(No. 893), replacing the glassful of red wine by a full pint of white
broth (No. 99), and adding twelve whole mushrooms four minutes before
serving.
=895. Fillets of Hare, Sauce Poivrade.=--Have two fine English or
American hares; clean them neatly as for No. 893, cut them off from the
end of the rack, remove the skin from the fillets, and lard the surface
with a small needle. Put them on a dish, and season with a pinch and a
half of salt, half a pinch of pepper, and the third of a pinch of
nutmeg; add one onion, and one carrot cut in pieces, also three
tablespoonfuls of white wine. Let all souse together for two hours, then
transfer the whole to a roasting-pan, with any scraps of pork-rind, one
sliced carrot, and a sliced onion at the bottom of the pan; put it in
the oven, and let cook for thirty minutes. Place the fillets on a dish,
add to the pan one gill of hot broth (No. 99), let come to a boil, and
then strain the gravy over, and serve with half a pint of poivrade sauce
(No. 194) separately.
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.
VEGETABLES.
=896. Artichokes à la Barigoul--Lean.=--Take three large, fine, sound
French artichokes, parboil them for three minutes, drain, and pare the
tips as well as the bottoms. Remove the chokes with a vegetable-scoop.
Place them in a saucepan, with a medium-sized, sliced carrot, one sound,
sliced onion, and a tablespoonful of good butter. Season the artichokes
with a pinch of salt only. Cut up very fine one peeled, sound shallot,
and place it in a separate pan with a tablespoonful of butter, and cook
it for three minutes, being careful not to let it get brown. Add ten
chopped mushrooms, a tablespoonful of chopped parsley, and a teaspoonful
of finely chopped chervil. Season with a pinch of salt and half a pinch
of pepper. Cook for five minutes, stirring occasionally meanwhile. Then
stuff the artichokes with the preparation, placing on top of each, one
whole mushroom. Place them in the hot oven, with a wine-glassful of
white wine and a gill of white broth (No. 99); put the lid on the pan,
and cook for forty minutes. Remove, and dress them on a hot dish. Add a
gill of good Allemande sauce (No. 210) to the sauce of the artichokes,
heat up a little, but do not boil; strain it into a bowl, and serve
separately.
=The Same, Fat.=--Pare the tips, as also the bottoms, of three fine,
fresh, large French artichokes. Remove the chokes with a
vegetable-scoop. Place them in a saucepan with half an ounce of butter,
one sliced carrot, two cloves, one bay-leaf, and one sprig of thyme. Cut
up very fine one sound, peeled shallot, place it in a saucepan, with one
medium-sized green pepper cut up in small dice-shaped pieces, and a
tablespoonful of sweet oil. Cook three minutes. Add a quarter of an
ounce of minced cooked ham, eight chopped mushrooms, and one
tablespoonful of well-cleaned rice. Let cook for three minutes. Season
with a pinch of salt and half a pinch of pepper; add a glassful of white
wine, cook for five minutes longer. Add half a gill of tomato sauce (No.
205), and let cook for five minutes more. Stuff the artichokes with the
above; arrange a thin slice of larding pork on top of each, place them
on the hot stove, with half a glassful of white wine; boil for two
minutes, then add half a gill of white broth (No. 99); cover the pan,
place in the hot oven, and let cook for forty minutes. Remove from the
oven; dress the artichokes on a hot dish, add a gill of Madeira sauce
(No. 185) to the gravy. Reduce it for three minutes; strain it into a
bowl, and serve separately, very hot.
=897. Artichokes Sautés.=--Cut six fine, solid, green artichokes into
quarters, and remove the choke entirely. Trim the leaves neatly, and
parboil them for five minutes in salted and acidulated water. Remove,
and drain them thoroughly. Lay them in a sautoire; season with a pinch
of salt, a pinch of pepper, and add two ounces of good butter. Cover the
pan with the lid, and set to cook in a moderate oven for twenty-five
minutes. Take it out, place the artichokes in a deep dish, and serve
with any desired sauce.
