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+*** START OF THE PROJECT GUTENBERG EBOOK 78330 ***
+
+
+
+
+                          DRESSED VEGETABLES
+
+
+
+
+                          DRESSED VEGETABLES
+
+                              _À LA MODE_
+
+                                  BY
+
+                             MRS DE SALIS
+
+        AUTHORESS OF ‘SAVOURIES À LA MODE’ ‘ENTRÉES À LA MODE’
+        ‘OYSTERS À LA MODE’ ‘SOUPS AND DRESSED FISH À LA MODE’
+               AND ‘SWEETS AND SUPPER DISHES À LA MODE’
+
+               The earth hath roots;
+               The bounteous huswife Nature on each bush
+               Lays her full mess before ye’
+
+                                                  SHAKESPEARE
+
+                           FIFTH IMPRESSION
+
+                       LONGMANS, GREEN, AND CO.
+                      39 PATERNOSTER ROW, LONDON
+                          NEW YORK AND BOMBAY
+                                 1900
+
+                         _All rights reserved_
+
+
+
+
+PREFACE.
+
+
+In ‘Sweets and Supper Dishes à la Mode’ I mentioned I had completed the
+series, but, like so many of the members of the dramatic art who after
+their farewell are induced back again, I am making my reappearance in
+the gastronomic art with ‘Vegetables à la Mode,’ as the public who have
+so kindly received my former little books are anxious that I should
+extend the series; and as the _vox populi_ should be respected, I have
+had much pleasure in culling from the vegetable gardens of the culinary
+world the recipes printed in this little book, several of which I am
+indebted for to Madame de Joncourt’s ‘Wholesome Cookery,’ which she has
+kindly allowed me to use.
+
+HARRIET A. DE SALIS.
+
+
+
+
+DRESSED VEGETABLES
+
+_À LA MODE._
+
+
+American Yams à la Française.
+
+Cut the yams into slices about half an inch thick, trim into oval
+shapes, put them into a pan full of water; wash and drain them upon
+a cloth; next place them in a stewpan with two and a half ounces of
+butter, and season with salt and a grate of nutmeg. Moisten with a pint
+of water; put the lid on and let them simmer for three-quarters of an
+hour, turning them over occasionally, so that they may be equally a
+bright yellow colour on both sides. Arrange in a circle, and pour the
+following sauce over them:--
+
+Mix an ounce of butter with a dessertspoonful of flour; put it into a
+stewpan with a gill of cream a teaspoonful of castor sugar, a little
+salt, and a teaspoonful of lemon-juice. Stir this over the fire till it
+thickens, when it will be ready.
+
+
+Aiquebelle Fritters.
+
+Pound five potatoes; add a pinch of Gruyère cheese, eight eggs,
+half a pound of fresh butter, pepper and salt. Beat the eggs well
+before adding them to the other ingredients. Mix all together very
+thoroughly. Divide the mixture into pieces about the size of a milk
+biscuit, and fry in boiling fat.
+
+
+Artichokes à la Barigoule.
+
+Fonds d’Artichauts à la Barigoule.
+
+Wash and trim three or four artichokes, remove the chokes, and fry the
+top of the leaves and the bottom of the artichokes in hot lard for
+three or four minutes.
+
+Fill the cavities with a forcemeat made with two ounces of finely-shred
+suet, two ounces of veal free from fat and fibre, two teaspoonfuls of
+chopped parsley, a trifle of marjoram and thyme, half a shalot chopped
+fine, a little salt and pepper, and a teaspoonful of grated lemon-peel.
+Mix thoroughly, and work in the yolk of an egg. Fasten a piece of bacon
+on the top of each artichoke. Bind them with string to keep them in
+their proper place. Put them in a stewpan, with enough brown gravy to
+cover them. Let them stew gently till tender. Take away the strings,
+and dish them with a little of the gravy thickened round them.
+
+
+Artichokes à la Barigoule.
+
+Fonds d’Artichauts à la Barigoule.
+
+(Another way.)
+
+Parboil some globe artichokes. Strip off the leaves and take out the
+choke. Make a farce of bread-crumbs, parsley, mushrooms, truffles,
+shalots, and any savoury meat or game, minced very fine, and seasoned
+to taste. Put a slice of bacon or ham, two carrots, a bouquet garni at
+the bottom of a stewpan, and place the artichokes on the top of them;
+pour over a glass of chablis.
+
+
+Artichoke Bottoms à la Carème.
+
+Fonds d’Artichauts à la Carème.
+
+(Original Recipe.)
+
+Wash the artichokes thoroughly. Boil them till they are nearly tender;
+drain them, remove the middle leaves and the chokes, and lay in each
+a little of a forcemeat composed of six oysters, one sardine, two
+anchovies, and a few shrimps or prawns or pieces of lobster, all minced
+finely together, and put into a sauce made of a grated tablespoonful
+of horseradish, half a teaspoonful of lemon-juice, a tablespoonful of
+vinegar, half a teaspoonful of capers, and one gill of white sauce. Let
+this boil up, then stir in the fish mixture, fill the artichokes, and
+bake in the oven till tender and done. Scatter lobster coral on the top
+of each before serving, or alternately lobster coral and grated fried
+parsley.
+
+
+Cream of Artichokes.
+
+Crème d’Artichauts.
+
+Parboil some artichokes, strip off the leaves, and press out the edible
+part of each leaf; remove the chokes, and pass this pulp through a hair
+sieve. Add a very little onion pulp. Season with salt, pepper, and a
+tiny dust of cayenne. Mix this with double cream, and steam in a mould
+very slowly for twenty minutes. Turn out of the mould, and serve with a
+cream sauce round.
+
+
+Artichoke Bottoms à la Kaiser.
+
+Fonds d’Artichauts à la Kaiser.
+
+(Original Recipe.)
+
+Cook some artichoke bottoms; season them with a little grated Parmesan
+cheese. Take some plain round glossy tomatoes and place one on each
+artichoke; lay some mushroom purée on the top of each, taking care to
+smooth it well; place each artichoke on a fried croûton masked with
+the tomato purée, and put them in a deep tin dish, and bake them in
+the oven (which must not be a fierce one) for about ten minutes. Just
+before serving sprinkle a little finely-chopped parsley over, and curl
+an anchovy on the top of each round a sprig of parsley that has been
+heated in the oven.
+
+
+Artichokes à la Malay.
+
+Artichauts à la Malay.
+
+(Original Recipe.)
+
+Prepare the artichokes as in Artichokes à la Carème, and fill them with
+a mixture made of an onion minced very finely and put into a stewpan
+with half a pint of prawns, an ounce of butter and a grate of cinnamon,
+half a pint of good mutton broth, and a little salt. Let this stew over
+a moderate fire for half an hour, then stir in a spoonful of curry
+powder, and let it stew twenty minutes longer. Strain the gravy into a
+clean stewpan, add the prawns, and let it simmer again for ten minutes.
+Scrape a piece of cocoa-nut sufficient to fill a tablespoon into a gill
+of water, and press it through a sieve. Take half the milk from the
+cocoa-nut, thicken it with flour, stir it into the curry mixture, toss
+it over the fire, and give a squeeze of lemon to it, and then put in
+the artichokes.
+
+Dish them up on a rice mound, ornamented with gherkins and chillies.
+This is very good cold, and the rice should then be iced and ornamented
+with whipped aspic jelly and three leaves of the artichoke standing up
+in the middle of each.
+
+
+Artichokes à la Gouffé.
+
+Artichauts à la Gouffé.
+
+Wash and trim three young artichokes, cut them into thin slices, and
+as they are cut throw them into water with a cupful of vinegar in it.
+Drain them, and season with a little salt and pepper. Make a batter
+with three eggs, two tablespoonfuls of oil, and two of flour. When
+all are well mixed, put the slices of artichokes into it, and stir
+gently for about three minutes, until every piece of artichoke is well
+covered. Fry in hot fat, being careful that the vegetable is cooked
+through as well as being browned. Drain from the fat, and pile the
+slices high in the dish, and garnish with fried parsley.
+
+
+Artichokes à l’Italienne.
+
+Artichauts à l’Italienne.
+
+Take the bottoms of some French artichokes, put them in a stewpan with
+some butter, white wine, a little stock, and lemon-juice. When cooked
+serve up with sauce italienne over.
+
+
+Artichokes à l’Italienne.
+
+Artichauts à l’Italienne.
+
+(Another way.)
+
+Is similar to the last recipe, only the stuffing is made of fried onion
+chopped very small, browned bread-crumbs, and grated Parmesan cheese,
+and baked in the oven.
+
+
+Stuffed Artichokes à la Béchamel.
+
+Make a savoury stuffing with some chopped herbs, bread-crumbs, a
+mushroom, a pounded anchovy, and the yolk of a hard-boiled egg. Make
+this into a paste by cooking it in a little cream and gravy; fill some
+artichoke bottoms with it, and put them to simmer in a béchamel sauce;
+serve with fried sippets. The preserved artichokes (fonds d’artichauts)
+are very good for this purpose, and require very little cooking.
+
+
+Globe Artichokes aux Fines Herbes.
+
+Wash, soak, and trim all the bottom leaves from the artichokes; boil
+in a large saucepan of boiling water till the leaves come easily out,
+and the bottoms are soft. When cold, pull off all the leaves and remove
+the chokes; put them into a saucepan with half a pint of fines herbes
+sauce (made of half a pint of good brown sauce, three small onions, two
+bunches of parsley, a tablespoonful of tomato sauce, two of chervil,
+four small button mushrooms chopped fine, and a little salt; stew all
+these for twenty minutes, _but do not boil_), simmer for three or four
+minutes, and serve very hot with the sauce over them.
+
+
+Globe Artichokes au Diable.
+
+Prepare the artichokes as for Artichokes aux Fines Herbes, and fill
+the bottoms with devilled shrimps which have been stewed in butter for
+three minutes; sprinkle with cayenne pepper, and mask with Espagnole
+sauce.[1]
+
+[1] See _Entrées à la Mode_ for Espagnole sauce.
+
+To devil the shrimps, take a pint of picked ones and put them into two
+ounces of butter; warm only, and sprinkle with dry curry powder and
+cayenne pepper.
+
+
+Artichokes à la Chef.
+
+Trim the artichokes, cut out the chokes, and stuff them with minced
+bacon, parsley, mushrooms, and shalots which have been fried in butter.
+Line a stewpan with slices of bacon, add the artichokes, season with
+pepper and salt and a bouquet garni. Moisten with gravy, and cook over
+a slow fire with hot coals on the lid. When done, dish up covered
+with essence of ham. Essence of ham is made of ham finely pounded and
+warmed in butter in which a little flour has been stirred, and, when a
+good colour, moistened with stock seasoned with herbs, cloves, chopped
+mushrooms, and a teaspoonful of vinegar, and passed through a tammy.
+
+
+Artichoke Chips.
+
+Wash, peel, and cut into thin slices as many Jerusalem artichokes as
+are required. Throw them into cold water and dry them. Put them in a
+frying-basket. Plunge this into boiling lard, and fry a nice light
+brown. Put them before the fire and dry. Sprinkle with a little salt,
+and serve very hot.
+
+
+Jerusalem Artichokes à la Reine.
+
+Wash the artichokes, cut off the end of each quite flat, and trim the
+other end into a point. Boil them in milk and water, and lift them out
+the moment they are done; drain, and place them upright in the dish
+into which they are to be served, and sauce them with a rich béchamel
+sauce.
+
+
+Jerusalem Artichokes au Parmesan.
+
+Boil till quite tender sufficient Jerusalem artichokes to fill up some
+scallop shells; cut them up very small, and mix them up in a little
+béchamel sauce. Add a little pepper and salt, strew on thickly some
+grated Parmesan, and over that some bread-crumbs; put little pieces of
+butter all over the top, and brown them with the salamander.
+
+
+Asparagus with Cream.
+
+Asperges à la Crème.
+
+Cut up some heads of asparagus; wash and drain them. Melt some fresh
+butter in a saucepan, warm the asparagus heads in it, and stir in some
+rich béchamel sauce. When done, serve covered with the sauce.
+
+
+Asparagus Omelet.
+
+Omelette aux Pointes d’Asperges.
+
+Boil about twenty-five heads of asparagus, and cut the green ends, when
+tender, in short pieces. Mix with them four well-beaten eggs, adding a
+little pepper and salt. Melt an ounce of butter in an omelet-pan, pour
+in the mixture, stir till it thickens over the fire, and fold it nicely
+over.
+
+Asparagus sauce may be served with it.
+
+
+Asparagus à la Tod Heatley.
+
+(Original Recipe.)
+
+Cook the asparagus as usual, then lay them on ice or in a refrigerator.
+When properly cold, arrange them in bunches like faggots, and tie them
+round with strips cut from lettuces to resemble a binder. Arrange them
+high on the dish, and pour over them whipped cream in which a little
+aspic jelly has been mixed. Garnish with croûtons of aspic and whipped
+aspic. This dish is also very good with simply a green mayonnaise over
+it.
+
+
+Asparagus à la Pompadour.
+
+Boil the asparagus in boiling salt and water. When cooked, cut it
+into lengths three inches long, drain them, and place them before the
+fire for a few moments. Take one ounce of fresh butter, two yolks of
+eggs, a pinch of salt, a saltspoonful of pepper, and a tablespoonful
+of vinegar; cook in a saucepan till thick; dish up the asparagus in a
+pyramid, and pour the sauce over.
+
+
+Asparagus Rolls.
+
+Cut a piece out of the crust of the tops of three French rolls, and
+take out all their crumb; be careful that the crusts fit again in the
+places from whence they were taken. Fry the rolls brown in fresh
+butter. Then take a pint of cream, the yolks of six eggs beaten fine,
+and a little salt and nutmeg; stir well together over a slow fire till
+it begins to be thick. Have ready a hundred of small grass boiled, and
+save tops enough to stick the rolls with. Cut the rest of the tops
+small, put them into the cream, and fill the rolls with them. Before
+frying the rolls, make a good many holes in the top to stick the grass
+in. Then lay on the pieces of crust and stick the grass in that it may
+look as if it were growing.
+
+
+Asparagus à la Rustic.
+
+Cut the green part of a hundred good spruce asparagus heads; wash,
+boil, and strain them. Take three French rolls, cut a piece of the top
+crust neatly out, pick out _all_ the crumb, and fry the outsides in
+butter; take a gill of cream with the yolks of three eggs beaten up in
+it, add a little salt and a grate of nutmeg, and stir well together
+over a gentle fire till it begins to thicken; put in three parts of the
+asparagus cut small; fill the rolls with it; put on the tops that were
+cut off, and with a sharp skewer make holes in the tops, and stick some
+asparagus in as if it were growing. Arrange them on a dish, and serve
+very hot.
+
+
+Asparagus à la Française.
+
+Wash and boil the asparagus till tender, drain them, cut off the heads
+and about two inches of the white part of the stalks; mince them very
+small, and mix with them an onion also cut very small. Add the yolk of
+an egg well beaten, with salt and pepper to taste. Make it hot in a
+stewpan, and dish it up on a slice of toast, and pour a good sauce over
+it.
+
+
+Asparagus Pudding.
+
+Take about fifty young asparagus and cut up the green part into
+pea-sized pieces. Beat about an ounce of butter to a cream, add to
+it a cupful of flour, two teaspoonfuls of finely-chopped ham, four
+well-beaten eggs, a little pepper and salt, and then the asparagus.
+Mix all well together, and add sufficient milk to make it into a stiff
+batter. Put it into a well-oiled mould, wrap it up in a floured cloth,
+and place it in a saucepan of boiling water. When sufficiently cooked,
+turn it out on to a hot dish and pour good clear clarified butter round
+it in which two drops of vinegar have been put.
+
+
+Dressed Beetroot.
+
+Slice a parboiled beetroot in nice round slices, and stew it with small
+onions in a little cream with a very small piece of sugar, pepper and
+salt, and a tablespoonful of vinegar. Dish the slices of beetroot with
+the small onions round them.
+
+
+Beetroot Fritters.
+
+Cut some boiled beetroot into slices. Take two pieces at a time, place
+a slice of raw onion sprinkled with chopped chervil, pepper, and salt
+between them, dip into batter, and plunge into boiling fat. When a good
+colour, dish up.
+
+
+Beetroot à la Savarin.
+
+Fry a slice of onion in butter, then mix together half a teaspoonful
+of salt, half of dry mustard, twelve drops of essence of anchovies,
+a dessertspoonful of cornflour, a gill of cream, and a gill of milk.
+Put this with the onion, and boil for five minutes; then slice in a
+nice-coloured boiled beetroot, and let all get cold.
+
+
+Stewed Beetroot.
+
+Bake or boil a beet till it is tender, and let it remain till cold,
+then peel and cut it into slices, and stew it for a little while in
+some broth or pale gravy. Thicken this with a teaspoonful of arrowroot
+and two tablespoonfuls of cream, and stir in quickly, as you take it
+off the fire, a tablespoonful of chilli vinegar.
+
+
+Beetroot à la Crème.
+
+Peel a beetroot and cut it into slices, then cook it very slowly in
+white béchamel sauce; season with pepper and salt, and serve.
+
+
+Brittany Beans.
+
+Cut some onions in thin shreds, scald and drain them. Fry them in
+butter till they are a nice golden brown; then sprinkle over them
+flour, pepper, and salt, and sauté them for five minutes. Add some
+stock and stew for twenty minutes, taking care to stir frequently; then
+add some well-cooked haricot beans and butter, and sauté together.
+
+
+Broad Beans à la Crème.
+
+The beans must be very young. Boil them in water with a faggot of
+parsley and some salt. When done, drain in a colander; then put them
+into a stewpan with an ounce and a half of butter, some chopped
+parsley, and as much winter savoury as will cover the tip of a spoon,
+pepper, salt, and just one grate of nutmeg. Sauté the beans over the
+fire for five minutes, and then mix in well with them a liaison of
+three eggs and the juice of half a lemon. When the liaison has become
+set, dish them up with fancy fried croûtons round them.
+
+
+French Beans à la Poulette.
+
+Take some young French beans, remove all fibres by breaking off the
+ends; wash and boil them in boiling water. When done, toss them in
+melted butter seasoned with chopped chives and parsley; stir in a
+dessertspoonful of flour, a pinch of salt, and a quarter of a pint of
+stock; reduce the sauce; thicken with two yolks of eggs, and flavour
+with a few drops of lemon-juice when it is ready to serve.
+
+
+Omelet of French Beans.
+
+Cut up finely two tablespoonfuls of French beans, stir into them
+three well-beaten eggs, then add a heaped-up tablespoonful of grated
+Parmesan, with a little pepper and salt to taste. When perfectly mixed,
+put the whole, with two ounces of melted butter, into the omelet-pan,
+and fry a pale brown. The time varies from three to five minutes.
+
+
+Fricasseed White Kidney Beans.
+
+Take a quart of white kidney beans; if they are dried soak them for
+some hours first, but if fresh merely blanch them and rub off the
+skins. The dried ones must be boiled till tender and their skins slip
+off.
+
+Put them into a saucepan with half a pint of gravy, a bunch of sweet
+herbs, pepper, salt, a grate of nutmeg, and a glass of marsala; cover
+them close, and let them stew gently for about a quarter of an hour;
+then take out the herbs, add a piece of butter mixed with flour, and
+shake it till thick. Beat up the yolks of two eggs in cream, put it
+in, and keep shaking the pan one way till thick and smooth; squeeze in
+juice of half a lemon, and serve.
+
+
+French Beans à la Béchamel.
+
+Cut up some French beans; soak them in cold water, and boil in boiling
+salt and water; when done, plunge them into cold water and drain. Warm
+some chopped onions in fresh butter, but do not brown them; and when
+nearly cooked, stir in a little flour, salt, pepper, chopped parsley,
+chives, and a wineglassful of stock; add the beans, and when boiling
+thicken the sauce with yolks of eggs and flavour with lemon-juice. This
+sauce must not be thin.
+
+
+French Beans à la Crème.
+
+Take a pound of French beans, string them, and boil them in salt and
+water till tender, then drain them. Beat the yolks of two fresh eggs
+in a gill of cream and about one ounce of fresh butter; beat all well
+together, put it into a stewpan, and set over a clear fire. When hot,
+stir in a tablespoonful of vinegar, add the beans, and let all simmer
+for about six minutes, stirring constantly. Serve very hot.
+
+
+Broccoli à la Fermière.
+
+Take three heads of broccoli--one large and two small heads. Put into a
+stewpan two and a half ounces of butter, and when melted stir in four
+well-beaten eggs till it becomes of the consistency of cream. Pour this
+over a slice of toasted bread which has been placed on a dish. Lay
+the largest broccoli in the middle, and the two smaller ones cut into
+sprigs and arranged round it.
+
+
+Fricassee of Brussels Sprouts à la Lucerne.
+
+Take some young sprouts and put them into boiling water with a lump
+of butter, a little salt, a piece of soda the size of a pea, and a
+bouquet garni. When they are cooked, take them out and drain them. Have
+ready some good white stock and rich béchamel sauce--say, half a pint
+of each--the yolk of an egg, and a teaspoonful of lemon-juice; put
+all these into a stewpan and stir over the fire till it is all well
+blended and the thickness of rich cream. Mix in the sprouts, and then
+dish them up; garnish with fried croûtons cut in the shape of hearts,
+mask them over with a little Parmesan cheese, and sprinkle the yolk of
+a hard-boiled egg which has been passed through a wire sieve over the
+centre of the sprouts.
+
+
+Brussels Sprouts à la Parisienne.
+
+Trim and boil about thirty heads of sprouts in two quarts of water in
+which a handful of salt has been placed; when done, strain them, and
+chop very fine. Then put an onion in a stewpan, cut in slices, with two
+ounces of butter, three sprigs of parsley, and an ounce of raw ham.
+Stir them ten minutes over the fire, then add the chopped sprouts and
+half a teaspoonful of flour; mix all well together and add half a pint
+of white stock and half a pint of milk. Stir until it boils, then add
+a teaspoonful of powdered sugar; season with a little pepper and salt,
+and serve with fried sippets.
+
+
+Fried Brussels Sprouts.
+
+Boil the sprouts, drain and fry them in butter for a few minutes;
+sprinkle with pepper, salt, and chopped parsley.
+
+
+Ladies’ Cabbage.
+
+(American Recipe.)
+
+Boil a firm white cabbage for fifteen minutes, changing the water from
+the boiling-kettle; when tender, drain and set aside till cold. Then
+chop fine, and add two beaten eggs, an ounce of butter, pepper, salt,
+and three tablespoonfuls of cream. Stir all well together, and bake in
+a buttered pie-dish till brown.
+
+
+Cabbage Jelly.
+
+Boil a Savoy cabbage in water, chop it very fine and pass it through
+a sieve, and mix it with a little pepper, salt, and butter; mould and
+bake it.
+
+
+Cabbage à la Flamande.
+
+Cut a cabbage into quarters, parboil, and then place it in cold water,
+squeeze it dry, take out the heart and tie it round; then stew it with
+half an ounce of butter, half a pint of good stock, seven onions, a
+bouquet garni, and salt and pepper to taste. When nearly cooked, put
+in a gill of vinegar; and when it is sufficiently cooked take a crust
+of bread about four inches in diameter, fry it in butter, and put it
+in the bottom of a dish, upon which place the cabbage and some fried
+sausages; arrange the onions round. Skim the same, add a little cullis
+to it, and pour it over the whole.
+
+
+Cabbage and Rice Balls.
+
+(Italian Recipe.)
+
+Boil some rice with a little broth; cut some onions small, fry them,
+and mix them well with the rice. Then fry the rice, adding a little
+water so that it should not thicken too much; when cooked, add a little
+grated cheese and butter.
+
+Take some cabbages, separate the leaves, put them into hot water, half
+boil and rinse them. Take each leaf separately, spread the rice thickly
+on it, and roll it up.
+
+Then take a stewpan and put in some pieces of butter and onions cut
+very finely, cook them well with a little water; then place the balls
+of rice in the stewpan and cook them until the cabbage is done. When
+cooked, sprinkle grated cheese over them, and serve with tomato sauce.
+
+
+Stuffed Cabbages à la Russe.
+
+Chop finely an onion and fry it in butter, but it _must not brown_; add
+six chopped mushrooms and two tablespoonfuls of semolina, and warm all
+over the fire a few minutes, and take it off the fire. Pick the finest
+outside leaves off the cabbages and place them on one side; cut the
+cabbages into quarters, blanch and drain them; cut out the hard pieces
+from the centres, sprinkle with salt and pepper, and spread some of
+the stuffing between each leaf. Tie up the pieces of cabbage to their
+original shape, with the large leaves placed round them, and boil in
+water seasoned with onions, carrots, a bouquet of mixed herbs, and a
+lump of butter. When done, drain and serve. Serve melted butter in a
+sauceboat.
+
+
+Cardoons Boiled.
+
+Cut away the coarse outside of the cardoon, wash it free from sand, lay
+it in cold water to harden; then boil it in milk and water till tender,
+drain it on the back of a sieve. Cut each stalk in two; place them in a
+vegetable-dish and pour white sauce over them.
+
+
+Cardoons à la Fromage.
+
+String three cardoons and cut them into pieces an inch long, stew them
+in half a pint of claret till quite tender, add an ounce of butter
+rolled in flour, and a little pepper and salt. Put them into a china
+baking-dish, add the juice of an orange, and grate three ounces of
+Parmesan cheese over. Brown with a salamander, and serve quickly.
+
+
+Stewed Cardoons.
+
+Take four cardoons, take off the outside leaves, string the white part
+and cut them about two inches long; wash them very clean, and put them
+into a stewpan with three-quarters of a pint of veal broth, a glass of
+sauterne, a small bunch of sweet herbs, a little pepper and salt. Cover
+over and stew gently till tender, then add a piece of butter rolled in
+flour, and boil all gently till it becomes the proper consistency; add
+the juice of half a lemon and dish up.
+
+
+Fillets of Carrot.
+
+Wash, scrape, and cut into slices about half an inch thick, and then
+into dice-shape, several young carrots; boil them in water for five
+minutes, drain, and put into a stewpan with a gill of good brown sauce.
+Sprinkle with pepper and salt, and stew till tender.
+
+
+Carrots à la Flamande.
+
+Boil half a dozen carrots till quite tender; then stamp them out in
+fancy shapes and stew them in a little good melted butter, with five
+small onions, a table-spoonful of finely-chopped parsley, and a little
+salt and pepper. Serve the carrots with the sauce poured over.
+
+
+Carrots à l’Allemande.
+
+Trim some small carrots so that they are all of the same shape, that
+is, the real shape of the carrot, but not too sharp at one end or too
+thick at the other, and not longer than an inch and a half.
+
+Parboil in water with a little salt; drain. Then place in a sauté-pan
+with one pint of stock, two ounces of butter, one ounce of sugar, and
+let simmer for half an hour; then let it boil briskly till the sauce is
+reduced to a glaze. Roll each carrot in this, and form into a dome of
+carrots; surround with a rich brown sauce flavoured with lemon-juice.
+
+
+Carrots à la Windsor.
+
+Take some carrots of equal size and cut the upper parts into even
+lengths of about two and a half inches, and trim one end to a point in
+the shape of a cone. Then throw them into salted boiling water and let
+them boil for three-quarters of an hour. Take them out and drain well.
+Arrange them upright in a stewpan, pour in _good_ hot gravy to half
+their height; add a little salt and a small teaspoonful of sugar, and
+boil quickly for half an hour longer. Dish them up standing upright,
+and pour over them a good brown thickened gravy with a dessertspoonful
+of parsley and a little lemon-juice in it.
+
+
+Carrot Fritters.
+
+Boil a large carrot till tender; beat it to a pulp, pass it through
+a sieve, and mix with it a gill of cream, two tablespoonfuls of
+bread-crumbs and two well-beaten eggs. Fry the mixture, divided into
+the shape of fritters, in hot dripping, and serve with a good brown
+cullis.
+
+
+Carrots à la Maître d’Hôtel.
+
+Scrape, wash, and scald the carrots in boiling water; cook them in hot
+water, with salt and a piece of butter the size of a small egg. When
+cooked, remove them, and put them to drain. Mix in a stewpan another
+piece of butter, chopped parsley, one chopped shalot, and pepper and
+salt to taste. Put in the carrots, toss them up for two minutes, and
+serve them with fried sippets.
+
+
+Curried Cauliflowers.
+
+Boil three or four small cauliflowers till tender, cut them up into
+little _bouquets_, and put them into a stewpan with some curry sauce,
+prepared thus:--
+
+Take one sliced onion, a dessertspoonful of good curry-powder, two
+ounces of butter, a tablespoonful of grated cocoa-nut, a tablespoonful
+of the milk from the cocoa-nut, a teaspoonful of lemon-juice, a
+dessertspoonful of chutney; let all these blend and cook well together
+for an hour, skimming it, and then passing it through a sieve.
+
+Pour this sauce over the pieces of cauliflower, and let all simmer for
+twenty minutes; dish the pieces up _en pyramide_, and pour the sauce
+all over.
+
+
+Cauliflower Fritters.
+
+Blanch a cauliflower, break it into neat pieces, and dip it into a nice
+thick white sauce; leave them until cold, and then take each piece
+separately and dip it into batter and fry in boiling butter. Serve hot,
+with fried parsley.
+
+
+Cauliflower à la Maître d’Hôtel.
+
+Take three heads of nice little white cauliflowers, some maître d’hôtel
+sauce in which a tablespoonful of tomato purée has been introduced; put
+into a saucepan of water a small quantity of flour, and when it boils
+put in the cauliflowers. When done, cut off the stalks, place the
+pieces head downwards into a hot basin, and press them gently together.
+Put the sauce into a dish, and turn the moulded cauliflowers out of the
+basin on it--which, if neatly done, will give the appearance of a very
+large cauliflower.
+
+
+Cauliflower au Gratin.
+
+Choux-fleurs au Gratin.
+
+Wash and boil a cauliflower in the usual way, and when it is
+sufficiently boiled take it out of the saucepan and cut off all the
+outside green leaves. Now take a cloth and squeeze all the water
+out of the cauliflower, and put half an ounce of flour and the same
+quantity of butter into a stewpan and mix well together, and pour in
+a gill of cold water; put the stewpan on the fire, and stir smoothly
+till it boils and thickens. Then add one tablespoonful of cream, a
+dust of cayenne, and a little salt. Have grated two ounces of Parmesan
+cheese, and stir rather more than half into the white sauce. Place the
+cauliflower in the dish in which it is to be served, pour the sauce all
+over the cauliflower, and sprinkle the remainder of the grated cheese
+over the cauliflower, and brown the top with a hot salamander till it
+is a pale brown. This dish should be served very hot.
+
+
+Cauliflower au Parmesan.
+
+Choose four very small white cauliflowers, cut off the stalks and
+stems, making them flat, so that they will stand nicely in the dish.
+Cleanse thoroughly and boil till tender, but not sufficiently so to
+run any risk of breaking. Arrange them so as to make them look like
+one large cauliflower, and powder them thickly with grated Parmesan.
+Make a sauce with an ounce of butter, a little salt, half a teaspoonful
+of lemon-juice, the yolks of two eggs beaten to a cream, and two
+tablespoonfuls of grated Parmesan. Mix well together, and stir over the
+fire; then pour over and around the cauliflower.
+
+
+Stuffed Cauliflower.
+
+Boil a cauliflower till cooked, but not so soft as to fall to pieces.
+With a sharp knife remove a small part of the heart of the flower;
+fill the vacuum with a stuffing of the chopped heart, and four cooked
+mushrooms seasoned with cayenne. Make a good white sauce, mix in some
+grated Parmesan cheese, pour over the cauliflower, and serve very hot,
+garnished with croûtons.
+
+
+Moulded Cauliflower.
+
+Choufleur en forme.
+
+Boil four nice and white cauliflowers, all of an equal size, in a
+little thin flour and water till tender; then cut off the stalks and
+press them, head downwards, into a hot basin; then arrange them in a
+vegetable-dish, with some of the stalks arranged neatly round them, and
+pour over them some tomato sauce.
+
+
+Cauliflower Omelet.
+
+Take the white part of a boiled cauliflower after it is cold, chop it
+very small, and mix with it a sufficient quantity of well-beaten egg to
+make a very thick batter; then fry in fresh butter and send it to table
+hot.
+
+
+Cauliflower Fritters.
+
+When the cauliflowers are boiled and drained divide them into branches,
+and toss them up for a few minutes in a stewpan, with butter, pepper,
+salt, and a little nutmeg. Serve with fried sippets.
+
+
+Celery with Brown Sauce.
+
+Take five or six heads of celery _with the roots_, break off the coarse
+outer stalks, lay them in cold water for some hours, parboil them in
+water for ten minutes, drain, and place them in a stewpan with as much
+stock as will cover them; add a small piece of glaze, pepper, salt, and
+a very little flour. Let all stew gently for about an hour. When done,
+dish up the celery, strain the sauce and pour it over the celery.
