, dash of paprika, dash of rich cream. I have left out the okra, the shallot, the estragon, the tarragon, the endive, the hearts of artichoke, the Hungarian peppers and the haricot beans because we hadn't any; do you think it will make any difference, Aunt Margaret?"
Such a result was of course out of the question. Moreover, the Cortes of Tarragon, which happened then to be in session, and which required the royal attention, supplied the monarch with a fresh excuse for indulging in his habitual vacillation.
Add two tablespoonfuls of tarragon vinegar to an English drawn butter. Make an English drawn butter, and, just at serving time, add a half cupful of freshly grated horseradish. If you are obliged to use that preserved in vinegar, press it perfectly dry before using it. 2 tablespoonfuls of butter 1/2 pint of milk 2 tablespoonfuls of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper
To these gifts he adds a keen sense of humour, a habit of close observation, and a sub-acid vein of sarcasm which resembles the dash of Tarragon in a successful salad.
Then she went on to a greengrocer's, of whom she bought pickled safflower and olives, in brine and fresh, and tarragon and juncates and Syrian cheese and put them all into the basket and said to the porter, 'Take up thy basket and follow me. So he shouldered his load and followed her till she came to a tall handsome house, with a spacious court before it and a two-leaved door of ebony, inlaid with plates of glittering gold.
Usually only the clear liquid is employed; sometimes, however, as with mint, the leaves are very finely minced before being bottled and both liquid and particles employed. Tarragon, mint and the seed herbs, such as dill, are perhaps more often used in ordinary cookery as infusions than otherwise.
Four eggs will make a pretty omlet, but some will use eight or ten, and only a small proportion of flour, but a good deal of parsley. If the taste be approved, a little tarragon will give a fine flavour. Ramakins and omlet, though usually served in the course, would be much better if they were sent up after, that they might be eaten as hot as possible.
Put these together into a saucepan, with three ounces of butter, a little pepper, salt, nutmeg, and tarragon; add the juice of a lemon, and half a pint of good brown gravy, and let the whole simmer, gently stirring it all the time; also slice six eggs boiled hard, then line a pie-dish with good short paste, and fill it with alternate layers of the slices of salmon, hard eggs, and fillets of anchovies, spreading between each layer the herb sauce, then cover the dish with the paste, and bake in a moderately heated oven.
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