_VEGETABLES._
343. =Green Peas à l'Anglaise.= Put a quart of water in a saucepan
with a pinch of salt; when boiling, add three pints of green peas, and
boil them for twenty-five minutes; take one out and see if thoroughly
done, if so, drain them, and put them in a saucepan with two ounces of
butter, a pinch of salt and sugar, and serve them very hot.
344. =Green Peas à la Française.= Put three pints of green peas in a
saucepan, with ten branches of parsley tied together, a whole onion
peeled, a pinch of salt and sugar, and a pint of water. Boil for
twenty-five minutes, and, if sufficiently done, take out the onion and
parsley. Mix on a table an ounce of butter with a teaspoonful of flour,
which add to your peas on the fire, stir gently with a spoon, and, when
thoroughly mixed and the butter dissolved, serve very hot.
345. =Green Peas with Bacon.= Cut the rind from a quarter of a pound of
bacon, which cut in small pieces and place in a saucepan on the fire,
when beginning to color add a tablespoonful of flour, a little pepper
and nutmeg, and ten branches of parsley tied together; moisten with a
glass of water; add three pints of green peas, and boil about thirty
minutes; if sufficiently done, remove the bunch of parsley, and serve.
Peas cooked in this way are often used as a garnish for different kinds
of meat.
346. =Green Peas à la Paysanne.= Put three pints of green peas in
a saucepan, with an ounce of butter, ten branches of parsley tied
together, a whole onion peeled, a pinch of sugar, a little salt, half a
glass of water, a lettuce cut in pieces (as for Julienne soup). Simmer
very gently, and, when the peas are sufficiently done, mix three yolks
of eggs with three tablespoonfuls of cream, and, having removed your
parsley and onion, add the eggs to your peas; mix all well together,
and serve.
347. =String-Beans à l'Anglaise.= Take three pints of string-beans,
string them, and put them in nearly two quarts of boiling water, in
which you have put a little salt; when the beans are sufficiently
cooked, drain them and put them in a saucepan with two ounces of
butter, a pinch of salt, a very little chopped parsley, the juice of a
lemon, and serve them very hot.
348. =String-Beans Sautés.= Prepare and cook your beans as the
foregoing. Put in a saucepan three ounces of butter, a pinch of salt,
the juice of a lemon, a tablespoonful of chopped parsley, and six
tablespoonfuls of sauce Allemande (Art. 81); mix all well together,
pour over your beans, and serve hot.
349. =Beans Panachés.= Prepare a pint and a half of string-beans, as
the preceding; put in a saucepan two quarts of water, a good pinch of
salt, and boil them until tender. Take the same of white beans, which
boil; drain them both and put them in a saucepan together, adding a
pinch of salt, three ounces of butter, the juice of a lemon, and a
tablespoonful of chopped parsley; when very hot, serve.
350. =White Beans Sautés.= Boil three pints of beans as the foregoing,
and, when they are thoroughly done, drain them and put them in a
saucepan with three ounces of butter, a pinch of salt and pepper, a
tablespoonful of chopped parsley, and the juice of half a lemon; serve
very hot. You may also add, after removing your saucepan from the fire,
the yolks of two eggs well mixed in two tablespoonfuls of milk or cream.
351. =Dried Beans.= Soak, the night before they are required to use,
three pints of dried beans, and proceed as for the preceding. The time
required to cook them depends on the quality of your beans.
352. =Purée of Dried Beans.= Soak in water for twelve hours a quart of
dried beans, drain them, and put them in a saucepan with boiling water
and a little salt. When thoroughly cooked, press them through a sieve,
and then put them in a saucepan with three ounces of butter; when very
hot, serve.
353. =Red Beans.= Soak in water for twelve hours three pints of red
beans; then boil them in two quarts of water, with an onion, a carrot,
a pinch of sugar and pepper, several branches of parsley, inclosing
two cloves, two branches of thyme, tied all together, half a pound of
bacon, and half a pint of red wine; when your beans have absorbed all
moisture, remove your carrot, onion, and branch of parsley, add two
ounces of butter, and serve, with the bacon cut in slices, around your
beans.
354. =Windsor Beans.= Put three pints of very small Windsor beans in
two quarts of boiling water, a good pinch of salt, and a branch of
savory herb. When your beans are thoroughly cooked, drain them and put
them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and
a tablespoonful of savory herb chopped very fine. Mix two eggs in two
tablespoonfuls of milk or cream, and add them to your beans, after
having taken them off the fire. If, instead of small beans, you have
large ones, the skin or peel must be removed.
355. =Windsor Beans à l'Anglaise.= Prepare and cook your beans as
the foregoing, and, just before serving, add a tablespoonful of mint
chopped very fine.
356. =Purée of Windsor Beans.= Boil three quarts of Windsor beans in
consommé (Art. 1), with a bunch of savory herb, and a little salt; when
thoroughly done, press them through a sieve, and then put them in a
saucepan on the fire with three ounces of butter, a pinch of sugar, and
two wineglasses of good cream. Serve very hot, garnished with pieces of
bread fried in butter.
