chicory, pare any outer leaves that may be damaged, leaving the root
intact; wash well in two waters, remove, and put them to blanch for ten
minutes in salted boiling water. Take them out, put them back into cold
water, and let them cool off thoroughly. Drain neatly, and cut them in
halves. Put a piece of lard skin at the bottom of a sautoire, add one
carrot, one onion, both cut up, and a bouquet (No. 254). Place the
chicory on top, season with half a pinch of salt, half a pinch of
pepper, and a third of a pinch of nutmeg, and cover with a buttered
paper. Place the sautoire on the stove, and when the chicory is a golden
color (not letting it take longer than ten minutes), moisten with half a
pint of white broth (No. 99). Put it in the oven for thirty minutes;
arrange the chicory on a hot dish, strain the sauce over, and serve.
=934. Chicory for Garnishing.=--Prepare exactly as for No. 933, using it
when needed.
=935. Cucumbers à la Poulette.=--Peel three fine, large cucumbers,
blanch them in salted boiling water for five minutes, drain, and cut
them into pieces one inch thick. Place them in a sautoire with one ounce
of butter, strew over them a pinch of very fine flour, stir well, and
moisten with half a pint of white broth (No. 99), seasoning with half a
pinch of salt, and the same of pepper. Stir well until it boils, and
reduce the whole for fifteen minutes, adding a teaspoonful of chopped
parsley, a third of a pinch of nutmeg, two beaten egg yolks, and two
tablespoonfuls of sweet cream. Cook again, without letting it come to a
boil, for three minutes, and serve.
=936. Cucumbers à la Béchamel.=--Peel, pare nicely, and blanch six
small, fine cucumbers in salted boiling water for five minutes. Remove,
drain, and place them in a sautoire with half a pint of good béchamel
sauce (No. 154), half an ounce of butter, the third of a pinch of
nutmeg, and three tablespoonfuls of milk. Cook all together for fifteen
minutes, and pour the whole on a hot dish, and serve.
=937. Stuffed Cucumbers.=--Peel six small cucumbers, pare them carefully
and shapely; cut off the lower ends, and with a vegetable-spoon empty
them, after extracting all the seeds. Place them in slightly acidulated
water; rinse them well, and parboil them in boiling water for three
minutes. Remove them, and put in cold water to cool. Drain them, and
fill the insides with a cooked forcemeat made of the breasts of chickens
(No. 226). Line a sautoire with slices of pork-skin; add the cucumbers,
season with a pinch of salt and half a pinch of pepper, a bouquet (No.
254), a glassful of white wine, two cloves, and a spoonful of dripping
from any kind of roast. Cover with a piece of buttered paper, and place
it in a slow oven to cook gently for twenty minutes. When done, transfer
them carefully to a hot dish; free them entirely from any fat, pour half
a pint of Madeira sauce (No. 185) over them, and serve.
=938. Stewed Cucumbers for Garnishing.=---Peel and slice three large,
fine cucumbers; marinate them with a pinch of salt, half a pinch of
pepper, a tablespoonful of vinegar, and one sliced onion. Leave them in
for one hour; strain, and put the whole into a saucepan with a pint of
Espagnole sauce (No. 151). Cook for twenty minutes; strain through a
fine sieve, and use for any garnishing required.
=939. Spinach Blanched au Naturel.=--Take a peck of fresh, sound
spinach, cut off the stalks, pare neatly, wash it twice in plenty of
water, lifting it out with the hands. Place it in boiling salted water,
and boil it for fifteen minutes. Remove, and drain it thoroughly; place
it in cold water again, and let it cool. Lift and drain, pressing it
well; lay it on a wooden board, and hash it very fine.
=940. Spinach à l’Anglaise.=--Proceed exactly the same as for No. 939,
but the spinach must not be hashed; when well drained put it into a
saucepan with one ounce of butter; mix well for five minutes, and it
will be ready for any use desired.