=898. Artichokes à la Duxelle.=--Chop up finely, and brown for ten
minutes in an ounce of butter, six mushrooms, two fine, sound shallots,
a quarter of a bunch of parsley, and a clove of garlic. Pare six small
or three large artichokes; remove the choke with a spoon, and fry the
tops of the leaves in boiling fat for two minutes, being careful to fry
only the leaves. Place them in a sautoire, covering each artichoke with
a thin slice of salt pork, and laying a buttered paper on top. Moisten
with half a pint of hot consommé (No. 100) and half a glassful of white
wine. Then place them in a moderate oven to braise for thirty-five
minutes. When done, put the prepared gravy into a gill of Italian sauce
(No. 188); place the artichokes in a hot dish, pour the sauce over them,
and serve.
=899. Fried Artichokes.=--Take three fine, large French artichokes;
remove the first three or four rows of leaves; cut each artichoke into
six pieces; remove the choke with a spoon; pare the tips of the
remaining leaves, and lay the pieces in a bowl, with two tablespoonfuls
of oil, a good pinch of salt, half a pinch of pepper, a third of a pinch
of nutmeg, and a tablespoonful of vinegar. Stir all well together. Make
a batter as for No. 1186, dip the artichokes in it, and mix well. Have
some fat boiling in a deep pan; lift up the pieces with a skimmer and
lay them in one by one, putting in as many as the pan will hold. Stir
well, detach those pieces which adhere to the others, and after twelve
minutes, or when they are of a golden color, take them out with a
strainer. Throw a good handful of parsley-greens into the pan, and as
the fat ceases to crackle, after three minutes, take it up; drain
through a napkin sprinkled with a little salt. Pile the artichokes on a
dish, dome-shaped, garnish with fried parsley, and serve.
=900. Artichokes, with Sauce.=--Trim neatly six small raw artichokes;
pare the under parts, lay them in a saucepan, and cover them partially
with boiling water, adding a handful of salt and one tablespoonful of
vinegar. Let them cook for about forty minutes, then draw out a leaf,
and if it detaches easily, the artichokes are sufficiently done. Take
them from the water, and put them to drain upside down. Arrange them on
a dish with a folded napkin, and serve. Artichokes prepared in this way
can be eaten with white, blonde, Hollandaise, or any kind of sauce. To
keep the artichokes green, tie a piece of charred wood about the size of
an egg in a linen cloth, and pour over it the water to be used for
boiling the artichokes.
=901. Stuffed Artichokes à la Barigoul.=--Pare three fine, large, French
artichokes; cut the under leaves straight, then parboil them
sufficiently to remove the choke. After laying them in cold water for
five minutes, and draining them thoroughly, fill the empty space with a
forcemeat made of half an ounce of hashed salt pork, six minced
mushrooms, a teaspoonful of chopped parsley, and two hashed shallots,
and seasoning with half a pinch of pepper and a third of a pinch of
nutmeg, mixing all well together. Tie them up with a string. Heat three
tablespoonfuls of olive oil in a pan, and in it brown well the
artichokes for three minutes on each side. Place them in a sautoire, and
put on top of each artichoke a small slice of fresh pork or veal, or
some butter, adding a glassful of broth (No. 99). Cook them in the oven
for forty minutes, place the artichokes in a hot dish, pour the sauce
over and serve.
=902. Artichokes à la Vinaigrette.=--Prepare and cook three large or six
small, fine artichokes the same as for No. 900. The large ones are to be
eaten boiled, cooled, and served with the following sauce in a
sauce-bowl: pound the yolk of a hard-boiled egg in a bowl, dilute it
with two spoonfuls of vinegar, season with a pinch of salt, and half a
pinch of pepper, a finely chopped shallot, and three tablespoonfuls of
good oil. Mix well together, and serve.