357. =Asparagus with French Rolls.= Cut off the tops of eight oval,
soft, French rolls, remove the inside, in which put a little butter,
and send to the oven for three or four minutes to color lightly. Fill
them with the green ends of about three bunches of asparagus, which
you have previously boiled, and about half a pint of sauce Allemande
(Art. 81), well mixed with the asparagus ends. Serve very hot.
358. =Asparagus with Butter Sauce.= Scrape and wash two bunches of
asparagus, cut them in equal lengths, and put them in two quarts of
boiling water, with a little salt. Boil them until perfectly tender,
drain and serve them very hot, with a white sauce (Art. 84), or with
melted butter.
359. =Pointes d'Asperges au Veloutée.= Cut the green ends, about an
inch in length, of three bunches of asparagus, and put them in three
pints of boiling water, with two pinches of salt. Boil rapidly for
about ten minutes, and, when thoroughly done, drain them, and put them
in a saucepan with two ounces of butter, a pinch of salt, pepper,
nutmeg, two pinches of sugar, and about six tablespoonfuls of sauce
veloutée (Art. 82). Mix all well together, and serve very hot.
360. =Asperges en Petits Pois.= Cut off in pieces about the size of
a pea the green ends of four bunches of asparagus, which put in two
quarts of boiling water, and half an ounce of salt. Boil them rapidly,
and, when thoroughly cooked, drain them, and put them in a saucepan
with two ounces of butter, a little nutmeg, two pinches of sugar, and
six tablespoonfuls of béchamel sauce (Art. 83). Mix all well together,
and serve garnished with pieces of bread fried in butter.
361. =Lentils.= Clean and wash two quarts of lentils, and boil them
in two quarts of boiling water, and a little salt. When thoroughly
cooked, drain them, and finish as for white beans (Art. 350).
362. =Cauliflower with Butter Sauce.= Take some cauliflowers, in
quantity according to size, wash them, trim off the leaves, and put
them in two quarts of boiling water on the fire, adding half an ounce
of salt, half an ounce of butter, and the juice of a lemon. Boil
rapidly until quite tender, drain, and serve them with a white sauce
(Art. 84).
363. =Cauliflower au Gratin.= Boil your cauliflowers as the foregoing,
then put them in a deep dish, add half a pint of sauce Allemande (Art.
81), in which you have mixed four ounces of grated cheese. Sprinkle
thickly with bread-crumbs, and a little melted butter, and send to the
oven until colored a light brown.
364. =Cauliflower au Veloutée.= Prepare as for cauliflowers with butter
sauce (Art. 362), and serve with a sauce veloutée (Art. 82).
365. =Artichokes with Butter Sauce.= Take eight artichokes, cut off the
stalks, and also about half an inch off the leaves; then place them in
three quarts of boiling water and half an ounce of salt, and boil about
half an hour; pass the point of a knife through the bottom of one, and,
if soft, the artichoke is sufficiently done. Drain, and serve with a
white or butter sauce (Art. 84).
366. =Fonds d'Artichauts à l'Italienne.= Cut off the stalks, remove the
leaves and the furze in the inside of eight artichokes, boil them as
the foregoing, and serve with an Italian sauce (Art. 93).
367. =Fonds d'Artichauts à la Macédoine.= Cut off the stalks, remove
all the leaves from eight artichokes, and also the furze which adheres
to the bottom. Trim them perfectly round, and put them in three pints
of boiling water, with a little salt, and, when thoroughly done, drain
them, fill them with a macédoine of vegetables (Art. 416), and serve
them very hot.
368. =Fried Artichokes.= Take eight artichokes, cut off the stalks and
the ends of the leaves, and put them in a bowl for an hour, with half
a glass of vinegar, and a little salt and pepper. Break three eggs in
a bowl, to which add two ounces of flour, a pinch of pepper and salt;
drain off your artichokes, dip them in your eggs and flour, and fry
them one by one in hot lard; drain them, and serve very hot.
369. =Artichokes à la Barrigoule.= Prepare and boil eight artichokes;
when done, drain them and remove the leaves in the middle, also the
furze which adheres to the bottom of the artichokes; let them dry
thoroughly; cover a frying-pan about half an inch deep with oil;
when very hot, add your artichokes, the tips of the leaves touching
the oil; when a fine color, drain them. Chop fine four ounces of fat
fresh pork, two shallots, a tablespoonful of parsley, and a dozen
mushrooms; add a pinch of salt, pepper, and nutmeg, and a wineglass of
sherry; mix all well together, and with this mixture fill the center
of your artichokes. Tie a strip of thin pork on each and put them in
a saucepan, on top of an onion and a carrot sliced extremely fine;
moisten with a glass of consommé (Art. 1) and a claret-glass of white
wine, heat them for a moment on the fire, send them to the oven for
three quarters of an hour, remove the strips of pork, and fill the
artichokes up to the top with Italian sauce (Art. 93).
