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Updated: June 1, 2025
Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry in clarified fat, lay them in a stew-pan with good stock, season to taste, have pickled gherkins chopped small, and add to the gravy a few minutes before serving.
Shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce boat, with three table-spoonfuls of oil, and five of vinegar. Add some ground black pepper and salt, stir them together, and it is ready. Pickled French beans or gherkins cut fine, may be added, or a little grated horseradish.
According to Naudin, the same rule prevails with melons, cucumbers and gherkins, and other instances could easily be given. Referring now to the inferences that may be drawn from the experience of the breeders in order to elucidate the natural processes, we will return to the whitlow-grasses and pansies.
PICKLED GHERKINS. Select some sound young cucumbers, spread them on dishes, salt and let them lie a week. Drain and put them in a jar, pouring boiling vinegar over them. Set them near the fire, covered with plenty of vine leaves.
And my! they were good! There were little pieces of gherkins and capers in the mayonnaise, and Heavy reveled in this dish. The most delicious slices of pink ham between soft crackers and other sandwiches of anchovy paste and minced sardines. These were the "solids." Cakes, sweet crackers, Babette's cookies and lady-fingers were heaped on other plates, ready to serve.
This was a good thing for us, the camp authorities often providing for a meal only some raw fish and garlic or uneatable gherkins and dry black bread! Trunks, suit cases, and other heavy articles came by the American Express and were longer on their way. Parcels of food were opened, and the tins taken intact to one's individual locker, where it could be obtained most mornings at a given hour.
Beef sandwiches, ham sandwiches, veal and ham sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches, sandwiches made of anchovy and hard boiled eggs, of curried rabbit and Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies, of roast game, shred celery and Tartare sauce, of cooked fish, lettuce leaves and Tartare sauce, of cold meat and thinly sliced cucumber or gherkins, of roast game, tongue and aspic jelly, of the flesh of lobster and mayonnaise, of hard boiled eggs and a very thin sprinkle of finely shred tarragon, of potted hare, potted ham, or any potted meat, of cheese, of devilled ham, of cold asparagus, with a suspicion of mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or caviare and brown bread and butter, are a few varieties which may serve to suggest others.
There were nasty green warty things, like pickled gherkins, used to lie about on the beach, and he tried one of these and it upset him. He never even looked at any of them again. "And he grew. You could almost see him grow. And as I was never much of a society man his quiet, friendly ways suited me to a T. For nearly two years we were as happy as we could be on that island.
43. =Piquante Sauce.= While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the sauce in a gravy boat.
In the Ruelle St. Jacob itself there was only one lamp, burning oil, swinging at the corner. The remainder of the lane depended for its illumination on the windows of two small shops retailing firewood and pickled gherkins and balls of string grey with age, as do all the shops in the narrow streets on the wrong side of the Seine.
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