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Updated: June 23, 2025
137. =Green Remolade.= One dessertspoonful each of chopped tarragon, chives, and sorrel, pounded in a mortar; add a saltspoonful of salt, half that quantity of mignonette pepper, one tablespoonful of mixed mustard, a gill of oil, and the raw yolks of three eggs; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.
Line the salad bowl with crisp lettuce leaves; fill with the mixture; sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and garnish with anchovy fillets. Egyptian Salad. Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine cut French sardines.
But observe to proportion the quantities to the pungency of the several sorts. Garnish with carrots, turnips, or truffles and morels, or pickles of different colours, cut small, and laid in little heaps separate. Chopped parsley, chives, and beet root may be added.
Clear off the fat, and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of ketchup; half a pint of beer may be added. Simmer for half an hour, and serve in a deep dish. The herbs to be used should be burnet, tarragon, parsley, thyme, basil, savoury, marjoram, pennyroyal, knotted marjoram, and some chives; a good handful all together.
The following varieties of vegetables, mostly five-and ten-cent packets, were planted: Pole and wax beans, beets, kale, cabbage, carrots, cauliflower, celery, corn, cucumbers, corn salad, endive, eggplant, kohlrabi, lettuce, muskmelon, onions, peppers, peas, salsify, radish, spinach, squash, tomatoes, turnips, rutabagas, escarole, chives, shallot, parsley, sweet and Irish potatoes, and nearly a dozen different kinds of sweet herbs."
Elam was ready to discuss Steamship Lines or Railway Accommodations, but when he was put against the Tall Brows he began to burn low and smell of the Wick. Often, when surfeited with Truffles, he would wonder what had become of the Green Corn, the K. and K., the regular Chicken with Giblets, the Hot Cherry Pie, the smoking Oyster Stew, and the Smearcase with Chives, such as Gusta used to send in.
The chapiters of the feet imitated the first buddings of lilies, while their leaves were bent and laid under the table, but so that the chives were seen standing upright within them. Their bases were made of a carbuncle; and the place at the bottom, which rested on that carbuncle, was one palm deep, and eight fingers in breadth.
Take a small handful of chives, the same of parsley, a very little penny-royal, and a very little sweet marjoram; chop all these herbs together excessive small, put your soup over a slow fire, put in your giblets, butter and flour, and small herbs; then take a pint of Madeira wine, some cayenne pepper, and salt to your palate.
He then asked the skipper what the idle lobcocks used to sacrifice to their gorbellied god on interlarded fish-days. For his first course, said the skipper, they gave him: Caviare. tops, bishop's-cods, Red herrings. Botargoes. celery, chives, ram- Pilchards. Pease soup. sort of mushrooms Fry of tunny. Spinach. that sprout out of Cauliflowers.
Norwegian sauce is preferred by many to Tartare for some purposes, and is made by adding freshly grated horseradish to mayonnaise in the proportion of two tablespoonfuls to half a pint. Tartare sauce is mayonnaise with the addition of mustard, chives, pickles, and tarragon, chopped.
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