370. =Raw Artichokes à la Vinaigrette.= Cut eight artichokes in
thin slices; mix well together eight tablespoonfuls of oil, three
tablespoonfuls of vinegar, a pinch of salt and pepper, and serve with
your artichokes. Artichokes to be eaten raw must be very fresh.
371. =Jerusalem Artichokes.= Peel two dozen Jerusalem artichokes, boil
them in two or three quarts of boiling water, with a pinch of salt;
when thoroughly done, pour over them a sauce béchamel (Art. 83).
372. =Spinach à l'Anglaise.= Pick three quarts of spinach, wash it very
carefully, changing the water several times; then put it in four quarts
of boiling water, adding half an ounce of salt. Boil your spinach on a
very hot fire, taking care to press it down into the saucepan from time
to time; boil it for about ten minutes, then put it in cold water for
a moment, and press the water from it; chop it rather fine and put it
in a saucepan with six ounces of butter, a pinch of salt, a nutmeg, and
serve very hot.
373. =Spinach à l'Espagnole.= Boil your spinach as the foregoing,
and, after chopping it extremely fine, put it in a saucepan with four
ounces of butter, a little salt and nutmeg, and an eighth of a pint of
Spanish sauce (Art. 80); serve it very hot, garnished with pieces of
bread fried in butter.
374. =Spinach with Cream.= Boil your spinach as the foregoing, chop it
extremely fine. Put in a saucepan on the fire four ounces of butter, a
tablespoonful of flour, a little salt, nutmeg, half a teaspoonful of
sugar, and half a pint of cream. Stir all well together until boiling,
add your spinach, and, when hot, serve, garnished with pieces of bread
fried in butter.
375. =Salsify with Butter Sauce.= Scrape three bunches of salsify,
dip them in three quarts of water and two tablespoonfuls of vinegar,
to prevent their turning black, then cut them three inches in length.
Put two tablespoonfuls of flour in a saucepan, add, by degrees, some
water, stirring constantly, until two quarts have been added, then a
tablespoonful of vinegar, a little salt, and your salsify. Boil about
an hour, or until it is perfectly tender; drain, and serve with a white
or butter sauce (Art. 84). Instead of butter sauce, you may serve with
them a Spanish sauce (Art. 80), veloutée (Art. 82), or béchamel sauce
(Art. 83).
376. =Fried Salsify.= Prepare and boil your salsify as above, cut them
two inches in length, and when very tender drain them. Put in a bowl
half a pound of flour, two eggs, and some water. Mix well together
until you have a soft, smooth paste, thin enough to pour from a spoon.
Cover each piece of salsify with the paste, and fry one by one in very
hot lard, drain them, and serve them on a dish, piled one on top of the
other.
377. =Stewed Tomatoes.= Put a can of tomatoes in a saucepan, with four
ounces of butter, a little salt and pepper, a pinch of sugar, and two
tablespoonfuls of bread-crumbs. Boil five minutes, and serve.
378. =Broiled Tomatoes.= Slice eight tomatoes, sprinkle them thickly
with bread-crumbs and a little butter, broil them on a moderate fire,
and, when a bright yellow color on top, serve them on a dish in a
circle, one on top of the other.
379. =Farcied Tomatoes.= Take eight medium-sized, firm tomatoes, cut a
hole on top of each, and scoop out the inside of the tomato, chop an
onion, put it in a saucepan on the fire, with an ounce of butter, to
simmer gently. When slightly colored, add six ounces of bread-crumbs,
which you have soaked in water, and then pressed out nearly all the
moisture, a dozen chopped mushrooms, a tablespoonful of chopped
parsley, a pinch of salt, pepper, and thyme chopped fine, a little red
pepper, and four tablespoonfuls of tomato sauce (Art. 90); mix all well
together, and then fill the inside of your tomatoes. Sprinkle the tops
of each with bread-crumbs and a little melted butter. Send them to the
oven, and, when colored a light brown on top, serve, with a tomato
sauce around them.
380. =Boiled Onions.= Peel a dozen medium-sized white onions, boil them
in a quart of water with a little salt. When very tender, drain them,
and serve with a butter sauce (Art. 84), or a sauce béchamel (Art. 83).
381. =Fried Onions.= Peel eight medium-sized onions, cut them in slices
across the top, roll them in flour, fry them in hot lard, drain, and
serve.
382. =Onions Glacés.= Peel a dozen small onions, color them lightly
in a frying-pan on the fire with a little lard. Then put them in a
saucepan with half a pint of consommé (stock, Art. 1), a pinch of salt,
pepper, and nutmeg. Simmer very gently until the consommé is reduced
three quarters, then pour it on a dish, your onions placed on top, and
serve.
383. =Fried Egg-Plant.= Peel an egg-plant, cut it in slices about a
third of an inch thick, dip them in three beaten eggs, to which you
have added a pinch of salt and pepper. Sprinkle them with bread-crumbs,
and fry them in very hot lard, drain, and serve them.
