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Updated: June 3, 2025
130. =Tomato Salad.= Slice one quart of ripe tomatoes, sprinkle with cayenne pepper, garnish with chervil or fennel, and dress with oil or lemon juice three tablespoonfuls of each.
"Kopros is not a thing to be eaten," says the Cretan, according to a traveller; and the natural heart of the English race regards vegetables, when eaten as a plat apart, with equal disfavour. Probably the market gardener's ignorance and conservatism are partly in fault. Cabbage he knows, and potatoes he knows, but what are pennyroyal and chervil?
Basil, balm, borage, burnet, celery, chervil, colewort, coriander, corn-salad, cresses, endive, French fennel, lettuce, mint, mustard, nasturtiums, nettle-tops, parsley, pennyroyal, radishes, rape, sage, sorrel, spinage, tarragon, and water-cresses. Onions, both young and full grown, shalots, garlic, and chives, are all used as seasoning to salads.
Chervil, her trustee, who waited upon her according to her request, and who, after the usual remonstrances, took her instructions about the gift to Bice very unwillingly, but still with a forced submission. "If I cannot make you see the folly of it, Lady Randolph, and if Sir Thomas does not object, I don't know what more is to be said."
When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also. Soak your dried peas over-night.
No man can be a true epicure who is unfamiliar with this excellent herb. It may be procured from the vegetable stands at Fulton and Washington markets the year round. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor. Chervil Vinegar.
Cut boiled beets in slices; slice raw onions; scald them; dry them well; then lay one slice of onion, sprinkled with chopped chervil, pepper, and salt, between two slices of beet. Dip them carefully in frying batter, and plunge into boiling fat; when pale brown take them up. Cauliflower Fritters.
Many a time, he says, when making excursions into the country with great people, "I was so tired of fine rooms, fountains, artificial groves and flower beds, and the still more tiresome people who displayed all these; I was so worn out with pamphlets, card-playing, music, silly jokes, stupid airs, great suppers, that as I spied a poor hawthorn copse, a hedge, a farmstead, a meadow, as in passing through a hamlet I snuffed the odour of a good chervil omelette, as I heard from a distance the rude refrain of the shepherd's songs, I used to wish at the devil the whole tale of rouge and furbelows."
Lobster in Aspic is prepared as for salad, the solid meat cut in dice and rolled in mayonnaise, then in chopped chervil or parsley. Then proceed exactly as for the oysters.
With these general rules any salad may be made; but as variety is the spice of the table, it may be borne in mind that in spring a sprig of mint, very finely chopped, gives a fragrance to lettuce, as does chervil or borage, parsley, or a tiny bit of onion. To a game salad nothing should be added. No recipe is needed for mayonnaise, it having been given in the chapter on cold sauces.
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