=941. Spinach à la Vieille Mode.=--After the spinach is blanched and
well chopped, as for No. 939, put it in a saucepan with an ounce of
butter and the third of a pinch of grated nutmeg. Stir with a wooden
spoon, and cook for five minutes, adding an ounce of butter kneaded with
two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, and
half a pint of milk. Stir frequently, and cook for ten minutes; then
serve, garnished with six sippets of bread fried in butter.
=942. Spinach à la Maître d’hôtel.=--After blanching the spinach as for
No. 939, and chopping it very fine, put it dry into a saucepan. Place it
to simmer on a moderate fire, seasoning with a pinch of salt, half a
pinch of pepper, and the third of a pinch of grated nutmeg. When warm,
add an ounce and a half of butter; stir well, and let it heat for
fifteen minutes. Lay it on a hot dish, and decorate it with six bread
croûtons (No. 133); then serve.
=943. Spinach, with Gravy.=--When the spinach is blanched and well
drained (No. 939), put it in a saucepan with half a cupful of veal-stock
(either the reduced gravy of a fricandeau, or a glaze), cook for ten
minutes, and when ready to serve, add a good ounce of butter; melt well
together, and serve with six pieces of fried bread.
=944. Spinach, with Sugar.=--Season the blanched spinach (No. 939) with
a very little salt, three lumps of sugar, a little crushed lemon-peel,
and two pulverized macaroons. Cook slowly all together for ten minutes,
and serve surrounded by six lady-fingers (No. 1231).
=945. String Beans, Blanched.=--Take two quarts of fresh, tender string
beans; break off the tops and bottoms carefully; string both sides, and
pare both edges neatly; wash them well in cold water, lift them, and
drain. Place them in boiling salted water, and cook for twenty-five
minutes. Drain again, and return them to cold water, letting them get
thoroughly cool. Lift them out, and dry. They are now ready to use when
required, for salads or any other purpose.
=946. String Beans, with Cream.=--Place the blanched beans (No. 945) in
a saucepan with an ounce of butter, and cook on the stove for five
minutes, tossing them well. Season with half a pinch of salt, the same
of pepper, and add half a bunch of chives and two sprigs of parsley tied
together. Pour in half a cupful of fresh cream or milk, diluted with two
egg yolks. Heat well, without boiling, for five minutes. Then serve as a
_hors-d’œuvre or entremet_. Sugar may be added with advantage, if
desired.
=947. String Beans au Blanc.=--String the fresh string beans (No. 945);
if too large, cut them lengthwise, and cook them in water with salt and
butter; drain, and place them in a saucepan with one ounce of butter;
add a teaspoonful of parsley and the same of chopped chives. Cook for
five minutes, and when done, thicken the gravy with half a cupful of
cream, two egg yolks, and the juice of a lemon. Mix well together for
two minutes, and serve.
=948. String Beans à l’Anglaise.=--Blanch and cook the beans as for No.
945, keep them warm, and of a light green color; place them in a hot
dish, pour over them a gill of good melted butter, sprinkle a little
chopped parsley on top, and serve very hot.
=949. String Beans à la Bretonne.=--Cut a medium-sized onion in
dice-shaped pieces, and place them in a saucepan with an ounce and a
half of butter; let it get a good golden color on the stove for five
minutes; then add a tablespoonful of flour. Stir well, and moisten it
with a pint of white broth (No. 99). Stir well again, until it comes to
a boil; season with half a pinch each of salt and pepper. Add the cooked
string beans, with a clove of crushed garlic, to the sauce; cook for ten
minutes; place in a hot dish; sprinkle a teaspoonful of chopped parsley
over it, and serve.
=950. Beans Panachées.=--Place half a pint of cooked string beans (No.
945) and the same quantity of flageolets or Lima beans in a sautoire
with an ounce and a half of good butter; season with half a pinch each
of salt and pepper; toss them well while cooking for five minutes. Place
them in a hot dish; sprinkle a light pinch of chopped parsley over them,
and send to the table.