384. =Egg-Plant farcied.= Take four small egg-plants, peel them and
separate them in two, scoop out the inside, which fill with a chicken
farce (Art. 11), and sprinkle a few bread-crumbs on top. Cut an onion
and a carrot in slices, and put them in a saucepan, with a branch
of thyme, a bay-leaf, two cloves, and a clove of garlic. Place your
egg-plants on top. Moisten within three quarters of their height with
consommé (stock, Art. 1), and a claret-glass of white wine. Put them in
the oven for an hour, pouring over them, from time to time, some of the
liquid in the pan. Pour over them half a pint of Spanish sauce (Art.
80), to which you have added a wineglass of sherry, and serve.
385. =Cucumbers farcied.= Divide four medium-sized cucumbers in two,
after having pared them. Scoop out the inside and fill with a chicken
farce (Art. 11). Put a sliced onion in a saucepan on the fire, with
three slices of ham cut thin, place your cucumbers on top, moisten with
a claret-glass of white wine, and the same of Spanish sauce (Art. 80).
Then send them to the oven, pouring over them, from time to time, the
liquid in the pan, which, when the cucumbers are sufficiently done,
strain, pour over your cucumbers on a dish, and serve.
386. =Cucumbers with Cream.= Peel half a dozen cucumbers, cut them in
medium-sized square pieces, soak them for two hours in some vinegar,
and a pinch of salt. Turn them over from time to time, drain them, and
dry them on a cloth, pressing the moisture from them. Put them in a
saucepan on the fire, with an ounce of butter, half a pint of consommé
(stock, Art. 1), several branches of parsley, inclosing two cloves, two
branches of thyme, a clove of garlic, and tie all together, add a pinch
of salt. When they are cooked, drain them, add them to half a pint of
béchamel sauce (Art. 83), the juice of half a lemon, a tablespoonful of
chopped parsley, and serve very hot.
387. =Lentils à la Maître d'Hôtel.= Wash three pints of lentils, put
them in a saucepan with two quarts of water and a pinch of salt. Boil
them very slowly for an hour, or until perfectly tender, then drain
them, put them in a saucepan on the fire for a moment, with four
ounces of butter, a little salt, a pinch of pepper, nutmeg, and a
tablespoonful of chopped parsley. Remove your saucepan from the fire,
mix the yolks of two eggs in two tablespoonfuls of water, add them to
your lentils, mixing all well together, and serve.
388. =Purée of Lentils.= Prepare and boil as the foregoing, press them
through a sieve, add about three ounces of butter, salt, pepper, and a
very little nutmeg. Heat them on the fire for a few moments, and serve.
389. =Celery with Marrow.= Remove the green leaves from a bunch of
celery, scrape the roots, cut the celery in pieces of about five
inches long, wash them well, and put them in a saucepan, with plenty
of water, and a little salt, and boil them ten minutes. Then put them
in cold water for a moment. Cover the bottom of a saucepan with thin
pieces of pork, a sliced onion and carrot, and several branches of
parsley, inclosing three cloves, three pepper-corns, two bay-leaves,
two branches of thyme, a clove of garlic, and tie all together, and
then put your celery on top, nearly cover with consommé (stock, Art.
1), add the juice of a lemon, and place a buttered paper on top. Simmer
gently for an hour and a half. Heat half a pint of Spanish sauce (Art.
80), with a glass of sherry, pour over your celery, and place on top
some beef marrow, which you have previously soaked in water for four
hours, then boiled ten minutes, and cut in round pieces the size of a
fifty-cent piece.
390. =Celery with White Sauce.= Clean and wash a bunch of celery, which
boil until tender, in plenty of water and a little salt, drain, and
serve with a white or butter sauce (Art. 84), or a sauce Allemande
(Art. 81).
391. =Fried Celery, Tomato Sauce.= Prepare and boil a bunch of celery
as the foregoing; then drain it. Put in a bowl half a pound of flour,
two eggs, and a little water. Mix well together until you have a soft,
smooth paste, thin enough to pour from a spoon. Cut your celery into
pieces about five inches long, cover them with your paste, fry them
in hot lard until a light brown; drain, and serve with a tomato sauce
(Art. 90).
392. =Purée of Celery.= Wash and clean two bunches of celery, cut them
in pieces, and boil them in three quarts of water, with a little salt;
when boiled thoroughly tender, drain, and add them to half a pint of
béchamel sauce (Art. 83), a pinch of salt, pepper, and nutmeg. Boil ten
minutes, press through a sieve, put back in the saucepan to heat again,
and serve.
393. =Horse-Radish Sauce (cold).= Grate four ounces of horse-radish, to
which add four ounces of bread-crumbs, and press through a sieve; add
a glass of cream, a pinch of salt, and a tablespoonful of vinegar; mix
all well together, and serve.
394. =Horse-Radish Sauce (hot).= Prepare the same as the above, adding
two ounces of bread-crumbs, instead of four; heat all together in a
saucepan, and serve.
