Tuesday, July 26, 2011


Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end from the bleached leaves, and put the latter into a salad-bowl that has been rubbed with a clove of garlic. Add half a dozen tarragon leaves, four to six tablespoonfuls of oil, a saltspoonful of white pepper, and two saltspoonfuls of salt. Mix thoroughly. Now add a tablespoonful of tarragon vinegar, and you have a delightful salad.


Remove the stones from a quart of fine, black ox-heart cherries. Place them into a compote, dust powdered sugar over them, and add half a wineglassful each of sherry and curaƧoa. Just before serving mix lightly.

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