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Updated: June 1, 2025
If they do not appear to be of a fine green, pour off the vinegar, boil it up again, cover the gherkins with fresh green vine leaves, and pour over the vinegar again. French beans are pickled exactly the same. Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar.
Apart from the eternal and loathsome gherkins, of which no mention was made, it asserted that we received fish twice a week! The Tuesday fish was of a dried variety, and had such a delicious smell when cooked that it was impossible to enter the dining-room when it was on the prowl!
Roll some cooked sausage meat in mashed potatoes, making a roll for each person. Brush the potatoes over with milk and put them to bake till nicely browned. Decorate with gherkins on each roll of butter. Take any cold meat that you have, free it from fat and skin and cut it in rounds like a five-franc piece. If you have some lean bacon or ham, a little of that should be added.
This makes a pretty dish and can be varied by using capers or chopped gherkins instead of horse-radish. It is a great saving to cut meat, bread, etc., in squares instead of rounds. A dish that I have done for those who like curry flavoring is the following.
The rest of the feast, the pears, the nuts, the shrimps, and the radishes, had been pilfered from different parts of the market. It was a delicious treat; and Leon, desirous of returning the hospitality, gave a supper in his bedroom at one o'clock in the morning. The bill of fare included cold black-pudding, slices of polony, a piece of salt pork, some gherkins, and some goose-fat.
It still contained one pate de foie gras, one pate de mauvette, a piece of smoked ham, Crassane pears, a Pont-l'Eveque cheese, assorted petits-fours, and a cup full of pickled gherkins and onions, Boule de Suif, like all women, having a predilection for raw things. One could not partake of the girl's provisions without speaking to her.
The most primitive of these is the stall of hard-boiled eggs and pickled gherkins, whose owner is probably a Jew, and pleasant sounds his hoarse voice while praising his wares high above all others.
Remove the chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce. Cover and let simmer; then add the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice. Polish Shrimp Salad. Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley.
To garnish the cutlets, cut some tiny green leaves from pickled gherkins, and red ones from the skin of a red pepper-pod, and place two of each in the centre of each cutlet, star-shaped; a touch of white sauce will make them stick; place a speck of parsley not larger than a pin’s head in the centre.
These are, of all vegetables, the most difficult to pickle, so that their green colour and freshness may be preserved. Choose some fine fresh gherkins, and set them to soak in brine for a week; then drain them, and pour over boiling vinegar, prepared with the usual spices, first having covered them with fresh vine leaves.
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