395. =Braised Lettuce, Madeira Sauce.= Wash eight lettuce, blanch them
ten minutes in boiling water, then put them for a moment in cold
water, and press out all the moisture. Spread thin pieces of pork on
the bottom of a saucepan, a sliced carrot and onion, several branches
of parsley, a little pepper, salt, and nutmeg, and the lettuce on top.
Moisten three quarters of their height with consommé (stock, Art. 1),
cover with a buttered paper, simmer gently two hours, drain them well,
and serve them with half a pint of very hot Spanish sauce (Art. 80), to
which you have added a wineglass of sherry or madeira.
396. =Farcied Lettuce.= Boil eight lettuce as the foregoing, and, after
you have put them in cold water for a moment, dry them with a cloth and
press out all the moisture; divide them partly in two, without allowing
them to fall apart; place in each lettuce about two ounces of chicken
farce (Art. 11), which cover with the leaves of your lettuce; shape
them neatly, wrap them and tie them up in thin pieces of pork, and
finish cooking as the foregoing; remove the pieces of pork, and serve
with a Spanish sauce (Art. 80).
397. =Turnips with Cream.= Peel and boil in plenty of water and a
little salt, ten white turnips; when very tender, drain them and pour
over them half a pint of béchamel sauce (Art. 83), to which you have
added two tablespoonfuls of cream.
398. =Purée of Turnips.= Peel and wash about fifteen white turnips,
boil them in plenty of water and a little salt until perfectly tender;
drain them, put them through a sieve, add two ounces of butter, a
little salt, pepper, and nutmeg; and serve very hot.
399. =Turnips Glacés au Jus.= Peel and wash about ten white turnips,
cut them perfectly round, boil them ten minutes, put them in cold water
for a moment, then place them in a saucepan with a pinch of pepper,
nutmeg, and sugar, and half a pint of consommé (stock, Art. 1). Simmer
gently until perfectly tender; mix with the blade of a knife, on a
table, half an ounce of butter and a teaspoonful of flour, which add to
your turnips; boil for a few minutes, so as to mix thoroughly with your
sauce, and serve.
400. =Beets with Butter.= Peel and wash a dozen small beets, boil them
in three quarts of water, and, when perfectly tender, put them in cold
water for a moment, cut them in thin slices, put them in a saucepan
with two ounces of butter and a pinch of salt; serve very hot. You may
also boil them and serve them with a sauce béchamel (Art. 83), to which
you have added two tablespoonfuls of cream.
401. =Pickled Beets.= Boil ten medium-sized beets, cut them in
slices, and put them in a bowl with six cloves, six pepper-corns, six
bay-leaves, three cloves of garlic peeled, and half an ounce of salt;
almost cover them with vinegar and water in equal quantity; serve very
cold.
402. =Broiled Mushrooms.= Take some mushrooms, in quantity according to
their size, peel them, wash, and then dry them on a cloth. Broil them
on a gentle fire, a little butter on top, and, when colored on both
sides, put an ounce of melted butter on a dish, the juice of lemon, a
tablespoonful of chopped parsley, mix all well together, and serve
your mushrooms on top; or serve the mushrooms singly on very hot toast,
on which you have put a little butter.
403. =Stewed Mushrooms, Spanish Sauce.= Put half a pint of Spanish
sauce (Art. 80) in a saucepan, with a sherry-glass of sherry, add your
mushrooms, stew about five minutes, and serve.
404. =Stewed Mushrooms à la Princesse.= Put into a saucepan a gill of
sauce Allemande (Art. 81), a glass of cream, a pinch of pepper, nutmeg,
an ounce of butter, and the juice of a lemon, add some mushrooms, which
you have peeled and washed, and a tablespoonful of chopped parsley.
Boil for a few moments, and serve very hot.
405. =Mushrooms au Gratin.= Reduce on the fire ten minutes a cup of
Allemande sauce (Art. 81), pour it over some mushrooms, in a deep dish,
sprinkle with bread-crumbs, and pour a little melted butter on top,
send to the oven, and, when colored a light brown, serve.
406. =Mushrooms au Gratin= (another way). Wash and cut off the stalks
of about a dozen as large mushrooms as possible. Peel and chop fine an
onion, which put in a saucepan on the fire, with an ounce of butter.
Simmer very gently, and, when the onion is colored slightly, add the
stalks of your mushrooms, which you have chopped fine, six ounces of
bread-crumbs, which you have soaked in consommé (Art. 1) and then
pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four
tablespoonfuls of tomato sauce. Mix all well together, and boil ten
minutes. Then fill your mushrooms with the above mixture, sprinkle some
bread-crumbs, and put a little melted butter on top. Send them to a
gentle oven, until colored a light brown, and serve on toast, or with
a Spanish sauce (Art. 80), to which add a glass of sherry, or with an
Italian sauce (Art. 93), or a tomato sauce (Art. 90).
407. =Squash.= Peel and wash a squash, open it and take out the seeds,
put it in a saucepan, with two quarts of water and a pinch of salt.
When boiled tender, allow it to drain fifteen minutes, press it through
a sieve, put it in a saucepan with four ounces of butter, a pinch of
salt, and a little nutmeg, and serve very hot.
