—After preparing the hominy as for [No. 1034], put it to cool, and cut it into six slices. Dip each slice in beaten egg, roll them in fresh bread-crumbs, and fry in very hot fat until of a good golden color, for four minutes. Serve on a folded napkin, or use for garnishing when required.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
SALADS.
1036. Salad à l’Italienne.
—Pare well a good-sized carrot and a good-sized turnip; cut them with a vegetable-scoop, and cook them in separate salted waters; the carrot fifteen minutes, and the turnip ten. Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two good-sized truffles into julienne-shaped pieces; keep them apart, and cut up six mushrooms the same way, also the breast of a cooked, medium-sized chicken, cut likewise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate; form a small cavity in the centre of the dome, pour into it a teaspoonful of anchovy sauce, a tablespoonful of vinegar, one tablespoonful of sweet oil, a pinch of salt, and half a pinch of pepper. Cover the cavity with a piece of cooked cauliflower, or Brussels-sprouts, or in default of both, cooked asparagus-tops will answer the purpose; send to the table, and mix well before serving it to the guests.
1037. Anchovy Salad.
—Have eighteen bottled anchovies (or the same quantity of Norwegian anchovies if possible), soak them in cold water for two hours, so they are thoroughly unsalted, then drain them in a cloth, and remove the bones. Clean and pare a small head of lettuce, cut it into small pieces, and put it in a salad-bowl, covering it with two tablespoonfuls of Tartare sauce ([No. 207]). Decorate with the anchovies, two hard-boiled eggs cut in quarters, twelve capers, six stoned olives, and a small, cooked, sliced beet-root; season with half a pinch of pepper and one tablespoonful of vinegar. When ready to serve mix well together.