Recipes Featuring Julienne
- The 20th Century Salad Bowl
1/4 head lettuce (medium sized)
6 pieces finely sliced onions
6 pieces finely sliced radishes
6 pieces finely sliced scored cucumbers
6 pieces finely chopped celery
4 tomato wedges
Roquefort che - Chicken, Chanteclair
Chicken
Claret wine
Chopped carrots
Shallots, minced
Celery, minced
Garlic
Salt and pepper
Butter
Julienne bacon
Dried mushrooms
- Wedding Ring Salad
Lettuce
Rice
Green peppers
Cherry
French dressing - Chicken Salad a la Reine
Cooked chicken
Whipped cream
Grated horseradish
Sugar
Vinegar
Capers
Dill pickles. - Red Cabbage, Flemish Style
2 pounds bacon
2 heads red cabbage
1 medium onion
Salt, pepper, nutmeg
Vinegar
1 small glass red wine
3 cups broth
4 russet apples, peeled
1 tablespoon powdered sugar
- Breast of Wild Duck, Londonderry
Port wine
Red currant jelly
Chopped shallots
Crushed whole pepper
Brown Sauce
4 tablespoons butter
1 lemon, juice only
Cayenne pepper
Candied orange peel
Raisins
1 wild duck breast - Young Carrots
2 1/2 pound carrots
2 cups bouillon
3 tablespoons butter
Salt and pepper
1 teaspoon sugar
1 tablespoon flour
1 tablespoon finely chopped parsley - Southern Springtime Salad
1 large tomato
1 medium-sized cucumber
1 bell pepper
1 small onion
1 bunch radishes
1 stalk celery
French dressing
1 head lettuce
- Brioche, Pompadour
1/2 pound butter
10 eggs, unbeaten
1 pound sifted flour (4 cups)
1 ounce yeast
2 tablespoons water
1/8 teaspoon salt
1 cup cream
1 tablespoon orange extract
6 tablespoons sugar
2 oranges, gra - Golden Carrots
2 pounds carrots
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup water
1 teaspoon lemon juice
2 tablespoons butter
