Proceed as for a stewed chicken, with the exception that it is cooked whole after being trussed as directed for poultry, and after having stuffed it with two ounces of butter kneaded with half a dozen stalks of tarragon chopped fine.
Serve with a few stalks of tarragon around the dish.
In making the French dressing for this salad, use ordinary cider vinegar instead of tarragon vinegar.
Add a tablespoonful of tarragon vinegar, salt and pepper to season, and a cupful of cooked and broken macaroni.
EGGS WITH FINE HERBS Use a heaping tablespoonful of minced parsley, chives, and tarragon to eight well-beaten eggs, mixing before putting into the hot butter.
When smooth and thick, add three tablespoonfuls each of tarragonor cider vinegar and a teaspoonful of minced parsley.
Mix until the salt is dissolved, remove the ice and add ten drops of tabasco sauce, two tablespoons tarragon vinegar, one tablespoon grated onion, one tablespoon chopped parsley and one chopped gherkin.
Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.
Add half a pint of good cider vinegar and a tablespoon of tarragon vinegar to each quart of syrup, and when the syrup just comes to a boil after adding the vinegar pour it over the peaches.
Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve.
Orange and Tomato Salad 3 tablespoonfuls melted Crisco 4 tomatoes 4 oranges 1 tablespoonful chopped parsley Tarragon vinegar Salt Peel oranges and tomatoes, and slice and arrange alternately in salad bowl.
Mix juice squeezed from "tops and bottoms" of oranges with an equal quantity of tarragon vinegar, add Crisco and salt to taste.
Proceed precisely as in the last, but adding half a spoonful of fresh chopped parsley, half a one of finely chopped eschalots, and one of finely chopped fresh tarragon and chervil.
Tarragon chervil, and one French truffle, which sprinkle over it; garnish with hard-boiled eggs cut in four lengthwise and laid round.
When a perfectly smooth paste is formed; add 1 teaspoonful of Tarragon vinegar, 1 teaspoonful of malt vinegar, 1 gill of cool jelly, 1 gill cream.
A few drops of Tarragon vinegar may be used to change the flavour.
Make in the same manner asTarragon Sauce, but omit the vinegar and add 1/4-pt.
The French use grated Gruyère for this with all sorts of sauces, such as the Savoyar de Savoie, with potatoes, chervil, tarragon and cream.
Work the ice with the oil until the salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar and a drop of Tabasco sauce.
Green Sauce Mix in a bowl a tablespoonful each of finely chopped parsley and onion, with one tablespoonful of Tarragon vinegar and one of cider vinegar.
Pick two handfuls of tarragon (the leaves from the stalks) and chop half of it fine with the livers of the fowls.
You may color it green by adding a little juice of spinach, or some chopped parsley or tarragon at the first, when you put in the eggs.
As it cools beat it well to prevent it from being lumpy, and when nearly cold stir in the juice of two lemons, a little tarragon vinegar, a pinch of salt, and a soupcon of cayenne pepper.
Fill a wide-mouthed bottle with tarragon leaves, gathered on a dry day, just before the plant begins to flower.
A good salad sauce may be made of two yolks of eggs boiled hard, mixed with a spoonful of Parmesan cheese grated, a little patent mustard, a spoonful of tarragon vinegar, and a larger one of ketchup.
Add by degrees a wine glass of salad oil, three glasses of burnet, and three of tarragon vinegar.
If the taste be approved, a little tarragon will give a fine flavour.
Tarragon vinegar, or essence of anchovy, may be added occasionally.
Mix two yolks of eggs boiled hard, as much grated Parmesan cheese as will fill a dessert-spoon, a little patent mustard, a small spoonful of tarragon vinegar, and a large one of ketchup.
Have a very sharp French dressing made with oil lemon juice and Tarragon vinegar.
Then add, slowly, Tarragonvinegar to taste—say about one and one-half tablespoons.
Fill a fruit jar with fresh tarragon leaves or shoots, putting them in loosely; add the thin yellow paring of half a lemon with two or three cloves, and fill the jar with white wine or cider vinegar.
Use tarragon instead of plain vinegar, omit the water, with the exception of one tablespoonful, and the hollandaise becomes bernaise sauce.
Peel and shred four tomatoes; slice thinly a very mild onion and separate into rings; dress freely with oil and tarragon vinegar, and season with salt and pepper.
Cook tiny string beans until tender in boiling salted water; season while hot with onion juice, salt, pepper and tarragon vinegar.
Pour over the whole three tablespoonfuls of Tarragon vinegar, or, if you prefer it, half a pint of Madeira wine; cover the pot with a paste made of flour and water, so that no steam can escape.
Mix a tablespoonful of chopped parsley, a teaspoonful of chopped onion, a teaspoonful of tarragonand chopped chives with half a gill of oil and half a gill of vinegar.
Mix well, add a teaspoonful of finely choppedtarragon and boil for two minutes.
Cook until the fry is well glazed over, and serve with Tarragon sauce (No.
Make it warm, and strain it through a tamis sieve into a clean stewpan; then season it to the palate with salt, lemon pickle, cayenne pepper, and tarragon or plain vinegar.
When it is done wipe it dry, glaize it, and serve it up with sorrel sauce under; or a strong cullis sauce with a little tarragon of vinegar in it.
Next morning with the aid of a captain on the staff who requisitioned a trap for me, I got back to Verberie and found Captain de Tarragon there.
Tarragon sprinkled over mutton chops is a nice relish; and with sauce piquante flavoured with the above vinegar, makes a dish on "which the gods might dine.
Or he may chop the shalots and tarragon very fine, and sprinkle them over the meat.
Tarragon vinegar may be substituted in whole or part of the cider or white wine vinegar.
Add one tablespoon of grated onion and one half teaspoon of salt, one saltspoon of pepper and two tablespoons of vinegar (Tarragon if convenient).
When softened put into a sauce pan with a cupful of strained tomato, a quarter cupful cold water, a teaspoonful of salt, the same amount of onion juice, a tablespoonful of tarragon vinegar, and a quarter teaspoonful of white pepper.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "tarragon" in a variety of sentences. We hope that you will now be able to make sentences using this word.