=951. Red Beans à la Bourguignonne.=--Take a quart of sound red beans;
pick out all the small stones that are likely to be mixed with them;
wash them thoroughly, lay them in plenty of cold water, and let them
soak for six hours. Drain, and put them in a saucepan, covering them
with fresh water, adding an ounce of butter, a bouquet (No. 254), and a
medium-sized onion with two cloves stuck in. Boil for twenty minutes,
stirring in a good glassful of red wine; season with a pinch of salt and
half a pinch of pepper, and let it cook again for forty-five minutes.
Remove, take out the bouquet and onion, and place the beans in a hot,
deep dish; decorate with six small glazed onions (No. 972) around the
dish, and serve.
Dried red beans, white beans, Lima beans, split dried peas, lentils, or
any other kind of dried beans, should always be soaked six hours in
fresh water before using them.
=952. Fresh Lima Beans.=--Take a quart of fresh, shelled Lima beans, or
three quarts of unshelled; parboil them in salted water for about twenty
minutes, then take them from the fire, drain, and let cool in fresh
water. Drain again, and place them in a sautoire with an ounce and a
half of good butter, seasoning with half a pinch each of salt and
pepper, and the third of a pinch of nutmeg. Cook for five minutes,
tossing well; then moisten with two tablespoonfuls of cream, adding a
pinch of chopped parsley; mix well together, and serve.
=953. Stuffed Lettuce.=--Pick, clean, pare nicely, and wash thoroughly
six lettuce-heads; parboil them for five minutes, drain them well, and
fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220).
Tie each head, and put them in a sautoire, laying them down carefully,
and adding a gill of Madeira sauce (No. 185), and a gill of white broth
(No. 99). Season with half a pinch each of salt and pepper, cover with
buttered paper, and cook in the oven for fifteen minutes. Arrange on a
hot dish, untie, pour the sauce over, and serve.
=954. Macaroni à la Crême.=--Boil for three-quarters of an hour
three-quarters of a pound of Italian macaroni in plenty of salted water,
adding a small piece of butter (half an ounce), and an onion stuck with
two cloves. Drain well, and put it back into a saucepan with a third of
a pound of butter, a third of a pound of grated Swiss cheese, the same
quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a
pinch of pepper. Moisten with half a pint of white broth (No. 99) and
four tablespoonfuls of cream. Cook all together for five minutes,
stirring well, and when the macaroni becomes ropy, dish it up, and
serve.
=955. Macaroni au Gratin.=--After the macaroni is prepared as for No.
954, place it in a baking-dish, sprinkle over it a little bread-crumbs
and grated cheese; pour over it a little clarified butter, and place it
in the baking oven for ten minutes, or until it assumes a golden color;
then serve.
=956. Macaroni à l’Italienne.=--Prepare three-quarters of a pound of
sound Italian macaroni as for No. 954; place it in a saucepan with a
gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a
quarter of a pound of grated Parmesan cheese; season with half a pinch
of pepper and the third of a pinch of nutmeg; then let cook slowly for
ten minutes, tossing frequently. Arrange on a hot dish, and serve with
some grated cheese, separately.
=957. Macaroni à la Napolitaine.=--Boil the macaroni in salt and water
as for No. 954; drain, place it in a saucepan, and add half a pint of
good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a
quarter of a pound of grated cheese, two truffles, six mushrooms, and
half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped
pieces. Cook together on a brisk stove for ten minutes, tossing them
well meanwhile, and serve.
=958. Macaroni à la Milanaise.=--Prepare exactly the same as for No.
957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped.
=959. Spaghetti à la Napolitaine.=--Boil three-quarters of a pound of
sound, fine spaghetti as for the macaroni in No. 954; drain, and put it
back into a saucepan with half a pint of tomato sauce (No. 205), half a
pint of Espagnole (No. 151), six mushrooms, two truffles, and a small
piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season
with half a pinch of pepper and the third of a pinch of nutmeg, adding a
quarter of a pound of grated Parmesan cheese. Cook for ten minutes,
tossing well, and serve with a little cheese, separately.