408. =Carrots Sautés au Beurre.= Scrape and wash some very young
carrots, and boil them with a little salt, either whole or cut in
pieces. When very tender, drain them, and put them in a saucepan, with
some butter, a pinch of salt, and a tablespoonful of chopped parsley.
Serve very hot. You may also serve them boiled, with a sauce béchamel
(Art. 83).
409. =Chiccory with Cream.= Wash some chiccory, and boil for thirty
minutes in three quarts of water, with a little salt. Then put in cold
water for a moment, drain, and press the moisture from it. Chop it very
fine. Put in a saucepan two ounces of butter, a tablespoonful of flour,
a pinch of salt, pepper, and nutmeg; mix all well together, and add a
glass of cream, and the same of consommé (Art. 1). Stir with a spoon
on the fire until beginning to boil, then add your chiccory, and boil
ten minutes. Mix with the yolks of three eggs a tablespoonful of cream,
remove your saucepan from the fire, stir in your eggs, and serve. Place
on top of the chiccory two hard-boiled eggs cut in quarters.
410. =Cabbage Sauté au Beurre.= Wash a cabbage, of about two pounds,
boil it in two quarts of water, with a little salt, for about an
hour. Put it for a moment in cold water, drain it, press out all the
moisture, chop it, not too fine, and put it in a saucepan, with four
ounces of butter, a pinch of salt and pepper, and serve very hot.
411. =Cabbage au Gratin.= Wash a cabbage, of about three pounds, boil
it in boiling water about twenty minutes, then put it in cold water for
a moment. Drain it, carefully press out all moisture, and place it in
a saucepan, with half a pint of consommé (stock, Art. 1), four ounces
of butter, a little salt, pepper, and nutmeg. Boil two hours. Place it
in a deep dish, cover it with a sauce Allemande (Art. 81). Sprinkle
bread-crumbs and grated cheese on top, and send to the oven until
colored a nice brown.
412. =Cabbage farcied.= Wash a cabbage, of about three pounds, put it
in boiling water and boil for half an hour, then plunge it in cold
water for a moment. Chop fine a pound and a half of fresh pork, season
with salt, pepper, nutmeg, and a little thyme. Remove the leaves from
the center of your cabbage, and fill it with the above ingredients. Tie
a buttered paper around the cabbage, and place a slice of thin pork on
top. Then put your cabbage in a saucepan, filling it half the height
of the cabbage with consommé (stock, Art. 1). Send it to the oven for
about two hours, basting frequently with the consommé. Remove this
buttered paper and pork, and serve around it a Spanish sauce (Art. 80),
to which you have added the juice of a lemon.
413. =Brussels Sprouts.= Scrape and wash well two quarts of Brussels
sprouts, put them in three quarts of boiling water, with half an ounce
of salt. Boil rapidly until perfectly tender, drain them, and put them
in a saucepan, with four ounces of butter. Mix well together, and, when
very hot, serve instantly.
414. =Stewed Corn with Cream.= Boil ten ears of corn, then cut the corn
from the cob, and put it in a saucepan, with two ounces of butter, a
pinch of salt, and two glasses of cream. Boil gently ten minutes, and
serve.
415. =New Orleans Corn Pudding.= Grate six ears of raw corn, which mix
with a pint of milk and four eggs well beaten, add a little salt and
white pepper, and send to the oven until colored a light brown on top.
416. =Macédoine of Vegetables.= Cut two ounces of carrots (with a
vegetable-cutter or with a knife) in small pieces, and two ounces of
turnips cut in the same manner, boil them until tender, and drain them.
Also boil the same quantity of string-beans, cut in small pieces, and
an equal portion of asparagus ends, and the tops of cauliflowers and
green peas, which, when boiled very tender, drain. Take half a pint
of Spanish sauce, boil it a few minutes, with a pinch of sugar and
nutmeg, add your vegetables, boil five minutes, and serve. Instead of
Spanish sauce, you may also add your vegetables to a sauce Allemande
(Art. 81), with a pinch of sugar and nutmeg. Heat your sauce until very
hot, but do not allow it to boil. The vegetables for the above must all
be boiled separately, as, in the same length of time, all will not be
equally cooked. If you desire to avoid the trouble of preparing these
vegetables yourself, they may be procured at any grocer's, canned or in
bottles.
417. =Sourcrout.= Wash a quart of sourcrout, which drain, and put in
a saucepan, with half a pound of bacon, a good pinch of pepper, and
moisten with sufficient stock (from which the grease has not been
removed) to cover it. Boil gently an hour and a half, add eight small
sausages, which place in the middle of your sourcrout, boil thirty
minutes, remove your bacon and sausages, drain the sourcrout, which
arrange on a dish, placing the sausages around it, and also the bacon,
cut in small pieces. You may serve with this dish, if desired, a dish
of mashed potatoes.