+
+
+Celery with Cream.
+
+Cut the white part of three heads of celery into lengths of about three
+inches long, boil it till quite tender, and strain the water from it.
+Beat up the yolks of three eggs and strain them into half a pint of
+cream; season with a little salt, and put this and the celery into a
+stewpan, and place it over the fire till it boils and becomes tolerably
+thick, and then send it to table on toast.
+
+
+Celery à l’Espagnole.
+
+Select well-grown celery, cut it into lengths of six inches, and
+blanch in boiling water. Place two slices of bacon in a stewpan and
+place the celery on these; mix four tablespoonfuls of Espagnole sauce
+(_see_ ‘Entrées à la Mode’) and the same quantity of broth. Simmer for
+three-quarters of an hour. Dish up the celery after removing the grease
+from the sauce, and pour it round the celery.
+
+
+Celery ‘au Jus.’
+
+Parboil some celery, drain it, and put it into a stewpan; toss it in a
+little oil. Add some good meat gravy to it and a tomato. Simmer till
+the celery is quite cooked; then strain the sauce and serve over it.
+
+
+Stewed Celery.
+
+Cut five or six roots of celery to the length of the inside of the dish
+in which they are to be served, take away all the outer leaves and
+green tops, wash the celery till it is perfectly clean; then stew it in
+good stock till it is tender, and sauce it with either a thick béchamel
+or a good Espagnole sauce.
+
+
+Celery à la Villeroi.
+
+Take three or four heads of celery, cut them into six-inch lengths,
+parboil them, and then dip them into cold water; drain them, and then
+split the heads into halves; mask them with some thick Allemande sauce,
+and place them on a dish to get cold. Now roll them in bread-crumbs;
+and serve Villeroi sauce with this dish.
+
+
+Cucumbers à l’Espagnole.
+
+Cut the cucumbers into pieces about two inches long and one inch wide,
+remove the seeds, strew a little salt over them, and let them remain
+between two plates for an hour or more. Drain off the juice and put
+them into a saucepan; cover them with good stock and let them simmer
+gently till quite tender. Drain them, pile high on a dish, and pour
+some rich brown sauce over them.
+
+
+Celery Cream à l’Ambrosia.
+
+(Original Recipe.)
+
+Take two or three heads of celery, washing it well and scraping it
+clean; place it in a mortar, and have ready a pint of good rich cream
+and pour in half a pint, one gill at a time, over the celery, and pound
+well together for a few minutes, and then rub it through a clean wire
+sieve. When it is passed put it back into the mortar, and keep adding
+cream, about a gill at a time, till all is well blended. Continue this
+till all the cream is used. Then add half a pint of nicely flavoured
+whipped aspic. Have prepared a buttered mould which has been decorated
+with cooked mushrooms arranged in tiers all round the mould, and
+arrange leaves of chervil fancifully about; pour in the celery purée,
+and place on ice for some hours and turn out. If any of the mushrooms
+should adhere to the mould it is easy to attach them to the cream
+again; place chopped aspic all round the base and on the top, sticking
+a small piece of the stalk of celery with leaf on it in the centre.
+
+
+Morels à l’Andalouse.
+
+Cut half a pound of ham into dice, fry them in salad oil, and when a
+good colour put in some morels; moisten with half a pint of sherry, a
+gill of madeira, and season with a mixture of a saltspoonful of salt,
+half a saltspoonful of pepper, and a teaspoonful of capsicum powder,
+to which add a dessertspoonful of finely-minced parsley. Cook for
+forty-five minutes; then dish up the morels in a pyramid and pour the
+sauce over, which should be thickened with flour and flavoured with
+lemon-juice.
+
+
+Colcannon.
+
+Mix in about equal proportions some well-mashed potatoes and some young
+sprouts, or greens of any kind, first boiled till quite tender and
+chopped up. Mash up all thoroughly together; add a seasoning of pepper
+and salt, a small bit of butter, and a spoonful or two of cream or
+milk; put a raw onion in the middle of all, and stir over a clear fire
+till very hot and sufficiently dry to be moulded and turned out. The
+onion must be taken out before the dish is served.
+
+Turnips and carrots are often chopped up with the greens and potatoes.
+
+This can also be made with parsnips and potatoes.
+
+
+Colcannon.
+
+(Another way.)
+
+Boil and mash greens, cabbage, carrots, turnips, a shred onion with
+mashed potatoes--half the quantity should consist of the latter; add
+two eggs, pepper and salt, and a good piece of butter; put it into a
+plain mould or pudding-basin, boil for an hour, and turn out.
+
+
+Fillets of Cucumber.
+
+Divide through the middle a cucumber, remove the seeds and soft part,
+cut it into lengths of about one inch, trim them in oval shapes and all
+the same size. Put them in a stewpan with an ounce of butter, a little
+pepper, sugar, and salt, and let them stew till quite tender without
+acquiring any colour.
+
+
+Cucumber Mayonnaise.
+
+Put the beaten yolk of an egg in a glass dish, with very little salt,
+pepper, and a dust of cayenne and a teaspoonful of lemon-juice. Mix
+these to a cream, and then add the best salad oil, a few drops at a
+time, and well stirred till thick. A little more lemon-juice will
+thin it, and then add more oil till half a pint has been used in this
+alternate fashion.
+
+Fish served in this is very good.
+
+
+Cucumbers à la Poulette.
+
+Pare and slice two cucumbers very thinly, let them soak in a little
+vinegar, sprinkled with salt, for half an hour. Drain, and then press
+them dry in a cloth; flour them, and put a piece of butter into a
+stewpan, and when it begins to boil throw in the cucumbers and shake
+them over a gentle fire for ten minutes, being careful they should not
+take the slightest colour. Pour on to them some very strong but pale
+gravy, enough to cover them; when it boils, skim off the fat entirely,
+add a little salt and white pepper, and when the cucumbers are quite
+tender strew in a dessertspoonful of finely-minced parsley, and thicken
+the sauce with the yolks of two eggs.
+
+
+Stewed Cucumbers.
+
+Pare and split into quarters about four young cucumbers, peel them,
+and then pare them round and round into thin ribbons until the watery
+part is reached, which part must be thrown aside. Sprinkle these with
+cayenne and salt, and leave them to drain a little. Arrange them
+lightly on a dish, and sauce them with very fine oil well mixed with
+chilli vinegar and a trifle of common vinegar.
+
+
+Stuffed Cucumber.
+
+Peel a large cucumber, remove a narrow piece from the side and scoop
+out the seeds with a teaspoon. Fill the cavity with a forcemeat made of
+lobster and salmon, replace the piece and bind it round with thread.
+Line the bottom of a saucepan with slices of bacon, put the cucumber
+upon it and then two or three more slices; cover the whole with nicely
+flavoured stock; season with salt and pepper, and simmer gently till
+the cucumber is sufficiently cooked; then take it out, thicken the
+gravy with a little flour and butter, and serve very hot.
+
+
+Dressed Endive.
+
+Plunge three heads of celery into salted water, having removed the
+green leaves from them. When well washed, blanch, drain dry, and finely
+chop them. Put into a stewpan half a pint of good gravy and the endive
+heads, add a saltspoonful of castor sugar and a little salt, and stew
+till tender. When cooked, thicken with butter and flour, and stir in
+a gill of good rich brown sauce with a dessertspoonful of lemon-juice
+stirred into it, and serve with poached eggs on the top.
+
+
+Endive Ragoût.
+
+Lay two heads of white endive in salt and water for three hours. Take
+fifty asparagus, cut off the heads, then chop the rest small as far as
+it is tender, and lay in salt and water. Take a bunch of celery, wash
+and scrape it clean and cut it into three-inch lengths. Put it into a
+saucepan with a pint of water and some mignonette pepper; let it stew
+till quite tender, then put in the asparagus. Shake the saucepan, and
+let it simmer till the grass is cooked. Take the endive out of the
+water, drain it, and leave one large head whole. Take the other leaf by
+leaf, put it into the stewpan, and put to it a pint of sauterne. Cover
+the pan closely, and let it boil till the endive is done; add a quarter
+of a pound of butter rolled in flour, cover the pan again and keep it
+shaking. Then take out the endive when cooked and lay the whole head
+in the middle; take out the celery and asparagus and lay them round
+it, and the other part of the endive over that. Pour the liquor out of
+the saucepan into the stewpan, stir it together, and season it with
+salt. Beat the yolk of an egg up with half a pint of cream, which mix
+into the sauce, keeping stirring till thick, and then pour it over the
+ragoût.
+
+
+Endive Stewed with Cream.
+
+Wash four heads of endive thoroughly, pluck off the outer green leaves,
+put them into a stewpan of boiling salt and water and boil them quickly
+till tender; then drain and squeeze them dry, cut off the roots, and
+chop them very fine. Rub them through a wire sieve into a stewpan,
+add an ounce of butter and a _little_ salt; stir it over a slow fire
+for a few minutes; then mix in two dessertspoonfuls of white sauce, a
+tablespoonful of cream, and a teaspoonful of castor sugar. Stir over
+the fire till thick, and pile up in a dish, and garnish with fried
+sippets.
+
+
+Greens à la Hottentot.
+
+Take three onions and one chilli, and add sufficient butter to stew
+some greens in; fry the onions and chilli till soft; then wash the
+greens and put them with the butter, onions, and chilli into a stewpan
+without any water. Season with salt; cover the stewpan and let them
+simmer gently over the fire till all the water from the greens is dried
+up. A few prawns added is a great improvement.
+
+
+Haricot Beans à la Maître d’Hôtel.
+
+Take a quart of haricot beans, soak them in cold water for three or
+four hours, then boil them in salt and water till tender; drain well,
+and put them into a stewpan, with three ounces of butter mixed with a
+teaspoonful of chopped chives, a sprig of parsley minced fine, with
+pepper and salt to taste. Shake the pan over the fire, but do not stir.
+When hot, and all well mixed together, squeeze in the juice of half a
+lemon, and serve.
+
+
+Kohlrabi au Gratin.
+
+Pare and cut a kohlrabi in thin slices; simmer in salt and water for
+some hours till quite tender. Drain away the water; then coat a china
+dish (fireproof) with butter and browned bread-crumbs; then put a layer
+of the sliced kohlrabi with a little cream, then a layer of forcemeat,
+then another of kohlrabi. Mix some broth and cream and pour in a small
+quantity.
+
+Strew the surface with bread-crumbs; finish with a salamander to brown
+it.
+
+
+Kohlrabi Steamed.
+
+Peel some young kohlrabi and cut it into thin slices. Put some gravy
+and a small piece of butter into a stewpan and steam them till soft.
+Have mixed a small tablespoonful of flour in melted butter, and stir
+this into the gravy till quite smooth; season to taste; boil up, and
+pour through a strainer over the kohlrabi, which ought to be quite
+soft. Cover whilst boiling.
+
+A dessertspoonful of sugar is boiled with them.
+
+
+Laver.
+
+Have some mashed potatoes put upon a dish quite flatly, and cover it
+with some laver; then another layer of potatoes, then another of laver.
+
+The laver is dressed like spinach.
+
+
+Laver to Stew.
+
+Stir in a stewpan over the fire two ounces of butter, a gill of stock,
+a tablespoonful of vinegar, pepper and salt to taste, and a pint of
+laver. Serve very hot.
+
+
+Curried Lentils.
+
+Fry three or four sliced onions in a little butter until of a nice
+brown colour; put them into a saucepan with half a pint of red lentils
+and one pint of water; simmer one hour; then add a dessertspoonful of
+curry-powder and a teaspoonful of lemon-juice, and serve with boiled
+rice.
+
+
+Stewed Lettuces.
+
+Strip off the outer leaves and cut away the stalks. Wash the lettuces
+thoroughly and throw them into salted water.
+
+They will be tender in twenty-five minutes. Lift them out and press
+the water from them, chop them a little, and heat them up in a
+saucepan, with pepper and salt to taste, and a small slice of butter.
+Now dredge in a little flour and stir well; then add a small cup of
+gravy; boil quickly until they are tolerably dry; then stir in a little
+lemon-juice, and serve them hot with fried sippets around them.
+
+
+Stuffed Lettuce.
+
+Take four large heads of lettuce, wash well, and boil them in salted
+water. After they have boiled a quarter of an hour take them out and
+put them into cold water. Then drain them well, cut them open and stuff
+with a veal forcemeat, tying the ends of the lettuce round the meat
+securely. Place the stuffed heads in a stewpan, covering them with
+gravy, and seasoning with salt, pepper, and vinegar. Put the stewpan
+on the side of the stove to simmer for a quarter of an hour; then take
+out the heads (removing the strings), and serve on a hot dish with the
+gravy poured round them.
+
+
+Mandram or Dressed Cucumbers.
+
+Take cucumbers, pare them, and chop them in small pieces. Take half
+the quantity of young onions and cut them fine, add a piece of
+lemon, a trifle of cayenne, and a glass of sherry or madeira and
+dessert-spoonful of Chili vinegar. This is very good with any roast
+meat.
+
+
+Morelles à l’Andalouse.
+
+Cut half a pound of ham into dice, fry them in salad oil, and, when
+a good colour, put in some morels. Moisten with a gill of madeira
+and half a pint of chablis, season with a mixture composed of a
+saltspoonful of salt, half a teaspoonful of pepper, and a teaspoonful
+of capsicum powder, to which add a dessert-spoonful of finely minced
+parsley.
+
+Cook all this for forty-five minutes; then dish up the morels in a
+pyramid and pour the sauce over, which must be thickened with flour and
+flavoured lemon-juice.
+
+
+Green Morels Stewed.
+
+Take some morels, wash them well, cut the large ones in quarters,
+leaving the smaller ones whole. Put them into a stewpan with gravy
+enough to cover them, a glass of sauterne, and a little pepper and
+salt. Cover them closely and let them stew gently for an hour; then
+stir in a piece of butter mixed with flour and a dessert-spoonful of
+lemon. Boil till thick as cream, then serve.
+
+
+Mushrooms à la Bordelaise.
+
+Clean some large fresh-gathered mushrooms, skin and lightly score
+the under-side. Put them into a china dish and baste them with oil
+or butter, and strew pepper and salt over them. When they have been
+steeped in this marinade for a couple of hours, broil them on both
+sides for ten minutes over a clear fire, and serve with melted butter
+in which are parsley, young onions, a little garlic (all minced), and
+the juice of a lemon poured over them.
+
+
+Mushrooms à la Bordelaise.
+
+(Another way.)
+
+Take some large fresh mushrooms; peel, wash, and drain them; make
+one or two slits on the top side of the mushrooms; let them soak for
+an hour in salad oil, salt and pepper. Broil them, taking care to
+turn them so that each side may be equally broiled. Warm the oil in
+which the mushrooms were soaked, season with finely chopped chives
+and parsley; dish up the mushrooms, sprinkle over with a few drops of
+lemon-juice, and pour the hot oil over them.
+
+
+Mushrooms au Beurre.
+
+Cut the stems from some button mushrooms and clean them well with a
+soft cloth and some fine salt, and rinse them in water; drain them
+quickly. Spread them in a clean cloth and leave them to dry for ten
+minutes. Put an ounce and a half of fresh butter to a pint of mushrooms
+and place it in a thick saucepan, and shake over the fire until it just
+begins to brown; then throw in the mushrooms, and continue shaking the
+saucepan over a clear fire that they may not burn, and when they have
+simmered three or four minutes strew over them a little salt and a dust
+of cayenne; stew them till they are perfectly tender, and heap them
+high on a dish, and serve very hot.
+
+
+Croustades of Mushrooms.
+
+Chop an onion very finely; fry it in butter a pale brown, stir it
+carefully, then add a quarter of a pound of finely-chopped mushrooms;
+simmer together till the mushrooms are two-thirds cooked. Soak two
+anchovies; pound them in a mortar with a teaspoonful of French mustard,
+three tablespoonfuls of brown sauce, and add this to the mushrooms.
+Boil together for two or three minutes, and fill the croustade case.
+
+
+Mushrooms au Gratin.
+
+Skin, wash, drain, and wipe dry some fresh mushrooms. Cut the stems to
+within a quarter of an inch, and fill the cup with a forcemeat made
+of one ounce grated bacon, quarter ounce of shred shalot, a sprig of
+chopped parsley, a tiny piece of thyme, and pepper and salt to taste.
+Simmer this for five minutes in butter, and add the yolk of an egg.
+Stand the mushrooms, well dredged with bread raspings, in a baking-dish
+smeared with butter, and bake in a moderate oven. When done, serve
+piled on a hot dish with some rich brown sauce round.
+
+
+Stuffed Mushrooms à la Lucullus.
+
+Wash, dry, and trim some mushrooms; chop up the stalks with a
+teaspoonful of minced parsley and tomato, and warm this mixture for a
+few moments in some butter. Fill the mushrooms (they should be large
+ones) with this mixture, place them on a buttered baking-dish, and
+bake them six minutes, basting them with clarified butter.
+
+
+Mushroom Toast.
+
+Crôute aux Champignons.
+
+Take the stems off half a pound of small mushrooms, then peel them.
+Dissolve two ounces of butter in a stewpan, strew over them a dust of
+cayenne and a dust of pounded mace, and let them stew over a gentle
+fire from ten to fifteen minutes; shake them all the time; then add a
+small dessert-spoonful of flour, and shake the pan until it is browned
+a pale colour. Pour in slowly a gill of good gravy, and when the
+mushrooms have stewed softly for a couple of minutes, throw in a little
+salt and a squeeze of lemon-juice, and pour them on a slice cut about
+an inch thick from the under part of a moderately-sized loaf and fried
+in butter a pale brown, after having been first slightly hollowed on
+the outside.
+
+
+Mushrooms and Tomatoes.
+
+Toast a slice of bread, butter it, and cut it into rounds two inches
+in diameter. Dip the tomatoes into hot water and peel them; cut them
+into thick slices and lay them on the toast; on the top of these place
+a peeled mushroom. These must be put into a buttered tin, and a little
+clarified melted butter poured over each; then place the dish into
+the oven for two minutes and baste them whilst cooking. Serve hot and
+quickly.
+
+
+Baked Spanish Onions.
+
+Take a large onion: wash it clean; take a corer and remove the core,
+and put in its place some butter, pepper, and salt, and let it bake
+with a thin piece of paper round it for an hour, or till done, in a
+slow oven. When done, peel it and put it into a vegetable-dish, and
+pour over some good brown gravy.
+
+
+Onions à la Bretonne.
+
+Brown four large onions over a slow fire in butter and salt, and when a
+good colour stir in a little flour. Moisten with good brown stock and
+reduce. Pass the same over a tammy, and pour the onions.
+
+
+Onions à la Bordeaux.
+
+Parboil some onions, not too large; drain the water from them; put them
+into a stewpan with an ounce of butter and a bouquet garni chopped
+fine; add a gill of good rich gravy, and the same of claret; simmer
+till the onions are fairly tender, and the sauce reduced. Squeeze over
+a tablespoonful of lemon-juice. Dish up, and serve hot.
+
+
+Spanish Onion à la Célerie.
+
+Peel a large Spanish onion and bring it to the boil in the usual way.
+Let it drain thoroughly. Take an apple-corer and take out the centre,
+and fill in with a forcemeat of tomatoes and mushrooms, with a few
+drops of lemon-juice. Put the stuffed onion into a stewpan with one
+small carrot, one small turnip, a bouquet garni, a dust of cayenne, a
+lean piece of ham, and some good Espagnole, or rich brown sauce (about
+half a pint). Put them in the oven, with a few live coals on the lid,
+and let all stew for three hours, or perhaps a little longer, adding
+a little butter and gravy from time to time. When cooked, glaze the
+onion, remove all fat from the sauce, and pour round the onion; and
+have strips of celery which have been cooked in thin broth in which
+some cheese had been sprinkled, drain them, and garnish the top of the
+onion with them.
+
+
+Onions à la Corsica.
+
+Peel four large onions. Cut them into quarters and then slice them.
+Throw them into boiling salad oil. Keep stirring till they are tender.
+After draining them, stir in enough cooked spinach to turn them green.
+Place them on a dish and serve, garnished with the white of hard-boiled
+egg cut in quarters and the yolk chopped and arranged in little bunches
+round.
+
+
+Onions à la Crème.
+
+Take four small Spanish onions and boil them in three waters; drain
+them and put them into a stewpan with two ounces of butter, a little
+flour rubbed smooth, pepper and salt, and a gill of cream. Put this
+over a slow fire and stir frequently till cooked. Serve with the same
+poured over them.
+
+
+Onion Fritters.
+
+Chop up an onion. Make a stiff batter with a table-spoonful of flour,
+an egg, a little milk, pepper, and salt. Mix all well together, and
+put a dessertspoonful at a time into a frying-pan of boiling butter or
+dripping. Brown the fritters on both sides and serve them, alone or
+handed round with rump steak.
+
+
+Onions à la Génoise.
+
+Take a pint of small onions and boil them in good Lucca or olive oil.
+Drain them and pour this sauce over them. A tablespoonful of minced
+capers, gherkins, and sultana raisins, minced parsley, a dust of
+cayenne pepper, a tablespoonful of vinegar, a teaspoonful of castor
+sugar, and a tablespoonful of good gravy, and O. K. Sauce. When these
+ingredients are hot, pour over the onions and serve.
+
+
+Onions ‘au Jus.’
+
+Cook some young onions in boiling salt and water for fifteen minutes,
+then drain them. Mix some flour and butter well together over the fire
+until they are pale brown; add a little claret and gravy. Now put in
+the onions with a bouquet garni, a couple of cloves, and a bay leaf.
+Simmer all together till the onions are quite cooked. Strain and dish
+up the onions with the sauce, and add some fried sippets, a few capers,
+and a couple of minced anchovies.
+
+
+Miroton of Onion.
+
+Take some onions, chop them up, and sauté them in butter till they are
+browned. Dredge a little flour over them, then add hard-boiled eggs
+cut up small, shred herbs, pepper, a gill of cream, and a teaspoonful
+of sauterne. Place this mixture in a buttered mould, and bake it for
+about an hour. Turn it out and garnish with fried parsley.
+
+
+Ragoût of Onions.
+
+Peel and blanch six onions, strain the water from them, and place them
+in a stewpan with half a pint of cream, pepper, salt to taste, and a
+dust of cayenne. Simmer till the onions are done, then make a liaison
+with the yolks of two eggs into the cream sauce, and serve the onions
+with the sauce around, and garnished with fried sippets cut into shapes.
+
+
+Onions à l’Espagnole.
+
+Peel a large onion and stamp out the core with a vegetable-culler;
+parboil in water for ten minutes, and drain on a sieve. Spread the
+bottom of a stewpan with butter, place the onion in it; moisten with
+gravy just enough to cover it, and let it boil slowly, turning it
+occasionally. When nearly done, add a dessert-spoonful of castor sugar,
+and boil down quickly to a glaze; add a little tomato purée, and roll
+the onion in it, and dish up.
+
+
+Spanish Onions Stewed.
+
+Boil a large onion, and when done scoop out the middle and fill it with
+forcemeat, fry it a light brown, and make a rich gravy and pour over.
+
+
+Stuffed Onions.
+
+Parboil onion or onions in salted water for ten minutes. Remove the
+core with column-cutter, leaving the bottom intact. Fill up with
+a mixture of bread-crumbs, anchovies, well washed and cut-up small
+capers, pepper, and salt; melt a piece of butter in a saucepan, and
+mix with it a table-spoonful of flour; put in the onion; take an equal
+quantity of broth and claret, pour enough into the saucepan to almost
+cover the onions; add a bundle of herbs tied up, with a few cloves, and
+simmer gently till the onions are done; remove the herbs and dish up
+the onions.
+
+
+Stuffed Onions.
+
+(Another way.)
+
+Peel a couple of fair-sized Portugal onions, parboil and drain them;
+scoop out the centre, but keeping the onions whole. Chop up the inside
+of the onion with a little meat and a little fat bacon; add some
+bread-crumbs, a sprig of parsley, and a small piece of lemon peel,
+chopped fine; add pepper and salt to taste; then beat it all up to a
+paste with a well-beaten egg and stuff the onions with it, dredge them
+with flour, and fry them a nice brown; then place them in a stewpan
+with a rich brown gravy to cover them, and let them stew gently for two
+hours.
+
+
+Parsnip Fritters.
+
+Take three large parsnips and boil them till tender; peel them and mash
+them very finely; add a teaspoonful of flour, one well-beaten egg, and
+salt to taste. Make the mixture into small cakes with a spoon, and fry
+them on both sides, a delicate brown in good dripping or butter. Serve
+them up very hot and piled upon the dish.
+
+
+Parsnip Balls.
+
+Parboil six parsnips, and let them get cold; then peel them and grate
+them. Beat two eggs till very light and mix with the grated parsnip,
+adding enough flour to bind the mixture. Make this mixture into small
+flat balls. Have some boiling lard or clarified dripping and drop the
+balls gently into it; fry them until a golden brown on both sides. Send
+to the table hot, garnished with fried parsley.
+
+
+Petits Pois à la Demi-Bourgeoise.
+
+Put a quart of young peas into a stewpan, with a good-sized piece of
+butter, one onion, one cabbage lettuce cut in four. Let them be stewed
+in their own juice upon a very slow fire. When they are done and there
+is hardly any sauce left, add a little sugar, very fine salt, and
+afterwards the yolks of two eggs with some cream; mix the whole on the
+fire and serve up.
+
+
+Peas Stewed with Lettuces and Ham.
+
+Shell a peck of young green peas and put them into a bowl of cold water
+and two ounces of butter. Work them well with the fingers to make the
+peas stick together, and then drain them in a colander. Put them then
+in a stewpan with the hearts of two cabbage lettuces finely shred, a
+large onion cut into thin slices, a handful of parsley, and half a
+pound of ham cut into small pieces; cover the saucepan closely and let
+the peas stew till the peas are tender; shake the saucepan now and
+again to prevent the peas sticking. When they are done, take out the
+ham and the onion, put in two ounces of butter mixed smoothly with a
+dessert-spoonful of flour and a table-spoonful of cream. A sprig of
+mint stewed with the peas is an improvement. Simmer gently for four
+minutes, and serve as hot as possible, with fried sippets round, and
+slices of broiled ham on the top.
+
+
+Potato-Balls.
+
+Bake half a dozen potatoes; rub them through a wire sieve, and put them
+into a stewpan with an ounce of butter, two yolks of eggs, a little
+pepper and salt; stir over the fire till the paste leaves the sides of
+the pan; then put it between two plates to get cold; then shape this
+potato-paste into small balls or pears (the stalks being represented by
+parsley stalks); dip these into beaten egg, roll them in bread-crumbs
+and fry of a pale colour in hot frying fat; dish them up high in a
+pyramid shape.
+
+
+Potato-Balls à la Duchesse.
+
+Take half a dozen potatoes, boil and pass them through a sieve, and
+work into them in a bowl one gill of cream and the yolks of three
+eggs; add pepper, salt, and a grate of nutmeg to taste, with some
+finely-chopped parsley. When well mixed and smooth, take them up by
+little spoonfuls, roll each into a ball, flatten and flour it slightly.
+Lay them all on a sauté-pan, with plenty of melted butter, and cook
+them slowly. Turn them when one side is done, and serve hot as soon as
+both sides are coloured.
+
+
+Potato-Ball Ragoût.
+
+Mash, roll up with yolk of egg, grated ham or tongue, minced parsley,
+one onion, pepper, salt, and a little bit of butter; roll them in
+beaten egg and a little flour, and fry them in good dripping.
+
+
+Potatoes à la Bonn.
+
+(German Recipe.)
+
+Cut some raw potatoes into slices half an inch thick, and cut them into
+four or five strips; fry them in plenty of very hot butter till a nice
+golden colour, turning them so that all sides should be equally golden.
+
+Have ready one ounce of Parmesan cheese and one ounce of Gruyère
+cheese, and a gill of cream which has been stirred over the fire
+till the cheese is hot and melted; add a dust of cayenne. Put in the
+potatoes and give one stir round, and arrange in a dish which will hold
+hot water.
+
+
+Potato Boulettes.
+
+Boil some good potatoes, dry, mash a pound of them smoothly, and mix
+with them two ounces of fresh butter, a teaspoonful of salt, a little
+nutmeg, the beaten and strained yolks of four eggs, and then the whites
+well whisked. Mould the mixture with a teaspoon, and drop it into a
+small pan of boiling butter, and fry these boulettes for five minutes
+over a moderate fire a pale brown colour; drain, and dish them up high.
+
+
+Potatoes in Cases.
+
+Take as many potatoes as may be required and bake them; cut a small
+piece from the top of each and with a spoon scoop out the insides. Mash
+them smoothly, and pass through a sieve; mix with this potato-paste
+an ounce of fresh butter and a gill of cream. Put it into a stewpan
+over a slow fire to boil, and during the time stir quickly in the
+whites of a couple of eggs whipped to a very stiff froth; then fill the
+potato-skins with the mixture, bake quickly in the oven, and serve in a
+folded napkin.
+
+
+Potato-Chips or Ribbons.
+
+Wash a pound of potatoes well in cold water, and scrub them clean;
+peel them, and cut out the eyes, and any black specks there may be;
+then peel the potatoes very thinly into ribbons and twist them into
+fancy shapes. Put into a saucepan about a pound of clarified dripping,
+and heat it to frying heat; then take a frying-basket and put the
+potato-ribbons in when the fat is quite hot, for about six minutes.
+Place a piece of paper on a plate, and when the chips are done--which
+they will be when they become quite crisp and of a pale brown
+colour--turn them out on to the paper and drain off the grease, and
+sprinkle salt over them, and serve them very hot
+
+
+Potatoes à la Crème.
+
+Put a piece of butter rolled in flour in a stewpan, with some salt,
+pepper, and a grate of nutmeg. Mix all well together and add a gill of
+cream; then place the sauce on the fire and stir round till it boils.
+
+Have ready some potatoes cut in slices; put them into the sauce, and
+after warming them up serve very hot. Sometimes a little chopped
+parsley and green onions are added to the sauce.
+
+
+Potato Croquettes.
+
+Boil some potatoes very dry; mash them quite smoothly; season them
+with salt and white pepper; warm them with about an ounce and a half
+of butter, pound it, and add two tablespoonfuls of good cream. Boil
+them till dry; let them cool a little, and then roll them into balls;
+sprinkle over them crushed vermicelli, and fry them a pale brown.
+Sometimes they are rolled in egg and bread-crumbs instead of the
+vermicelli.
+
+
+Potato Croquettes.
+
+(Another way.)
+
+Take two pounds of potatoes, boil them, and pass them through a wire
+sieve with a wooden spoon; then put into a stewpan an ounce of butter
+and a tablespoonful of milk and put it on the fire, and when this is
+hot stir in smoothly the sifted potato; then take off the stewpan
+from the fire, and break the yolks of two eggs into a basin and stir
+them one at a time into the sifted potato; then take three sprigs of
+parsley, wash them in cold water, dry them in a cloth and chop them
+very finely. Sprinkle the parsley into the stewpan and season the
+potato with a little pepper and salt. Turn the potato on to a plate and
+let it get cold; then put some clarified dripping into a deep stewpan
+and put it on the fire to heat, and have some bread-crumbs ready. When
+the potato-mixture is cold form it into balls; then egg and bread-crumb
+these balls and fry them in a frying-basket, taking care the balls
+do not touch each other. When the fat is hot and smoking put in the
+frying-basket for two minutes and fry a pale yellow; drain them, and
+mount them up high on a dish, and ornament with fried parsley.
+
+
+Potatoes à la Crème au Gratin.
+
+Take some boiled potatoes and cut them into slices about an inch in
+diameter. Make a white béchamel sauce in which grated Parmesan cheese
+has been well mixed; place some neat little fried croûtons round the
+bottom of the dish in the form of a coronet; place inside it a close
+circular row of the sliced potatoes, and then spread a layer of the
+Parmesan mixture over them; repeat the row of potatoes and the mixture
+till the dish is full; smooth the top over with some of the sauce;
+shake some fried bread-crumbs and grated Parmesan cheese over all. Put
+all into the oven for twenty minutes, and then serve.
+
+
+Potato Cheese.
+
+Follow the recipe exactly as for Potato Soufflée, adding only three
+ounces of grated cheese, Parmesan or otherwise, to the ingredients.
+
+
+Potato Fritters.
+
+Take a pint of milk, put into it three ounces of potato-flour, warm
+it up for a quarter of an hour; flavour it with an ounce of powdered
+macaroons, a dessertspoonful of sugar, and six drops of orange-flower
+water. Boil, and then add two yolks of eggs; stir till it becomes a
+thick batter; pour into a dish to get cold, when it should be rolled
+into small balls the size of a walnut; egg and bread-crumb them and
+fry. Sprinkle with powdered sugar before serving.
