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Updated: June 26, 2025
There was a brief silence. A waiter had just placed on the table a ragout of rabbits in a vast dish as deep as a salad-bowl. Coupeau, who liked fun, started another joke. "I say, waiter, that rabbit's from the housetops. It still mews." And in fact, a faint mew perfectly imitated seemed to issue from the dish.
Or, tear a few leaves of lettuce, put them in a salad-bowl, and add half a cold, boiled, tender chicken that has been cut into neat pieces; pour over it a mayonnaise; garnish neatly, and serve. For large parties, and when the chicken is apt to become dry, from having been cut up long before it is wanted, it is best to keep it moist by adding a plain dressing. Drain it before using.
"Put in a salad-bowl a yolk of egg boiled hard; add a tablespoonful of oil, and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy.
It was possibly with a retroactive sense that they had all felt something uncanny in him, but, apropos of the deep salad-bowl in the centre of the table, Longfellow remembered a supper Webster was at, where he lighted some chemical in such a dish and held his head over it, with a handkerchief noosed about his throat and lifted above it with one hand, while his face, in the pale light, took on the livid ghastliness of that of a man hanged by the neck.
Drain, and dry in a napkin; place them in a salad-bowl; add two young spring onions, minced. Serve with a plain dressing.
His features were collapsed and livid, and he held his left arm, which was much swollen and discolored, close over the red-hot coals, basting it wildly, the while, with ladlefuls of some hot liquid, while he crammed into his mouth, at intervals, a handful of herb-fodder of some kind from a salad-bowl on the floor beside him.
Arrange the lettuce-leaves in a salad-bowl, mix the other ingredients with a sufficient quantity of mayonnaise sauce, put them in the midst of the lettuce, and serve. Take a head of endive, wash it and dry it well, and put it into a salad-bowl. Pour over it three tablespoons of good olive-oil. Cut one carrot and one turnip into slices, and cook them in boiling soup.
Put into a salad-bowl the small white leaves of a head of cabbage-lettuce; add the fish; pour over them a mayonnaise. Garnish with the head part of the shells, tufts of green, and hard-boiled eggs. CRESS SALAD. Cress is one of our best spring salads. Pick the leaves over carefully, removing the bruised leaves and all large stems.
Upon one of these, the one nearest the fireplace and the window, the still wet marks of the five glasses, of the salad-bowl, and even of the spoons could be distinguished. Lecoq very properly regarded this circumstance as a matter of the greatest importance, for it proved clearly enough that five persons had emptied the salad-bowl in company. Who were these five persons?
Soak two dozen frogs' legs in salt water for one hour; drain; stew them slowly until quite tender; take them out of the boiling water and cover them with milk. Let this come to a boil; drain and cool; remove the bones. Cut up celery enough to half fill a salad-bowl; add the frogs which should nearly fill the bowl.
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