Salade tourangelle

This is a salad made with different vegetables, raw or cooked, each kept separate, but served together in the same dish.  You can include:

Asparagus tips, artichoke hearts or green beans – cooked and sprinkled with a vinaigrette to which you have added pepper, some finely chopped shallots, tarragon, and a little garlic and parsley.

Raw Savoy cabbage or red cabbage – sliced thin and sprinkled with the above dressing.

Sticks of celery – remove all the strings and serve raw, sprinkle with lemon juice, salt and pepper.

Raw button mushrooms – finely sliced and sprinkle with lemon juice. Dress with heavy cream flavored with mustard and seasoned with salt and pepper.

Cucumbers – marinated with vinegar and salt, drained. Dress with sour cream and fresh dill.

Roast 1 or 2 cups of walnuts in a 400°F oven for 8 minutes. Chop coarsely and sprinkle in the various dressings

 

Mushroom croustades

Croustades are little bread cases made with round slices of soft white bread. They most successfully solve the ever-present problem of how to serve an elegant cocktail hors d’oeuvre with very little labor.

24 slices of white bread
butter
 
4 Tbsp butter
3 Tbsp of finely chopped shallots
1/2 lb of mushrooms finely chopped
 
2 level Tbsp of flour
1 cup of milk (or 1/2 milk 1/2 cream)
salt, pepper, chopped parsley
1/2 tsp of lemon juice

  • Brush muffin tins with the butter. Cut a round of bread to fit into the muffin tins.
  • Preheat oven to 400°F and bake croustades for 10 minutes.
  • For the filling: Melt butter in a frying pan, add the shallots and stir them without letting   them brown. Stir in the mushrooms and cook until all the moisture is gone.
  • Sprinkle the floor over the mushrooms and stir well.
  • Pour the cream and milk stirring constantly and bring the mixture to a boil.
  • Remove from heat and stir in the seasonings and the herbs. At this point you can refrigerate until needed.
  • Use a small spoon to fill the croustades.
  • Sprinkle with some parmesan cheese.  Dot with butter.
  • Cook in preheated oven for 10 minutes at 350°F then briefly under the broiler.