The small artichokes may be served in the same way, or they can be eaten
raw (as they frequently are in Europe), with the choke removed. Dress
the artichokes on a dish with a folded napkin, and serve the sauce in a
separate bowl.
=903. Artichokes à la Florentine.=--Fill six parboiled fresh or
conserved artichoke-bottoms with a preparation made of fresh sliced
mushrooms, if at hand, a small, cooked cauliflower, weighing half a
pound when pared, and stewed in half a pint of béchamel (No. 154), with
two tablespoonfuls of grated cheese, seasoned with half a pinch of
pepper, and the third of a pinch of nutmeg. Sprinkle with fresh
bread-crumbs, and pour over them a little clarified butter; brown in the
oven for ten minutes; place the artichokes in a hot dish, pour a gill of
hot Madeira sauce (No. 185) over them, and serve.
=904. Asparagus, Sauce Hollandaise.=--Scrape nicely and wash carefully
two bunches of fine asparagus; tie them into six equal bunches,
arranging the heads all one way, and chop off the ends evenly. Boil them
until they are done in salted water, or from twenty to twenty-two
minutes; lift them out, drain them thoroughly on a cloth, and lay them
nicely on a dish with a folded napkin. Untie, and serve with half a pint
of hot Hollandaise sauce (No. 160), in a separate bowl.
Asparagus with drawn butter is prepared in exactly the same way, and is
served with a gill of drawn butter (No. 157).
=905. Asparagus à la Vinaigrette.=--Prepare two bunches of sound
asparagus as in No. 904, and serve with half a pint of sauce vinaigrette
(No. 902), after the asparagus has been thoroughly cooled. Asparagus can
be served in this way either hot or cold.
=906. Asparagus à la Tessinoise.=--Boil for only twelve minutes two
bunches of fine fresh asparagus as for No. 904, place them on a dish in
layers, with grated Swiss or Parmesan cheese between. Lightly brown a
third of a medium-sized, sound, chopped onion in one ounce of butter,
and pour over the whole; sprinkle the top with a little cheese and fresh
bread-crumbs, and cook in a moderate oven for fifteen minutes.
Take out of the oven, and send to the table in the same dish.
=907. Fried Egg-plant.=--Peel one medium-sized egg-plant, cut it into
six round slices, about half an inch in thickness, and season with half
a teaspoonful of salt and a teaspoonful of pepper. Dip the pieces in
beaten egg and in fresh bread-crumbs, and fry them in hot fat for five
minutes. Remove, salt slightly again, and drain them well; serve on a
hot dish over a folded napkin.
=908. Broiled Egg-plant.=--Peel neatly a sound, medium-sized egg-plant,
and cut it into six even slices half an inch thick, in such a way that
one egg-plant will be sufficient. Place the slices in a dish; season
them with a pinch of salt and half a pinch of pepper, and throw over
them a tablespoonful of sweet oil. Mix well together; then arrange the
slices on the broiler, and broil them for five minutes on each side.
Remove them from the fire, place them in a hot dish, spread a gill of
maître d’hôtel (No. 145) over them, and send them to the table.
=909. Stuffed Egg-plant.=--Cut a good-sized egg-plant into six parts, so
that the peel remains intact on one side. Make four incisions inside of
each piece, and fry them for one minute in boiling fat; dig out the
fleshy part of the egg-plant with a potato-scoop, and fill it with any
forcemeat at hand. Sprinkle the top with bread-crumbs and a little
clarified butter; brown well in the oven for ten minutes, and serve.
=910. Beet-roots, Boiled Plain.=--Wash a quart of sound, young
beet-roots thoroughly in cold water. Place them in a saucepan, covering
them with cold water; season with a handful of salt and two
tablespoonfuls of vinegar; put on the lid and cook for one hour and ten
minutes. Take them from the fire; lift them from the water, and peel
them while they are warm. When done, put them in a stone jar; strain
over them the liquor in which they were boiled; spread two
tablespoonfuls of powdered sugar on top; cover them, and put them away
in a cool place for use when required.