+
+
+Potatoes au Gratin.
+
+Boil the potatoes, then peel them and pound them smooth. Place a
+layer of them on a baking-dish and sprinkle over them a little grated
+Parmesan cheese, with a few little bits of butter; then add another
+layer of potato, cheese, and butter until all the potato is used up.
+
+Salamander this and send to table quickly.
+
+
+Fried Potatoes à la Hollandaise.
+
+Boil some potatoes in salt and water, peel and mash them and rub them
+through a sieve; season with salt, pepper, and a bouquet garni, and
+moisten with a gill of good gravy--the purée should be very thick; then
+make it into balls, which should be dipped in beaten egg and fried, and
+served with fried parsley.
+
+
+Potatoes à l’Italienne.
+
+Bake some potatoes; cut off the tops and scoop out the pulp, and
+mix with a third proportion of well-boiled rice; season with grated
+Parmesan cheese, pepper, and salt. Put this mixture back into the
+potato-shells, replace the tops, and bake them in the oven for a few
+minutes. This makes a very nice savoury.
+
+
+Italian Potatoes.
+
+(Another way.)
+
+Boil one pound of potatoes, then peel and pound them; add three ounces
+of butter, a little bread-crumb soaked in milk; beat the mixture smooth
+but not liquid; beat the yolks of three eggs well; add them to the
+mixture with the beaten whites of two. Dish this high up on a dish,
+smooth it with a knife, pour over some hot butter, and bake in the
+oven. Serve quickly.
+
+
+Potato Klösse.
+
+Take about six baked potatoes and scoop out the floury part till there
+are about six ounces. Beat two ounces of butter to a cream, and mix it
+with the potato-flour; add the well-beaten yolks of two eggs, a grate
+of nutmeg, and a little pepper and salt to taste. Beat the mixture
+thoroughly, and mould it into small balls. Drop these in boiling salt
+and water, and be careful to do this with a metal spoon, and to dip it
+into boiling water each time it is used. Or they may be made with two
+ounces of finely-grated bread-crumbs and one ounce of Parmesan, the
+white of one of the eggs, then moulded and boiled as above. Sprinkle
+fried bread-crumbs over when dishing them up.
+
+
+Potatoes à la Lyonnaise.
+
+Cut up in rounds about a quarter of an inch thick six potatoes that
+have been boiled, and fry them a pale golden colour, with an ounce and
+a half of butter, in a frying-pan; season with chopped parsley and
+shallot, pepper and salt, and a tablespoonful of lemon-juice.
+
+
+Potatoes à la Maître d’Hôtel.
+
+Wash half a dozen potatoes; boil them in salt and water. When done,
+drain, and let them cool. Then peel and cut the potatoes into thick
+slices; put one and a half ounce of butter, a little pepper and salt
+to taste, four tablespoonfuls of good gravy, and one table-spoonful of
+minced parsley. Mix all well together, put in the potatoes, shake them
+well in the sauce to cover them, and when quite hot through squeeze in
+the lemon-juice and serve.
+
+
+Potatoes à la Milanese.
+
+Take as many potatoes as are required; choose the largest; bake them
+well, and cut off the tops and scoop out the insides. Pass the potato
+through a sieve, and add a table-spoonful of grated Parmesan and
+Gruyère cheese mixed, pepper and salt. Melt a good tablespoonful of
+butter (or more according to number of potatoes) in a stewpan, put in
+the potato and make it hot, and fill the skins of the potatoes with it.
+Put them in the oven and serve up very hot.
+
+
+Potatoes à la Mode.
+
+Peel as many potatoes as are wanted, cut them in slices lengthways
+half an inch thick, dry them in a cloth. Have a frying-pan with almost
+boiling fat in it, put in the potatoes and let them fry for ten
+minutes. Take them out and drain them; let them get nearly cold. Boil
+the fat up again, and when boiling put in the potatoes and fry them
+for four minutes, when they should come out perfectly dry and a pale
+gold colour, and much swollen. Sprinkle with salt, and serve quickly.
+
+
+Potatoes à la Moltke.
+
+Take about eight good-sized potatoes, peel and cut them into long thin
+slices. Have ready three ounces of butter mixed with two tablespoonfuls
+of flour and put them in a stewpan and stir over the fire till the
+butter is a good brown colour; then add half a pint of broth and two
+tablespoonfuls of vinegar. Put the potatoes in this gravy and let them
+simmer gently till tender, which will be in twelve or fifteen minutes.
+Serve very hot. Some cooks put in a bay-leaf to simmer in with the
+potatoes.
+
+
+Potatoes à la Napolitaine.
+
+Put a large tablespoonful of gravy into a stewpan with two ounces
+of butter, one ounce of grated Parmesan, a dessert-spoonful of
+lemon-juice, pepper and salt to taste, a grate of nutmeg, and the yolks
+of two well-beaten eggs, and set it over the fire to become hot. Place
+a border of fried croutons round a dish. Put a row of potato cut into
+slices within the border; pour over some of the above sauce; then place
+some more slices of potato in a smaller circle, then a layer of the
+same, and so on until a raised centre is formed. Put a little sauce
+over the top, and cover it well over with the remaining, with an ounce
+of grated cheese and some bread-crumbs. Bake for twenty minutes and
+serve.
+
+
+Potato Omelet.
+
+Take a large hot baked potato, break it open and scoop out the inside.
+Beat this till smooth, and mix with it a little pepper, salt, a
+dessertspoonful of lemon-juice, and the yolks of three eggs. Just
+before frying the omelet, add the whites of the eggs beaten to a froth.
+Fry in the usual way, and garnish with fried parsley.
+
+
+Potatoes Moulded with Parmesan.
+
+Mash some potatoes very smooth, and work into them a couple of
+well-beaten eggs. Put them into one of the French china fireproof
+pie-dishes, and shape them high in a dome-like form. Smooth the
+surface, and then draw the back of a fork over it in different
+directions and sprinkle some grated Parmesan over it. Put little bits
+of butter over it at equal distances, and bake in the oven till the
+potatoes are of a nice gold colour.
+
+
+Potatoes à la Provençale.
+
+Mash two pounds of potatoes, pass them through a wire sieve, season
+with pepper and salt. Grate two ounces of Gruyère cheese and pound it
+in the mortar with enough butter to make a paste; add a quarter of a
+pint of milk and a little minced parsley. Put this into a frying-pan,
+stirring in the potatoes, and fry till of a pale brown. Dish it up
+high, _en pyramide_.
+
+
+Potato Pudding.
+
+Boil about eight potatoes, take out the potato-flour, mash and mix
+it with one ounce of suet, a quarter-pint of milk, and one ounce of
+grated Parmesan cheese; add as much boiling water to make it a proper
+consistency, and bake in an earthen dish.
+
+
+Potatoes à la Russe.
+
+Cut up the potatoes in small pieces and fry them in olive oil, with
+some mushrooms minced small.
+
+
+Potatoes Sauté.
+
+Wash a couple of pounds of potatoes in cold water, scrape them, and cut
+them into shapes like the quarters of an orange. Let them boil up in
+a saucepan of cold water and wipe them dry. Put two ounces of butter
+into a stewpan and toss the potatoes in it for about twenty minutes
+over a quick fire. They should brown on all sides alike. Strain off the
+butter, sprinkle some salt over the potatoes, and serve.
+
+
+Savoury Potatoes.
+
+Take six good-sized potatoes, parboil, and cut them into slices about
+a quarter inch thick. Melt one ounce of butter and one ounce of fat
+bacon, cut up into a saucepan, add an onion and a small shalot, and let
+all stew till tender. Dredge in a tablespoonful of flour, and stir till
+it is smooth and brown; then pour in, a little at a time, as much hot
+gravy as will bring the sauce to the consistence of cream. Add half an
+ounce of chopped parsley, a bouquet garni, a bay-leaf, and one grate of
+nutmeg. Let all this simmer for five minutes, when the sliced potatoes
+must be put in; and, when tender, place them on a dish and serve very
+hot.
+
+
+Potato Snow.
+
+Take some fine large white potatoes, boil them in their skins in salt
+and water till quite tender; drain, and _dry them thoroughly_ before
+the fire; rub the potatoes through a coarse sieve on to this dish; do
+not touch them afterwards, or the flakes will fall. Send to table as
+hot as possible.
+
+
+Potato Soufflé.
+
+Make a smooth paste of two table-spoonfuls of mashed potatoes, one
+tablespoonful of flour, with a gill of milk, or sufficient to make it
+into a paste; add salt and pepper and half a pint more milk; put this
+into a stewpan with an ounce of butter. Stir over the fire till it is
+as thick as cream, then add four well-beaten yolks of eggs, and then
+stir in the whites beaten to a froth. When this mixture is stiff enough
+to bear the weight of an egg, pour it into the soufflé dish and bake it
+in a moderate oven. When done, just hold a red-hot salamander over for
+a few seconds, and send quickly to table.
+
+
+Potato Soufflé.
+
+(Another way.)
+
+Take as many potatoes as are required, wash and scrub them well. Bake
+them gently in the oven, and, when done, cut the top off one end of
+each and get the potato out without breaking the skins. Cut a small
+piece off the other end of each, so that they may stand up. Work the
+potato quite smooth, mixing with it pepper, salt, and four drops of
+essence of anchovy. Take the whites of two eggs and beat to a stiff
+froth. Mix this lightly with the potatoes, return all into the skins,
+put them in the oven to become quite hot, and serve.
+
+
+Potato Soufflé au Parmesan.
+
+Make this soufflé the same as the preceding recipe, only adding two
+table-spoonfuls of grated Parmesan cheese into the egg-mixture, and
+sprinkling Parmesan over the top just before serving.
+
+
+Stewed Potatoes.
+
+Put one ounce of butter in a saucepan, one chopped onion, a
+table-spoonful of parsley, a little celery and table-salt mixed. Cut
+half a pound of potatoes into pieces, put them in a saucepan with three
+tablespoonfuls of water; when quite soft, add a gill of cream and a
+little vinegar; sprinkle a little flour in and boil up, and serve.
+
+
+Stuffed Potatoes.
+
+Hollow out some large potatoes and fill them with mealy potatoes beaten
+to a paste in a mortar, mixed with chopped parsley, chives, shallot,
+butter, and fat bacon cut into dice, with pepper and salt to taste.
+Butter the insides of the potatoes and nearly fill them with this
+paste; put them on a buttered tin and bake in a Dutch oven.
+
+
+Potato Straws.
+
+Cut raw potatoes about two inches long and about one-eighth of an inch
+thick. Fry in boiling fat till a golden brown and crisp, drain well on
+a sieve before the fire, and serve in the centre of a dish of cutlets.
+
+
+Potatoes and Tomatoes.
+
+Bake some potatoes; cut off the tops carefully, so that they may be
+replaced. Scoop out all the potato, mix it with a little butter, a
+dust of cayenne, a little garlic butter about the size of a pea, a
+little finely chopped parsley, and some tomato purée. Mix all these
+well together in a saucepan, stir well over the fire, and then refill
+the potato-cases with it, replace the tops, and strew a few baked
+bread-crumbs over, and serve very hot.
+
+
+Red Cabbage Stewed.
+
+(Flemish Recipe.)
+
+Take a fresh cabbage and strip the outer leaves, wash it, and cut it
+into the thinnest possible slices, beginning from the top. Place it in
+a stewpan, with about two ounces of clarified melted butter; add some
+pepper and salt, and stew it very slowly for about four hours in its
+own juice, stirring it often and pressing it down. When quite tender,
+add a tablespoonful of vinegar, and mix up thoroughly; keep the cabbage
+in a hot dish, and serve broiled sausages round it.
+
+
+Salsify.
+
+Wash and scrape the salsify very white, put it into water with a
+dessertspoonful of vinegar in it; then put it into a pan of boiling
+water with two ounces of butter, salt, and a tablespoonful of vinegar.
+When quite tender, put it to drain on a sieve. Then cut it into short
+pieces, and again put it into a stewpan, with a tablespoonful of white
+sauce, the remainder of the butter, and a squeeze of lemon. Shake it
+over the fire for a few minutes till it is well mixed and very hot, and
+serve piled high, garnished with fried croûtons.
+
+
+Salsify Dressed.
+
+Scrape and soak some salsify in water and vinegar; next boil them in
+plenty of water with salt and a _little_ flour. After they are boiled,
+toss them up, with a little melted butter and grated cheese.
+
+
+Fried Salsify.
+
+Wash and scrape the roots of their dark outside skin, and cut it into
+lengths of three or four inches, when boil it till tender; drain it.
+Make some French batter, throw the bits of salsify into it, and take
+them out separately and fry them a light brown; drain well from the
+fat, and sprinkle a little salt over it and dish quickly.
+
+
+Salsify or Mock Oysters.
+
+(American Recipe.)
+
+Scrape the roots thoroughly and lay in cold water ten or fifteen
+minutes. Boil whole till tender, drain, and when cold mash with a
+wooden spoon to a smooth paste, picking out all the fibres. Moisten
+with a little milk. Add a tablespoonful of butter, and an egg and
+a half for every cupful of salsify. Beat the eggs light. Make into
+round cakes, dredge with flour, and fry brown; or it may be sent up
+in a fireproof china dish, with bread-crumbs on the top, browned, and
+steeped in butter.
+
+
+Salsify Scalloped.
+
+Scrape some salsify, cut it into very short pieces, and boil it
+till tender. When sufficiently cooked, drain it, and make a white
+sauce of butter, flour, and cream, with a teaspoonful of essence
+of anchovy added to it, a little pepper and celery salt. Mix in an
+egg, and flavour with a little lemon-juice. Put this mixture into
+scallop-shells, and sprinkle fried bread-crumbs on them, and slightly
+brown with the salamander.
+
+
+Scorzonera in Brown Sauce.
+
+Wash the roots and scrape the skin gently off them, and cut them into
+lengths of three or four inches; put them into boiling water, with a
+little salt, a small bit of butter, and the juice of a lemon; boil them
+for an hour, then drain, and serve with a rich Espagnole sauce over
+them; or a sauce tournée may be substituted for the brown sauce.
+
+
+Seakale au Parmesan.
+
+Boil the seakale in boiling water for about twenty minutes, or till
+tender, drain it, and then pour over it half a pint of white sauce, and
+sprinkle with grated Parmesan, and serve.
+
+
+Seakale Stewed in Gravy.
+
+Boil the kale for ten minutes in salt and water, drain it well, and put
+it into a saucepan with as much good brown gravy as will nearly cover
+it; stew it gently for ten minutes till tender, and send it to table in
+the gravy very hot.
+
+
+Seakale, Timbale of.
+
+(Original Recipe.)
+
+Take three or four heads of seakale, boil it till quite soft, drain it
+on a cloth, cut it in pieces half an inch long; well butter a plain
+mould, line it with buttered paper, place in it the seakale endways so
+as to give the appearance of honeycomb when turned out. Make a paste
+thus: put a gill of water, a small piece of butter, into a little
+stewpan to boil. When boiling, throw into it a tablespoonful of flour,
+leave it a few minutes, then stir in one egg and turn it out on a plate
+until wanted. Take about a pound or rather more of Spanish chestnuts,
+remove the skin, and pound in a mortar, and then add to it half the
+quantity of the above paste and a quarter of the quantity of butter,
+with salt and pepper to taste. Mix all together, add one whole egg and
+three yolks, pass it through a wire sieve, stir in a gill of white
+stock or cream, pour it into a mould and steam for half an hour. Serve
+with truffle sauce; and have ready some truffles cut into fancy shapes,
+and dipped in white of egg, and quickly ornament the sides and top of
+the timbale. Little mounds of chopped beetroot should be placed at
+intervals round the base.
+
+
+Spinach.
+
+Pick the spinach very carefully; put it into plenty of boiling water
+and salt, pressing it down with a spoon; boil for ten minutes. Drain
+and squeeze it, and throw it into cold water to preserve the green
+colour. Pass it through a wire sieve and return it to the stewpan,
+with a little salt, a piece of fresh butter, an eggspoonful of castor
+sugar, the squeeze of a lemon, and a gill of cream. Heat it up in the
+saucepan after stirring it well, then press it into a plain mould and
+turn it out, and serve it in the form of diamonds; garnish with fried
+sippets glazed.
+
+
+Spinach Chartreuse.
+
+(Original.)
+
+Make a good purée of spinach, with cream and two eggs to make a
+liaison; add a squeeze of lemon. Take a plain mould and place it on
+ice. Then take a tumbler and half-fill it with cold water and stand
+it in the centre of the mould. Pour the purée, into which a little
+aspic jelly has been whipped, into the mould itself; let it remain on
+ice till firm, then empty the water from the centre and fill the same
+with warm water; after a minute take out the tumbler carefully; then
+place in the interior a mayonnaise of hard-boiled eggs in which some
+aspic jelly has been stirred into the mayonnaise, and when quite iced
+turn the mould out, and ornament the top with hard-boiled eggs cut in
+quarters and red aspic cut in dice, and place mounds of chopped aspic
+round.
+
+
+Curried Spinach.
+
+Take some well-cooked spinach and fry it in boiling butter into which
+a tablespoonful of curry powder has been already fried; add to this a
+dozen prawns or shrimps and fry all together slowly for one hour.
+
+Serve very hot as an entrée.
+
+
+Spinach, Croustades of.
+
+Cut some bread into the shape of hearts and slit them all round; fry
+them in batter. Arrange the hearts in the form of a rosette. Then cut a
+round of bread, which slit in the same way, and place it in the centre
+over the points of the hearts. Fry them till they are of a fine brown,
+then cut out the interior, remove all the crumb, and fill the space
+left with spinach cream.
+
+
+Spinach à la Crème.
+
+Take two good pounds of spinach, boil it till quite tender, chop it
+very fine, and rub it through a coarse wire sieve; season with pepper
+and salt. Place it in a stewpan, stir over the fire till warm; then
+pour in a gill of cream, two ounces of butter, and a good saltspoonful
+of castor sugar. Stir over the fire for five minutes, and press it into
+a form, turn it out, and garnish with small fried croûtons.
+
+
+Spinach Fritters.
+
+Boil spinach, thoroughly drain, and mince it; add some grated bread,
+one grate of nutmeg, and a small piece of sugar. Add as much cream
+and yolks and whites of eggs as will make the preparation of the
+consistence of batter, drop the batter into a frying-pan of boiling
+lard. When the fritters rise, take them out and send to table.
+
+
+Spinach and Eggs.
+
+Prepare the spinach as for dressing spinach, and cut in the form of
+large sippets, with a poached egg served on each, and with glazed fried
+sippets arranged around.
+
+
+Spinach Omelet.
+
+Make a purée of spinach in the usual way; take two tablespoonfuls of it
+and stir it into four eggs which have been previously beaten, yolks and
+whites separately; add a little piece of shalot which has been rubbed
+through the sieve, add pepper and salt to taste. When thoroughly mixed,
+put the whole into an omelet-pan, with two ounces of butter, and fry a
+pale brown; serve very hot.
+
+
+Spinach Soufflé.
+
+(Original.)
+
+Make a thick purée of spinach, using good broth to mix with it; add
+half a spoonful of flour, a little salt, and an ounce of butter; let
+all this boil till very thick; then add the yolks of four or five eggs,
+a gill of cream, a pinch of castor sugar, and mix all well together.
+Just before sending to table whip up and add the whites of the eggs and
+put into the oven for the proper time. Strew hard-boiled egg (yolk and
+white) passed through the sieve over the top.
+
+
+Tomato Chartreuse.
+
+(Original Recipe.)
+
+Make a good purée of tomatoes in which some shalot has been minced,
+and mix with it three well-beaten eggs, a tablespoonful of aspic, and
+a little salt and cayenne. Have a plain double mould, which must be
+well buttered; pour some tomato purée into the outer mould, and pour
+into the centre some rich white sauce in which two whole eggs have been
+beaten up; add some small button mushrooms, and put this into the inner
+mould. Tie the mould down with a cloth and steam it like an ordinary
+custard pudding. It should be kept quite upright; and when turned out
+on the dish, pour round some Tournée sauce; sprinkle a little grated
+parsley over the top.
+
+
+Tomato Cream à l’Irrésistible.
+
+(Original Recipe.)
+
+
+Cut some tomatoes in slices, oil a plain mould, and arrange the
+tomatoes all round in circles and at the bottom of the mould; make a
+white purée of mushrooms, which has been cooked and allowed to cool,
+and in which, after cooking, half a pint of aspic jelly has been well
+stirred in. Put this purée into the mould, and put on ice for some
+hours; turn out, and serve with a little chervil and tarragon salad
+round the base, and arrange aspic jelly cut in devices on the top.
+Hard-boiled eggs in quarters should be placed at equal distances on the
+chervil salad.
+
+
+Curried Tomatoes.
+
+Cut tomatoes in slices, bake them, grate an apple, chop a shalot
+small, and fry these in butter till quite tender; add a heaped-up
+dessertspoonful of curry-powder, four tablespoonfuls of good gravy;
+simmer all together for a few minutes. Add the tomatoes and a
+tablespoonful of cocoa-nut milk, a squeeze of lemon-juice, and a tiny
+bit of sweet chutnee. Serve hot.
+
+
+Tomato Fritters.
+
+Bake some tomatoes till nearly cooked (they must be rather uncooked),
+add some Parmesan cheese, and a _little_ very finely chopped shalot.
+Add as much cream and the white of one egg as will make the preparation
+of the consistency of batter; drop this batter into a frying-pan of
+boiling butter, and when the fritters rise take them out and send them
+to table, just dusting them over with grated Parmesan cheese.
+
+
+Stuffed Tomatoes à la Financière.
+
+Dip the tomatoes into boiling water, peel them, and scoop out the
+centres with a small spoon, and place them on a tin dish. Take a
+lump of butter the size of a walnut, a little mushroom liquor, a
+tablespoonful of tomato sauce, a dessertspoonful of olive oil, a
+teaspoonful of chopped parsley and shalots in equal quantities, a
+little salt and pepper to taste; mix and stir all in a stewpan till
+quite hot and thoroughly mixed. Fill each tomato with some of this
+stuffing, and sprinkle them with grated bread-crumbs. Pour a few
+spoonfuls of olive oil into the dish, and bake for ten minutes and
+brown with a salamander.
+
+
+Iced Tomatoes.
+
+(American Recipe.)
+
+Scald the tomatoes for a minute or so and peel carefully, cut out the
+stalks with a sharp knife, remove about one teaspoonful of the contents
+and put in a pinch of salt, sugar, and pepper, and as much minced
+parsley, shalot, and tarragon as will fill the space; boil (that is,
+reduce) some cream, with an onion and some salt, until quite thick, put
+a dessertspoonful under each tomato; ice the whole and serve in the
+dish it is dressed in.
+
+
+Tomato au Gratin.
+
+Cut some ripe tomatoes in slices, place them in a china baking dish in
+layers with some chopped onion and bread-crumbs, pepper, and salt, and
+a little gravy between each layer; cover the top with a last layer of
+bread-crumbs and a few lumps of butter. Bake for about twenty minutes.
+
+
+Stuffed Tomatoes à la Milanese.
+
+Take six ripe tomatoes of equal size, cut a circle off the top of each
+and scoop out the insides. Press the pulp through a sieve, and mix in
+with it a little salt, cayenne, two ounces of butter broken into little
+pieces, two tablespoonfuls of bread-crumbs, a large shalot finely
+minced, a teaspoonful of parsley, and two very large tablespoonfuls of
+grated Parmesan. Fill the tomatoes with this mixture, put on the tops
+again, and bake in a moderate oven, or fry them in oil till cooked
+brown. Mushroom sauce or sauce espagnole round them.
+
+
+Tomato Omelet.
+
+Take four tomatoes, peel and mince them finely. Mix a tablespoonful of
+flour with a little milk till it is quite smooth, add three eggs to it
+(beaten), a little salt, and a dust of cayenne, the tomatoes, and half
+a minced shalot. Fry the omelet in the usual way, and serve very hot.
+
+
+Tomatoes à la Portugaise.
+
+Slice half-a-dozen ripe tomatoes, season with pepper and salt, and put
+little pieces of butter here and there upon them. Mince two onions
+finely, sprinkle over the tomatoes, cover the saucepan slowly, and
+steam them for fifteen minutes. Then pour a gill of good brown gravy
+over them, stir often, and let them simmer till done. Have ready four
+ounces of freshly boiled rice. Stir this in with the tomatoes and mix
+thoroughly. Turn out on a hot dish and send brown mushroom sauce in a
+tureen to hand with it
+
+
+Tomatoes à la Provençale.
+
+Choose nicely shaped tomatoes, and of an equable shape; divide them in
+the middle, leaving the blossom side the largest; empty them neatly of
+their seeds and juice, and have ready a mixture made of two ounces of
+minced ham, two ounces of mushrooms, two ounces of bread-crumbs, six
+shalots, a teaspoonful of parsley, a quarter saltspoonful of cayenne,
+a little bit of salt, two ounces of butter, two yolks of eggs; stew
+all together, except the eggs and bread-crumbs. After stewing let this
+mixture cool, then mix in the bread-crumbs and eggs; fill the tomatoes,
+cover them with fine bread-crumbs and moisten them with clarified
+butter, and bake them in a brisk oven till they are well coloured.
+
+
+Tomatoes à la San Francisco.
+
+Procure some small round bell-shaped tomatoes, peel and core them with
+a column cutter, and fill up the inside with three or four anchovies,
+cut very small, and stirred in mayonnaise sauce. Have some melted aspic
+jelly, just beginning to set, in a deep basin; pass with a bodkin or
+trussing needle a piece of string through the top of each tomato, so
+that you may dip them into the basin of aspic till they are well coated
+with the aspic; lay them on ice and remove the string when quite cold;
+cut little fancy rounds of aspic and lay on the top of each, and on
+this place a sprig of tarragon which has been dipped into mayonnaise.
+Cut hard-boiled eggs in quarters and place round the tomatoes, and
+garnish with chopped aspic, with chervil leaves placed at a distance on
+it, or arranged in a wreath on the chopped aspic.
+
+
+Tomato Soufflé.
+
+Prepare some tomato pulp--it must not be too liquid--stir in the yolks
+of three eggs, and afterwards the whites well beaten. Fill a large
+soufflé case or a number of small ones, and bake as other soufflés.
+
+
+Tomato Toast.
+
+Take two good sized tomatoes, put them into boiling water for two
+minutes, peel and mince them very fine with two red chillies, a little
+salt, and a small shalot. Put half an ounce of butter in a saucepan
+with a dessertspoonful of milk; add the tomato mixture, cook it for a
+few minutes, and mix in a well-beaten egg. Go on cooking till it is
+the thickness of scrambled eggs, and serve on slices of fried bread,
+and strew a little parsley passed through the sieve on the top.
+
+
+Buisson of Truffles.
+
+Cleanse thoroughly as many good-shaped round truffles as may be
+required, stew them as for truffles à la serviette, and let them cool
+in the liquor. Take a stale quartern loaf, cut off all the rest, and
+stamp out or cut the crumb to an oval shape. Cover this with parsley
+all round and stick a dozen truffles all round it with silver skewers.
+Pile the rest on the top and serve.
+
+
+Truffles in Champagne.
+
+Take a dozen black truffles, pick out the eyes, and soak them in warm
+water for an hour, and then clean with a scrubbing-brush. Wash well.
+Place at the bottom of a stewpan three slices of fat bacon, a sliced
+carrot and turnip, three onions, a bayleaf, a bouquet garni, and six
+cloves. Put in the truffles and half cover them with white stock, let
+them simmer for half an hour, then add a pint of champagne, and simmer
+for another half-hour, keeping the lid _closed_. Let them cool, then
+place the stewpan on ice with a weight over the cover. Drain dry and
+serve cold. When they are served hot they are not allowed to cool, and
+served in the gravy.
+
+
+Green Truffles Stewed.
+
+Peel six large green truffles, cut them into thin slices and put them
+into a stewpan with half a pint of gravy, a glass of sherry, a bouquet
+garni, pepper and salt to taste. Cover them close, and let them simmer
+very slowly for an hour, then add a piece of butter and flour. Stew
+till thick, then squeeze in the juice of half a lemon, crisp the top of
+a French roll, arrange it in the centre of the dish. Remove the herbs
+and put the truffles over the roll.
+
+
+Truffles à l’Italienne.
+
+Wash clean, wipe, and peel some truffles very thin; put them in a
+sauté-pan, with a slice of fresh butter, some very finely chopped
+parsley, shalot, salt and pepper, and put them on the fire and stir
+them well; in ten minutes they will be done, then drain off part of the
+butter, and throw in a bit of fresh butter, a small ladleful of sauce
+espagnole, the juice of one lemon, and a little cayenne pepper.
+
+
+Truffles à l’Italienne.
+
+(Another way.)
+
+Cut the truffles in fillets and sauce them with sauce italienne, and
+garnish with glazed sippets.
+
+
+Truffles à la Serviette.
+
+Take some fine large truffles, wash and brush them well in cold water.
+When perfectly clean, line a stewpan with slices of bacon, put in
+the truffles with a bunch of parsley, green onions, and thyme, two
+bayleaves, half a dozen cloves, and a little sweet basil; pour in
+sufficient rich veal gravy to cover them, with the addition of a pint
+of champagne, boil them very gently for an hour, then draw them aside
+and let them cool in the gravy. Heat them up afresh when they are
+wanted for table; they must be lifted out very tenderly and drained on
+a clean cloth, and dished up on a snow-white napkin.
+
+
+Turnips à la Béchamel.
+
+Cut some finely-grained turnips in quarters and pare them into balls of
+equal size; arrange them in a stewpan, and nearly cover them with good
+veal stock; add a little salt, a small lump of sugar, and boil them
+quickly until they are quite tender, but not at all broken; dish them
+up and pour over a rich thick white béchamel sauce.
+
+
+Turnips à la Française.
+
+Cut them into cubes or scoop them out as balls with cutters, then boil
+them in salt and water with a piece of butter. White sauce in which a
+little nutmeg has been grated should be poured over them.
+
+
+Turnips stewed in Butter.
+
+Take some young turnips, wash and dry them, pare them, slice them to
+half an inch thick, and divide them into dice. Now dissolve one ounce
+of butter for each half-pound of turnips, and stew them gently for
+nearly an hour. When half cooked, add salt and white pepper to taste.
+These can be served by themselves or dished up in the centre of an
+entrée.
+
+
+Turnip Pudding à la Brisse.
+
+Wash, blanch, and peel some large turnips. Cut them into slices and
+cook in a saucepan with melted butter; add salt, pepper, and pinch of
+powdered sugar, and stir in some very thick béchamel sauce, boil for
+a minute, pass through a tammy and add sufficient eggs to make the
+purée a good substance, pass it into a well-buttered mould, which has
+a well in the centre, cook it in a bain-marie or some substitute, and
+when done turn out of the mould, garnish the centre with prettily cut
+vegetables which have been cooked in béchamel sauce.
+
+This dish can also be made with carrots or spinach.
+
+
+Vegetables Curried.
+
+Take the remains of any cooked vegetables, the greater variety the
+better; fry them in butter, with a little onion and a dessertspoonful
+of curry powder, a teaspoonful of desiccated cocoa-nut, and half a
+teacupful of milk. Let all these stew slowly for an hour. Serve with
+rice.
+
+
+Vegetable Macédoine.
+
+Take any vegetable that is in season, such as carrots, turnips,
+Jerusalem artichokes, small onions, asparagus tops, branches of
+cauliflower, cucumbers, peas, French beans, &c. Boil them separately,
+drain them, toss them up in a yellow sauce, and serve.
+
+
+Vegetable Marrow Chips.
+
+Bake partially a vegetable marrow, then cut it into pieces like potato
+chips, or into lengths like potato ribbons, throw some salt over and
+fry them in hot dripping, mount them high in a dish, and sprinkle
+Parmesan cheese over. This dish can also be served without the cheese.
+
+
+Vegetable Marrow à l’Espagnole.
+
+Slice a Spanish onion and two good-sized tomatoes, and fry them in
+about half an ounce of butter. Then cut a vegetable marrow into neat
+square pieces, add a little hot stock, and pepper and salt. Let all
+simmer together till the marrow is cooked, and serve very hot.
+
+
+Vegetable Marrow à l’Italienne.
+
+Take a couple of vegetable marrows as near the same size as possible,
+slice them as thin as cucumber is sliced, dry them on a cloth, and fry
+them in very hot butter, dredge with pepper and salt, and serve up on a
+napkin. The fat _must_ be very hot, as they are done in a minute.
