The Bachelor and the Chafing Dish; With a Dissertation on Chums

The Bachelor and the Chafing Dish; With a Dissertation on Chums

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 edition. Excerpt: ... with a little salt rub into a crust of bread, and add this to the bowl. This is called the " chapon." In preparing all green salads take care to select only the ripest and crispest. It is astonishing to me to find how little is known in the average household concerning all the salads just mentioned. I find them extremely popular in New York markets and restaurants, but in the West, with the exception of lettuce, they are seldom seen. Alexandre Dumas devised this salad: "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, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve," I had several talks with the late Ward McAllister, but I neglected to ask him if he endorsed such a concoction as this. I think Mr. Dumas, in his desire to astonish his palate, sometimes forgot the culinary art studied under the philosophy of chemistry. Potato Salad.--Potato salad is of all seasons, and accessible to poor and rich. It is simply made of cold boiled potatoes sliced and seasoned with vinegar, salt, pepper, or any more recherchie salad sauce. Beetroot, gherkins, or any other cold vegetables, may also be added as an improvement, and, for ornament, any of the graceful herbs of the season. Lobster Salad.--The most universally approved of all fish salads is the lobster salad, whether as a dinner or supper dish. First half-fill the bowl...show more

Product details

  • Paperback
  • 189 x 246 x 1mm | 68g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236880536
  • 9781236880536