Beet-roots are generally served as a salad, a hors-d’œuvre, or a
garnishing for salad.
=911. Beet-roots Sautées au Beurre.=--With the same quantity of
beet-roots proceed as in No. 910; when cooked and peeled, cut them up in
clove-shaped pieces; then put them in a sautoire with one ounce of
butter, seasoning with a pinch of pepper, and sprinkling a very little
powdered sugar over them. Let them cook on the stove for six minutes,
carefully tossing them from time to time; then arrange them in a hot
vegetable-dish, and serve.
=912. Beet-roots Sautées à la Crême.=--Proceed the same as in No. 911,
adding half a pint of hot béchamel (No. 154) three minutes before
serving.
=913. Mushrooms Sautées à la Bordelaise.=--Select a pound of the
largest, driest, thickest, and firmest mushrooms procurable; pare
neatly, wash them well, drain, and cut lozenge-shaped. Place them in an
earthen dish, sprinkle them with a tablespoonful of good oil, a pinch of
salt, and twelve whole peppers, and leave them in the marinade for two
hours. Take them out and stew them for six minutes; when done, place
them on the serving-dish, and cover them with the following sauce: Place
in a sautoire three tablespoonfuls of oil, a teaspoonful of parsley, the
same of chives, and a clove of crushed garlic, all well chopped. Heat
for five minutes; then add them to the mushrooms, which are ready to
serve.
=914. Mushrooms Sautés on Toast.=--Choose a pound of fine, sound, large,
fresh mushrooms, neatly pare off the ends, clean, and wash them well.
Drain, and place them in a sautoire with an ounce of good butter. Season
with a pinch of salt and half a pinch of pepper. Cover, and let them
cook for ten minutes, tossing them well meanwhile. Squeeze in the juice
of half a medium-sized sound lemon; add a pinch of chopped parsley,
nicely sprinkled over. Place six pieces of toasted bread on a hot dish,
dress the mushrooms over the toasts, and serve.
=915. Mushrooms Sautés à la Crême.=--Prepare a pound of fine, fresh
mushrooms exactly the same as above (No. 914), and if very large cut
them in two. Place them in a sautoire with an ounce of good butter.
Season with a pinch of salt and half a pinch of pepper, then put the lid
on, and cook on a moderate fire for six minutes; then add two
tablespoonfuls of velouté sauce (No. 152), and half a cupful of sweet
cream. Cook again for four minutes, and serve them in a very hot dish
with six heart-shaped bread croûtons (No. 133) around it.
=916. Mushrooms Broiled on Toast.=--Pare neatly, wash well, and dry
thoroughly one pound of fine, large mushrooms. Lay them on a dish,
season with a pinch of salt, half a pinch of pepper, and a tablespoonful
of sweet oil. Roll them in well; then put them on to broil for four
minutes on each side; arrange them on a hot dish with six slices of
toast; pour a gill of maître d’hôtel butter (No. 145) over the
mushrooms, and serve.
=917. Blanched Cabbage.=--Pare off the outer leaves from a medium-sized
cabbage; cut it into four square pieces, wash thoroughly, dry, and put
it in a saucepan covering it with salted hot water. Cook for ten
minutes, drain, and put it into cold water to cool off; remove from the
water, and drain again.
All cabbages are blanched before using them, with the exception of
stuffed cabbage, which must be left whole.
=918. Cabbage with Cream.=--Drain, and let cool a well-blanched cabbage
(No. 917); chop it up, and place it in a saucepan with two ounces of
butter, seasoning with a good pinch of salt, half a pinch of pepper, and
the third of a pinch of grated nutmeg; add a tablespoonful of flour,
stir well, and moisten with a cupful of cream. Reduce until the cabbage
and gravy are well incorporated, which will take about forty-five
minutes. Arrange on a hot dish, and serve.