+
+
+Vegetable Marrow à l’Orient
+
+Squeeze the water out of a vegetable marrow, grate it small, grate also
+some new cheese, add a couple of eggs and a small quantity of fried
+onions and pistachio nuts. Make this into a paste, and beat it up well
+together. Then take some slices of vegetable marrow, spread the paste
+upon them rather thickly, having first put a little butter on the
+slices. Bake in a slow oven for half an hour.
+
+
+Vegetable Marrow au Parmesan.
+
+Peel, cut in half a vegetable marrow, take out the seeds and soft part,
+and cut it into neat oval-shaped fillets about two and a half inches
+long and two wide. Put them in a sauté-pan with a piece of butter,
+and stew till tender. Add pepper and salt, serve on fried croûtons of
+toast, and pour over them Parmesan sauce.
+
+
+Vegetable Marrow Stuffed.
+
+Boil a marrow tender in stock, cut it lengthways in half, hollow out
+the insides and fill them with a rich mince of white meat, or scalloped
+lobsters or oysters, or minced mushrooms. Put the two sides together
+again and dish up with a rich sauce or a piquant sauce round.
+
+
+Vegetable Pie à la Grimod de la Reynière.
+
+Cook green peas, young broad beans, small carrots, and tender French
+beans separately in a rich béchamel sauce; place these in a baked pie
+case, divided into compartments by thin pieces of paste, and serve.
+
+
+White Kidney Beans.
+
+(Haricots Blancs.)
+
+Throw the haricots into boiling salt and water with a small bit of
+butter in it, having soaked them previously for a couple of hours.
+Bring them gently to the boil and then simmer gently till tender. Drain
+them when they are cooked, and place them in a clean stewpan with two
+ounces of fresh butter and a dessertspoonful of chopped parsley, and
+salt and pepper to taste. Toss the beans gently till they are quite hot
+and equally covered with the sauce, add the strained juice of half a
+lemon, and serve quickly.
+
+
+
+
+_SALADS._
+
+
+Artichoke and Tomato Salad.
+
+Take some artichoke bottoms, boiled, and some slices of raw tomato. Mix
+some tarragon, chervil oil, pepper, salt, and vinegar together. Dip the
+artichokes and tomatoes in separately and lay them alternately in a
+salad bowl. Pour the dressing over.
+
+
+Artichoke Salad.
+
+Cut up six artichoke bottoms into thin strips, slice two medium-sized
+cucumbers very thin, chop up two very young onions; toss these
+ingredients; then shape neatly in the dish, garnish with small
+radishes, sprinkle half a teaspoonful of celery salt over the dish,
+pour a simple salad dressing over all and serve.
+
+
+Salad of Asparagus.
+
+Large white asparagus. Boil till quite done, cut in half-inch lengths,
+throwing away any part not absolutely tender. Place in the bowl, cover
+with good sauce; then sprinkle over with grated ham. Or add tiny strips
+of smoked sausage.
+
+
+Broccoli Salad.
+
+Choose the whitest and closest heads, trim off all the outside leaves
+and outsides of the stalks, and place the broccoli in salted water
+a few minutes; when well washed, put them into a saucepan and cover
+with hot water, add a little salt and boil for fifteen minutes; drain
+quietly and plunge into a basin of cold water. Mash a clove of garlic,
+and chop it up fine with a few sprigs of chervil or parsley, a little
+grated horse-radish, and a leaf of mint; add a wineglass of the best
+vinegar and three wineglasses of oil and a dust of cayenne, mix well
+together and pour over the broccoli, and serve.
+
+
+Iced Salad à l’Inspiration.
+
+(Original Recipe.)
+
+Take two large heads of celery, cleanse it well and chop it up very
+finely; take a small onion, parboil it, also a small shalot; chop them
+up very finely also; mix all together thoroughly.
+
+Make a mayonnaise sauce by taking a dessertspoonful of Swiss milk,
+the yolks of two eggs, and beat them up well together; then add a
+mustardspoonful of made mustard, a tablespoonful of tarragon vinegar,
+a dessertspoonful of plain vinegar, and stir up again; then pour in a
+tablespoonful of cream (this can be omitted), and after that four or
+five tablespoonfuls of best salad oil drop by drop, stir till it is as
+thick as cream, and mix in the celery and onion; now add half a pint of
+whipped aspic jelly and whip up in it, and mix in the celery and onion.
+
+Oil a plain round mould and fill in this salad mixture, let it stand
+on ice for twelve hours and turn it out. Have ready cut some rounds
+of beetroot stamped out with a cutter about the size of a florin, with
+scalloped edges, and decorate the outside of the moulded salad with it;
+on the top cut the rounds of beetroot into halves and stand them up all
+round the edge; put a little piece of the celery with the green top on
+it in the middle of the top, strew a little finely chopped aspic over
+the top and serve some more all round the base, with hard-boiled eggs
+cut in half-quarters here and there on the aspic garnish.
+
+Little dariole moulds can be filled with this mixture as a variety, but
+the beetroot decoration must then be cut the size of sixpences.
+
+
+Iced Salad à la Tentation.
+
+(Original Recipe.)
+
+Take some cabbage lettuces, thoroughly cleanse them, cut out the hearts
+and white leaves only, also endive, some peas, haricots, asparagus
+heads if in season, cucumber, beetroot and watercress, and two or
+three spring onions; chop up all very finely and mix them thoroughly
+together; then make a mayonnaise and aspic sauce exactly the same as
+for iced salad à l’Inspiration, and mould it in the same fashion.
+Decorate it with hard-boiled eggs cut in devices alternately yellow and
+white, and here and there a truffle cut in dice.
+
+Have some chopped red aspic jelly and strew all over the mould and
+round the base, and have rolled anchovies arranged round the top of
+the mould, and in the centre half of the yolk of a hard-boiled egg, on
+which four fillets of anchovy should rest; a few capers, olives, and
+rolled anchovies should be placed about the aspic garnish at the base.
+
+
+Nantese Salad.
+
+Peel half a dozen small Spanish onions, take out the core, put a little
+butter inside each, and bake them in a moderate oven till quite tender.
+Let them get cold, cut them into slices and lay them at the bottom of
+a salad bowl. Scrape half a dozen sardines, remove the skin, take the
+flesh from the bones, and lay the fish in neat-sized pieces on the
+onion. Slice half a dozen hard-boiled eggs, place these on the fish and
+strew over the whole with two tablespoonfuls of finely minced parsley
+and a teaspoonful of chopped tarragon and chervil each. Serve with
+the following salad dressing. Beat up the yolks of four eggs with two
+ounces of butter, half a teacupful of cream, a gill of vinegar, and a
+tablespoonful of made mustard. Put this in a jar and stand it in a pan
+of boiling water, and stir till it is thicker than custard. When quite
+cold, thin it by beating in the juice of half a lemon, and pepper and
+salt to taste.
+
+
+Rochelle Salad.
+
+Wash a couple of heads of celery and dry them. Cut the stalks into
+three-inch lengths and place them in a salad bowl mixed with the
+whites of three hard-boiled eggs, thinly shred. Press the yolks of the
+eggs through a wire sieve, then pour over a pint of ‘sauce tartare.’
+Sprinkle over this first the powdered yolks of eggs, and then three
+finely shred truffles.
+
+Garnish the salad with curled anchovies, beetroot cut in stars, and
+slices of German sausage.
+
+
+Onion and Tomato Salad.
+
+Parboil a large Spanish onion, scald and peel six or eight tomatoes;
+slice them and put them in the salad bowl. Add a little chopped
+parsley, tarragon and chervil, pepper and salt. Stir in thoroughly some
+oil, then vinegar to taste.
+
+
+Potato Salad.
+
+Bake some potatoes, peel and slice them, and put them in the salad
+bowl with two onions and one shalot cut in quarters, pour over them
+two wineglassfuls of claret, add a little salt and pepper, and stir
+till thoroughly mixed; after which pour in a dessertspoonful of vinegar
+and a wineglassful of best Lucca oil, and stir up well; then add some
+chervil leaves chopped fine, remove the onion and ornament with a
+hard-boiled egg, the white cut in strips and the yolk passed through
+the sieve and sprinkled over all.
+
+
+Potato and Truffle Salad.
+
+Bake, peel, and slice some potatoes, cut up some truffles which have
+been boiled in saumur into very thin slices, and arrange them in
+alternate layers in a salad bowl with the sliced potatoes--the last
+layer must be of truffles. Garnish with small pickled onions, fillets
+of anchovy, and either stoned or stuffed olives; sprinkle with salt and
+pepper. Mix a dressing of oil and vinegar and pour over.
+
+
+Red Cabbage Salad à la Russe.
+
+Cut up a red cabbage into very fine narrow strips, plunge for a minute
+into boiling salt and water, cool in cold water, drain. Lay in a deep
+dish and sprinkle with salt and tarragon vinegar.
+
+Stir some mashed hard-boiled yolks of eggs into half a tumbler full of
+sour cream, season with salt, pepper, chopped chervil, and tarragon
+leaves.
+
+Pour over the cabbage and garnish with a few slices of black radish.
+
+
+Salsify Salad.
+
+Boil the salsify till perfectly tender, drain it, and cut it into inch
+lengths. Pour over it any simple salad dressing or toss it up lightly
+with oil, vinegar, salt, pepper, and chopped ravigote.
+
+
+Salad of Seakale.
+
+Boil seakale till quite tender, let it cool, and cut it into half-inch
+lengths. Take care that it is quite dry. Put in the salad bowl. An hour
+before serving, pour over some good mayonnaise or tartare sauce, and
+add fillets of anchovy, laid on the top.
+
+
+Shikaree Salad.
+
+Wash, dry, and break up some lettuces in the usual way, with cress,
+endive, beetroot, &c., and pour over a salad dressing made as follows:
+Mix a teaspoonful of cayenne with a tablespoonful of powdered white
+sugar. Put the mixture into a small saucepan and pour over it two
+glassfuls of mushroom ketchup, two glassfuls of claret, and the
+strained juice of a large lemon. Stir the liquor over the fire till the
+sugar is dissolved and it is quite hot; then let it cool, and add to it
+the yolk of an egg and four tablespoonfuls of salad oil and well mix.
+
+
+Tomato Salad.
+
+Choose four round red tomatoes, throw them into a saucepan of fast
+boiling water for two minutes or less, take them up quickly and throw
+them into cold water for two minutes. The skin will now quickly peel
+off. Cut up the tomatoes in thick rounds, lay them on a dish, sprinkle
+over a little salt and sugar, a scrape of onion, and a few drops of
+salad oil; then drip vinegar over and serve directly.
+
+
+Salad of Tomatoes en Surprise.
+
+(Original Recipe.)
+
+Chop up some tomatoes small, flavour them with a bead of garlic and a
+shalot chopped up and rubbed through the sieve; add four tablespoonfuls
+of whipped aspic jelly and mayonnaise sauce, and mix into the purée.
+
+Decorate a mould with hard-boiled eggs stamped out in rounds or stars,
+and arrange them in tiers one above the other. Between each layer of
+egg place a little chervil leaf and a sprig of tarragon alternately;
+fill the mould with the tomato purée, place on ice, and when ready turn
+out. Garnish with small salad mixed with mayonnaise sauce round the
+base. Arrange watercress prettily on the top and sprinkle red aspic
+jelly all over it.
+
+
+Vegetable Salad.
+
+Boil equal quantities of carrots, peas, asparagus heads, French
+beans, potatoes, and half the quantity of turnips; when done, drain
+carefully and place in a salad bowl in separate groups with a head of
+boiled cauliflower in the centre. Cover with a sauce made of twelve
+tablespoonfuls of salad oil, two of vinegar, half a teaspoonful of
+anchovy sauce, a little salt, pepper, a dust of cayenne, and a rub of
+garlic, all stirred well together.
+
+
+Watercress Salad.
+
+Get some nice young watercress, cleanse it thoroughly in salt and
+water, and put it in a salad bowl with a few sliced young radishes and
+four hard-boiled eggs cut into half-quarters. Pour a simple salad sauce
+over it.
+
+
+
+
+INDEX.
+
+
+  Aiquebelle fritters, 1
+
+  American yams, 1
+
+  Artichokes à la Barigoule, 2
+
+  -- à la Carême, 3
+
+  -- cream of, 3
+
+  -- à la kaiser, 4
+
+  -- à la Malay, 4
+
+  -- à la Gouffé, 5
+
+  -- à l’Italienne, 5, 6
+
+  -- stuffed, à la béchamel, 6
+
+  -- aux fines herbes, 6
+
+  -- au diable, 7
+
+  -- à la chef, 7
+
+  -- chips, 7
+
+  -- Jerusalem, à la reine, 8
+
+  -- -- au parmesan, 8
+
+  -- salad, 75
+
+  Asparagus with cream, 8
+
+  -- omelet, 8
+
+  -- à la Tod Heatly, 9
+
+  -- à la Pompadour, 9
+
+  -- rolls, 9
+
+  -- à la rustic, 10
+
+  -- à la Française, 10
+
+  -- pudding, 11
+
+  -- salad, 75
+
+
+  Beans, broad, à la crème, 13
+
+  -- Brittany, 12
+
+  -- French, à la poulette, 13
+
+  -- omelet of, 13
+
+  -- French, à la béchamel, 14
+
+  -- white kidney, fricasseed, 14
+
+  -- -- à la crème, 14
+
+  Beetroot, dressed, 11
+
+  Beetroot fritters, 11
+
+  -- à la Savarin, 12
+
+  -- stewed, 12
+
+  Broad beans, 13
+
+  Broccoli à la fermière, 15
+
+  -- salad, 76
+
+  Brussels sprouts à la Lucerne,
+
+  -- -- à la Parisienne, 16
+
+  -- -- fried, 16
+
+
+  Cabbage, ladies’, 16
+
+  -- à la Flamande, 17
+
+  -- and rice balls, 17
+
+  -- jelly, 16
+
+  -- stuffed, à la Russe, 18
+
+  -- red, stewed, 57
+
+  Cardoons, boiled, 18
+
+  -- à la fromage, 18
+
+  -- stewed, 19
+
+  Carrots, fillets of, 19
+
+  -- à l’Allemande, 19
+
+  -- à la Flamande, 19
+
+  -- à la Windsor, 20
+
+  -- fritters, 20
+
+  -- à la maître d’hôtel, 20
+
+  Cauliflowers, curried, 21
+
+  -- fritters, 21, 24
+
+  -- à la maître d’hôtel, 21
+
+  -- au gratin, 22
+
+  -- au parmesan, 22
+
+  -- stuffed, 23
+
+  -- moulded, 23
+
+  -- omelet, 23
+
+  Celery with brown sauce, 24
+
+  -- with cream, 24
+
+  -- à l’Espagnole, 24
+
+  -- au jus, 25
+
+  -- stewed, 25
+
+  -- à la Villeroi, 25
+
+  -- à l’ambrosia, 25
+
+  Colcannon, 27
+
+  Cucumber à l’Espagnole, 25
+
+  -- fillets of, 27
+
+
+  Endive ragoût, 30
+
+  -- stewed, with cream, 30
+
+
+  Greens à la Hottentot, 31
+
+
+  Haricot beans à la maître d’hôtel, 31
+
+
+  Iced salad, 77
+
+
+  Kohlrabi au gratin, 31
+
+  -- steamed, 32
+
+
+  Laver, 32
+
+  -- stewed, 32
+
+  Lentils, curried, 32
+
+  Lettuces, stewed, 33
+
+  -- stuffed, 33
+
+
+  Mandarins, 33
+
+  Morelles à l’Andalouse, 34
+
+  -- green, stewed, 34
+
+  Mushrooms à la Bordelaise, 34, 35
+
+  -- au beurre, 35
+
+  -- croustades of, 36
+
+  -- stuffed, à la Lucullus, 37
+
+  -- toast, 37
+
+  -- and tomatoes, 37
+
+
+  Nantese salad, 78
+
+
+  Onions, Spanish, baked, 33
+
+  -- à la Bretonne, 38
+
+  -- à la Bordeaux, 38
+
+  -- à la céleri, 38
+
+  -- à la Corsica, 39
+
+  -- à la crème, 39
+
+  -- fritters, 39
+
+  -- à la Génoise, 40
+
+  -- au jus, 40
+
+  -- miroton of, 40
+
+  -- ragoût of, 40
+
+  -- à l’Espagnole, 41
+
+  -- Spanish, stewed, 41
+
+  -- stuffed, 41, 42
+
+  -- and tomato salad, 79
+
+
+  Parsnip fritters, 42
+
+  -- balls, 43
+
+  Peas à la demi-bourgeoise, 43
+
+  -- stewed, with lettuce and ham, 43
+
+  Potato balls, 44
+
+  -- -- à la duchesse, 44
+
+  -- -- ragoût, 45
+
+  -- à la Bonn, 45
+
+  -- boulettes, 45
+
+  -- in cases, 46
+
+  -- chips or ribbons, 46
+
+  -- à la crème, 46
+
+  -- croquettes, 47
+
+  -- à la crème au gratin, 47, 48
+
+  -- cheese, 48
+
+  -- fritters, 48
+
+  -- -- au gratin, 49
+
+  -- fried, à la Hollandaise, 49
+
+  -- à l’Italienne, 49, 50
+
+  -- klösse, 50
+
+  -- à la Lyonnaise, 50
+
+  -- à la maître d’hôtel, 51
+
+  -- à la Milanese, 51
+
+  -- à la mode, 51
+
+  -- à la Moltke, 52
+
+  -- à la Napolitaine, 52
+
+  -- omelet, 53
+
+  -- moulded with parmesan, 53
+
+  -- à la Provençale, 53
+
+  -- pudding, 53
+
+  -- à la Russe, 54
+
+  -- sauté, 54
+
+  -- salad, 79
+
+  -- savoury, 54
+
+  -- snow, 55
+
+  -- soufflé, 55
+
+  -- -- au parmesan, 55
+
+  -- stewed, 56
+
+  -- stuffed, 56
+
+  -- straws, 56
+
+  -- and tomatoes, 57
+
+  -- and truffle salad, 79
+
+
+  Red cabbage, stewed, 57
+
+
+  Salads, 75-82
+
+  Salsify, 57
+
+  -- dressed, 58
+
+  -- fried, 58
+
+  -- or mock oysters, 58
+
+  -- salad, 80
+
+  -- scalloped, 59
+
+  Scorzonera in brown sauce, 59
+
+  Seakale au parmesan, 59
+
+  -- stewed, in gravy, 59
+
+  -- timbale of, 60
+
+  Shikaree salad, 80
+
+  Spinach, 60
+
+  -- chartreuse of, 61
+
+  -- curried, 61
+
+  -- croustades of, 62
+
+  -- à la crème, 62
+
+  -- fritters, 62
+
+  -- and eggs, 63
+
+  -- omelet, 64
+
+  -- soufflé, 63
+
+
+  Tomato chartreuse, 63
+
+  -- cream à l’irrésistible, 64
+
+  -- curried, 64
+
+  -- fritters, 65
+
+  -- stuffed, à la financière, 65
+
+  -- iced, 65
+
+  -- au gratin, 66
+
+  -- à la Milanese, 66
+
+  -- omelet, 66
+
+  -- à la Portugaise, 67
+
+  -- à la Provençale, 67
+
+  -- à la San Francisco, 68
+
+  -- salad, 81
+
+  -- -- en surprise, 81
+
+  -- soufflé, 68
+
+  -- toast, 68
+
+  Truffles, buisson of, 69
+
+  -- in champagne, 69
+
+  -- green, stewed, 69
+
+  -- à l’Italienne, 70
+
+  -- à la serviette, 70
+
+  Turnips à la béchamel, 71
+
+  -- à la Française, 71
+
+  -- stewed, in butter, 71
+
+  -- pudding à la Brisse, 71
+
+
+  Vegetables, curried, 72
+
+  -- macédoine, 72
+
+  Vegetable-marrow chips, 72
+
+  -- -- à l’Espagnole, 73
+
+  -- -- à l’Italien, 73
+
+  -- -- à l’Orient, 73
+
+  -- -- au parmesan, 73
+
+  -- -- stuffed, 74
+
+  -- pie à la Grimod, 74
+
+  -- salad, 82
+
+
+  White kidney beans, 74
+
+  Watercress salad, 82
+
+
+  Yams, American, 1
+
+
+_Spottiswoode & Co. Printers, New-street Square, London._
+
+
+
+
+  Transcriber's Notes:
+
+  Italics are shown thus: _sloping_.
+
+  Variations in spelling and hyphenation are retained.
+
+  Perceived typographical errors have been changed.
+
+*** END OF THE PROJECT GUTENBERG EBOOK 78330 ***
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+      Dressed vegetables à la mode | Project Gutenberg
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+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78330 ***</div>
+
+<div class="figcenter">
+<img src="images/cover.jpg" alt="cover">
+</div>
+
+<div class="chapter">
+<h1>
+DRESSED VEGETABLES</h1>
+
+<p class="c sp large">
+<i>À LA MODE</i></p>
+
+<p class="c med p4">
+BY</p>
+
+<p class="c sp large">
+MRS <span class="allsmcap">DE</span> SALIS</p>
+
+<p class="c med">
+AUTHORESS OF ‘SAVOURIES À LA MODE’ ‘ENTRÉES À LA MODE’<br>
+‘OYSTERS À LA MODE’ ‘SOUPS AND DRESSED FISH À LA MODE’<br>
+AND ‘SWEETS AND SUPPER DISHES À LA MODE’
+</p>
+
+
+<div class="poetry-container">
+<div class="poetry">
+  <div class="stanza">
+    <div class="verse indent0"><span class="oldeng">The earth hath roots;</span></div>
+    <div class="verse indent0"><span class="oldeng">The bounteous huswife Nature on each bush</span></div>
+    <div class="verse indent0"><span class="oldeng">Lays her full mess before ye’</span></div>
+    <div class="verse indent13"><span class="smcap">Shakespeare</span></div>
+  </div>
+</div>
+</div>
+
+
+<p class="c sp more">
+FIFTH IMPRESSION</p>
+
+<p class="c sp p3 xlarge">
+LONGMANS, GREEN, AND CO.</p>
+
+<p class="c sp">
+39 PATERNOSTER ROW, LONDON</p>
+
+<p class="c sp less">
+NEW YORK AND BOMBAY</p>
+
+<p class="c sp less">
+1900</p>
+
+<p class="c sp less p2">
+<i>All rights reserved</i>
+</p>
+</div>
+
+
+<hr class="full">
+
+<div class="chapter">
+<p class="c lsp xlarge">PREFACE.</p>
+</div>
+
+
+<p>In ‘Sweets and Supper Dishes à la Mode’ I mentioned
+I had completed the series, but, like so many
+of the members of the dramatic art who after their
+farewell are induced back again, I am making my
+reappearance in the gastronomic art with ‘Vegetables
+à la Mode,’ as the public who have so kindly
+received my former little books are anxious that
+I should extend the series; and as the <i>vox populi</i>
+should be respected, I have had much pleasure in
+culling from the vegetable gardens of the culinary
+world the recipes printed in this little book, several
+of which I am indebted for to Madame de Joncourt’s
+‘Wholesome Cookery,’ which she has kindly
+allowed me to use.</p>
+
+<p class="r">
+HARRIET A. <span class="allsmcap">DE</span> SALIS.</p>
+<hr class="full">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_1">[Pg 1]</span></p>
+
+<p class="c sp xlarge">DRESSED VEGETABLES</p>
+</div>
+
+<p class="c"><i>À LA MODE.</i></p>
+
+<div class="figcenter">
+<img src="images/fig1.jpg" alt="decoration">
+</div>
+
+
+<p class="c large sp p1">American Yams à la Française.</p>
+
+<p>Cut the yams into slices about half an inch
+thick, trim into oval shapes, put them into a pan
+full of water; wash and drain them upon a cloth;
+next place them in a stewpan with two and a half
+ounces of butter, and season with salt and a grate
+of nutmeg. Moisten with a pint of water; put
+the lid on and let them simmer for three-quarters
+of an hour, turning them over occasionally, so that
+they may be equally a bright yellow colour on both
+sides. Arrange in a circle, and pour the following
+sauce over them:—</p>
+
+<p>Mix an ounce of butter with a dessertspoonful
+of flour; put it into a stewpan with a gill of cream
+a teaspoonful of castor sugar, a little salt, and a
+teaspoonful of lemon-juice. Stir this over the fire
+till it thickens, when it will be ready.</p>
+
+
+<p class="c large p1 sp">Aiquebelle Fritters.</p>
+
+<p>Pound five potatoes; add a pinch of Gruyère
+cheese, eight eggs, half a pound of fresh butter,
+pepper and salt. Beat the eggs well before adding<span class="pagenum" id="Page_2">[Pg 2]</span>
+them to the other ingredients. Mix all together
+very thoroughly. Divide the mixture into pieces
+about the size of a milk biscuit, and fry in boiling
+fat.</p>
+
+
+<p class="c large sp p1">Artichokes à la Barigoule.</p>
+
+<p class="c less">Fonds d’Artichauts à la Barigoule.</p>
+
+<p>Wash and trim three or four artichokes, remove
+the chokes, and fry the top of the leaves and the
+bottom of the artichokes in hot lard for three or
+four minutes.</p>
+
+<p>Fill the cavities with a forcemeat made with
+two ounces of finely-shred suet, two ounces of
+veal free from fat and fibre, two teaspoonfuls of
+chopped parsley, a trifle of marjoram and thyme,
+half a shalot chopped fine, a little salt and pepper,
+and a teaspoonful of grated lemon-peel. Mix
+thoroughly, and work in the yolk of an egg.
+Fasten a piece of bacon on the top of each artichoke.
+Bind them with string to keep them in
+their proper place. Put them in a stewpan, with
+enough brown gravy to cover them. Let them stew
+gently till tender. Take away the strings, and dish
+them with a little of the gravy thickened round
+them.</p>
+
+
+<p class="c large sp p1">Artichokes à la Barigoule.</p>
+
+<p class="c less">Fonds d’Artichauts à la Barigoule.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Parboil some globe artichokes. Strip off the
+leaves and take out the choke. Make a farce of
+bread-crumbs, parsley, mushrooms, truffles, shalots,
+and any savoury meat or game, minced very fine,
+and seasoned to taste. Put a slice of bacon or ham,<span class="pagenum" id="Page_3">[Pg 3]</span>
+two carrots, a bouquet garni at the bottom of a
+stewpan, and place the artichokes on the top of
+them; pour over a glass of chablis.</p>
+
+
+<p class="c large sp p1">Artichoke Bottoms à la Carème.</p>
+
+<p class="c less">Fonds d’Artichauts à la Carème.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Wash the artichokes thoroughly. Boil them
+till they are nearly tender; drain them, remove the
+middle leaves and the chokes, and lay in each a
+little of a forcemeat composed of six oysters, one
+sardine, two anchovies, and a few shrimps or
+prawns or pieces of lobster, all minced finely together,
+and put into a sauce made of a grated
+tablespoonful of horseradish, half a teaspoonful of
+lemon-juice, a tablespoonful of vinegar, half a teaspoonful
+of capers, and one gill of white sauce.
+Let this boil up, then stir in the fish mixture, fill
+the artichokes, and bake in the oven till tender and
+done. Scatter lobster coral on the top of each
+before serving, or alternately lobster coral and
+grated fried parsley.</p>
+
+
+<p class="c large sp p1">Cream of Artichokes.</p>
+
+<p class="c less">Crème d’Artichauts.</p>
+
+<p>Parboil some artichokes, strip off the leaves, and
+press out the edible part of each leaf; remove the
+chokes, and pass this pulp through a hair sieve.
+Add a very little onion pulp. Season with salt,
+pepper, and a tiny dust of cayenne. Mix this with
+double cream, and steam in a mould very slowly for
+twenty minutes. Turn out of the mould, and serve
+with a cream sauce round.</p>
+
+<p><span class="pagenum" id="Page_4">[Pg 4]</span></p>
+
+
+<p class="c large sp p1">Artichoke Bottoms à la Kaiser.</p>
+
+<p class="c less">Fonds d’Artichauts à la Kaiser.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Cook some artichoke bottoms; season them
+with a little grated Parmesan cheese. Take some
+plain round glossy tomatoes and place one on
+each artichoke; lay some mushroom purée on the
+top of each, taking care to smooth it well; place
+each artichoke on a fried croûton masked with the
+tomato purée, and put them in a deep tin dish, and
+bake them in the oven (which must not be a fierce
+one) for about ten minutes. Just before serving
+sprinkle a little finely-chopped parsley over, and
+curl an anchovy on the top of each round a sprig
+of parsley that has been heated in the oven.</p>
+
+
+<p class="c large sp p1">Artichokes à la Malay.</p>
+
+<p class="c less">Artichauts à la Malay.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Prepare the artichokes as in Artichokes à la
+Carème, and fill them with a mixture made of an
+onion minced very finely and put into a stewpan
+with half a pint of prawns, an ounce of butter and
+a grate of cinnamon, half a pint of good mutton
+broth, and a little salt. Let this stew over a
+moderate fire for half an hour, then stir in a spoonful
+of curry powder, and let it stew twenty minutes
+longer. Strain the gravy into a clean stewpan,
+add the prawns, and let it simmer again for ten
+minutes. Scrape a piece of cocoa-nut sufficient
+to fill a tablespoon into a gill of water, and press<span class="pagenum" id="Page_5">[Pg 5]</span>
+it through a sieve. Take half the milk from the
+cocoa-nut, thicken it with flour, stir it into the curry
+mixture, toss it over the fire, and give a squeeze
+of lemon to it, and then put in the artichokes.</p>
+
+<p>Dish them up on a rice mound, ornamented
+with gherkins and chillies. This is very good cold,
+and the rice should then be iced and ornamented
+with whipped aspic jelly and three leaves of the
+artichoke standing up in the middle of each.</p>
+
+
+<p class="c large sp p1">Artichokes à la Gouffé.</p>
+
+<p class="c less">Artichauts à la Gouffé.</p>
+
+<p>Wash and trim three young artichokes, cut
+them into thin slices, and as they are cut throw
+them into water with a cupful of vinegar in it.
+Drain them, and season with a little salt and pepper.
+Make a batter with three eggs, two tablespoonfuls
+of oil, and two of flour. When all are
+well mixed, put the slices of artichokes into it, and
+stir gently for about three minutes, until every piece
+of artichoke is well covered. Fry in hot fat, being
+careful that the vegetable is cooked through as
+well as being browned. Drain from the fat, and pile
+the slices high in the dish, and garnish with fried
+parsley.</p>
+
+
+<p class="c large sp p1">Artichokes à l’Italienne.</p>
+
+<p class="c less">Artichauts à l’Italienne.</p>
+
+<p>Take the bottoms of some French artichokes,
+put them in a stewpan with some butter, white
+wine, a little stock, and lemon-juice. When cooked
+serve up with sauce italienne over.</p>
+
+<p><span class="pagenum" id="Page_6">[Pg 6]</span></p>
+
+
+<p class="c large sp p1">Artichokes à l’Italienne.</p>
+
+<p class="c less">Artichauts à l’Italienne.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Is similar to the last recipe, only the stuffing is
+made of fried onion chopped very small, browned
+bread-crumbs, and grated Parmesan cheese, and
+baked in the oven.</p>
+
+
+<p class="c large sp p1">Stuffed Artichokes à la Béchamel.</p>
+
+<p>Make a savoury stuffing with some chopped
+herbs, bread-crumbs, a mushroom, a pounded anchovy,
+and the yolk of a hard-boiled egg. Make
+this into a paste by cooking it in a little cream and
+gravy; fill some artichoke bottoms with it, and put
+them to simmer in a béchamel sauce; serve with
+fried sippets. The preserved artichokes (fonds
+d’artichauts) are very good for this purpose, and
+require very little cooking.</p>
+
+
+<p class="c large sp p1">Globe Artichokes aux Fines Herbes.</p>
+
+<p>Wash, soak, and trim all the bottom leaves from
+the artichokes; boil in a large saucepan of boiling
+water till the leaves come easily out, and the
+bottoms are soft. When cold, pull off all the leaves
+and remove the chokes; put them into a saucepan
+with half a pint of fines herbes sauce (made
+of half a pint of good brown sauce, three small
+onions, two bunches of parsley, a tablespoonful
+of tomato sauce, two of chervil, four small button
+mushrooms chopped fine, and a little salt; stew all
+these for twenty minutes, <i>but do not boil</i>), simmer
+for three or four minutes, and serve very hot with
+the sauce over them.</p>
+
+<p><span class="pagenum" id="Page_7">[Pg 7]</span></p>
+
+
+<p class="c large sp p1">Globe Artichokes au Diable.</p>
+
+<p>Prepare the artichokes as for Artichokes aux
+Fines Herbes, and fill the bottoms with devilled
+shrimps which have been stewed in butter for three
+minutes; sprinkle with cayenne pepper, and mask
+with Espagnole sauce.<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a></p>
+
+<div class="footnote">
+
+<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> See <i>Entrées à la Mode</i> for Espagnole sauce.</p>
+
+</div>
+
+<p>To devil the shrimps, take a pint of picked ones
+and put them into two ounces of butter; warm only,
+and sprinkle with dry curry powder and cayenne
+pepper.</p>
+
+
+<p class="c large sp p1">Artichokes à la Chef.</p>
+
+<p>Trim the artichokes, cut out the chokes, and
+stuff them with minced bacon, parsley, mushrooms,
+and shalots which have been fried in butter. Line
+a stewpan with slices of bacon, add the artichokes,
+season with pepper and salt and a bouquet garni.