418. =Lima Beans.= Boil three pints of Lima beans in plenty of water,
and a little salt, until quite tender. Drain them and put them in a
saucepan on the fire, with two ounces of butter, a pinch of salt,
pepper, and nutmeg. Mix two yolks of eggs in a tablespoonful of water
and the juice of a lemon, add them to your beans, with a tablespoonful
of chopped parsley, and serve.
419. =Succotash.= Take a pint and a half of boiled Lima beans, and the
same of boiled corn, cut from the cob. Mix them together in a saucepan
on the fire, with six ounces of butter, half a glass of milk, a pinch
of salt, pepper, and nutmeg, and serve very hot.
420. =Dried Lima Beans.= Soak three pints of Lima beans in water for
twelve hours, and proceed as for fresh Lima beans (Art. 418).
421. =Mashed Potatoes.= Peel and wash eight medium-sized potatoes, cut
them in pieces, and put them in a saucepan with a quart of cold water
and a little salt. Boil until perfectly tender, drain, press through a
sieve, and put them in a saucepan, with a pinch of salt and a glass of
milk, and serve hot.
422. =Baked Mashed Potatoes.= Prepare your potatoes as the above, with
the exception of the milk, place them in a pan in the oven, with some
melted butter on top, and, when well browned, serve.
423. =Potato Croquettes.= Boil four potatoes, drain them, press them
through a sieve, and then put them in a saucepan with an ounce of
butter, a pinch of salt, pepper, nutmeg, and sugar. Heat them well, and
add an egg. Let your mixture become very cold, form it into croquettes.
Beat up three eggs, into which dip each croquette, and cover entirely
with egg, then roll them in bread-crumbs, and fry in hot lard. When
colored a light brown, drain them, and serve very hot.
424. =Mashed Potatoes with Bacon.= Cut a quarter of a pound of bacon in
small pieces, also an onion, put them in a saucepan on the fire, and,
when the onion begins to color, add a pint of water, several branches
of parsley, inclosing two cloves, a branch of thyme, two bay-leaves,
and tie all together; add eight potatoes, which you have washed,
peeled, and cut in quarters, a pinch of pepper and nutmeg. When the
potatoes are thoroughly cooked, remove your parsley with its seasoning,
mash the potatoes well in the saucepan, and serve.
425. =Potatoes à l'Anglaise.= Wash eight potatoes, and boil them in
cold water, with a pinch of salt. When thoroughly done, peel them, cut
them in thin round slices, put them, with three ounces of butter, a
pinch of salt, pepper, and nutmeg, in a saucepan on the fire, and, when
very hot, serve.
426. =Potatoes à la Maître d'Hôtel.= Prepare your potatoes as the
above. Just before serving add the juice of a lemon and a tablespoonful
of chopped parsley. Another manner of preparing them: Proceed as for
the foregoing, with the addition of half a glass of cream.
427. =Potatoes Sautés.= Prepare as the foregoing; then put them in a
saucepan on the fire, with four ounces of melted butter and a pinch of
salt; toss them in the pan until they are a good color, and serve them
with a little chopped parsley on top.
428. =Potatoes à la Lyonnaise.= Boil your potatoes, and, when cold, cut
them in round slices of medium thickness; cut two onions in slices,
and put them with four ounces of butter in a frying-pan; when your
onions are colored very slightly, add your potatoes, toss them in
the pan until they are a good color, drain them, and serve them with
chopped parsley sprinkled over them.
429. =Potatoes à la Provençale.= Boil your potatoes, and, when cold,
cut them in quarters; put in a saucepan on the fire for five minutes
four tablespoonfuls of oil, a pinch of green onion, and quarter of
the rind of a lemon chopped fine; then mix with your ingredients a
tablespoonful of flour; add your potatoes, a little salt, pepper,
nutmeg, and two ounces of butter; serve very hot, with some chopped
parsley sprinkled on top.
430. =Hashed Potatoes with Cream.= Boil your potatoes, and, when cold,
hash them fine, and put them in a saucepan with half a pint of cream,
salt, pepper, a little nutmeg, and four ounces of butter; serve when
very hot.
431. =Baked Hashed Potatoes.= Prepare as the foregoing; then put them
in a dish about an inch and a half deep, level the potatoes on top with
the blade of a knife, put a little melted butter on top, and send to
the oven until nicely browned.
432. =Potatoes à l'Anna.= Cut up some raw potatoes very fine, put
them in cold water for six hours, then drain them, season with salt
and plenty of pepper; put them in a well-buttered pan, sprinkle
bread-crumbs on top, and enough melted butter to cover them; send them
to a very hot oven for about thirty-five minutes, or until they are
well browned. Just before serving, drain off the butter, and put them
on a dish.
433. =Fried Potatoes.= Peel eight medium-sized potatoes, cut them in
slices, not too thick; wash them, then dry them on a napkin, fry them
in plenty of hot lard on a quick fire, and, when a light brown, drain
them, sprinkle them with salt, and serve.
434. =Fried Potatoes en Julienne.= Prepare and cook them as the above,
and cut them in long, thin strips.