=919. Stuffed Cabbage.=--Cut out the root and heart from a medium-sized
cabbage-head, and pick off several of the outer leaves; parboil the rest
as for No. 917. After removing it from the fire, open the leaves
carefully, so as not to break them; then season the cabbage with a pinch
of salt and half a pinch of pepper, and fill the inside of the leaves
with a good sausage forcemeat (No. 220). Close them up, and tie the
cabbage so that none of the stuffing escapes; then lay it in a sautoire
containing one cut-up carrot, one cut-up onion, a piece of lard skin,
and half a pint of white broth (No. 99). Cover with a little fat from
the soup-stock; lay a buttered paper on top, and let cook for one hour
in the oven, basting it occasionally with its own juice; untie, and
serve with half a pint of Madeira sauce (No. 185).
=920. Cabbage for Garnishing.=--Prepare a cabbage exactly the same as
for No. 919; divide it into six parts, stuff each one with sausage
forcemeat (No. 220), wrap them up, and tie, rolling them well. Put them
in a sautoire garnished the same as for the stuffed cabbage, and cook
for forty minutes in the oven; untie, and serve when needed.
=921. Pork and Cabbage.=--Pare neatly, and divide a medium-sized cabbage
into four pieces; wash them well, parboil for ten minutes, and then put
them into any kind of vessel with a pound of salt pork, well washed,
three cervelas, a branch of celery, one onion, two large carrots, a
blade each of bay-leaf and thyme, half a pinch of pepper, but no salt,
and cover with a buttered paper. Let simmer on a gentle fire for one
hour and a half; then place the cabbage in a dish, using a skimmer; also
the pork and sausages, laying them on top; decorate the dish with the
rest of the vegetables, and serve.
=922. Brussels Sprouts, Sautés au Beurre.=--Pare neatly, and pick off
the outer dead leaves of one pound of imported Brussels sprouts, or one
and a half pounds of domestic sprouts; wash them thoroughly, drain, and
cook them in boiling salted water for seven minutes. Drain, and let cool
in cold water; drain them once more, then throw the sprouts into a
sautoire containing two ounces of butter. Season with half a pinch each
of salt and pepper, adding a teaspoonful of chopped parsley; cook
slightly for five minutes; then serve.
=923. Brussels Sprouts, Sautés à la Crême.=--Pare, pick, and blanch one
pound of sprouts as in No. 922. When well drained, put them in a
sautoire with two tablespoonfuls of velouté (No. 152); season with half
a pinch of salt, and the third of a pinch each of pepper and nutmeg. Add
half a cupful of sweet cream. Let them heat, but not boil, for five
minutes, tossing them frequently; dress on a hot dish, and serve.
=924. Sourkrout.=--After washing three pints of imported sourkrout in
several waters, drain it well, and put it in a saucepan with a large
piece of well-washed salt pork, three cervelas, two carrots, two whole
onions, half a cupful of roast meat-fat, six juniper berries, a glassful
of good white wine, and a pint of white broth (No. 99). Let it cook
slowly for three hours; then drain the sourkrout, dish it up with the
pork on top, which can either be served in one piece, or divided into
six slices, arranging the cervelas around, nicely dressed.
=925. Cauliflower, Boiled with Butter.=--Take one large or two small
cauliflowers; pare, pick, and examine them well to see if anything
adheres which should be removed; wash them thoroughly in fresh water,
and then put in a saucepan, covering with cold water; season with a
handful of salt and half a pinch of pepper, and add an ounce of kneaded
butter. After cooking about thirty minutes, drain them through a
colander, and lay them on a dish, pouring over them a sauce made of one
ounce of good butter, a third of a pinch of salt, the same of pepper,
and a tablespoonful of vinegar, then serve.
Cauliflowers prepared the same way can be served with a white sauce or
Hollandaise sauce. They are also eaten as a salad when cold.