+Moisten with gravy, and cook over a slow fire with
+hot coals on the lid. When done, dish up covered
+with essence of ham. Essence of ham is made of
+ham finely pounded and warmed in butter in
+which a little flour has been stirred, and, when a
+good colour, moistened with stock seasoned with
+herbs, cloves, chopped mushrooms, and a teaspoonful
+of vinegar, and passed through a tammy.</p>
+
+
+<p class="c large sp p1">Artichoke Chips.</p>
+
+<p>Wash, peel, and cut into thin slices as many
+Jerusalem artichokes as are required. Throw them
+into cold water and dry them. Put them in a
+frying-basket. Plunge this into boiling lard, and<span class="pagenum" id="Page_8">[Pg 8]</span>
+fry a nice light brown. Put them before the fire
+and dry. Sprinkle with a little salt, and serve very
+hot.</p>
+
+
+<p class="c large sp p1">Jerusalem Artichokes à la Reine.</p>
+
+<p>Wash the artichokes, cut off the end of each
+quite flat, and trim the other end into a point. Boil
+them in milk and water, and lift them out the
+moment they are done; drain, and place them upright
+in the dish into which they are to be served,
+and sauce them with a rich béchamel sauce.</p>
+
+
+<p class="c large sp p1">Jerusalem Artichokes au Parmesan.</p>
+
+<p>Boil till quite tender sufficient Jerusalem artichokes
+to fill up some scallop shells; cut them up
+very small, and mix them up in a little béchamel
+sauce. Add a little pepper and salt, strew on
+thickly some grated Parmesan, and over that some
+bread-crumbs; put little pieces of butter all over
+the top, and brown them with the salamander.</p>
+
+
+<p class="c large sp p1">Asparagus with Cream.</p>
+
+<p class="c less">Asperges à la Crème.</p>
+
+<p>Cut up some heads of asparagus; wash and
+drain them. Melt some fresh butter in a saucepan,
+warm the asparagus heads in it, and stir in some
+rich béchamel sauce. When done, serve covered
+with the sauce.</p>
+
+
+<p class="c large sp p1">Asparagus Omelet.</p>
+
+<p class="c less">Omelette aux Pointes d’Asperges.</p>
+
+<p>Boil about twenty-five heads of asparagus, and
+cut the green ends, when tender, in short pieces.<span class="pagenum" id="Page_9">[Pg 9]</span>
+Mix with them four well-beaten eggs, adding a
+little pepper and salt. Melt an ounce of butter in
+an omelet-pan, pour in the mixture, stir till it
+thickens over the fire, and fold it nicely over.</p>
+
+<p>Asparagus sauce may be served with it.</p>
+
+
+<p class="c large sp p1">Asparagus à la Tod Heatley.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Cook the asparagus as usual, then lay them on
+ice or in a refrigerator. When properly cold, arrange
+them in bunches like faggots, and tie them
+round with strips cut from lettuces to resemble a
+binder. Arrange them high on the dish, and pour
+over them whipped cream in which a little aspic
+jelly has been mixed. Garnish with croûtons of
+aspic and whipped aspic. This dish is also very
+good with simply a green mayonnaise over it.</p>
+
+
+<p class="c large sp p1">Asparagus à la Pompadour.</p>
+
+<p>Boil the asparagus in boiling salt and water.
+When cooked, cut it into lengths three inches long,
+drain them, and place them before the fire for a few
+moments. Take one ounce of fresh butter, two
+yolks of eggs, a pinch of salt, a saltspoonful of
+pepper, and a tablespoonful of vinegar; cook in
+a saucepan till thick; dish up the asparagus in a
+pyramid, and pour the sauce over.</p>
+
+
+<p class="c large sp p1">Asparagus Rolls.</p>
+
+<p>Cut a piece out of the crust of the tops of three
+French rolls, and take out all their crumb; be careful
+that the crusts fit again in the places from whence<span class="pagenum" id="Page_10">[Pg 10]</span>
+they were taken. Fry the rolls brown in fresh butter.
+Then take a pint of cream, the yolks of six eggs
+beaten fine, and a little salt and nutmeg; stir well
+together over a slow fire till it begins to be thick.
+Have ready a hundred of small grass boiled, and
+save tops enough to stick the rolls with. Cut the
+rest of the tops small, put them into the cream, and
+fill the rolls with them. Before frying the rolls,
+make a good many holes in the top to stick the
+grass in. Then lay on the pieces of crust and
+stick the grass in that it may look as if it were
+growing.</p>
+
+
+<p class="c large sp p1">Asparagus à la Rustic.</p>
+
+<p>Cut the green part of a hundred good spruce
+asparagus heads; wash, boil, and strain them. Take
+three French rolls, cut a piece of the top crust neatly
+out, pick out <i>all</i> the crumb, and fry the outsides in
+butter; take a gill of cream with the yolks of three
+eggs beaten up in it, add a little salt and a grate of
+nutmeg, and stir well together over a gentle fire
+till it begins to thicken; put in three parts of the
+asparagus cut small; fill the rolls with it; put on
+the tops that were cut off, and with a sharp skewer
+make holes in the tops, and stick some asparagus in
+as if it were growing. Arrange them on a dish, and
+serve very hot.</p>
+
+
+<p class="c large sp p1">Asparagus à la Française.</p>
+
+<p>Wash and boil the asparagus till tender, drain
+them, cut off the heads and about two inches of the
+white part of the stalks; mince them very small,
+and mix with them an onion also cut very small.
+Add the yolk of an egg well beaten, with salt and<span class="pagenum" id="Page_11">[Pg 11]</span>
+pepper to taste. Make it hot in a stewpan, and dish
+it up on a slice of toast, and pour a good sauce
+over it.</p>
+
+
+<p class="c large sp p1">Asparagus Pudding.</p>
+
+<p>Take about fifty young asparagus and cut up
+the green part into pea-sized pieces. Beat about
+an ounce of butter to a cream, add to it a cupful of
+flour, two teaspoonfuls of finely-chopped ham, four
+well-beaten eggs, a little pepper and salt, and then
+the asparagus. Mix all well together, and add
+sufficient milk to make it into a stiff batter. Put
+it into a well-oiled mould, wrap it up in a floured
+cloth, and place it in a saucepan of boiling water.
+When sufficiently cooked, turn it out on to a hot
+dish and pour good clear clarified butter round it
+in which two drops of vinegar have been put.</p>
+
+
+<p class="c large sp p1">Dressed Beetroot.</p>
+
+<p>Slice a parboiled beetroot in nice round slices,
+and stew it with small onions in a little cream with
+a very small piece of sugar, pepper and salt, and a
+tablespoonful of vinegar. Dish the slices of beetroot
+with the small onions round them.</p>
+
+
+<p class="c large sp p1">Beetroot Fritters.</p>
+
+<p>Cut some boiled beetroot into slices. Take
+two pieces at a time, place a slice of raw onion
+sprinkled with chopped chervil, pepper, and salt
+between them, dip into batter, and plunge into
+boiling fat. When a good colour, dish up.</p>
+
+<p><span class="pagenum" id="Page_12">[Pg 12]</span></p>
+
+
+<p class="c large sp p1">Beetroot à la Savarin.</p>
+
+<p>Fry a slice of onion in butter, then mix together
+half a teaspoonful of salt, half of dry mustard,
+twelve drops of essence of anchovies, a dessertspoonful
+of cornflour, a gill of cream, and a gill of
+milk. Put this with the onion, and boil for five
+minutes; then slice in a nice-coloured boiled beetroot,
+and let all get cold.</p>
+
+
+<p class="c large sp p1">Stewed Beetroot.</p>
+
+<p>Bake or boil a beet till it is tender, and let it
+remain till cold, then peel and cut it into slices,
+and stew it for a little while in some broth or pale
+gravy. Thicken this with a teaspoonful of arrowroot
+and two tablespoonfuls of cream, and stir in
+quickly, as you take it off the fire, a tablespoonful
+of chilli vinegar.</p>
+
+
+<p class="c large sp p1">Beetroot à la Crème.</p>
+
+<p>Peel a beetroot and cut it into slices, then cook
+it very slowly in white béchamel sauce; season with
+pepper and salt, and serve.</p>
+
+
+<p class="c large sp p1">Brittany Beans.</p>
+
+<p>Cut some onions in thin shreds, scald and drain
+them. Fry them in butter till they are a nice
+golden brown; then sprinkle over them flour,
+pepper, and salt, and sauté them for five minutes.
+Add some stock and stew for twenty minutes,
+taking care to stir frequently; then add some
+well-cooked haricot beans and butter, and sauté
+together.</p>
+
+<p><span class="pagenum" id="Page_13">[Pg 13]</span></p>
+
+
+<p class="c large sp p1">Broad Beans à la Crème.</p>
+
+<p>The beans must be very young. Boil them in
+water with a faggot of parsley and some salt.
+When done, drain in a colander; then put them
+into a stewpan with an ounce and a half of butter,
+some chopped parsley, and as much winter savoury
+as will cover the tip of a spoon, pepper, salt, and
+just one grate of nutmeg. Sauté the beans over
+the fire for five minutes, and then mix in well with
+them a liaison of three eggs and the juice of half
+a lemon. When the liaison has become set, dish
+them up with fancy fried croûtons round them.</p>
+
+
+<p class="c large sp p1">French Beans à la Poulette.</p>
+
+<p>Take some young French beans, remove all
+fibres by breaking off the ends; wash and boil
+them in boiling water. When done, toss them in
+melted butter seasoned with chopped chives and
+parsley; stir in a dessertspoonful of flour, a pinch
+of salt, and a quarter of a pint of stock; reduce
+the sauce; thicken with two yolks of eggs, and
+flavour with a few drops of lemon-juice when it is
+ready to serve.</p>
+
+
+<p class="c large sp p1">Omelet of French Beans.</p>
+
+<p>Cut up finely two tablespoonfuls of French
+beans, stir into them three well-beaten eggs, then
+add a heaped-up tablespoonful of grated Parmesan,
+with a little pepper and salt to taste. When perfectly
+mixed, put the whole, with two ounces of
+melted butter, into the omelet-pan, and fry a pale
+brown. The time varies from three to five
+minutes.</p>
+
+<p><span class="pagenum" id="Page_14">[Pg 14]</span></p>
+
+
+<p class="c large sp p1">Fricasseed White Kidney Beans.</p>
+
+<p>Take a quart of white kidney beans; if they
+are dried soak them for some hours first, but if
+fresh merely blanch them and rub off the skins.
+The dried ones must be boiled till tender and their
+skins slip off.</p>
+
+<p>Put them into a saucepan with half a pint of
+gravy, a bunch of sweet herbs, pepper, salt, a grate
+of nutmeg, and a glass of marsala; cover them
+close, and let them stew gently for about a quarter
+of an hour; then take out the herbs, add a piece of
+butter mixed with flour, and shake it till thick.
+Beat up the yolks of two eggs in cream, put it in,
+and keep shaking the pan one way till thick and
+smooth; squeeze in juice of half a lemon, and serve.</p>
+
+
+<p class="c large sp p1">French Beans à la Béchamel.</p>
+
+<p>Cut up some French beans; soak them in cold
+water, and boil in boiling salt and water; when
+done, plunge them into cold water and drain.
+Warm some chopped onions in fresh butter, but do
+not brown them; and when nearly cooked, stir in
+a little flour, salt, pepper, chopped parsley, chives,
+and a wineglassful of stock; add the beans, and
+when boiling thicken the sauce with yolks of eggs
+and flavour with lemon-juice. This sauce must not
+be thin.</p>
+
+
+<p class="c large sp p1">French Beans à la Crème.</p>
+
+<p>Take a pound of French beans, string them,
+and boil them in salt and water till tender, then
+drain them. Beat the yolks of two fresh eggs in a
+gill of cream and about one ounce of fresh butter;<span class="pagenum" id="Page_15">[Pg 15]</span>
+beat all well together, put it into a stewpan, and
+set over a clear fire. When hot, stir in a tablespoonful
+of vinegar, add the beans, and let all
+simmer for about six minutes, stirring constantly.
+Serve very hot.</p>
+
+
+<p class="c large sp p1">Broccoli à la Fermière.</p>
+
+<p>Take three heads of broccoli—one large and two
+small heads. Put into a stewpan two and a half
+ounces of butter, and when melted stir in four well-beaten
+eggs till it becomes of the consistency of
+cream. Pour this over a slice of toasted bread
+which has been placed on a dish. Lay the largest
+broccoli in the middle, and the two smaller ones cut
+into sprigs and arranged round it.</p>
+
+
+<p class="c large sp p1">Fricassee of Brussels Sprouts à la Lucerne.</p>
+
+<p>Take some young sprouts and put them into
+boiling water with a lump of butter, a little salt,
+a piece of soda the size of a pea, and a bouquet
+garni. When they are cooked, take them out
+and drain them. Have ready some good white
+stock and rich béchamel sauce—say, half a pint of
+each—the yolk of an egg, and a teaspoonful of
+lemon-juice; put all these into a stewpan and stir
+over the fire till it is all well blended and the thickness
+of rich cream. Mix in the sprouts, and then
+dish them up; garnish with fried croûtons cut in
+the shape of hearts, mask them over with a little
+Parmesan cheese, and sprinkle the yolk of a hard-boiled
+egg which has been passed through a wire
+sieve over the centre of the sprouts.</p>
+
+<p><span class="pagenum" id="Page_16">[Pg 16]</span></p>
+
+
+<p class="c large sp p1">Brussels Sprouts à la Parisienne.</p>
+
+<p>Trim and boil about thirty heads of sprouts in
+two quarts of water in which a handful of salt has
+been placed; when done, strain them, and chop
+very fine. Then put an onion in a stewpan, cut in
+slices, with two ounces of butter, three sprigs of
+parsley, and an ounce of raw ham. Stir them ten
+minutes over the fire, then add the chopped sprouts
+and half a teaspoonful of flour; mix all well together
+and add half a pint of white stock and half a
+pint of milk. Stir until it boils, then add a teaspoonful
+of powdered sugar; season with a little
+pepper and salt, and serve with fried sippets.</p>
+
+
+<p class="c large sp p1">Fried Brussels Sprouts.</p>
+
+<p>Boil the sprouts, drain and fry them in butter
+for a few minutes; sprinkle with pepper, salt, and
+chopped parsley.</p>
+
+
+<p class="c large sp p1">Ladies’ Cabbage.</p>
+
+<p class="c less">(American Recipe.)</p>
+
+<p>Boil a firm white cabbage for fifteen minutes,
+changing the water from the boiling-kettle; when
+tender, drain and set aside till cold. Then chop
+fine, and add two beaten eggs, an ounce of butter,
+pepper, salt, and three tablespoonfuls of cream.
+Stir all well together, and bake in a buttered pie-dish
+till brown.</p>
+
+
+<p class="c large sp p1">Cabbage Jelly.</p>
+
+<p>Boil a Savoy cabbage in water, chop it very
+fine and pass it through a sieve, and mix it with a
+little pepper, salt, and butter; mould and bake it.</p>
+
+<p><span class="pagenum" id="Page_17">[Pg 17]</span></p>
+
+
+<p class="c large sp p1">Cabbage à la Flamande.</p>
+
+<p>Cut a cabbage into quarters, parboil, and then
+place it in cold water, squeeze it dry, take out the
+heart and tie it round; then stew it with half an ounce
+of butter, half a pint of good stock, seven onions, a
+bouquet garni, and salt and pepper to taste. When
+nearly cooked, put in a gill of vinegar; and when it
+is sufficiently cooked take a crust of bread about
+four inches in diameter, fry it in butter, and put it
+in the bottom of a dish, upon which place the cabbage
+and some fried sausages; arrange the onions
+round. Skim the same, add a little cullis to it, and
+pour it over the whole.</p>
+
+
+<p class="c large sp p1">Cabbage and Rice Balls.</p>
+
+<p class="c less">(Italian Recipe.)</p>
+
+<p>Boil some rice with a little broth; cut some
+onions small, fry them, and mix them well with the
+rice. Then fry the rice, adding a little water so
+that it should not thicken too much; when cooked,
+add a little grated cheese and butter.</p>
+
+<p>Take some cabbages, separate the leaves, put
+them into hot water, half boil and rinse them.
+Take each leaf separately, spread the rice thickly
+on it, and roll it up.</p>
+
+<p>Then take a stewpan and put in some pieces
+of butter and onions cut very finely, cook them
+well with a little water; then place the balls of rice
+in the stewpan and cook them until the cabbage
+is done. When cooked, sprinkle grated cheese over
+them, and serve with tomato sauce.</p>
+
+<p><span class="pagenum" id="Page_18">[Pg 18]</span></p>
+
+
+<p class="c large sp p1">Stuffed Cabbages à la Russe.</p>
+
+<p>Chop finely an onion and fry it in butter, but it
+<i>must not brown</i>; add six chopped mushrooms and
+two tablespoonfuls of semolina, and warm all over
+the fire a few minutes, and take it off the fire.
+Pick the finest outside leaves off the cabbages and
+place them on one side; cut the cabbages into
+quarters, blanch and drain them; cut out the hard
+pieces from the centres, sprinkle with salt and
+pepper, and spread some of the stuffing between
+each leaf. Tie up the pieces of cabbage to their
+original shape, with the large leaves placed round
+them, and boil in water seasoned with onions,
+carrots, a bouquet of mixed herbs, and a lump of
+butter. When done, drain and serve. Serve melted
+butter in a sauceboat.</p>
+
+
+<p class="c large sp p1">Cardoons Boiled.</p>
+
+<p>Cut away the coarse outside of the cardoon,
+wash it free from sand, lay it in cold water to harden;
+then boil it in milk and water till tender, drain it
+on the back of a sieve. Cut each stalk in two;
+place them in a vegetable-dish and pour white
+sauce over them.</p>
+
+
+<p class="c large sp p1">Cardoons à la Fromage.</p>
+
+<p>String three cardoons and cut them into pieces
+an inch long, stew them in half a pint of claret till
+quite tender, add an ounce of butter rolled in flour,
+and a little pepper and salt. Put them into a china
+baking-dish, add the juice of an orange, and grate
+three ounces of Parmesan cheese over. Brown with
+a salamander, and serve quickly.</p>
+
+<p><span class="pagenum" id="Page_19">[Pg 19]</span></p>
+
+
+<p class="c large sp p1">Stewed Cardoons.</p>
+
+<p>Take four cardoons, take off the outside leaves,
+string the white part and cut them about two inches
+long; wash them very clean, and put them into a
+stewpan with three-quarters of a pint of veal broth,
+a glass of sauterne, a small bunch of sweet herbs, a
+little pepper and salt. Cover over and stew gently
+till tender, then add a piece of butter rolled in flour,
+and boil all gently till it becomes the proper consistency;
+add the juice of half a lemon and dish up.</p>
+
+
+<p class="c large sp p1">Fillets of Carrot.</p>
+
+<p>Wash, scrape, and cut into slices about half an
+inch thick, and then into dice-shape, several young
+carrots; boil them in water for five minutes, drain,
+and put into a stewpan with a gill of good brown
+sauce. Sprinkle with pepper and salt, and stew till
+tender.</p>
+
+
+<p class="c large sp p1">Carrots à la Flamande.</p>
+
+<p>Boil half a dozen carrots till quite tender; then
+stamp them out in fancy shapes and stew them in
+a little good melted butter, with five small onions,
+a table-spoonful of finely-chopped parsley, and a
+little salt and pepper. Serve the carrots with the
+sauce poured over.</p>
+
+
+<p class="c large sp p1">Carrots à l’Allemande.</p>
+
+<p>Trim some small carrots so that they are all of
+the same shape, that is, the real shape of the carrot,
+but not too sharp at one end or too thick at the
+other, and not longer than an inch and a half.</p>
+
+<p>Parboil in water with a little salt; drain. Then
+place in a sauté-pan with one pint of stock, two<span class="pagenum" id="Page_20">[Pg 20]</span>
+ounces of butter, one ounce of sugar, and let simmer
+for half an hour; then let it boil briskly till the
+sauce is reduced to a glaze. Roll each carrot in
+this, and form into a dome of carrots; surround
+with a rich brown sauce flavoured with lemon-juice.</p>
+
+
+<p class="c large sp p1">Carrots à la Windsor.</p>
+
+<p>Take some carrots of equal size and cut the upper
+parts into even lengths of about two and a half inches,
+and trim one end to a point in the shape of a cone.
+Then throw them into salted boiling water and let
+them boil for three-quarters of an hour. Take them
+out and drain well. Arrange them upright in a stewpan,
+pour in <i>good</i> hot gravy to half their height;
+add a little salt and a small teaspoonful of sugar,
+and boil quickly for half an hour longer. Dish them
+up standing upright, and pour over them a good
+brown thickened gravy with a dessertspoonful of
+parsley and a little lemon-juice in it.</p>
+
+
+<p class="c large sp p1">Carrot Fritters.</p>
+
+<p>Boil a large carrot till tender; beat it to a pulp,
+pass it through a sieve, and mix with it a gill of
+cream, two tablespoonfuls of bread-crumbs and two
+well-beaten eggs. Fry the mixture, divided into the
+shape of fritters, in hot dripping, and serve with a
+good brown cullis.</p>
+
+
+<p class="c large sp p1">Carrots à la Maître d’Hôtel.</p>
+
+<p>Scrape, wash, and scald the carrots in boiling
+water; cook them in hot water, with salt and a piece
+of butter the size of a small egg. When cooked,
+remove them, and put them to drain. Mix in a<span class="pagenum" id="Page_21">[Pg 21]</span>
+stewpan another piece of butter, chopped parsley,
+one chopped shalot, and pepper and salt to taste.
+Put in the carrots, toss them up for two minutes,
+and serve them with fried sippets.</p>
+
+
+<p class="c large sp p1">Curried Cauliflowers.</p>
+
+<p>Boil three or four small cauliflowers till tender,
+cut them up into little <i>bouquets</i>, and put them into
+a stewpan with some curry sauce, prepared thus:—</p>
+
+<p>Take one sliced onion, a dessertspoonful of
+good curry-powder, two ounces of butter, a tablespoonful
+of grated cocoa-nut, a tablespoonful of the
+milk from the cocoa-nut, a teaspoonful of lemon-juice,
+a dessertspoonful of chutney; let all these
+blend and cook well together for an hour, skimming
+it, and then passing it through a sieve.</p>
+
+<p>Pour this sauce over the pieces of cauliflower,
+and let all simmer for twenty minutes; dish the
+pieces up <i>en pyramide</i>, and pour the sauce all over.</p>
+
+
+<p class="c large sp p1">Cauliflower Fritters.</p>
+
+<p>Blanch a cauliflower, break it into neat pieces,
+and dip it into a nice thick white sauce; leave them
+until cold, and then take each piece separately and
+dip it into batter and fry in boiling butter. Serve
+hot, with fried parsley.</p>
+
+
+<p class="c large sp p1">Cauliflower à la Maître d’Hôtel.</p>
+
+<p>Take three heads of nice little white cauliflowers,
+some maître d’hôtel sauce in which a
+tablespoonful of tomato purée has been introduced;
+put into a saucepan of water a small quantity of
+flour, and when it boils put in the cauliflowers.<span class="pagenum" id="Page_22">[Pg 22]</span>
+When done, cut off the stalks, place the pieces head
+downwards into a hot basin, and press them gently
+together. Put the sauce into a dish, and turn the
+moulded cauliflowers out of the basin on it—which,
+if neatly done, will give the appearance of a very
+large cauliflower.</p>
+
+
+<p class="c large sp p1">Cauliflower au Gratin.</p>
+
+<p class="c less">Choux-fleurs au Gratin.</p>
+
+<p>Wash and boil a cauliflower in the usual way,
+and when it is sufficiently boiled take it out of the
+saucepan and cut off all the outside green leaves.
+Now take a cloth and squeeze all the water out of
+the cauliflower, and put half an ounce of flour and
+the same quantity of butter into a stewpan and
+mix well together, and pour in a gill of cold water;
+put the stewpan on the fire, and stir smoothly till it
+boils and thickens. Then add one tablespoonful of
+cream, a dust of cayenne, and a little salt. Have
+grated two ounces of Parmesan cheese, and stir
+rather more than half into the white sauce. Place
+the cauliflower in the dish in which it is to be
+served, pour the sauce all over the cauliflower,
+and sprinkle the remainder of the grated cheese
+over the cauliflower, and brown the top with a hot
+salamander till it is a pale brown. This dish
+should be served very hot.</p>
+
+
+<p class="c large sp p1">Cauliflower au Parmesan.</p>
+
+<p>Choose four very small white cauliflowers, cut
+off the stalks and stems, making them flat, so that
+they will stand nicely in the dish. Cleanse
+thoroughly and boil till tender, but not sufficiently
+so to run any risk of breaking. Arrange them so<span class="pagenum" id="Page_23">[Pg 23]</span>
+as to make them look like one large cauliflower,
+and powder them thickly with grated Parmesan.
+Make a sauce with an ounce of butter, a little salt,
+half a teaspoonful of lemon-juice, the yolks of two
+eggs beaten to a cream, and two tablespoonfuls of
+grated Parmesan. Mix well together, and stir over
+the fire; then pour over and around the cauliflower.</p>
+
+
+<p class="c large sp p1">Stuffed Cauliflower.</p>
+
+<p>Boil a cauliflower till cooked, but not so soft as
+to fall to pieces. With a sharp knife remove a
+small part of the heart of the flower; fill the
+vacuum with a stuffing of the chopped heart, and
+four cooked mushrooms seasoned with cayenne.
+Make a good white sauce, mix in some grated
+Parmesan cheese, pour over the cauliflower, and
+serve very hot, garnished with croûtons.</p>
+
+
+<p class="c large sp p1">Moulded Cauliflower.</p>
+
+<p class="c less">Choufleur en forme.</p>
+
+<p>Boil four nice and white cauliflowers, all of an
+equal size, in a little thin flour and water till
+tender; then cut off the stalks and press them, head
+downwards, into a hot basin; then arrange them in
+a vegetable-dish, with some of the stalks arranged
+neatly round them, and pour over them some
+tomato sauce.</p>
+
+
+<p class="c large sp p1">Cauliflower Omelet.</p>
+
+<p>Take the white part of a boiled cauliflower
+after it is cold, chop it very small, and mix with
+it a sufficient quantity of well-beaten egg to make
+a very thick batter; then fry in fresh butter and
+send it to table hot.</p>
+
+<p><span class="pagenum" id="Page_24">[Pg 24]</span></p>
+
+
+<p class="c large sp p1">Cauliflower Fritters.</p>
+
+<p>When the cauliflowers are boiled and drained
+divide them into branches, and toss them up for a
+few minutes in a stewpan, with butter, pepper, salt,
+and a little nutmeg. Serve with fried sippets.</p>
+
+
+<p class="c large sp p1">Celery with Brown Sauce.</p>
+
+<p>Take five or six heads of celery <i>with the roots</i>,
+break off the coarse outer stalks, lay them in cold
+water for some hours, parboil them in water for ten
+minutes, drain, and place them in a stewpan with as
+much stock as will cover them; add a small piece of
+glaze, pepper, salt, and a very little flour. Let all
+stew gently for about an hour. When done, dish up
+the celery, strain the sauce and pour it over the
+celery.</p>
+
+
+<p class="c large sp p1">Celery with Cream.</p>
+
+<p>Cut the white part of three heads of celery into
+lengths of about three inches long, boil it till quite
+tender, and strain the water from it. Beat up the
+yolks of three eggs and strain them into half a pint
+of cream; season with a little salt, and put this
+and the celery into a stewpan, and place it over the
+fire till it boils and becomes tolerably thick, and
+then send it to table on toast.</p>
+
+
+<p class="c large sp p1">Celery à l’Espagnole.</p>
+
+<p>Select well-grown celery, cut it into lengths of
+six inches, and blanch in boiling water. Place two
+slices of bacon in a stewpan and place the celery
+on these; mix four tablespoonfuls of Espagnole
+sauce (<i>see</i> ‘Entrées à la Mode’) and the same<span class="pagenum" id="Page_25">[Pg 25]</span>
+quantity of broth. Simmer for three-quarters of an
+hour. Dish up the celery after removing the grease
+from the sauce, and pour it round the celery.</p>
+
+
+<p class="c large sp p1">Celery ‘au Jus.’</p>
+
+<p>Parboil some celery, drain it, and put it into a
+stewpan; toss it in a little oil. Add some good
+meat gravy to it and a tomato. Simmer till the
+celery is quite cooked; then strain the sauce and
+serve over it.</p>
+
+
+<p class="c large sp p1">Stewed Celery.</p>
+
+<p>Cut five or six roots of celery to the length of
+the inside of the dish in which they are to be
+served, take away all the outer leaves and green
+tops, wash the celery till it is perfectly clean; then
+stew it in good stock till it is tender, and sauce it with
+either a thick béchamel or a good Espagnole sauce.</p>
+
+
+<p class="c large sp p1">Celery à la Villeroi.</p>
+
+<p>Take three or four heads of celery, cut them
+into six-inch lengths, parboil them, and then dip
+them into cold water; drain them, and then split
+the heads into halves; mask them with some thick
+Allemande sauce, and place them on a dish to get
+cold. Now roll them in bread-crumbs; and serve
+Villeroi sauce with this dish.</p>
+
+
+<p class="c large sp p1">Cucumbers à l’Espagnole.</p>
+
+<p>Cut the cucumbers into pieces about two inches
+long and one inch wide, remove the seeds, strew a
+little salt over them, and let them remain between
+two plates for an hour or more. Drain off the juice
+and put them into a saucepan; cover them with<span class="pagenum" id="Page_26">[Pg 26]</span>
+good stock and let them simmer gently till quite
+tender. Drain them, pile high on a dish, and pour
+some rich brown sauce over them.</p>
+
+
+<p class="c large sp p1">Celery Cream à l’Ambrosia.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Take two or three heads of celery, washing it
+well and scraping it clean; place it in a mortar,
+and have ready a pint of good rich cream and pour
+in half a pint, one gill at a time, over the celery,
+and pound well together for a few minutes, and
+then rub it through a clean wire sieve. When it is
+passed put it back into the mortar, and keep adding
+cream, about a gill at a time, till all is well blended.
+Continue this till all the cream is used. Then add
+half a pint of nicely flavoured whipped aspic.
