The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-04-15
PRACTICAL FRENCH COOKING.
a Cheap and Appetining April Din

A Cheap and -appetizing April Din
ner Menu.
CBy Mrs. VIII H. Low. an eminent au-
thority upon the art of French cook
ing. Copyright. 1895. by Mrs. Will H.
I must speak of the necessity of
heating plates and dishes used for
warm food, especially for mutton. the
grease Of which congeals so quickly.
II there is no plate warmer on the
IS kitchen range place them in hot water
Tor two or three minutes before the
meal is served.
An April Menu.
VermicelI Soup.
Boiled Salmon with 1ollandaise Sauce
Field Salad.
The proportions given are for three
people.
VermiceIIi Soup.
One pint and a half bouillon.
One small handful Yermicelli
Crush the vermicelli lightly in your
hand and put it in the boullion. when
1t boils, stir it for minute or two, and
let il cook slowly for twenty minutes
The finest vermicelh is the best.
Boiled Salmon.
Salmon is at its best from the first of
April until the end of July. The fresh
mes of fish can be distinguished by the
brilliancy of the skin and bloody gillS
and eyes. Ii the skin and eyes are dull
the fish is not fresh. Highly-colored
salmon is the best. whitish flesh de-
notes inferior quality
The water in which fish IS boiled and
10 which ingredients are added is
called in French a court bouillon.
Wash the fish and put it in a vessel
with sufficient cold water TO cover it;
then throw in salt. pepper. bay leaves,
thyme, vinegar. onions shaved in round
thin slices. and carrots cut in the same
way. It must be brought TO the boiling
point slowly. After cooking for eight or
serve in a folded napkin; trim with
parsley and slices of lemon. with the
following sauce:
HOIIOndaise Sauce.
One-auarter of pound of butter.
YOiks of two eggs.
Half of d lemon.
a pinch of salt.
A small pinch of pepper.
Cook in a balm marie as it is most
important to preserve an even tenn
perature If the water becomes too
warm it will cook the eggs and turn
the sauce. Put the eggs into a small
saucepan. and add. one at a time. small
parcels of butter the size of filbert.
Stir constantly with a wooden spoon.
1t viii Ihlcken like mayOnnalSe made
with oil. and indeed. this real HOllan-
daise sauce is nothing but a warm
mayonnaise where the oil is replaced
by butter. When the butter is all in,
add the salt and pepper. and squeeze
in the Juice of a lemon. still stirring
until it is all well mixed; serve with the
fish.
Preserved Peas With Butter.
One pint of peas.
Butter. the size of a small egg.
y pinch of salt.
\ pinch of pepper.
In France fresh peas are sold already
shelled. The dealer. through different
sized selves Sits the varying grades
often found in the same shell. The larg-
est are cheapest. the medium size
trife dearer. and the smallest bring
the highest price.
Throw the peas in a strainer, set in
the sink. and pour over them two or
three quarts of boiling water. Have the
butter il a small china or granite yes
sell and when the peas are well strain
ed. put them in with it. Then set the
vessel in a larger one containing warm
water ard leave it in it until the butter
is well melted. Jump the peas once or
twice. in order to mix the butter thor
oughly with them. Do not let the Svater
get too hot. as the butter Will cook and
turn to oil. instead of being creamy.
Serve as soon as the butter is melted.