Are very useful vegetables when judiciously employed, as my readers will
perceive by many of the foregoing recipes; they are good five months in
the year, from October till March, and some seasons much longer; when
they become too rough they have lost their succulence, and are only fit
to flavour stocks: take about thirty of the best shaped ones and as near
as possible of the same size; turn them into the shape of pears, boil in
salt and water, with which you have put a quarter of a pound of butter;
when tender take them out, drain them upon a cloth, and dress in the
form of a dome; sauce over with melted butter (No. 71), sauce
Hollandaise (No. 66), sauce bechamel (No. 7), sauce ravigote (No. 44),
or sauce tomate (No. 37).