+Have prepared a buttered mould which has been
+decorated with cooked mushrooms arranged in
+tiers all round the mould, and arrange leaves of
+chervil fancifully about; pour in the celery purée,
+and place on ice for some hours and turn out. If
+any of the mushrooms should adhere to the mould
+it is easy to attach them to the cream again; place
+chopped aspic all round the base and on the top,
+sticking a small piece of the stalk of celery with
+leaf on it in the centre.</p>
+
+
+<p class="c large sp p1">Morels à l’Andalouse.</p>
+
+<p>Cut half a pound of ham into dice, fry them in
+salad oil, and when a good colour put in some
+morels; moisten with half a pint of sherry, a gill of
+madeira, and season with a mixture of a saltspoonful
+of salt, half a saltspoonful of pepper, and a
+teaspoonful of capsicum powder, to which add a<span class="pagenum" id="Page_27">[Pg 27]</span>
+dessertspoonful of finely-minced parsley. Cook
+for forty-five minutes; then dish up the morels in a
+pyramid and pour the sauce over, which should
+be thickened with flour and flavoured with lemon-juice.</p>
+
+
+<p class="c large sp p1">Colcannon.</p>
+
+<p>Mix in about equal proportions some well-mashed
+potatoes and some young sprouts, or greens
+of any kind, first boiled till quite tender and chopped
+up. Mash up all thoroughly together; add a seasoning
+of pepper and salt, a small bit of butter, and
+a spoonful or two of cream or milk; put a raw
+onion in the middle of all, and stir over a clear
+fire till very hot and sufficiently dry to be moulded
+and turned out. The onion must be taken out
+before the dish is served.</p>
+
+<p>Turnips and carrots are often chopped up with
+the greens and potatoes.</p>
+
+<p>This can also be made with parsnips and
+potatoes.</p>
+
+
+<p class="c large sp p1">Colcannon.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Boil and mash greens, cabbage, carrots, turnips,
+a shred onion with mashed potatoes—half the quantity
+should consist of the latter; add two eggs,
+pepper and salt, and a good piece of butter; put
+it into a plain mould or pudding-basin, boil for an
+hour, and turn out.</p>
+
+
+<p class="c large sp p1">Fillets of Cucumber.</p>
+
+<p>Divide through the middle a cucumber, remove
+the seeds and soft part, cut it into lengths of about
+one inch, trim them in oval shapes and all the<span class="pagenum" id="Page_28">[Pg 28]</span>
+same size. Put them in a stewpan with an ounce of
+butter, a little pepper, sugar, and salt, and let them
+stew till quite tender without acquiring any colour.</p>
+
+
+<p class="c large sp p1">Cucumber Mayonnaise.</p>
+
+<p>Put the beaten yolk of an egg in a glass dish,
+with very little salt, pepper, and a dust of cayenne
+and a teaspoonful of lemon-juice. Mix these to a
+cream, and then add the best salad oil, a few drops
+at a time, and well stirred till thick. A little more
+lemon-juice will thin it, and then add more oil till
+half a pint has been used in this alternate fashion.</p>
+
+<p>Fish served in this is very good.</p>
+
+
+<p class="c large sp p1">Cucumbers à la Poulette.</p>
+
+<p>Pare and slice two cucumbers very thinly, let
+them soak in a little vinegar, sprinkled with salt,
+for half an hour. Drain, and then press them dry
+in a cloth; flour them, and put a piece of butter
+into a stewpan, and when it begins to boil throw in
+the cucumbers and shake them over a gentle fire
+for ten minutes, being careful they should not take
+the slightest colour. Pour on to them some very
+strong but pale gravy, enough to cover them; when
+it boils, skim off the fat entirely, add a little salt
+and white pepper, and when the cucumbers are
+quite tender strew in a dessertspoonful of finely-minced
+parsley, and thicken the sauce with the
+yolks of two eggs.</p>
+
+
+<p class="c large sp p1">Stewed Cucumbers.</p>
+
+<p>Pare and split into quarters about four young
+cucumbers, peel them, and then pare them round<span class="pagenum" id="Page_29">[Pg 29]</span>
+and round into thin ribbons until the watery part
+is reached, which part must be thrown aside.
+Sprinkle these with cayenne and salt, and leave
+them to drain a little. Arrange them lightly on a
+dish, and sauce them with very fine oil well mixed
+with chilli vinegar and a trifle of common vinegar.</p>
+
+
+<p class="c large sp p1">Stuffed Cucumber.</p>
+
+<p>Peel a large cucumber, remove a narrow piece
+from the side and scoop out the seeds with a teaspoon.
+Fill the cavity with a forcemeat made of
+lobster and salmon, replace the piece and bind it
+round with thread. Line the bottom of a saucepan
+with slices of bacon, put the cucumber upon it and
+then two or three more slices; cover the whole with
+nicely flavoured stock; season with salt and pepper,
+and simmer gently till the cucumber is sufficiently
+cooked; then take it out, thicken the gravy with a
+little flour and butter, and serve very hot.</p>
+
+
+<p class="c large sp p1">Dressed Endive.</p>
+
+<p>Plunge three heads of celery into salted water,
+having removed the green leaves from them.
+When well washed, blanch, drain dry, and finely
+chop them. Put into a stewpan half a pint of good
+gravy and the endive heads, add a saltspoonful of
+castor sugar and a little salt, and stew till tender.
+When cooked, thicken with butter and flour, and
+stir in a gill of good rich brown sauce with a
+dessertspoonful of lemon-juice stirred into it, and
+serve with poached eggs on the top.</p>
+
+<p><span class="pagenum" id="Page_30">[Pg 30]</span></p>
+
+
+<p class="c large sp p1">Endive Ragoût.</p>
+
+<p>Lay two heads of white endive in salt and
+water for three hours. Take fifty asparagus, cut
+off the heads, then chop the rest small as far as it
+is tender, and lay in salt and water. Take a bunch
+of celery, wash and scrape it clean and cut it into
+three-inch lengths. Put it into a saucepan with a
+pint of water and some mignonette pepper; let it
+stew till quite tender, then put in the asparagus.
+Shake the saucepan, and let it simmer till the grass
+is cooked. Take the endive out of the water, drain
+it, and leave one large head whole. Take the other
+leaf by leaf, put it into the stewpan, and put to it a
+pint of sauterne. Cover the pan closely, and let it boil
+till the endive is done; add a quarter of a pound of
+butter rolled in flour, cover the pan again and keep
+it shaking. Then take out the endive when cooked
+and lay the whole head in the middle; take out the
+celery and asparagus and lay them round it, and
+the other part of the endive over that. Pour the
+liquor out of the saucepan into the stewpan, stir it
+together, and season it with salt. Beat the yolk of
+an egg up with half a pint of cream, which mix
+into the sauce, keeping stirring till thick, and then
+pour it over the ragoût.</p>
+
+
+<p class="c large sp p1">Endive Stewed with Cream.</p>
+
+<p>Wash four heads of endive thoroughly, pluck
+off the outer green leaves, put them into a stewpan
+of boiling salt and water and boil them quickly
+till tender; then drain and squeeze them dry, cut
+off the roots, and chop them very fine. Rub them
+through a wire sieve into a stewpan, add an ounce<span class="pagenum" id="Page_31">[Pg 31]</span>
+of butter and a <i>little</i> salt; stir it over a slow fire for
+a few minutes; then mix in two dessertspoonfuls of
+white sauce, a tablespoonful of cream, and a teaspoonful
+of castor sugar. Stir over the fire till
+thick, and pile up in a dish, and garnish with fried
+sippets.</p>
+
+
+<p class="c large sp p1">Greens à la Hottentot.</p>
+
+<p>Take three onions and one chilli, and add
+sufficient butter to stew some greens in; fry the
+onions and chilli till soft; then wash the greens and
+put them with the butter, onions, and chilli into a
+stewpan without any water. Season with salt;
+cover the stewpan and let them simmer gently over
+the fire till all the water from the greens is dried
+up. A few prawns added is a great improvement.</p>
+
+
+<p class="c large sp p1">Haricot Beans à la Maître d’Hôtel.</p>
+
+<p>Take a quart of haricot beans, soak them in
+cold water for three or four hours, then boil them
+in salt and water till tender; drain well, and put
+them into a stewpan, with three ounces of butter
+mixed with a teaspoonful of chopped chives, a
+sprig of parsley minced fine, with pepper and salt
+to taste. Shake the pan over the fire, but do not
+stir. When hot, and all well mixed together,
+squeeze in the juice of half a lemon, and serve.</p>
+
+
+<p class="c large sp p1">Kohlrabi au Gratin.</p>
+
+<p>Pare and cut a kohlrabi in thin slices; simmer
+in salt and water for some hours till quite tender.
+Drain away the water; then coat a china dish (fireproof)
+with butter and browned bread-crumbs;
+then put a layer of the sliced kohlrabi with a little<span class="pagenum" id="Page_32">[Pg 32]</span>
+cream, then a layer of forcemeat, then another of
+kohlrabi. Mix some broth and cream and pour in
+a small quantity.</p>
+
+<p>Strew the surface with bread-crumbs; finish with
+a salamander to brown it.</p>
+
+
+<p class="c large sp p1">Kohlrabi Steamed.</p>
+
+<p>Peel some young kohlrabi and cut it into thin
+slices. Put some gravy and a small piece of butter
+into a stewpan and steam them till soft. Have
+mixed a small tablespoonful of flour in melted
+butter, and stir this into the gravy till quite smooth;
+season to taste; boil up, and pour through a strainer
+over the kohlrabi, which ought to be quite soft.
+Cover whilst boiling.</p>
+
+<p>A dessertspoonful of sugar is boiled with them.</p>
+
+
+<p class="c large sp p1">Laver.</p>
+
+<p>Have some mashed potatoes put upon a dish
+quite flatly, and cover it with some laver; then
+another layer of potatoes, then another of laver.</p>
+
+<p>The laver is dressed like spinach.</p>
+
+
+<p class="c large sp p1">Laver to Stew.</p>
+
+<p>Stir in a stewpan over the fire two ounces of
+butter, a gill of stock, a tablespoonful of vinegar,
+pepper and salt to taste, and a pint of laver. Serve
+very hot.</p>
+
+
+<p class="c large sp p1">Curried Lentils.</p>
+
+<p>Fry three or four sliced onions in a little butter
+until of a nice brown colour; put them into a saucepan
+with half a pint of red lentils and one pint of<span class="pagenum" id="Page_33">[Pg 33]</span>
+water; simmer one hour; then add a dessertspoonful
+of curry-powder and a teaspoonful of
+lemon-juice, and serve with boiled rice.</p>
+
+
+<p class="c large sp p1">Stewed Lettuces.</p>
+
+<p>Strip off the outer leaves and cut away the
+stalks. Wash the lettuces thoroughly and throw
+them into salted water.</p>
+
+<p>They will be tender in twenty-five minutes. Lift
+them out and press the water from them, chop them
+a little, and heat them up in a saucepan, with pepper
+and salt to taste, and a small slice of butter. Now
+dredge in a little flour and stir well; then add a
+small cup of gravy; boil quickly until they are
+tolerably dry; then stir in a little lemon-juice, and
+serve them hot with fried sippets around them.</p>
+
+
+<p class="c large sp p1">Stuffed Lettuce.</p>
+
+<p>Take four large heads of lettuce, wash well, and
+boil them in salted water. After they have boiled
+a quarter of an hour take them out and put them
+into cold water. Then drain them well, cut them
+open and stuff with a veal forcemeat, tying the ends
+of the lettuce round the meat securely. Place the
+stuffed heads in a stewpan, covering them with
+gravy, and seasoning with salt, pepper, and vinegar.
+Put the stewpan on the side of the stove to simmer
+for a quarter of an hour; then take out the heads
+(removing the strings), and serve on a hot dish
+with the gravy poured round them.</p>
+
+
+<p class="c large sp p1">Mandram or Dressed Cucumbers.</p>
+
+<p>Take cucumbers, pare them, and chop them in
+small pieces. Take half the quantity of young<span class="pagenum" id="Page_34">[Pg 34]</span>
+onions and cut them fine, add a piece of lemon,
+a trifle of cayenne, and a glass of sherry or madeira
+and dessert-spoonful of Chili vinegar. This is very
+good with any roast meat.</p>
+
+
+<p class="c large sp p1">Morelles à l’Andalouse.</p>
+
+<p>Cut half a pound of ham into dice, fry them in
+salad oil, and, when a good colour, put in some
+morels. Moisten with a gill of madeira and half a
+pint of chablis, season with a mixture composed of
+a saltspoonful of salt, half a teaspoonful of pepper,
+and a teaspoonful of capsicum powder, to which
+add a dessert-spoonful of finely minced parsley.</p>
+
+<p>Cook all this for forty-five minutes; then dish
+up the morels in a pyramid and pour the sauce
+over, which must be thickened with flour and
+flavoured lemon-juice.</p>
+
+
+<p class="c large sp p1">Green Morels Stewed.</p>
+
+<p>Take some morels, wash them well, cut the
+large ones in quarters, leaving the smaller ones
+whole. Put them into a stewpan with gravy enough
+to cover them, a glass of sauterne, and a little pepper
+and salt. Cover them closely and let them stew
+gently for an hour; then stir in a piece of butter
+mixed with flour and a dessert-spoonful of lemon.
+Boil till thick as cream, then serve.</p>
+
+
+<p class="c large sp p1">Mushrooms à la Bordelaise.</p>
+
+<p>Clean some large fresh-gathered mushrooms,
+skin and lightly score the under-side. Put them
+into a china dish and baste them with oil or butter,
+and strew pepper and salt over them. When they<span class="pagenum" id="Page_35">[Pg 35]</span>
+have been steeped in this marinade for a couple of
+hours, broil them on both sides for ten minutes over
+a clear fire, and serve with melted butter in which
+are parsley, young onions, a little garlic (all minced),
+and the juice of a lemon poured over them.</p>
+
+
+<p class="c large sp p1">Mushrooms à la Bordelaise.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Take some large fresh mushrooms; peel, wash,
+and drain them; make one or two slits on the top
+side of the mushrooms; let them soak for an hour
+in salad oil, salt and pepper. Broil them, taking
+care to turn them so that each side may be equally
+broiled. Warm the oil in which the mushrooms
+were soaked, season with finely chopped chives and
+parsley; dish up the mushrooms, sprinkle over with
+a few drops of lemon-juice, and pour the hot oil
+over them.</p>
+
+
+<p class="c large sp p1">Mushrooms au Beurre.</p>
+
+<p>Cut the stems from some button mushrooms
+and clean them well with a soft cloth and some
+fine salt, and rinse them in water; drain them
+quickly. Spread them in a clean cloth and leave
+them to dry for ten minutes. Put an ounce and a
+half of fresh butter to a pint of mushrooms and
+place it in a thick saucepan, and shake over the
+fire until it just begins to brown; then throw in
+the mushrooms, and continue shaking the saucepan
+over a clear fire that they may not burn, and
+when they have simmered three or four minutes
+strew over them a little salt and a dust of cayenne;
+stew them till they are perfectly tender, and heap
+them high on a dish, and serve very hot.</p>
+
+<p><span class="pagenum" id="Page_36">[Pg 36]</span></p>
+
+
+<p class="c large sp p1">Croustades of Mushrooms.</p>
+
+<p>Chop an onion very finely; fry it in butter a
+pale brown, stir it carefully, then add a quarter of
+a pound of finely-chopped mushrooms; simmer
+together till the mushrooms are two-thirds cooked.
+Soak two anchovies; pound them in a mortar
+with a teaspoonful of French mustard, three tablespoonfuls
+of brown sauce, and add this to the
+mushrooms. Boil together for two or three minutes,
+and fill the croustade case.</p>
+
+
+<p class="c large sp p1">Mushrooms au Gratin.</p>
+
+<p>Skin, wash, drain, and wipe dry some fresh
+mushrooms. Cut the stems to within a quarter of
+an inch, and fill the cup with a forcemeat made
+of one ounce grated bacon, quarter ounce of shred
+shalot, a sprig of chopped parsley, a tiny piece of
+thyme, and pepper and salt to taste. Simmer this
+for five minutes in butter, and add the yolk of an
+egg. Stand the mushrooms, well dredged with
+bread raspings, in a baking-dish smeared with
+butter, and bake in a moderate oven. When done,
+serve piled on a hot dish with some rich brown
+sauce round.</p>
+
+
+<p class="c large sp p1">Stuffed Mushrooms à la Lucullus.</p>
+
+<p>Wash, dry, and trim some mushrooms; chop
+up the stalks with a teaspoonful of minced parsley
+and tomato, and warm this mixture for a few
+moments in some butter. Fill the mushrooms
+(they should be large ones) with this mixture,<span class="pagenum" id="Page_37">[Pg 37]</span>
+place them on a buttered baking-dish, and bake
+them six minutes, basting them with clarified
+butter.</p>
+
+
+<p class="c large sp p1">Mushroom Toast.</p>
+
+<p class="c less">Crôute aux Champignons.</p>
+
+<p>Take the stems off half a pound of small
+mushrooms, then peel them. Dissolve two ounces
+of butter in a stewpan, strew over them a dust
+of cayenne and a dust of pounded mace, and let
+them stew over a gentle fire from ten to fifteen
+minutes; shake them all the time; then add a
+small dessert-spoonful of flour, and shake the
+pan until it is browned a pale colour. Pour in
+slowly a gill of good gravy, and when the mushrooms
+have stewed softly for a couple of minutes,
+throw in a little salt and a squeeze of lemon-juice,
+and pour them on a slice cut about an inch thick
+from the under part of a moderately-sized loaf and
+fried in butter a pale brown, after having been first
+slightly hollowed on the outside.</p>
+
+
+<p class="c large sp p1">Mushrooms and Tomatoes.</p>
+
+<p>Toast a slice of bread, butter it, and cut it into
+rounds two inches in diameter. Dip the tomatoes
+into hot water and peel them; cut them into thick
+slices and lay them on the toast; on the top of
+these place a peeled mushroom. These must be
+put into a buttered tin, and a little clarified melted
+butter poured over each; then place the dish into
+the oven for two minutes and baste them whilst
+cooking. Serve hot and quickly.</p>
+
+<p><span class="pagenum" id="Page_38">[Pg 38]</span></p>
+
+
+<p class="c large sp p1">Baked Spanish Onions.</p>
+
+<p>Take a large onion: wash it clean; take a
+corer and remove the core, and put in its place
+some butter, pepper, and salt, and let it bake with
+a thin piece of paper round it for an hour, or till
+done, in a slow oven. When done, peel it and put
+it into a vegetable-dish, and pour over some good
+brown gravy.</p>
+
+
+<p class="c large sp p1">Onions à la Bretonne.</p>
+
+<p>Brown four large onions over a slow fire in
+butter and salt, and when a good colour stir in a
+little flour. Moisten with good brown stock and
+reduce. Pass the same over a tammy, and pour
+the onions.</p>
+
+
+<p class="c large sp p1">Onions à la Bordeaux.</p>
+
+<p>Parboil some onions, not too large; drain the
+water from them; put them into a stewpan with
+an ounce of butter and a bouquet garni chopped
+fine; add a gill of good rich gravy, and the same
+of claret; simmer till the onions are fairly tender,
+and the sauce reduced. Squeeze over a tablespoonful
+of lemon-juice. Dish up, and serve hot.</p>
+
+
+<p class="c large sp p1">Spanish Onion à la Célerie.</p>
+
+<p>Peel a large Spanish onion and bring it to the
+boil in the usual way. Let it drain thoroughly.
+Take an apple-corer and take out the centre, and
+fill in with a forcemeat of tomatoes and mushrooms,
+with a few drops of lemon-juice. Put the stuffed
+onion into a stewpan with one small carrot, one<span class="pagenum" id="Page_39">[Pg 39]</span>
+small turnip, a bouquet garni, a dust of cayenne, a
+lean piece of ham, and some good Espagnole, or
+rich brown sauce (about half a pint). Put them in
+the oven, with a few live coals on the lid, and let
+all stew for three hours, or perhaps a little longer,
+adding a little butter and gravy from time to
+time. When cooked, glaze the onion, remove all
+fat from the sauce, and pour round the onion; and
+have strips of celery which have been cooked in
+thin broth in which some cheese had been sprinkled,
+drain them, and garnish the top of the onion with
+them.</p>
+
+
+<p class="c large sp p1">Onions à la Corsica.</p>
+
+<p>Peel four large onions. Cut them into quarters
+and then slice them. Throw them into boiling
+salad oil. Keep stirring till they are tender. After
+draining them, stir in enough cooked spinach to
+turn them green. Place them on a dish and serve,
+garnished with the white of hard-boiled egg cut
+in quarters and the yolk chopped and arranged in
+little bunches round.</p>
+
+
+<p class="c large sp p1">Onions à la Crème.</p>
+
+<p>Take four small Spanish onions and boil them
+in three waters; drain them and put them into a
+stewpan with two ounces of butter, a little flour
+rubbed smooth, pepper and salt, and a gill of
+cream. Put this over a slow fire and stir frequently
+till cooked. Serve with the same poured
+over them.</p>
+
+
+<p class="c large sp p1">Onion Fritters.</p>
+
+<p>Chop up an onion. Make a stiff batter with a
+table-spoonful of flour, an egg, a little milk, pepper,<span class="pagenum" id="Page_40">[Pg 40]</span>
+and salt. Mix all well together, and put a dessertspoonful
+at a time into a frying-pan of boiling
+butter or dripping. Brown the fritters on both
+sides and serve them, alone or handed round with
+rump steak.</p>
+
+
+<p class="c large sp p1">Onions à la Génoise.</p>
+
+<p>Take a pint of small onions and boil them in
+good Lucca or olive oil. Drain them and pour this
+sauce over them. A tablespoonful of minced
+capers, gherkins, and sultana raisins, minced parsley,
+a dust of cayenne pepper, a tablespoonful of
+vinegar, a teaspoonful of castor sugar, and a tablespoonful
+of good gravy, and O. K. Sauce. When
+these ingredients are hot, pour over the onions and
+serve.</p>
+
+
+<p class="c large sp p1">Onions ‘au Jus.’</p>
+
+<p>Cook some young onions in boiling salt and
+water for fifteen minutes, then drain them. Mix
+some flour and butter well together over the fire
+until they are pale brown; add a little claret and
+gravy. Now put in the onions with a bouquet
+garni, a couple of cloves, and a bay leaf. Simmer
+all together till the onions are quite cooked.
+Strain and dish up the onions with the sauce, and
+add some fried sippets, a few capers, and a couple
+of minced anchovies.</p>
+
+
+<p class="c large sp p1">Miroton of Onion.</p>
+
+<p>Take some onions, chop them up, and sauté
+them in butter till they are browned. Dredge a
+little flour over them, then add hard-boiled eggs
+cut up small, shred herbs, pepper, a gill of
+cream, and a teaspoonful of sauterne. Place this<span class="pagenum" id="Page_41">[Pg 41]</span>
+mixture in a buttered mould, and bake it for about
+an hour. Turn it out and garnish with fried
+parsley.</p>
+
+
+<p class="c large sp p1">Ragoût of Onions.</p>
+
+<p>Peel and blanch six onions, strain the water
+from them, and place them in a stewpan with half
+a pint of cream, pepper, salt to taste, and a dust of
+cayenne. Simmer till the onions are done, then
+make a liaison with the yolks of two eggs into the
+cream sauce, and serve the onions with the sauce
+around, and garnished with fried sippets cut into
+shapes.</p>
+
+
+<p class="c large sp p1">Onions à l’Espagnole.</p>
+
+<p>Peel a large onion and stamp out the core with
+a vegetable-culler; parboil in water for ten minutes,
+and drain on a sieve. Spread the bottom of a
+stewpan with butter, place the onion in it; moisten
+with gravy just enough to cover it, and let it boil
+slowly, turning it occasionally. When nearly done,
+add a dessert-spoonful of castor sugar, and boil
+down quickly to a glaze; add a little tomato purée,
+and roll the onion in it, and dish up.</p>
+
+
+<p class="c large sp p1">Spanish Onions Stewed.</p>
+
+<p>Boil a large onion, and when done scoop out
+the middle and fill it with forcemeat, fry it a light
+brown, and make a rich gravy and pour over.</p>
+
+
+<p class="c large sp p1">Stuffed Onions.</p>
+
+<p>Parboil onion or onions in salted water for ten
+minutes. Remove the core with column-cutter,<span class="pagenum" id="Page_42">[Pg 42]</span>
+leaving the bottom intact. Fill up with a mixture
+of bread-crumbs, anchovies, well washed and cut-up
+small capers, pepper, and salt; melt a piece of
+butter in a saucepan, and mix with it a table-spoonful
+of flour; put in the onion; take an equal quantity of
+broth and claret, pour enough into the saucepan to
+almost cover the onions; add a bundle of herbs tied
+up, with a few cloves, and simmer gently till the
+onions are done; remove the herbs and dish up the
+onions.</p>
+
+
+<p class="c large sp p1">Stuffed Onions.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Peel a couple of fair-sized Portugal onions, parboil
+and drain them; scoop out the centre, but
+keeping the onions whole. Chop up the inside of
+the onion with a little meat and a little fat bacon;
+add some bread-crumbs, a sprig of parsley, and a
+small piece of lemon peel, chopped fine; add pepper
+and salt to taste; then beat it all up to a paste
+with a well-beaten egg and stuff the onions with it,
+dredge them with flour, and fry them a nice brown;
+then place them in a stewpan with a rich brown
+gravy to cover them, and let them stew gently for
+two hours.</p>
+
+
+<p class="c large sp p1">Parsnip Fritters.</p>
+
+<p>Take three large parsnips and boil them till
+tender; peel them and mash them very finely; add
+a teaspoonful of flour, one well-beaten egg, and salt
+to taste. Make the mixture into small cakes with
+a spoon, and fry them on both sides, a delicate
+brown in good dripping or butter. Serve them up
+very hot and piled upon the dish.</p>
+
+<p><span class="pagenum" id="Page_43">[Pg 43]</span></p>
+
+
+<p class="c large sp p1">Parsnip Balls.</p>
+
+<p>Parboil six parsnips, and let them get cold;
+then peel them and grate them. Beat two eggs till
+very light and mix with the grated parsnip, adding
+enough flour to bind the mixture. Make this mixture
+into small flat balls. Have some boiling lard or
+clarified dripping and drop the balls gently into it;
+fry them until a golden brown on both sides. Send
+to the table hot, garnished with fried parsley.</p>
+
+
+<p class="c large sp p1">Petits Pois à la Demi-Bourgeoise.</p>
+
+<p>Put a quart of young peas into a stewpan, with
+a good-sized piece of butter, one onion, one cabbage
+lettuce cut in four. Let them be stewed in their
+own juice upon a very slow fire. When they are
+done and there is hardly any sauce left, add a little
+sugar, very fine salt, and afterwards the yolks of
+two eggs with some cream; mix the whole on the
+fire and serve up.</p>
+
+
+<p class="c large sp p1">Peas Stewed with Lettuces and Ham.</p>
+
+<p>Shell a peck of young green peas and put them
+into a bowl of cold water and two ounces of butter.
+Work them well with the fingers to make the peas
+stick together, and then drain them in a colander.
+Put them then in a stewpan with the hearts of two
+cabbage lettuces finely shred, a large onion cut into
+thin slices, a handful of parsley, and half a pound
+of ham cut into small pieces; cover the saucepan
+closely and let the peas stew till the peas are tender;
+shake the saucepan now and again to prevent the<span class="pagenum" id="Page_44">[Pg 44]</span>
+peas sticking. When they are done, take out the
+ham and the onion, put in two ounces of butter
+mixed smoothly with a dessert-spoonful of flour
+and a table-spoonful of cream. A sprig of mint
+stewed with the peas is an improvement. Simmer
+gently for four minutes, and serve as hot as possible,
+with fried sippets round, and slices of broiled ham
+on the top.</p>
+
+
+<p class="c large sp p1">Potato-Balls.</p>
+
+<p>Bake half a dozen potatoes; rub them through
+a wire sieve, and put them into a stewpan with an
+ounce of butter, two yolks of eggs, a little pepper
+and salt; stir over the fire till the paste leaves the
+sides of the pan; then put it between two plates
+to get cold; then shape this potato-paste into
+small balls or pears (the stalks being represented
+by parsley stalks); dip these into beaten egg, roll
+them in bread-crumbs and fry of a pale colour in
+hot frying fat; dish them up high in a pyramid
+shape.</p>
+
+
+<p class="c large sp p1">Potato-Balls à la Duchesse.</p>
+
+<p>Take half a dozen potatoes, boil and pass them
+through a sieve, and work into them in a bowl one
+gill of cream and the yolks of three eggs; add
+pepper, salt, and a grate of nutmeg to taste, with
+some finely-chopped parsley. When well mixed
+and smooth, take them up by little spoonfuls, roll
+each into a ball, flatten and flour it slightly. Lay
+them all on a sauté-pan, with plenty of melted
+butter, and cook them slowly. Turn them when
+one side is done, and serve hot as soon as both
+sides are coloured.</p>
+
+<p><span class="pagenum" id="Page_45">[Pg 45]</span></p>
+
+
+<p class="c large sp p1">Potato-Ball Ragoût.</p>
+
+<p>Mash, roll up with yolk of egg, grated ham or
+tongue, minced parsley, one onion, pepper, salt, and
+a little bit of butter; roll them in beaten egg and
+a little flour, and fry them in good dripping.</p>
+
+
+<p class="c large sp p1">Potatoes à la Bonn.</p>
+
+<p class="c less">(German Recipe.)</p>
+
+<p>Cut some raw potatoes into slices half an inch
+thick, and cut them into four or five strips; fry
+them in plenty of very hot butter till a nice golden
+colour, turning them so that all sides should be
+equally golden.</p>
+
+<p>Have ready one ounce of Parmesan cheese and
+one ounce of Gruyère cheese, and a gill of cream
+which has been stirred over the fire till the cheese
+is hot and melted; add a dust of cayenne. Put in
+the potatoes and give one stir round, and arrange
+in a dish which will hold hot water.</p>
+
+
+<p class="c large sp p1">Potato Boulettes.</p>
+
+<p>Boil some good potatoes, dry, mash a pound of
+them smoothly, and mix with them two ounces of
+fresh butter, a teaspoonful of salt, a little nutmeg,
+the beaten and strained yolks of four eggs, and then
+the whites well whisked. Mould the mixture with
+a teaspoon, and drop it into a small pan of boiling
+butter, and fry these boulettes for five minutes over
+a moderate fire a pale brown colour; drain, and
+dish them up high.</p>
+
+<p><span class="pagenum" id="Page_46">[Pg 46]</span></p>
+
+
+<p class="c large sp p1">Potatoes in Cases.</p>
+
+<p>Take as many potatoes as may be required and
+bake them; cut a small piece from the top of each
+and with a spoon scoop out the insides. Mash
+them smoothly, and pass through a sieve; mix
+with this potato-paste an ounce of fresh butter and
+a gill of cream. Put it into a stewpan over a slow
+fire to boil, and during the time stir quickly in the
+whites of a couple of eggs whipped to a very stiff
+froth; then fill the potato-skins with the mixture,
+bake quickly in the oven, and serve in a folded
+napkin.</p>
+
+
+<p class="c large sp p1">Potato-Chips or Ribbons.</p>
+
+<p>Wash a pound of potatoes well in cold water,
+and scrub them clean; peel them, and cut out the
+eyes, and any black specks there may be; then
+peel the potatoes very thinly into ribbons and twist
+them into fancy shapes. Put into a saucepan about
+a pound of clarified dripping, and heat it to frying
+heat; then take a frying-basket and put the
+potato-ribbons in when the fat is quite hot, for
+about six minutes. Place a piece of paper on a
+plate, and when the chips are done—which they
+will be when they become quite crisp and of a pale
+brown colour—turn them out on to the paper and
+drain off the grease, and sprinkle salt over them,
+and serve them very hot</p>
+
+
+<p class="c large sp p1">Potatoes à la Crème.</p>
+
+<p>Put a piece of butter rolled in flour in a stewpan,
+with some salt, pepper, and a grate of nutmeg.
+Mix all well together and add a gill of cream; then<span class="pagenum" id="Page_47">[Pg 47]</span>
+place the sauce on the fire and stir round till it
+boils.</p>
+
+<p>Have ready some potatoes cut in slices; put
+them into the sauce, and after warming them up
+serve very hot. Sometimes a little chopped parsley
+and green onions are added to the sauce.</p>
+
+
+<p class="c large sp p1">Potato Croquettes.</p>
+
+<p>Boil some potatoes very dry; mash them quite
+smoothly; season them with salt and white pepper;
+warm them with about an ounce and a half of
+butter, pound it, and add two tablespoonfuls of
+good cream. Boil them till dry; let them cool a
+little, and then roll them into balls; sprinkle over
+them crushed vermicelli, and fry them a pale brown.
+Sometimes they are rolled in egg and bread-crumbs
+instead of the vermicelli.</p>
+
+
+<p class="c large sp p1">Potato Croquettes.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Take two pounds of potatoes, boil them, and
+pass them through a wire sieve with a wooden
+spoon; then put into a stewpan an ounce of butter
+and a tablespoonful of milk and put it on the fire,
+and when this is hot stir in smoothly the sifted
+potato; then take off the stewpan from the fire,
+and break the yolks of two eggs into a basin and
+stir them one at a time into the sifted potato; then
+take three sprigs of parsley, wash them in cold
+water, dry them in a cloth and chop them very
+finely. Sprinkle the parsley into the stewpan and
+season the potato with a little pepper and salt.
