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Winter savoury, the latter end of July, and throughout August. Thyme, lemon thyme, and orange thyme, during June and July. Mint, the latter end of June, and throughout July. Sage, August and September. Tarragon, June, July, and August. Chervil, May, June, and July. Burnet, June, July, and August. Parsley, May, June, and July. Fennel, the same.
"For the next course choose an omelette with fine herbs. Any cookbook will give the directions for making the omelette, and all that will be necessary more than the book directs is to have added to it minced thyme, tarragon and chives before folding, or they may be stirred into the omelette before cooking.
The salad, chiefly of endive, was smothered in Lucca oil and Tarragon vinegar, and there was an entrée that seemed made mostly of butter and cheese. Dulcie, daunted by nothing, ate each new dish and said she enjoyed it, though Lilias and Cousin Clare could not be induced even to taste the unaccustomed food, and lunched on omelettes which were ordered specially for their benefit. Mr.
Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce. Add to it two tablespoonfuls of finely chopped sardines or finely chopped lobster or crab, a tablespoonful of tarragon vinegar. Add the whites of the eggs, and, when quite hot, add the yolks, without breaking them.
Half roast the rump, then put it into a large pot with three pints of water, one of small beer, one of port vine, some salt, three or four spoonfuls of vinegar, and two of ketchup. Add a bunch of sweet herbs, consisting of burnet, tarragon, parsley, thyme, basil, savoury, pennyroyal, marjoram, knotted marjoram, and a leaf or two of sage; also some onions, cloves, and cayenne.
Lots of mayonnaise, paprika, and butter. I'll have a hearts of romaine salad on the side, with oil-and-vinegar dressing. Maybe tarragon vinegar. A few French fries, too. But first, a couple of dozen steamed clams. What do they call 'em here? Manos, pronounced Man! Oh!" "Just tell me where," Scotty begged. "Say no more." "How about that place we passed just before we got to Cambridge?
Half boil a well-cleaned calf's head, then cut off all the meat in small square pieces, and break the bones; return it to the stew-pan, with some good stock made of beef and veal; dredge in flour, add fried shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a pint of white wine; simmer gently until the meat is perfectly soft and tender.
Besides these, yolks of hard eggs, flour, bread crumbs, boiled onion, mashed potatoe, mutton, beef, veal suet, marrow, calf's udder or brains, veal minced and pounded, and potted meats. Also of garden herbs and roots, parsley, thyme, spinach, marjoram, savoury, tarragon, sage, chervil, basil, burnet, bay leaf, truffles, morels, mushrooms, leeks, shalot, onions, and garlic.
He did so and followed until she stood before the greengrocer's, of whom she bought pickled safflower and olives, in brine and in oil; with tarragon and cream cheese and hard Syrian cheese; and she stowed them away in the crate saying to the Porter, "Take up thy basket and follow me."
Fancy potato salad may be served for an evening affair with an accompaniment of cold tongue, or it may be garnished with hard-boiled eggs and form the entire course. Serve with it brown bread and butter and coffee. 4 potatoes 8 tablespoonfuls of olive oil 2 tablespoonfuls of cream 2 tablespoonfuls of tarragon vinegar 1 level teaspoonful of salt 1 saltspoonful of pepper
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