=960. Spaghetti à l’Italienne.=--Place the spaghetti in a saucepan as
for No. 959; add a pint of tomato sauce (No. 205), and a quarter of a
pound of grated Parmesan cheese; season with half a pinch of pepper and
a third of a pinch of nutmeg, and cook for ten minutes, tossing well,
and serving as in No. 959.
=961. Spaghetti au Gratin.=--Prepare three-quarters of a pound of boiled
spaghetti as in No. 959, place it in a saucepan, moistening with half a
pint of Allemande sauce (No. 210), and half a pint of béchamel sauce
(No. 154). Season with one pinch of pepper, and the third of a pinch of
nutmeg, adding a quarter of a pound of grated cheese. Toss well, put it
in a baking-dish, sprinkle the top with grated cheese and fresh
bread-crumbs; pour over it a very little clarified butter, and place it
in the oven. When of a fine golden color, after about fifteen minutes,
take from the oven, and serve.
=962. Boiled Green Corn.=--Pare off the outer leaves and silk of six
young and tender ears of corn, and place them in a saucepan, covering
them with water. Add half a cupful of milk, half an ounce of butter, and
a handful of salt. Cook for twenty minutes, and serve on a folded
napkin.
=963. Corn Sauté à la Crême.=--Take six ears of cooked green corn,
prepared as for No. 962, drain, cut off the corn from the cobs with a
sharp knife, being very careful that none of the cob adheres to the
corn. Place it in a sautoire with a gill of hot béchamel sauce (No.
154), half a cupful of cream, and half an ounce of butter; season with
half a pinch each of salt and pepper, and the third of a pinch of
nutmeg. Cook gently on the stove for five minutes, place in a hot dish,
and serve.
=964. Corn Sauté au Beurre.=--Proceed as for No. 963, adding one ounce
of butter, but suppressing the other ingredients. Season the same, but
cook only for eight minutes, tossing it well. Place in a hot dish, and
serve.
=965. Corn Fritters.=--Prepare four young, tender, good-sized, fresh
ears of green corn exactly as for No. 963; after draining it carefully,
place it in a china bowl; season with a pinch of salt and half a pinch
of pepper, and add two fresh eggs, a quarter of a pound of well-sifted
flour, and half a pint of cold milk. Do not beat the mixture, but stir
it vigorously with a wooden spoon for five minutes, and it will be
sufficiently firm. Butter well a frying-pan, take a kitchen ladle that
contains the equivalent of a gill, and with this put the preparation
into the pan in twelve parts; be careful they do not touch one another,
and let them get a good golden color on each side for four minutes.
Dress them on a folded napkin, and serve.
=966. Barley Fritters.=--The same as in No. 965, substituting boiled
barley for corn.
=967. Glazed Turnips, with Gravy.=--Pare, and cut pear-shaped, twelve
equal-sized, small white turnips; parboil them for five minutes, and
drain them when done. Butter the bottom of a sautoire capable of holding
them, one beside the other, and let them get a golden color, adding half
a pint of powdered sugar. Moisten with half a pint of white broth (No.
99), half a pinch of salt, and add a very small stick of cinnamon. Cover
with a buttered paper cut the shape of the sautoire, and place it in
the oven to cook for twenty minutes. When the turnips are cooked, lift
off the paper. Place the turnips on a hot dish, and reduce the gravy to
a glaze for six minutes. Arrange them nicely on a dish, pour half a gill
of good broth (No. 99) into the saucepan to loosen the glaze, remove the
cinnamon, and throw the sauce over the turnips.
=968. Onions, with Cream.=--Peel twelve medium-sized, sound onions; pare
the roots without cutting them, and place them in a saucepan; cover with
salted water, add a bouquet (No. 254), and cook for forty-five minutes.
Lift them from the saucepan, and lay them on a dish; cover them with
half a pint of cream sauce (No. 181), mixed with two tablespoonfuls of
the broth they were cooked in, and serve.