435. =Saratoga Potatoes.= Peel a pint of rather small potatoes, wash
them in cold water, dry them on a napkin, and cut them in as thin
slices as possible; then put half of your potatoes in a liberal
quantity of very hot lard, taking care that they do not stick to each
other. Fry them on a very quick fire, and, when a light brown and very
crisp, drain them, and fry the remaining half. Sprinkle a little salt
on top, and serve them on a very hot dish.
436. =Potatoes à la Hollandaise.= Peel and wash fifteen medium-sized
long potatoes, put them in cold water with a little salt, boil them,
and, when well done, put them in a saucepan on the fire with two ounces
of melted butter, remove them to the back of the range so as not to
boil, shake them in the saucepan from time to time, and, when they have
absorbed the butter, serve them in a very hot dish, and pour over them
a sauce Hollandaise (Art. 85).
437. =Potatoes farcied.= Wash ten medium-sized potatoes--long
potatoes, if you have them. Bake them, and cut the tops off with a
sharp knife, and with a teaspoon scoop out the inside of each potato,
which put in a bowl with two ounces of butter and the yolks of two
eggs, a pinch of salt, pepper, and sugar. Fill the skins of your
potatoes with this mixture, cover them with their tops, heat them well
in the oven, and serve them very hot on a napkin. You may also prepare
them with half potato and the other half chopped meat; finish the same,
taking care to serve very hot.
438. =Potatoes à la Parisienne.= Peel and wash ten potatoes, scoop
them out in little round balls with a potato-cutter for the purpose,
which may be procured at any hardware-shop. Boil them five minutes,
then put them in a frying-pan on the fire, with four ounces of melted
butter, stir them in the pan, so that every potato shall be covered
with butter, and send them to the oven to color. Sprinkle some salt and
a little chopped parsley over them, and serve.
439. =Potatoes à la Duchesse.= Peel eight potatoes, cut them in pieces,
wash them, and put them in a saucepan, with a quart of water and a
pinch of salt. When they are thoroughly boiled, drain them, and put the
saucepan at the side of the fire for ten minutes. Then add to them two
ounces of butter, two eggs, a pinch of salt, the same of sugar, and
press through a sieve. Form this mixture into little oval loaves, flat
on top, on which, with the point of a knife, make designs, according to
your taste. Put a little melted butter on top, send to the oven, and,
when colored a nice brown, serve.
440. =Potatoes à la Parmentière.= Peel some potatoes, and cut them in
form of a cork about three inches long, put them in a saucepan on the
fire, with enough Spanish sauce (Art. 80) to cover them, a pinch of
salt, pepper, and sugar, and a glass of sherry. Simmer gently until the
potatoes are perfectly tender, strain your sauce, pour it over your
potatoes, and serve.
441. =Ragoût of Potatoes à la Paysanne.= Cut a bunch of chiccory in two
through the middle, which boil fifteen minutes, put in cold water for
a moment, drain, and press out all moisture. Peel ten potatoes, place
them in a saucepan, with enough consommé (stock, Art. 1) to cover them,
add your chiccory, three leeks cut in slices, a little salt, and season
highly with pepper. Boil gently until your potatoes are nearly done,
then add a little chopped chervil, and boil ten minutes longer. Your
potatoes should be soft, without breaking. Serve very hot.
442. =Purée of French Chestnuts.= Remove the shells from two pounds of
French chestnuts, put them in a frying-pan on the fire, with an ounce
and a half of lard. Turn them over in the pan every now and then, and
when you see that the species of skin which covers them is softened,
and may be removed without difficulty, take them off the fire, for
the purpose of doing so. Then put them in a saucepan, with a quart of
consommé (stock, Art. 1), and, when the chestnuts are perfectly soft,
drain them, press them through a sieve, heat them again with four
ounces of butter, a pinch of salt and sugar, and serve.
443. =Purée of Artichokes.= Take the under part of ten artichokes, from
which all leaves have been removed. Boil them in water and a little
salt, drain them, and put them in a saucepan with a tablespoonful of
flour, a pinch of salt, pepper, and nutmeg, and a glass and a half of
consommé (stock, Art. 1). Boil twenty minutes, press through a sieve.
Heat again on the fire, and serve as a vegetable, or garnish to meat or
poultry.
444. =Purée of Jerusalem Artichokes.= Scrape and wash fifteen Jerusalem
artichokes, boil them until tender in a pint of consommé (stock, Art.
1). Drain them, press them through a sieve, put them in a saucepan,
with two ounces of butter, a pinch of salt and pepper, and, when hot,
serve.
445. =Jerusalem Artichokes au Gratin.= Prepare and cook some artichokes
exactly as for cauliflower au gratin (Art. 363).
446. =Purée of Green Peas.= Wash a quart of green peas, which put in a
saucepan on the fire, with three pints of water, very little salt and
pepper, half an ounce of ham, an onion cut in slices, and boil until
soft. Then press them through a sieve, heat them again on the fire,
adding four ounces of butter, a pinch of sugar, and serve.