+Turn the potato on to a plate and let it get cold;
+then put some clarified dripping into a deep stewpan<span class="pagenum" id="Page_48">[Pg 48]</span>
+and put it on the fire to heat, and have some
+bread-crumbs ready. When the potato-mixture is
+cold form it into balls; then egg and bread-crumb
+these balls and fry them in a frying-basket, taking
+care the balls do not touch each other. When the
+fat is hot and smoking put in the frying-basket for
+two minutes and fry a pale yellow; drain them,
+and mount them up high on a dish, and ornament
+with fried parsley.</p>
+
+
+<p class="c large sp p1">Potatoes à la Crème au Gratin.</p>
+
+<p>Take some boiled potatoes and cut them into
+slices about an inch in diameter. Make a white
+béchamel sauce in which grated Parmesan cheese
+has been well mixed; place some neat little fried
+croûtons round the bottom of the dish in the form
+of a coronet; place inside it a close circular row of
+the sliced potatoes, and then spread a layer of the
+Parmesan mixture over them; repeat the row of
+potatoes and the mixture till the dish is full;
+smooth the top over with some of the sauce; shake
+some fried bread-crumbs and grated Parmesan
+cheese over all. Put all into the oven for twenty
+minutes, and then serve.</p>
+
+
+<p class="c large sp p1">Potato Cheese.</p>
+
+<p>Follow the recipe exactly as for Potato Soufflée,
+adding only three ounces of grated cheese, Parmesan
+or otherwise, to the ingredients.</p>
+
+
+<p class="c large sp p1">Potato Fritters.</p>
+
+<p>Take a pint of milk, put into it three ounces of
+potato-flour, warm it up for a quarter of an hour;<span class="pagenum" id="Page_49">[Pg 49]</span>
+flavour it with an ounce of powdered macaroons, a
+dessertspoonful of sugar, and six drops of orange-flower
+water. Boil, and then add two yolks of
+eggs; stir till it becomes a thick batter; pour into
+a dish to get cold, when it should be rolled into
+small balls the size of a walnut; egg and bread-crumb
+them and fry. Sprinkle with powdered
+sugar before serving.</p>
+
+
+<p class="c large sp p1">Potatoes au Gratin.</p>
+
+<p>Boil the potatoes, then peel them and pound
+them smooth. Place a layer of them on a baking-dish
+and sprinkle over them a little grated Parmesan
+cheese, with a few little bits of butter; then
+add another layer of potato, cheese, and butter
+until all the potato is used up.</p>
+
+<p>Salamander this and send to table quickly.</p>
+
+
+<p class="c large sp p1">Fried Potatoes à la Hollandaise.</p>
+
+<p>Boil some potatoes in salt and water, peel and
+mash them and rub them through a sieve; season
+with salt, pepper, and a bouquet garni, and moisten
+with a gill of good gravy—the purée should be
+very thick; then make it into balls, which should
+be dipped in beaten egg and fried, and served with
+fried parsley.</p>
+
+
+<p class="c large sp p1">Potatoes à l’Italienne.</p>
+
+<p>Bake some potatoes; cut off the tops and scoop
+out the pulp, and mix with a third proportion of
+well-boiled rice; season with grated Parmesan
+cheese, pepper, and salt. Put this mixture back
+into the potato-shells, replace the tops, and bake
+them in the oven for a few minutes. This makes
+a very nice savoury.</p>
+
+<p><span class="pagenum" id="Page_50">[Pg 50]</span></p>
+
+
+<p class="c large sp p1">Italian Potatoes.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Boil one pound of potatoes, then peel and
+pound them; add three ounces of butter, a little
+bread-crumb soaked in milk; beat the mixture
+smooth but not liquid; beat the yolks of three eggs
+well; add them to the mixture with the beaten
+whites of two. Dish this high up on a dish, smooth
+it with a knife, pour over some hot butter, and bake
+in the oven. Serve quickly.</p>
+
+
+<p class="c large sp p1">Potato Klösse.</p>
+
+<p>Take about six baked potatoes and scoop out
+the floury part till there are about six ounces.
+Beat two ounces of butter to a cream, and mix it
+with the potato-flour; add the well-beaten yolks
+of two eggs, a grate of nutmeg, and a little pepper
+and salt to taste. Beat the mixture thoroughly, and
+mould it into small balls. Drop these in boiling
+salt and water, and be careful to do this with a
+metal spoon, and to dip it into boiling water each
+time it is used. Or they may be made with two
+ounces of finely-grated bread-crumbs and one ounce
+of Parmesan, the white of one of the eggs, then
+moulded and boiled as above. Sprinkle fried
+bread-crumbs over when dishing them up.</p>
+
+
+<p class="c large sp p1">Potatoes à la Lyonnaise.</p>
+
+<p>Cut up in rounds about a quarter of an inch
+thick six potatoes that have been boiled, and fry
+them a pale golden colour, with an ounce and a
+half of butter, in a frying-pan; season with chopped
+parsley and shallot, pepper and salt, and a tablespoonful
+of lemon-juice.</p>
+
+<p><span class="pagenum" id="Page_51">[Pg 51]</span></p>
+
+
+<p class="c large sp p1">Potatoes à la Maître d’Hôtel.</p>
+
+<p>Wash half a dozen potatoes; boil them in salt
+and water. When done, drain, and let them cool.
+Then peel and cut the potatoes into thick slices;
+put one and a half ounce of butter, a little pepper
+and salt to taste, four tablespoonfuls of good gravy,
+and one table-spoonful of minced parsley. Mix all
+well together, put in the potatoes, shake them well
+in the sauce to cover them, and when quite hot
+through squeeze in the lemon-juice and serve.</p>
+
+
+<p class="c large sp p1">Potatoes à la Milanese.</p>
+
+<p>Take as many potatoes as are required; choose
+the largest; bake them well, and cut off the tops
+and scoop out the insides. Pass the potato through
+a sieve, and add a table-spoonful of grated Parmesan
+and Gruyère cheese mixed, pepper and salt.
+Melt a good tablespoonful of butter (or more according
+to number of potatoes) in a stewpan, put
+in the potato and make it hot, and fill the skins of
+the potatoes with it. Put them in the oven and
+serve up very hot.</p>
+
+
+<p class="c large sp p1">Potatoes à la Mode.</p>
+
+<p>Peel as many potatoes as are wanted, cut them
+in slices lengthways half an inch thick, dry them in
+a cloth. Have a frying-pan with almost boiling
+fat in it, put in the potatoes and let them fry for
+ten minutes. Take them out and drain them; let
+them get nearly cold. Boil the fat up again, and
+when boiling put in the potatoes and fry them for<span class="pagenum" id="Page_52">[Pg 52]</span>
+four minutes, when they should come out perfectly
+dry and a pale gold colour, and much swollen.
+Sprinkle with salt, and serve quickly.</p>
+
+
+<p class="c large sp p1">Potatoes à la Moltke.</p>
+
+<p>Take about eight good-sized potatoes, peel and
+cut them into long thin slices. Have ready three
+ounces of butter mixed with two tablespoonfuls of
+flour and put them in a stewpan and stir over the
+fire till the butter is a good brown colour; then add
+half a pint of broth and two tablespoonfuls of vinegar.
+Put the potatoes in this gravy and let them
+simmer gently till tender, which will be in twelve
+or fifteen minutes. Serve very hot. Some cooks
+put in a bay-leaf to simmer in with the potatoes.</p>
+
+
+<p class="c large sp p1">Potatoes à la Napolitaine.</p>
+
+<p>Put a large tablespoonful of gravy into a stewpan
+with two ounces of butter, one ounce of grated
+Parmesan, a dessert-spoonful of lemon-juice, pepper
+and salt to taste, a grate of nutmeg, and the yolks of
+two well-beaten eggs, and set it over the fire to
+become hot. Place a border of fried croutons
+round a dish. Put a row of potato cut into slices
+within the border; pour over some of the above
+sauce; then place some more slices of potato in a
+smaller circle, then a layer of the same, and so on
+until a raised centre is formed. Put a little sauce
+over the top, and cover it well over with the remaining,
+with an ounce of grated cheese and some
+bread-crumbs. Bake for twenty minutes and serve.</p>
+
+<p><span class="pagenum" id="Page_53">[Pg 53]</span></p>
+
+
+<p class="c large sp p1">Potato Omelet.</p>
+
+<p>Take a large hot baked potato, break it open
+and scoop out the inside. Beat this till smooth,
+and mix with it a little pepper, salt, a dessertspoonful
+of lemon-juice, and the yolks of three
+eggs. Just before frying the omelet, add the whites
+of the eggs beaten to a froth. Fry in the usual
+way, and garnish with fried parsley.</p>
+
+
+<p class="c large sp p1">Potatoes Moulded with Parmesan.</p>
+
+<p>Mash some potatoes very smooth, and work
+into them a couple of well-beaten eggs. Put them
+into one of the French china fireproof pie-dishes,
+and shape them high in a dome-like form. Smooth
+the surface, and then draw the back of a fork over
+it in different directions and sprinkle some grated
+Parmesan over it. Put little bits of butter over it
+at equal distances, and bake in the oven till the
+potatoes are of a nice gold colour.</p>
+
+
+<p class="c large sp p1">Potatoes à la Provençale.</p>
+
+<p>Mash two pounds of potatoes, pass them through
+a wire sieve, season with pepper and salt. Grate
+two ounces of Gruyère cheese and pound it in the
+mortar with enough butter to make a paste; add
+a quarter of a pint of milk and a little minced
+parsley. Put this into a frying-pan, stirring in the
+potatoes, and fry till of a pale brown. Dish it up
+high, <i>en pyramide</i>.</p>
+
+
+<p class="c large sp p1">Potato Pudding.</p>
+
+<p>Boil about eight potatoes, take out the potato-flour,
+mash and mix it with one ounce of suet, a<span class="pagenum" id="Page_54">[Pg 54]</span>
+quarter-pint of milk, and one ounce of grated Parmesan
+cheese; add as much boiling water to make
+it a proper consistency, and bake in an earthen
+dish.</p>
+
+
+<p class="c large sp p1">Potatoes à la Russe.</p>
+
+<p>Cut up the potatoes in small pieces and fry
+them in olive oil, with some mushrooms minced
+small.</p>
+
+
+<p class="c large sp p1">Potatoes Sauté.</p>
+
+<p>Wash a couple of pounds of potatoes in cold
+water, scrape them, and cut them into shapes like
+the quarters of an orange. Let them boil up in a
+saucepan of cold water and wipe them dry. Put
+two ounces of butter into a stewpan and toss the
+potatoes in it for about twenty minutes over a
+quick fire. They should brown on all sides alike.
+Strain off the butter, sprinkle some salt over the
+potatoes, and serve.</p>
+
+
+<p class="c large sp p1">Savoury Potatoes.</p>
+
+<p>Take six good-sized potatoes, parboil, and cut
+them into slices about a quarter inch thick. Melt
+one ounce of butter and one ounce of fat bacon, cut
+up into a saucepan, add an onion and a small shalot,
+and let all stew till tender. Dredge in a tablespoonful
+of flour, and stir till it is smooth and
+brown; then pour in, a little at a time, as much
+hot gravy as will bring the sauce to the consistence
+of cream. Add half an ounce of chopped parsley,
+a bouquet garni, a bay-leaf, and one grate of nutmeg.
+Let all this simmer for five minutes, when
+the sliced potatoes must be put in; and, when
+tender, place them on a dish and serve very hot.</p>
+
+<p><span class="pagenum" id="Page_55">[Pg 55]</span></p>
+
+
+<p class="c large sp p1">Potato Snow.</p>
+
+<p>Take some fine large white potatoes, boil them
+in their skins in salt and water till quite tender;
+drain, and <i>dry them thoroughly</i> before the fire; rub
+the potatoes through a coarse sieve on to this dish;
+do not touch them afterwards, or the flakes will
+fall. Send to table as hot as possible.</p>
+
+
+<p class="c large sp p1">Potato Soufflé.</p>
+
+<p>Make a smooth paste of two table-spoonfuls of
+mashed potatoes, one tablespoonful of flour, with a
+gill of milk, or sufficient to make it into a paste;
+add salt and pepper and half a pint more milk;
+put this into a stewpan with an ounce of butter.
+Stir over the fire till it is as thick as cream, then
+add four well-beaten yolks of eggs, and then stir in
+the whites beaten to a froth. When this mixture
+is stiff enough to bear the weight of an egg, pour it
+into the soufflé dish and bake it in a moderate
+oven. When done, just hold a red-hot salamander
+over for a few seconds, and send quickly to table.</p>
+
+
+<p class="c large sp p1">Potato Soufflé.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Take as many potatoes as are required, wash
+and scrub them well. Bake them gently in the
+oven, and, when done, cut the top off one end of each
+and get the potato out without breaking the skins.
+Cut a small piece off the other end of each, so
+that they may stand up. Work the potato quite
+smooth, mixing with it pepper, salt, and four drops
+of essence of anchovy. Take the whites of two<span class="pagenum" id="Page_56">[Pg 56]</span>
+eggs and beat to a stiff froth. Mix this lightly with
+the potatoes, return all into the skins, put them in
+the oven to become quite hot, and serve.</p>
+
+
+<p class="c large sp p1">Potato Soufflé au Parmesan.</p>
+
+<p>Make this soufflé the same as the preceding
+recipe, only adding two table-spoonfuls of grated
+Parmesan cheese into the egg-mixture, and
+sprinkling Parmesan over the top just before
+serving.</p>
+
+
+<p class="c large sp p1">Stewed Potatoes.</p>
+
+<p>Put one ounce of butter in a saucepan, one
+chopped onion, a table-spoonful of parsley, a little
+celery and table-salt mixed. Cut half a pound of
+potatoes into pieces, put them in a saucepan with
+three tablespoonfuls of water; when quite soft, add
+a gill of cream and a little vinegar; sprinkle a little
+flour in and boil up, and serve.</p>
+
+
+<p class="c large sp p1">Stuffed Potatoes.</p>
+
+<p>Hollow out some large potatoes and fill them
+with mealy potatoes beaten to a paste in a mortar,
+mixed with chopped parsley, chives, shallot, butter,
+and fat bacon cut into dice, with pepper and salt
+to taste. Butter the insides of the potatoes and
+nearly fill them with this paste; put them on a
+buttered tin and bake in a Dutch oven.</p>
+
+
+<p class="c large sp p1">Potato Straws.</p>
+
+<p>Cut raw potatoes about two inches long and
+about one-eighth of an inch thick. Fry in boiling
+fat till a golden brown and crisp, drain well on a
+sieve before the fire, and serve in the centre of a
+dish of cutlets.</p>
+
+<p><span class="pagenum" id="Page_57">[Pg 57]</span></p>
+
+
+<p class="c large sp p1">Potatoes and Tomatoes.</p>
+
+<p>Bake some potatoes; cut off the tops carefully,
+so that they may be replaced. Scoop out all the
+potato, mix it with a little butter, a dust of
+cayenne, a little garlic butter about the size of a
+pea, a little finely chopped parsley, and some
+tomato purée. Mix all these well together in a
+saucepan, stir well over the fire, and then refill the
+potato-cases with it, replace the tops, and strew a
+few baked bread-crumbs over, and serve very hot.</p>
+
+
+<p class="c large sp p1">Red Cabbage Stewed.</p>
+
+<p class="c less">(Flemish Recipe.)</p>
+
+<p>Take a fresh cabbage and strip the outer leaves,
+wash it, and cut it into the thinnest possible slices,
+beginning from the top. Place it in a stewpan, with
+about two ounces of clarified melted butter; add
+some pepper and salt, and stew it very slowly for
+about four hours in its own juice, stirring it often
+and pressing it down. When quite tender, add a
+tablespoonful of vinegar, and mix up thoroughly;
+keep the cabbage in a hot dish, and serve broiled
+sausages round it.</p>
+
+
+<p class="c large sp p1">Salsify.</p>
+
+<p>Wash and scrape the salsify very white, put it
+into water with a dessertspoonful of vinegar in it;
+then put it into a pan of boiling water with two
+ounces of butter, salt, and a tablespoonful of vinegar.
+When quite tender, put it to drain on a sieve.
+Then cut it into short pieces, and again put it into
+a stewpan, with a tablespoonful of white sauce, the<span class="pagenum" id="Page_58">[Pg 58]</span>
+remainder of the butter, and a squeeze of lemon.
+Shake it over the fire for a few minutes till it is
+well mixed and very hot, and serve piled high,
+garnished with fried croûtons.</p>
+
+
+<p class="c large sp p1">Salsify Dressed.</p>
+
+<p>Scrape and soak some salsify in water and
+vinegar; next boil them in plenty of water with salt
+and a <i>little</i> flour. After they are boiled, toss them
+up, with a little melted butter and grated cheese.</p>
+
+
+<p class="c large sp p1">Fried Salsify.</p>
+
+<p>Wash and scrape the roots of their dark outside
+skin, and cut it into lengths of three or four inches,
+when boil it till tender; drain it. Make some
+French batter, throw the bits of salsify into it, and
+take them out separately and fry them a light
+brown; drain well from the fat, and sprinkle a little
+salt over it and dish quickly.</p>
+
+
+<p class="c large sp p1">Salsify or Mock Oysters.</p>
+
+<p class="c less">(American Recipe.)</p>
+
+<p>Scrape the roots thoroughly and lay in cold
+water ten or fifteen minutes. Boil whole till tender,
+drain, and when cold mash with a wooden spoon to
+a smooth paste, picking out all the fibres. Moisten
+with a little milk. Add a tablespoonful of butter,
+and an egg and a half for every cupful of salsify.
+Beat the eggs light. Make into round cakes,
+dredge with flour, and fry brown; or it may be sent
+up in a fireproof china dish, with bread-crumbs on
+the top, browned, and steeped in butter.</p>
+
+<p><span class="pagenum" id="Page_59">[Pg 59]</span></p>
+
+
+<p class="c large sp p1">Salsify Scalloped.</p>
+
+<p>Scrape some salsify, cut it into very short
+pieces, and boil it till tender. When sufficiently
+cooked, drain it, and make a white sauce of butter,
+flour, and cream, with a teaspoonful of essence
+of anchovy added to it, a little pepper and celery
+salt. Mix in an egg, and flavour with a little lemon-juice.
+Put this mixture into scallop-shells, and
+sprinkle fried bread-crumbs on them, and slightly
+brown with the salamander.</p>
+
+
+<p class="c large sp p1">Scorzonera in Brown Sauce.</p>
+
+<p>Wash the roots and scrape the skin gently off
+them, and cut them into lengths of three or four
+inches; put them into boiling water, with a little
+salt, a small bit of butter, and the juice of a
+lemon; boil them for an hour, then drain, and serve
+with a rich Espagnole sauce over them; or a sauce
+tournée may be substituted for the brown sauce.</p>
+
+
+<p class="c large sp p1">Seakale au Parmesan.</p>
+
+<p>Boil the seakale in boiling water for about twenty
+minutes, or till tender, drain it, and then pour over
+it half a pint of white sauce, and sprinkle with
+grated Parmesan, and serve.</p>
+
+
+<p class="c large sp p1">Seakale Stewed in Gravy.</p>
+
+<p>Boil the kale for ten minutes in salt and water,
+drain it well, and put it into a saucepan with as
+much good brown gravy as will nearly cover it;
+stew it gently for ten minutes till tender, and send
+it to table in the gravy very hot.</p>
+
+<p><span class="pagenum" id="Page_60">[Pg 60]</span></p>
+
+
+<p class="c large sp p1">Seakale, Timbale of.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Take three or four heads of seakale, boil it
+till quite soft, drain it on a cloth, cut it in pieces
+half an inch long; well butter a plain mould, line
+it with buttered paper, place in it the seakale endways
+so as to give the appearance of honeycomb
+when turned out. Make a paste thus: put a gill of
+water, a small piece of butter, into a little stewpan
+to boil. When boiling, throw into it a tablespoonful
+of flour, leave it a few minutes, then stir in one
+egg and turn it out on a plate until wanted. Take
+about a pound or rather more of Spanish chestnuts,
+remove the skin, and pound in a mortar,
+and then add to it half the quantity of the above
+paste and a quarter of the quantity of butter, with
+salt and pepper to taste. Mix all together, add
+one whole egg and three yolks, pass it through a
+wire sieve, stir in a gill of white stock or cream,
+pour it into a mould and steam for half an hour.
+Serve with truffle sauce; and have ready some
+truffles cut into fancy shapes, and dipped in white
+of egg, and quickly ornament the sides and top of
+the timbale. Little mounds of chopped beetroot
+should be placed at intervals round the base.</p>
+
+
+<p class="c large sp p1">Spinach.</p>
+
+<p>Pick the spinach very carefully; put it into
+plenty of boiling water and salt, pressing it down
+with a spoon; boil for ten minutes. Drain and
+squeeze it, and throw it into cold water to preserve
+the green colour. Pass it through a wire sieve and
+return it to the stewpan, with a little salt, a piece of<span class="pagenum" id="Page_61">[Pg 61]</span>
+fresh butter, an eggspoonful of castor sugar, the
+squeeze of a lemon, and a gill of cream. Heat it
+up in the saucepan after stirring it well, then press
+it into a plain mould and turn it out, and serve it
+in the form of diamonds; garnish with fried sippets
+glazed.</p>
+
+
+<p class="c large sp p1">Spinach Chartreuse.</p>
+
+<p class="c less">(Original.)</p>
+
+<p>Make a good purée of spinach, with cream and
+two eggs to make a liaison; add a squeeze of
+lemon. Take a plain mould and place it on ice.
+Then take a tumbler and half-fill it with cold
+water and stand it in the centre of the mould.
+Pour the purée, into which a little aspic jelly has
+been whipped, into the mould itself; let it remain
+on ice till firm, then empty the water from the
+centre and fill the same with warm water; after a
+minute take out the tumbler carefully; then place
+in the interior a mayonnaise of hard-boiled eggs in
+which some aspic jelly has been stirred into the
+mayonnaise, and when quite iced turn the mould
+out, and ornament the top with hard-boiled eggs
+cut in quarters and red aspic cut in dice, and place
+mounds of chopped aspic round.</p>
+
+
+<p class="c large sp p1">Curried Spinach.</p>
+
+<p>Take some well-cooked spinach and fry it in
+boiling butter into which a tablespoonful of curry
+powder has been already fried; add to this a dozen
+prawns or shrimps and fry all together slowly for
+one hour.</p>
+
+<p>Serve very hot as an entrée.</p>
+
+<p><span class="pagenum" id="Page_62">[Pg 62]</span></p>
+
+
+<p class="c large sp p1">Spinach, Croustades of.</p>
+
+<p>Cut some bread into the shape of hearts and
+slit them all round; fry them in batter. Arrange
+the hearts in the form of a rosette. Then cut a
+round of bread, which slit in the same way, and
+place it in the centre over the points of the hearts.
+Fry them till they are of a fine brown, then cut out
+the interior, remove all the crumb, and fill the space
+left with spinach cream.</p>
+
+
+<p class="c large sp p1">Spinach à la Crème.</p>
+
+<p>Take two good pounds of spinach, boil it till
+quite tender, chop it very fine, and rub it through
+a coarse wire sieve; season with pepper and salt.
+Place it in a stewpan, stir over the fire till warm;
+then pour in a gill of cream, two ounces of butter,
+and a good saltspoonful of castor sugar. Stir over
+the fire for five minutes, and press it into a form,
+turn it out, and garnish with small fried croûtons.</p>
+
+
+<p class="c large sp p1">Spinach Fritters.</p>
+
+<p>Boil spinach, thoroughly drain, and mince it;
+add some grated bread, one grate of nutmeg, and a
+small piece of sugar. Add as much cream and yolks
+and whites of eggs as will make the preparation of
+the consistence of batter, drop the batter into a
+frying-pan of boiling lard. When the fritters rise,
+take them out and send to table.</p>
+
+<p><span class="pagenum" id="Page_63">[Pg 63]</span></p>
+
+
+<p class="c large sp p1">Spinach and Eggs.</p>
+
+<p>Prepare the spinach as for dressing spinach, and
+cut in the form of large sippets, with a poached egg
+served on each, and with glazed fried sippets arranged
+around.</p>
+
+
+<p class="c large sp p1">Spinach Omelet.</p>
+
+<p>Make a purée of spinach in the usual way; take
+two tablespoonfuls of it and stir it into four eggs
+which have been previously beaten, yolks and whites
+separately; add a little piece of shalot which has
+been rubbed through the sieve, add pepper and salt
+to taste. When thoroughly mixed, put the whole
+into an omelet-pan, with two ounces of butter, and
+fry a pale brown; serve very hot.</p>
+
+
+<p class="c large sp p1">Spinach Soufflé.</p>
+
+<p class="c less">(Original.)</p>
+
+<p>Make a thick purée of spinach, using good broth
+to mix with it; add half a spoonful of flour, a little
+salt, and an ounce of butter; let all this boil till
+very thick; then add the yolks of four or five eggs,
+a gill of cream, a pinch of castor sugar, and mix all
+well together. Just before sending to table whip up
+and add the whites of the eggs and put into the oven
+for the proper time. Strew hard-boiled egg (yolk
+and white) passed through the sieve over the top.</p>
+
+
+<p class="c large sp p1">Tomato Chartreuse.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Make a good purée of tomatoes in which some
+shalot has been minced, and mix with it three well-beaten
+eggs, a tablespoonful of aspic, and a little salt<span class="pagenum" id="Page_64">[Pg 64]</span>
+and cayenne. Have a plain double mould, which
+must be well buttered; pour some tomato purée into
+the outer mould, and pour into the centre some rich
+white sauce in which two whole eggs have been
+beaten up; add some small button mushrooms, and
+put this into the inner mould. Tie the mould down
+with a cloth and steam it like an ordinary custard
+pudding. It should be kept quite upright; and when
+turned out on the dish, pour round some Tournée
+sauce; sprinkle a little grated parsley over the top.</p>
+
+
+<p class="c large sp p1">Tomato Cream à l’Irrésistible.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+
+<p>Cut some tomatoes in slices, oil a plain mould,
+and arrange the tomatoes all round in circles and
+at the bottom of the mould; make a white purée
+of mushrooms, which has been cooked and allowed
+to cool, and in which, after cooking, half a pint of
+aspic jelly has been well stirred in. Put this purée
+into the mould, and put on ice for some hours;
+turn out, and serve with a little chervil and tarragon
+salad round the base, and arrange aspic jelly cut
+in devices on the top. Hard-boiled eggs in quarters
+should be placed at equal distances on the chervil
+salad.</p>
+
+
+<p class="c large sp p1">Curried Tomatoes.</p>
+
+<p>Cut tomatoes in slices, bake them, grate an
+apple, chop a shalot small, and fry these in butter
+till quite tender; add a heaped-up dessertspoonful
+of curry-powder, four tablespoonfuls of good gravy;
+simmer all together for a few minutes. Add the
+tomatoes and a tablespoonful of cocoa-nut milk, a
+squeeze of lemon-juice, and a tiny bit of sweet
+chutnee. Serve hot.</p>
+
+<p><span class="pagenum" id="Page_65">[Pg 65]</span></p>
+
+
+<p class="c large sp p1">Tomato Fritters.</p>
+
+<p>Bake some tomatoes till nearly cooked (they
+must be rather uncooked), add some Parmesan
+cheese, and a <i>little</i> very finely chopped shalot.
+Add as much cream and the white of one egg as
+will make the preparation of the consistency of
+batter; drop this batter into a frying-pan of boiling
+butter, and when the fritters rise take them out
+and send them to table, just dusting them over
+with grated Parmesan cheese.</p>
+
+
+<p class="c large sp p1">Stuffed Tomatoes à la Financière.</p>
+
+<p>Dip the tomatoes into boiling water, peel them,
+and scoop out the centres with a small spoon,
+and place them on a tin dish. Take a lump of
+butter the size of a walnut, a little mushroom
+liquor, a tablespoonful of tomato sauce, a dessertspoonful
+of olive oil, a teaspoonful of chopped
+parsley and shalots in equal quantities, a little salt
+and pepper to taste; mix and stir all in a stewpan
+till quite hot and thoroughly mixed. Fill each
+tomato with some of this stuffing, and sprinkle them
+with grated bread-crumbs. Pour a few spoonfuls of
+olive oil into the dish, and bake for ten minutes
+and brown with a salamander.</p>
+
+
+<p class="c large sp p1">Iced Tomatoes.</p>
+
+<p class="c less">(American Recipe.)</p>
+
+<p>Scald the tomatoes for a minute or so and peel
+carefully, cut out the stalks with a sharp knife,
+remove about one teaspoonful of the contents and<span class="pagenum" id="Page_66">[Pg 66]</span>
+put in a pinch of salt, sugar, and pepper, and as
+much minced parsley, shalot, and tarragon as will
+fill the space; boil (that is, reduce) some cream,
+with an onion and some salt, until quite thick, put
+a dessertspoonful under each tomato; ice the
+whole and serve in the dish it is dressed in.</p>
+
+
+<p class="c large sp p1">Tomato au Gratin.</p>
+
+<p>Cut some ripe tomatoes in slices, place them in
+a china baking dish in layers with some chopped
+onion and bread-crumbs, pepper, and salt, and a
+little gravy between each layer; cover the top with
+a last layer of bread-crumbs and a few lumps of
+butter. Bake for about twenty minutes.</p>
+
+
+<p class="c large sp p1">Stuffed Tomatoes à la Milanese.</p>
+
+<p>Take six ripe tomatoes of equal size, cut a
+circle off the top of each and scoop out the insides.
+Press the pulp through a sieve, and mix in with it
+a little salt, cayenne, two ounces of butter broken
+into little pieces, two tablespoonfuls of bread-crumbs,
+a large shalot finely minced, a teaspoonful
+of parsley, and two very large tablespoonfuls of
+grated Parmesan. Fill the tomatoes with this
+mixture, put on the tops again, and bake in a
+moderate oven, or fry them in oil till cooked brown.
+Mushroom sauce or sauce espagnole round them.</p>
+
+
+<p class="c large sp p1">Tomato Omelet.</p>
+
+<p>Take four tomatoes, peel and mince them finely.
+Mix a tablespoonful of flour with a little milk till
+it is quite smooth, add three eggs to it (beaten), a<span class="pagenum" id="Page_67">[Pg 67]</span>
+little salt, and a dust of cayenne, the tomatoes, and
+half a minced shalot. Fry the omelet in the usual
+way, and serve very hot.</p>
+
+
+<p class="c large sp p1">Tomatoes à la Portugaise.</p>
+
+<p>Slice half-a-dozen ripe tomatoes, season with
+pepper and salt, and put little pieces of butter here
+and there upon them. Mince two onions finely,
+sprinkle over the tomatoes, cover the saucepan
+slowly, and steam them for fifteen minutes. Then
+pour a gill of good brown gravy over them, stir
+often, and let them simmer till done. Have ready
+four ounces of freshly boiled rice. Stir this in with
+the tomatoes and mix thoroughly. Turn out on
+a hot dish and send brown mushroom sauce in a
+tureen to hand with it</p>
+
+
+<p class="c large sp p1">Tomatoes à la Provençale.</p>
+
+<p>Choose nicely shaped tomatoes, and of an
+equable shape; divide them in the middle, leaving
+the blossom side the largest; empty them neatly
+of their seeds and juice, and have ready a mixture
+made of two ounces of minced ham, two ounces
+of mushrooms, two ounces of bread-crumbs, six
+shalots, a teaspoonful of parsley, a quarter saltspoonful
+of cayenne, a little bit of salt, two ounces
+of butter, two yolks of eggs; stew all together,
+except the eggs and bread-crumbs. After stewing
+let this mixture cool, then mix in the bread-crumbs
+and eggs; fill the tomatoes, cover them
+with fine bread-crumbs and moisten them with
+clarified butter, and bake them in a brisk oven
+till they are well coloured.</p>
+
+<p><span class="pagenum" id="Page_68">[Pg 68]</span></p>
+
+
+<p class="c large sp p1">Tomatoes à la San Francisco.</p>
+
+<p>Procure some small round bell-shaped tomatoes,
+peel and core them with a column cutter, and fill
+up the inside with three or four anchovies, cut very
+small, and stirred in mayonnaise sauce. Have
+some melted aspic jelly, just beginning to set, in a
+deep basin; pass with a bodkin or trussing needle
+a piece of string through the top of each tomato,
+so that you may dip them into the basin of aspic
+till they are well coated with the aspic; lay them
+on ice and remove the string when quite cold; cut
+little fancy rounds of aspic and lay on the top of
+each, and on this place a sprig of tarragon which
+has been dipped into mayonnaise. Cut hard-boiled
+eggs in quarters and place round the tomatoes,
+and garnish with chopped aspic, with chervil
+leaves placed at a distance on it, or arranged in a
+wreath on the chopped aspic.</p>
+
+
+<p class="c large sp p1">Tomato Soufflé.</p>
+
+<p>Prepare some tomato pulp—it must not be too
+liquid—stir in the yolks of three eggs, and afterwards
+the whites well beaten. Fill a large soufflé
+case or a number of small ones, and bake as other
+soufflés.</p>
+
+
+<p class="c large sp p1">Tomato Toast.</p>
+
+<p>Take two good sized tomatoes, put them into
+boiling water for two minutes, peel and mince them
+very fine with two red chillies, a little salt, and a
+small shalot. Put half an ounce of butter in a
+saucepan with a dessertspoonful of milk; add the
+tomato mixture, cook it for a few minutes, and<span class="pagenum" id="Page_69">[Pg 69]</span>
+mix in a well-beaten egg. Go on cooking till it is
+the thickness of scrambled eggs, and serve on slices
+of fried bread, and strew a little parsley passed
+through the sieve on the top.</p>
+
+
+<p class="c large sp p1">Buisson of Truffles.</p>
+
+<p>Cleanse thoroughly as many good-shaped round
+truffles as may be required, stew them as for truffles
+à la serviette, and let them cool in the liquor.