=926. Cauliflower au Gratin.=--Pare, pick, cook, and drain one large or
two medium-sized cauliflowers as for No. 925. Cut off the roots; then
place them on a buttered baking-dish, covering them with a pint of good
béchamel (No. 154), to which three tablespoonfuls of grated Parmesan
cheese have been added. Sprinkle the top with three more tablespoonfuls
of grated cheese and a little fresh bread-crumbs. Place the dish in the
oven and let it get a golden brown color. It will require about twenty
minutes’ cooking, but care must be taken to turn the dish frequently, so
that the cauliflower will be equally well browned all over.
=927. Carrots Sautées à la Crême.=--Pare off the ends of six good-sized
carrots, scrape them neatly, wash thoroughly, and cut them in rounds
half an inch thick. Cook them in white broth (No. 99), (salted water
will answer as well); cover the saucepan, and let them cook for thirty
minutes. Remove, drain, and place them in a sautoire, with three
tablespoonfuls of béchamel (No. 154), and a cupful of cream or milk.
Season with a pinch of salt, half a pinch of pepper, and the third of a
pinch of nutmeg. After ten minutes, place them in a hot dish, sprinkle
a good pinch of chopped parsley over, and serve.
=928. Celery, with Gravy à la Bonne Femme.=--Procure two bunches of fine
Kalamazoo celery. If there should be four heads in each bunch, reserve
two for table celery, as hors-d’œvres. Pare the outer branches, and
clean thoroughly, cutting off the hard and green leaves. Cut them into
equal lengths, and blanch them in boiling water for five minutes; drain,
and add half a pint of broth (No. 99) to the water. Put the celery into
a gill of white roux (No. 135) in a sautoire, and season with a pinch of
salt, twelve whole peppers, and a third of a pinch of nutmeg. When the
celery is sufficiently cooked, or after twenty-five minutes, finish the
sauce with a gill of clear gravy or half an ounce of butter. Place the
celery in a hot dish, pour the sauce over and serve.
=929. Celery with Cream.=--Pare nicely four heads of fine celery, and
cut it into pieces two inches in length; wash thoroughly; remove from
the water with the hands, and lay it on a napkin. By so doing no sand
will adhere to the celery. Blanch it in boiling salted water for five
minutes; remove, drain, and put it in a sautoire with two ounces of
butter and one tablespoonful of fecula; stir all well together, and
moisten with half a pint of consommé (No. 100). Cook and reduce the
whole for twenty minutes; when done, thicken with two beaten egg yolks
diluted in three tablespoonfuls of cream, and add the third of a pinch
of grated nutmeg. Serve garnished with six croûtons (No. 133).
=930. Celery à la Moëlle de Bœuf.=--Take six heads of fine celery, cut
off the green leaves, pare neatly, wash thoroughly, drain, and tie each
head near the end where the green part has been cut away. Blanch them in
salted boiling water for ten minutes, then remove, drain, and put them
in a sautoire, with a pint of Madeira sauce (No. 185). Cook for fifteen
minutes. Arrange the heads on a hot dish; remove the strings, and add to
the sauce in the sautoire eighteen slices of marrow half an inch thick.
Cook for one minute, being careful not to break the pieces of marrow;
pour the sauce over the celery, and serve.
=931. Cardons à la Moëlle.=--Prepared exactly the same as in No. 930.
=932. Chicory, with Cream or White Sauce.=--Clean and pick three large
heads of chicory; throw away all the outer green leaves; wash them in
two waters, drain, and blanch them in boiling, salted water. Remove them
after ten minutes, and cool them in fresh water. Take them out, and
press out the water thoroughly; then chop up the chicory, and place it
with four ounces of butter in a saucepan, and cook a quarter of an hour,
or until dry. Pour over it two glassfuls of cream or milk, a very little
at a time, reduce, and grate in a third of a pinch of nutmeg; add a
pinch of salt and half a pinch of pepper; stir well together, leave it
on for five minutes, and serve with six heart-shaped croûtons (No. 133)
around the dish.