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Make a sauce as follows: Bruise a hard-boiled yolk of egg in a mortar with a tablespoonful of salad oil, a saltspoonful of mustard; mix with this an anchovy and a teaspoonful of tarragon that has been scalded and chopped; pound all well together, and pass through a sieve with a teaspoonful of tarragon vinegar and a speck of cayenne; mix enough of this with the prawns, etc., to season the mixture.
Water sauce, drawn butter and simple sauce Hollandaise, when they are served with fish, must be flavored with a dash of tarragon vinegar, salt and pepper. 3 tablespoonfuls of butter 1/2 pint of boiling water 2 tablespoonfuls of flour 1/2 teaspoonful of salt 1 dash of pepper
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.
Then season them with oil, vinegar, and salt. 3. Another salad may be made of lettuce, sorrel, spinage, tops of mint, and onions, seasoned as before. 4. Take spinage, lettuce, tarragon, and parsley, with some leaves of balm. Or sorrel, tarragon, spinage, lettuce, onions, and parsley. Or tops of pennyroyal, mint, lettuce, spinage, sorrel, and parsley.
LAMB SALAD. In hot weather this salad is very acceptable. Put into a salad-bowl the crisp small centre leaves of two heads of cabbage lettuce. Cut up three-fourths of a pound of cold roast lamb, add to the lettuce. Chop up a dozen capers with a few tarragon leaves; strew over the salad; serve with a plain salad dressing. Now add the vinegar, toss again, and serve immediately.
In all civilized countries its popular name, like its specific name, means dragon, though why it should be so called is not clear. Description. The plant has numerous branching stems, which bear lance-shaped leaves and nowadays white, sterile flowers. Formerly the flowers were said to be fertile. No one should buy the seed offered as tarragon.
As tarragon flowers appear to be perfect, it is possible that some plants may produce a few seeds, and that plants raised from these seeds may repeat the wonder. Indeed, a variety which naturally produces seed may thus be developed and disseminated. Here is one of the possible opportunities for the herb grower to benefit his fellow-men. Cultivation.
Put the stock, yolks of eggs and olive oil into a saucepan, stir over hot water until you have a thick, smooth sauce like mayonnaise; take from the fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the butter and flour together, add the tomato, and when boiling add a palatable seasoning of salt and pepper. Toast six halves of English muffins or squares of bread.
Sage, thyme, summer savory, sweet marjoram, tarragon, sweet basil, rosemary, mint, burnet, chervil, dill, and parsley, will grow abundantly with very little care; and when dried, and added judiciously to food, greatly improve its flavor.
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 1 tablespoonful of tarragon vinegar 1 tablespoonful of butter 1 tablespoonful of flour 1/2 cupful of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt
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