Are excellent when young and about the size of turkeys’ eggs; peel
fifteen and boil them in half a gallon of water, into which you have put
two ounces of butter and two ounces of salt, boil twenty minutes, or
till quite tender, drain them upon a cloth, and dress upon a border of
mashed potatoes, in the form of an oval dome; sauce over with a pint of
good melted butter (No. 71), with which you have introduced a liaison
of two yolks of eggs mixed with half a gill of cream. All sauces for
vegetables require to be rather thick, as it is impossible to drain the
vegetables quite dry to serve them hot. Vegetable marrows dressed as
above may also be served with a white sauce à l’Italienne (No. 31).