=969. Fried Onions.=--Peel, pare, and slice round-shaped, four
medium-sized onions. Lay them first in milk, then in flour, and fry them
in very hot fat for eight minutes. Lift them up and lay them on a cloth
to dry. Serve on a dish with a folded napkin, with a little fried
parsley.
=970. Stuffed Onions.=--Peel six medium-sized Spanish onions; empty out
the centres with a vegetable-scoop; parboil them for three minutes, and
turn them upside down on a cloth to drain. Fill the insides with sausage
forcemeat (No. 220). Line the bottom of a sautoire with a piece of lard
skin, and one carrot and one onion, both cut up; lay the onions on top,
and moisten with half a pint of broth (No. 99). Cover with a buttered
paper; then put it in the oven to glaze for forty minutes, taking care
to baste frequently. Place them in a hot dish; strain the gravy over
them, and serve.
=971. Minced Onions.=--Peel and pare three medium-sized onions; cut them
in two, and mince them into fine slices. Place them in a sautoire, with
half an ounce of butter, and let them get a good golden color on the
stove for ten minutes, tossing them briskly. Place them in a bowl, and
use when required.
=972. Glazed Onions for Garnishing.=--Select one quart of small onions;
peel the sides only, and pare the roots neatly, being careful not to cut
them. Place them in a sautoire with half an ounce of clarified butter,
and sprinkle them with half a pinch of powdered sugar. Glaze them in a
slow oven for fifteen minutes; place them in a stone jar, and use for
garnishing when required.
=973. Sorrel au Maigre.=--Pick off the stems from half a peck of sorrel;
wash it in several waters, drain, and chop up with a head of
well-cleansed lettuce. Add half a bunch of chervil, and chop all
together very fine. Place all in a saucepan, stir well together on the
hot stove for three minutes, and then place it in the oven until the
vegetables are well dissolved; then add an ounce and a half of butter,
and stir again for about ten minutes, or until the sorrel is reduced to
a pulp. Season with a pinch of salt and half a pinch of pepper, and pour
into it a thickening of two egg yolks and half a cupful of cream; stir
well, without boiling, and serve.
=974. Sorrel au Gras.=--Dissolve the same quantity of sorrel as in No.
973, adding enough butter to form it into a perfect pulp (one ounce and
a half will answer); stir it until it begins to bubble; then moisten it
with half a pint of gravy or good stock, roast-beef gravy, or reduced
broth. Cook it for five minutes, and use this purée as a sauce for
various meats.
=975. Stuffed Peppers.=--Fry for one minute only, six medium-sized green
peppers in very hot fat; drain and skin them properly, and cut a round
piece off the bottom to use for a cover. Remove the insides, and fill
them with a good sausage forcemeat (No. 220); put on the round cover
previously cut off, and lay them on an oiled baking-tin. Moisten the
peppers lightly with sweet oil, and place them in a slow oven to cook
for fifteen minutes; then arrange them on a hot dish, and serve with a
gill of demi-glace sauce (No. 185).
=976. Green Peas à l’Ancienne Mode.=--Take three quarts of unshelled,
young, tender green peas; shell them carefully, and keep them wrapped up
in a wet napkin until needed. Clean, drain, and tie up a lettuce-head;
put it in a saucepan with the peas; season with a pinch of salt; cover
with a glassful of water, and add a quarter of a pound of very good
butter. After cooking for a quarter of an hour, remove the lettuce, and
when ready to serve, thicken the peas with three spoonfuls of cream,
diluted with one egg yolk, adding half a pinch of white pepper, and a
spoonful of powdered sugar. Let all thicken together for five minutes,
and serve immediately in a tureen.
=977. Green Peas à la Française.=--Shell carefully three quarts of fine,
young, tender, fresh green peas, and place them in a saucepan with one
ounce of butter and half a cupful of water. Knead together with a wooden
spoon; strain off the water, and add a bouquet (No. 254), one small
onion, a well-cleansed lettuce-heart, half a pinch of salt, and a
teaspoonful of powdered sugar. Cover the saucepan, and cook very slowly
for half an hour; remove the bouquet and onion; lay the lettuce upon a
dish, incorporate into the peas half an ounce of fresh butter, and cook
until it thickens, which will require at least five minutes. Pour the
peas dome-formed over the lettuce, and send to the table.
=978. Green Peas à l’Anglaise.=--Procure the same quantity of green peas
as for No. 977; put them in a saucepan, and cover them with boiling
water. Add a handful of salt, and boil quickly, without covering, for
fifteen minutes. Skim the water as soon as the scum rises. When done,
strain them through a colander, return them to the saucepan, and toss
them well, adding an ounce and a half of fresh butter. Dish them in a
vegetable-dish, place another half ounce of butter in the middle, and
serve.
=979. Green Peas à la Bourgeoise.=--Shell three quarts of tender green
peas; put them in a saucepan, and toss the peas quickly in a gill of
light roux (No. 135); moisten with a pint of boiling water, adding half
a pinch each of salt and pepper, a bouquet (No. 254), and a raw
lettuce-heart. Reduce it for twenty minutes, or until all the juice has
evaporated; then add two raw egg yolks well beaten, with three
tablespoonfuls of sweet cream. Stir quickly for four minutes, without
allowing it to boil, and then serve, removing the bouquet.
=980. Green Peas, with Cream.=--Put one ounce of butter in a saucepan
with one tablespoonful of flour kneaded well together. Dissolve it; then
add the shelled peas as for No. 977, a bouquet (No. 254), a quarter of a
bunch of chives, a pinch of salt, and half a pinch of pepper. Cook in
their own juice for twenty minutes, then take the saucepan from off the
fire. Pour the gravy from the peas into another vessel, add to it half a
cupful of cream and a teaspoonful of powdered sugar; pour this sauce
over the peas, and heat up once again without boiling, for two minutes,
before serving.
=981. Green Peas, With Bacon.=--Brown in a saucepan half an ounce of
butter with two ounces of small, dice-shaped pieces of bacon, and when
of a good golden color, take them out, and put a spoonful of flour into
the fat to make a roux. Moisten with a pint of white broth (No. 99);
replace the bacon, add the raw shelled peas, as for No. 977, one whole
onion, a bouquet (No. 254), and half a pinch of pepper. Cover, and let
cook on the corner of the stove for thirty minutes; place in a hot, deep
dish, and serve.
=982. Potatoes, Boiled Plain.=--Take twelve medium-sized, fine, sound
potatoes; wash them thoroughly, peel off a piece of the skin, about half
an inch wide, around each potato, to ensure mealiness, and lay them in a
saucepan, covering them with cold water, and adding half a handful of
salt; place the lid on, and cook for forty-five minutes. Drain, lay a
napkin on a hot dish, in which you envelop the potatoes, and serve.
=983. Broiled Potatoes.=--Peel six medium-sized, sound, cooked potatoes;
cut them in halves; lay them on a dish, and season them with a pinch of
salt. Pour two tablespoonfuls of melted butter over them, and roll them
well in it. Arrange them on a double broiler, and broil them on a
moderate fire for three minutes on each side. Place them in a hot dish,
with a folded napkin, and serve.
=984. Potatoes à la Génevroise.=--Peel, wash, and drain four
medium-sized, sound potatoes; cut them into julienne-shaped pieces, and
wash and drain them again. Season with a pinch of salt and half a pinch
of pepper. Butter lightly six tartlet-molds with clarified butter; cover
the bottoms with grated Parmesan cheese; arrange a layer of potatoes on
top, sprinkle more cheese over them, and continue until all are filled,
finishing by sprinkling cheese over the surface and dropping a little
clarified butter over all. Set them on a very hot stove for two minutes;
then place in a hot oven, and bake them for twenty-five minutes. Unmold,
and place them in a hot dish, with a folded napkin, and serve.