+Take a stale quartern loaf, cut off all the rest, and
+stamp out or cut the crumb to an oval shape.
+Cover this with parsley all round and stick a dozen
+truffles all round it with silver skewers. Pile the
+rest on the top and serve.</p>
+
+
+<p class="c large sp p1">Truffles in Champagne.</p>
+
+<p>Take a dozen black truffles, pick out the eyes,
+and soak them in warm water for an hour, and
+then clean with a scrubbing-brush. Wash well.
+Place at the bottom of a stewpan three slices of fat
+bacon, a sliced carrot and turnip, three onions, a
+bayleaf, a bouquet garni, and six cloves. Put in
+the truffles and half cover them with white stock,
+let them simmer for half an hour, then add a pint
+of champagne, and simmer for another half-hour,
+keeping the lid <i>closed</i>. Let them cool, then place
+the stewpan on ice with a weight over the cover.
+Drain dry and serve cold. When they are served
+hot they are not allowed to cool, and served in the
+gravy.</p>
+
+
+<p class="c large sp p1">Green Truffles Stewed.</p>
+
+<p>Peel six large green truffles, cut them into thin
+slices and put them into a stewpan with half a pint<span class="pagenum" id="Page_70">[Pg 70]</span>
+of gravy, a glass of sherry, a bouquet garni, pepper
+and salt to taste. Cover them close, and let them
+simmer very slowly for an hour, then add a piece
+of butter and flour. Stew till thick, then squeeze
+in the juice of half a lemon, crisp the top of a
+French roll, arrange it in the centre of the dish.
+Remove the herbs and put the truffles over the
+roll.</p>
+
+
+<p class="c large sp p1">Truffles à l’Italienne.</p>
+
+<p>Wash clean, wipe, and peel some truffles very
+thin; put them in a sauté-pan, with a slice of fresh
+butter, some very finely chopped parsley, shalot,
+salt and pepper, and put them on the fire and stir
+them well; in ten minutes they will be done, then
+drain off part of the butter, and throw in a bit of
+fresh butter, a small ladleful of sauce espagnole, the
+juice of one lemon, and a little cayenne pepper.</p>
+
+
+<p class="c large sp p1">Truffles à l’Italienne.</p>
+
+<p class="c less">(Another way.)</p>
+
+<p>Cut the truffles in fillets and sauce them with
+sauce italienne, and garnish with glazed sippets.</p>
+
+
+<p class="c large sp p1">Truffles à la Serviette.</p>
+
+<p>Take some fine large truffles, wash and brush
+them well in cold water. When perfectly clean,
+line a stewpan with slices of bacon, put in the
+truffles with a bunch of parsley, green onions, and
+thyme, two bayleaves, half a dozen cloves, and a
+little sweet basil; pour in sufficient rich veal gravy
+to cover them, with the addition of a pint of champagne,
+boil them very gently for an hour, then
+draw them aside and let them cool in the gravy.<span class="pagenum" id="Page_71">[Pg 71]</span>
+Heat them up afresh when they are wanted for
+table; they must be lifted out very tenderly and
+drained on a clean cloth, and dished up on a snow-white
+napkin.</p>
+
+
+<p class="c large sp p1">Turnips à la Béchamel.</p>
+
+<p>Cut some finely-grained turnips in quarters and
+pare them into balls of equal size; arrange them
+in a stewpan, and nearly cover them with good veal
+stock; add a little salt, a small lump of sugar, and
+boil them quickly until they are quite tender, but
+not at all broken; dish them up and pour over a
+rich thick white béchamel sauce.</p>
+
+
+<p class="c large sp p1">Turnips à la Française.</p>
+
+<p>Cut them into cubes or scoop them out as balls
+with cutters, then boil them in salt and water with
+a piece of butter. White sauce in which a little
+nutmeg has been grated should be poured over
+them.</p>
+
+
+<p class="c large sp p1">Turnips stewed in Butter.</p>
+
+<p>Take some young turnips, wash and dry them,
+pare them, slice them to half an inch thick, and
+divide them into dice. Now dissolve one ounce of
+butter for each half-pound of turnips, and stew
+them gently for nearly an hour. When half cooked,
+add salt and white pepper to taste. These can be
+served by themselves or dished up in the centre of
+an entrée.</p>
+
+
+<p class="c large sp p1">Turnip Pudding à la Brisse.</p>
+
+<p>Wash, blanch, and peel some large turnips.
+Cut them into slices and cook in a saucepan with
+melted butter; add salt, pepper, and pinch of powdered<span class="pagenum" id="Page_72">[Pg 72]</span>
+sugar, and stir in some very thick béchamel
+sauce, boil for a minute, pass through a tammy and
+add sufficient eggs to make the purée a good substance,
+pass it into a well-buttered mould, which
+has a well in the centre, cook it in a bain-marie or
+some substitute, and when done turn out of the
+mould, garnish the centre with prettily cut vegetables
+which have been cooked in béchamel sauce.</p>
+
+<p>This dish can also be made with carrots or
+spinach.</p>
+
+
+<p class="c large sp p1">Vegetables Curried.</p>
+
+<p>Take the remains of any cooked vegetables, the
+greater variety the better; fry them in butter, with
+a little onion and a dessertspoonful of curry powder,
+a teaspoonful of desiccated cocoa-nut, and
+half a teacupful of milk. Let all these stew slowly
+for an hour. Serve with rice.</p>
+
+
+<p class="c large sp p1">Vegetable Macédoine.</p>
+
+<p>Take any vegetable that is in season, such as
+carrots, turnips, Jerusalem artichokes, small onions,
+asparagus tops, branches of cauliflower, cucumbers,
+peas, French beans, &amp;c. Boil them separately,
+drain them, toss them up in a yellow sauce, and
+serve.</p>
+
+
+<p class="c large sp p1">Vegetable Marrow Chips.</p>
+
+<p>Bake partially a vegetable marrow, then cut it
+into pieces like potato chips, or into lengths like
+potato ribbons, throw some salt over and fry them
+in hot dripping, mount them high in a dish, and
+sprinkle Parmesan cheese over. This dish can also
+be served without the cheese.</p>
+
+<p><span class="pagenum" id="Page_73">[Pg 73]</span></p>
+
+
+<p class="c large sp p1">Vegetable Marrow à l’Espagnole.</p>
+
+<p>Slice a Spanish onion and two good-sized tomatoes,
+and fry them in about half an ounce of
+butter. Then cut a vegetable marrow into neat
+square pieces, add a little hot stock, and pepper
+and salt. Let all simmer together till the marrow
+is cooked, and serve very hot.</p>
+
+
+<p class="c large sp p1">Vegetable Marrow à l’Italienne.</p>
+
+<p>Take a couple of vegetable marrows as near the
+same size as possible, slice them as thin as cucumber
+is sliced, dry them on a cloth, and fry them in
+very hot butter, dredge with pepper and salt, and
+serve up on a napkin. The fat <i>must</i> be very hot,
+as they are done in a minute.</p>
+
+
+<p class="c large sp p1">Vegetable Marrow à l’Orient</p>
+
+<p>Squeeze the water out of a vegetable marrow,
+grate it small, grate also some new cheese, add a
+couple of eggs and a small quantity of fried onions
+and pistachio nuts. Make this into a paste, and
+beat it up well together. Then take some slices of
+vegetable marrow, spread the paste upon them
+rather thickly, having first put a little butter on the
+slices. Bake in a slow oven for half an hour.</p>
+
+
+<p class="c large sp p1">Vegetable Marrow au Parmesan.</p>
+
+<p>Peel, cut in half a vegetable marrow, take out
+the seeds and soft part, and cut it into neat oval-shaped
+fillets about two and a half inches long and
+two wide. Put them in a sauté-pan with a piece of<span class="pagenum" id="Page_74">[Pg 74]</span>
+butter, and stew till tender. Add pepper and salt,
+serve on fried croûtons of toast, and pour over them
+Parmesan sauce.</p>
+
+
+<p class="c large sp p1">Vegetable Marrow Stuffed.</p>
+
+<p>Boil a marrow tender in stock, cut it lengthways
+in half, hollow out the insides and fill them with a
+rich mince of white meat, or scalloped lobsters or
+oysters, or minced mushrooms. Put the two sides
+together again and dish up with a rich sauce or a
+piquant sauce round.</p>
+
+
+<p class="c large sp p1">Vegetable Pie à la Grimod de la Reynière.</p>
+
+<p>Cook green peas, young broad beans, small
+carrots, and tender French beans separately in a
+rich béchamel sauce; place these in a baked pie
+case, divided into compartments by thin pieces of
+paste, and serve.</p>
+
+
+<p class="c large sp p1">White Kidney Beans.</p>
+
+<p class="c less">(Haricots Blancs.)</p>
+
+<p>Throw the haricots into boiling salt and water
+with a small bit of butter in it, having soaked them
+previously for a couple of hours. Bring them gently
+to the boil and then simmer gently till tender.
+Drain them when they are cooked, and place them
+in a clean stewpan with two ounces of fresh butter
+and a dessertspoonful of chopped parsley, and
+salt and pepper to taste. Toss the beans gently
+till they are quite hot and equally covered with the
+sauce, add the strained juice of half a lemon, and
+serve quickly.</p>
+<hr class="full">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_75">[Pg 75]</span></p>
+
+<p class="c xlarge"><i>SALADS.</i></p>
+</div>
+
+
+<p class="c large sp p1">Artichoke and Tomato Salad.</p>
+
+<p>Take some artichoke bottoms, boiled, and some
+slices of raw tomato. Mix some tarragon, chervil
+oil, pepper, salt, and vinegar together. Dip the
+artichokes and tomatoes in separately and lay them
+alternately in a salad bowl. Pour the dressing
+over.</p>
+
+
+<p class="c large sp p1">Artichoke Salad.</p>
+
+<p>Cut up six artichoke bottoms into thin strips,
+slice two medium-sized cucumbers very thin, chop
+up two very young onions; toss these ingredients;
+then shape neatly in the dish, garnish with small
+radishes, sprinkle half a teaspoonful of celery salt
+over the dish, pour a simple salad dressing over all
+and serve.</p>
+
+
+<p class="c large sp p1">Salad of Asparagus.</p>
+
+<p>Large white asparagus. Boil till quite done,
+cut in half-inch lengths, throwing away any part
+not absolutely tender. Place in the bowl, cover
+with good sauce; then sprinkle over with grated
+ham. Or add tiny strips of smoked sausage.</p>
+
+<p><span class="pagenum" id="Page_76">[Pg 76]</span></p>
+
+
+<p class="c large sp p1">Broccoli Salad.</p>
+
+<p>Choose the whitest and closest heads, trim off
+all the outside leaves and outsides of the stalks, and
+place the broccoli in salted water a few minutes;
+when well washed, put them into a saucepan and
+cover with hot water, add a little salt and boil for
+fifteen minutes; drain quietly and plunge into a
+basin of cold water. Mash a clove of garlic, and
+chop it up fine with a few sprigs of chervil or
+parsley, a little grated horse-radish, and a leaf of
+mint; add a wineglass of the best vinegar and three
+wineglasses of oil and a dust of cayenne, mix well
+together and pour over the broccoli, and serve.</p>
+
+
+<p class="c large sp p1">Iced Salad à l’Inspiration.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Take two large heads of celery, cleanse it well
+and chop it up very finely; take a small onion,
+parboil it, also a small shalot; chop them up very
+finely also; mix all together thoroughly.</p>
+
+<p>Make a mayonnaise sauce by taking a dessertspoonful
+of Swiss milk, the yolks of two eggs, and
+beat them up well together; then add a mustardspoonful
+of made mustard, a tablespoonful of tarragon
+vinegar, a dessertspoonful of plain vinegar, and
+stir up again; then pour in a tablespoonful of cream
+(this can be omitted), and after that four or five tablespoonfuls
+of best salad oil drop by drop, stir till it is
+as thick as cream, and mix in the celery and onion;
+now add half a pint of whipped aspic jelly and
+whip up in it, and mix in the celery and onion.</p>
+
+<p>Oil a plain round mould and fill in this salad
+mixture, let it stand on ice for twelve hours and<span class="pagenum" id="Page_77">[Pg 77]</span>
+turn it out. Have ready cut some rounds of beetroot
+stamped out with a cutter about the size of a
+florin, with scalloped edges, and decorate the outside
+of the moulded salad with it; on the top cut the
+rounds of beetroot into halves and stand them up all
+round the edge; put a little piece of the celery with
+the green top on it in the middle of the top, strew
+a little finely chopped aspic over the top and serve
+some more all round the base, with hard-boiled
+eggs cut in half-quarters here and there on the
+aspic garnish.</p>
+
+<p>Little dariole moulds can be filled with this
+mixture as a variety, but the beetroot decoration
+must then be cut the size of sixpences.</p>
+
+
+<p class="c large sp p1">Iced Salad à la Tentation.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Take some cabbage lettuces, thoroughly cleanse
+them, cut out the hearts and white leaves only,
+also endive, some peas, haricots, asparagus heads
+if in season, cucumber, beetroot and watercress, and
+two or three spring onions; chop up all very finely
+and mix them thoroughly together; then make a
+mayonnaise and aspic sauce exactly the same as
+for iced salad à l’Inspiration, and mould it in the
+same fashion. Decorate it with hard-boiled eggs
+cut in devices alternately yellow and white, and
+here and there a truffle cut in dice.</p>
+
+<p>Have some chopped red aspic jelly and strew
+all over the mould and round the base, and have
+rolled anchovies arranged round the top of the
+mould, and in the centre half of the yolk of a hard-boiled
+egg, on which four fillets of anchovy should<span class="pagenum" id="Page_78">[Pg 78]</span>
+rest; a few capers, olives, and rolled anchovies
+should be placed about the aspic garnish at the
+base.</p>
+
+
+<p class="c large sp p1">Nantese Salad.</p>
+
+<p>Peel half a dozen small Spanish onions, take
+out the core, put a little butter inside each, and bake
+them in a moderate oven till quite tender. Let
+them get cold, cut them into slices and lay them
+at the bottom of a salad bowl. Scrape half a dozen
+sardines, remove the skin, take the flesh from the
+bones, and lay the fish in neat-sized pieces on the
+onion. Slice half a dozen hard-boiled eggs, place
+these on the fish and strew over the whole with two
+tablespoonfuls of finely minced parsley and a teaspoonful
+of chopped tarragon and chervil each.
+Serve with the following salad dressing. Beat up
+the yolks of four eggs with two ounces of butter,
+half a teacupful of cream, a gill of vinegar, and a
+tablespoonful of made mustard. Put this in a jar
+and stand it in a pan of boiling water, and stir till
+it is thicker than custard. When quite cold, thin
+it by beating in the juice of half a lemon, and
+pepper and salt to taste.</p>
+
+
+<p class="c large sp p1">Rochelle Salad.</p>
+
+<p>Wash a couple of heads of celery and dry them.
+Cut the stalks into three-inch lengths and place
+them in a salad bowl mixed with the whites of
+three hard-boiled eggs, thinly shred. Press the
+yolks of the eggs through a wire sieve, then pour
+over a pint of ‘sauce tartare.’ Sprinkle over this
+first the powdered yolks of eggs, and then three
+finely shred truffles.</p>
+
+<p><span class="pagenum" id="Page_79">[Pg 79]</span></p>
+
+<p>Garnish the salad with curled anchovies, beetroot
+cut in stars, and slices of German sausage.</p>
+
+
+<p class="c large sp p1">Onion and Tomato Salad.</p>
+
+<p>Parboil a large Spanish onion, scald and peel
+six or eight tomatoes; slice them and put them
+in the salad bowl. Add a little chopped parsley,
+tarragon and chervil, pepper and salt. Stir in
+thoroughly some oil, then vinegar to taste.</p>
+
+
+<p class="c large sp p1">Potato Salad.</p>
+
+<p>Bake some potatoes, peel and slice them, and
+put them in the salad bowl with two onions and
+one shalot cut in quarters, pour over them two wineglassfuls
+of claret, add a little salt and pepper, and
+stir till thoroughly mixed; after which pour in a
+dessertspoonful of vinegar and a wineglassful of
+best Lucca oil, and stir up well; then add some
+chervil leaves chopped fine, remove the onion and
+ornament with a hard-boiled egg, the white cut in
+strips and the yolk passed through the sieve and
+sprinkled over all.</p>
+
+
+<p class="c large sp p1">Potato and Truffle Salad.</p>
+
+<p>Bake, peel, and slice some potatoes, cut up some
+truffles which have been boiled in saumur into very
+thin slices, and arrange them in alternate layers in
+a salad bowl with the sliced potatoes—the last layer
+must be of truffles. Garnish with small pickled
+onions, fillets of anchovy, and either stoned or
+stuffed olives; sprinkle with salt and pepper. Mix
+a dressing of oil and vinegar and pour over.</p>
+
+<p><span class="pagenum" id="Page_80">[Pg 80]</span></p>
+
+
+<p class="c large sp p1">Red Cabbage Salad à la Russe.</p>
+
+<p>Cut up a red cabbage into very fine narrow strips,
+plunge for a minute into boiling salt and water, cool
+in cold water, drain. Lay in a deep dish and
+sprinkle with salt and tarragon vinegar.</p>
+
+<p>Stir some mashed hard-boiled yolks of eggs
+into half a tumbler full of sour cream, season with
+salt, pepper, chopped chervil, and tarragon leaves.</p>
+
+<p>Pour over the cabbage and garnish with a few
+slices of black radish.</p>
+
+
+<p class="c large sp p1">Salsify Salad.</p>
+
+<p>Boil the salsify till perfectly tender, drain it, and
+cut it into inch lengths. Pour over it any simple
+salad dressing or toss it up lightly with oil, vinegar,
+salt, pepper, and chopped ravigote.</p>
+
+
+<p class="c large sp p1">Salad of Seakale.</p>
+
+<p>Boil seakale till quite tender, let it cool, and
+cut it into half-inch lengths. Take care that it is
+quite dry. Put in the salad bowl. An hour before
+serving, pour over some good mayonnaise or tartare
+sauce, and add fillets of anchovy, laid on the top.</p>
+
+
+<p class="c large sp p1">Shikaree Salad.</p>
+
+<p>Wash, dry, and break up some lettuces in the
+usual way, with cress, endive, beetroot, &amp;c., and
+pour over a salad dressing made as follows: Mix
+a teaspoonful of cayenne with a tablespoonful of
+powdered white sugar. Put the mixture into a
+small saucepan and pour over it two glassfuls of<span class="pagenum" id="Page_81">[Pg 81]</span>
+mushroom ketchup, two glassfuls of claret, and the
+strained juice of a large lemon. Stir the liquor over
+the fire till the sugar is dissolved and it is quite hot;
+then let it cool, and add to it the yolk of an egg
+and four tablespoonfuls of salad oil and well mix.</p>
+
+
+<p class="c large sp p1">Tomato Salad.</p>
+
+<p>Choose four round red tomatoes, throw them
+into a saucepan of fast boiling water for two
+minutes or less, take them up quickly and throw
+them into cold water for two minutes. The skin
+will now quickly peel off. Cut up the tomatoes in
+thick rounds, lay them on a dish, sprinkle over a
+little salt and sugar, a scrape of onion, and a few
+drops of salad oil; then drip vinegar over and serve
+directly.</p>
+
+
+<p class="c large sp p1">Salad of Tomatoes en Surprise.</p>
+
+<p class="c less">(Original Recipe.)</p>
+
+<p>Chop up some tomatoes small, flavour them with
+a bead of garlic and a shalot chopped up and rubbed
+through the sieve; add four tablespoonfuls of
+whipped aspic jelly and mayonnaise sauce, and mix
+into the purée.</p>
+
+<p>Decorate a mould with hard-boiled eggs stamped
+out in rounds or stars, and arrange them in tiers one
+above the other. Between each layer of egg place a
+little chervil leaf and a sprig of tarragon alternately;
+fill the mould with the tomato purée, place on ice,
+and when ready turn out. Garnish with small salad
+mixed with mayonnaise sauce round the base.
+Arrange watercress prettily on the top and sprinkle
+red aspic jelly all over it.</p>
+
+<p><span class="pagenum" id="Page_82">[Pg 82]</span></p>
+
+
+<p class="c large sp p1">Vegetable Salad.</p>
+
+<p>Boil equal quantities of carrots, peas, asparagus
+heads, French beans, potatoes, and half the quantity
+of turnips; when done, drain carefully and place
+in a salad bowl in separate groups with a head of
+boiled cauliflower in the centre. Cover with a sauce
+made of twelve tablespoonfuls of salad oil, two of
+vinegar, half a teaspoonful of anchovy sauce, a
+little salt, pepper, a dust of cayenne, and a rub of
+garlic, all stirred well together.</p>
+
+
+<p class="c large sp p1">Watercress Salad.</p>
+
+<p>Get some nice young watercress, cleanse it
+thoroughly in salt and water, and put it in a salad
+bowl with a few sliced young radishes and four
+hard-boiled eggs cut into half-quarters. Pour a
+simple salad sauce over it.</p>
+
+
+<hr class="full">
+
+<div class="chapter">
+<p class="c lsp xlarge">INDEX.</p>
+</div>
+
+
+<ul class="index">
+<li class="ifrst">Aiquebelle fritters, <a href="#Page_1">1</a></li>
+
+<li class="indx">American yams, <a href="#Page_1">1</a></li>
+
+<li class="indx">Artichokes à la Barigoule, <a href="#Page_2">2</a></li>
+
+<li class="indx">-- à la Carême, <a href="#Page_3">3</a></li>
+
+<li class="indx">-- cream of, <a href="#Page_3">3</a></li>
+
+<li class="indx">-- à la kaiser, <a href="#Page_4">4</a></li>
+
+<li class="indx">-- à la Malay, <a href="#Page_4">4</a></li>
+
+<li class="indx">-- à la Gouffé, <a href="#Page_5">5</a></li>
+
+<li class="indx">-- à l’Italienne, <a href="#Page_5">5</a>, <a href="#Page_6">6</a></li>
+
+<li class="indx">-- stuffed, à la béchamel, <a href="#Page_6">6</a></li>
+
+<li class="indx">-- aux fines herbes, <a href="#Page_6">6</a></li>
+
+<li class="indx">-- au diable, <a href="#Page_7">7</a></li>
+
+<li class="indx">-- à la chef, <a href="#Page_7">7</a></li>
+
+<li class="indx">-- chips, <a href="#Page_7">7</a></li>
+
+<li class="indx">-- Jerusalem, à la reine, <a href="#Page_8">8</a></li>
+
+<li class="indx">-- -- au parmesan, <a href="#Page_8">8</a></li>
+
+<li class="indx">-- salad, <a href="#Page_75">75</a></li>
+
+<li class="indx">Asparagus with cream, <a href="#Page_8">8</a></li>
+
+<li class="indx">-- omelet, <a href="#Page_8">8</a></li>
+
+<li class="indx">-- à la Tod Heatly, <a href="#Page_9">9</a></li>
+
+<li class="indx">-- à la Pompadour, <a href="#Page_9">9</a></li>
+
+<li class="indx">-- rolls, <a href="#Page_9">9</a></li>
+
+<li class="indx">-- à la rustic, <a href="#Page_10">10</a></li>
+
+<li class="indx">-- à la Française, <a href="#Page_10">10</a></li>
+
+<li class="indx">-- pudding, <a href="#Page_11">11</a></li>
+
+<li class="indx">-- salad, <a href="#Page_75">75</a></li>
+
+
+<li class="ifrst">Beans, broad, à la crème, <a href="#Page_13">13</a></li>
+
+<li class="indx">-- Brittany, <a href="#Page_12">12</a></li>
+
+<li class="indx">-- French, à la poulette, <a href="#Page_13">13</a></li>
+
+<li class="indx">-- omelet of, <a href="#Page_13">13</a></li>
+
+<li class="indx">-- French, à la béchamel, <a href="#Page_14">14</a></li>
+
+<li class="indx">-- white kidney, fricasseed, <a href="#Page_14">14</a></li>
+
+<li class="indx">-- -- à la crème, <a href="#Page_14">14</a></li>
+
+<li class="indx">Beetroot, dressed, <a href="#Page_11">11</a></li>
+
+<li class="indx">Beetroot fritters, <a href="#Page_11">11</a></li>
+
+<li class="indx">-- à la Savarin, <a href="#Page_12">12</a></li>
+
+<li class="indx">-- stewed, <a href="#Page_12">12</a></li>
+
+<li class="indx">Broad beans, <a href="#Page_13">13</a></li>
+
+<li class="indx">Broccoli à la fermière, <a href="#Page_15">15</a></li>
+
+<li class="indx">-- salad, <a href="#Page_76">76</a></li>
+
+<li class="indx">Brussels sprouts à la Lucerne,</li>
+
+<li class="indx">-- -- à la Parisienne, <a href="#Page_16">16</a></li>
+
+<li class="indx">-- -- fried, <a href="#Page_16">16</a></li>
+
+
+<li class="ifrst">Cabbage, ladies’, <a href="#Page_16">16</a></li>
+
+<li class="indx">-- à la Flamande, <a href="#Page_17">17</a></li>
+
+<li class="indx">-- and rice balls, <a href="#Page_17">17</a></li>
+
+<li class="indx">-- jelly, <a href="#Page_16">16</a></li>
+
+<li class="indx">-- stuffed, à la Russe, <a href="#Page_18">18</a></li>
+
+<li class="indx">-- red, stewed, <a href="#Page_57">57</a></li>
+
+<li class="indx">Cardoons, boiled, <a href="#Page_18">18</a></li>
+
+<li class="indx">-- à la fromage, <a href="#Page_18">18</a></li>
+
+<li class="indx">-- stewed, <a href="#Page_19">19</a></li>
+
+<li class="indx">Carrots, fillets of, <a href="#Page_19">19</a></li>
+
+<li class="indx">-- à l’Allemande, <a href="#Page_19">19</a></li>
+
+<li class="indx">-- à la Flamande, <a href="#Page_19">19</a></li>
+
+<li class="indx">-- à la Windsor, <a href="#Page_20">20</a></li>
+
+<li class="indx">-- fritters, <a href="#Page_20">20</a></li>
+
+<li class="indx">-- à la maître d’hôtel, <a href="#Page_20">20</a></li>
+
+<li class="indx">Cauliflowers, curried, <a href="#Page_21">21</a></li>
+
+<li class="indx">-- fritters, <a href="#Page_21">21</a>, <a href="#Page_24">24</a></li>
+
+<li class="indx">-- à la maître d’hôtel, <a href="#Page_21">21</a></li>
+
+<li class="indx">-- au gratin, <a href="#Page_22">22</a></li>
+
+<li class="indx">-- au parmesan, <a href="#Page_22">22</a></li>
+
+<li class="indx">-- stuffed, <a href="#Page_23">23</a></li>
+
+<li class="indx">-- moulded, <a href="#Page_23">23</a></li>
+
+<li class="indx">-- omelet, <a href="#Page_23">23</a></li>
+
+<li class="indx">Celery with brown sauce, <a href="#Page_24">24</a></li>
+
+<li class="indx">-- with cream, <a href="#Page_24">24</a></li>
+
+<li class="indx">-- à l’Espagnole, <a href="#Page_24">24</a></li>
+
+<li class="indx">-- au jus, <a href="#Page_25">25</a></li>
+
+<li class="indx">-- stewed, <a href="#Page_25">25</a></li>
+
+<li class="indx">-- à la Villeroi, <a href="#Page_25">25</a></li>
+
+<li class="indx">-- à l’ambrosia, <a href="#Page_25">25</a></li>
+
+<li class="indx">Colcannon, <a href="#Page_27">27</a></li>
+
+<li class="indx">Cucumber à l’Espagnole, <a href="#Page_25">25</a></li>
+
+<li class="indx">-- fillets of, <a href="#Page_27">27</a></li>
+
+
+<li class="ifrst">Endive ragoût, <a href="#Page_30">30</a></li>
+
+<li class="indx">-- stewed, with cream, <a href="#Page_30">30</a></li>
+
+
+<li class="ifrst">Greens à la Hottentot, <a href="#Page_31">31</a></li>
+
+
+<li class="ifrst">Haricot beans à la maître d’hôtel, <a href="#Page_31">31</a></li>
+
+
+<li class="ifrst">Iced salad, <a href="#Page_77">77</a></li>
+
+
+<li class="ifrst">Kohlrabi au gratin, <a href="#Page_31">31</a></li>
+
+<li class="indx">-- steamed, <a href="#Page_32">32</a></li>
+
+
+<li class="ifrst">Laver, <a href="#Page_32">32</a></li>
+
+<li class="indx">-- stewed, <a href="#Page_32">32</a></li>
+
+<li class="indx">Lentils, curried, <a href="#Page_32">32</a></li>
+
+<li class="indx">Lettuces, stewed, <a href="#Page_33">33</a></li>
+
+<li class="indx">-- stuffed, <a href="#Page_33">33</a></li>
+
+
+<li class="ifrst">Mandarins, <a href="#Page_33">33</a></li>
+
+<li class="indx">Morelles à l’Andalouse, <a href="#Page_34">34</a></li>
+
+<li class="indx">-- green, stewed, <a href="#Page_34">34</a></li>
+
+<li class="indx">Mushrooms à la Bordelaise, <a href="#Page_34">34</a>, <a href="#Page_35">35</a></li>
+
+<li class="indx">-- au beurre, <a href="#Page_35">35</a></li>
+
+<li class="indx">-- croustades of, <a href="#Page_36">36</a></li>
+
+<li class="indx">-- stuffed, à la Lucullus, <a href="#Page_37">37</a></li>
+
+<li class="indx">-- toast, <a href="#Page_37">37</a></li>
+
+<li class="indx">-- and tomatoes, <a href="#Page_37">37</a></li>
+
+
+<li class="ifrst">Nantese salad, <a href="#Page_78">78</a></li>
+
+
+<li class="ifrst">Onions, Spanish, baked, <a href="#Page_33">33</a></li>
+
+<li class="indx">-- à la Bretonne, <a href="#Page_38">38</a></li>
+
+<li class="indx">-- à la Bordeaux, <a href="#Page_38">38</a></li>
+
+<li class="indx">-- à la céleri, <a href="#Page_38">38</a></li>
+
+<li class="indx">-- à la Corsica, <a href="#Page_39">39</a></li>
+
+<li class="indx">-- à la crème, <a href="#Page_39">39</a></li>
+
+<li class="indx">-- fritters, <a href="#Page_39">39</a></li>
+
+<li class="indx">-- à la Génoise, <a href="#Page_40">40</a></li>
+
+<li class="indx">-- au jus, <a href="#Page_40">40</a></li>
+
+<li class="indx">-- miroton of, <a href="#Page_40">40</a></li>
+
+<li class="indx">-- ragoût of, <a href="#Page_40">40</a></li>
+
+<li class="indx">-- à l’Espagnole, <a href="#Page_41">41</a></li>
+
+<li class="indx">-- Spanish, stewed, <a href="#Page_41">41</a></li>
+
+<li class="indx">-- stuffed, <a href="#Page_41">41</a>, <a href="#Page_42">42</a></li>
+
+<li class="indx">-- and tomato salad, <a href="#Page_79">79</a></li>
+
+
+<li class="ifrst">Parsnip fritters, <a href="#Page_42">42</a></li>
+
+<li class="indx">-- balls, <a href="#Page_43">43</a></li>
+
+<li class="indx">Peas à la demi-bourgeoise, <a href="#Page_43">43</a></li>
+
+<li class="indx">-- stewed, with lettuce and ham, <a href="#Page_43">43</a></li>
+
+<li class="indx">Potato balls, <a href="#Page_44">44</a></li>
+
+<li class="indx">-- -- à la duchesse, <a href="#Page_44">44</a></li>
+
+<li class="indx">-- -- ragoût, <a href="#Page_45">45</a></li>
+
+<li class="indx">-- à la Bonn, <a href="#Page_45">45</a></li>
+
+<li class="indx">-- boulettes, <a href="#Page_45">45</a></li>
+
+<li class="indx">-- in cases, <a href="#Page_46">46</a></li>
+
+<li class="indx">-- chips or ribbons, <a href="#Page_46">46</a></li>
+
+<li class="indx">-- à la crème, <a href="#Page_46">46</a></li>
+
+<li class="indx">-- croquettes, <a href="#Page_47">47</a></li>
+
+<li class="indx">-- à la crème au gratin, <a href="#Page_47">47</a>, <a href="#Page_48">48</a></li>
+
+<li class="indx">-- cheese, <a href="#Page_48">48</a></li>
+
+<li class="indx">-- fritters, <a href="#Page_48">48</a></li>
+
+<li class="indx">-- -- au gratin, <a href="#Page_49">49</a></li>
+
+<li class="indx">-- fried, à la Hollandaise, <a href="#Page_49">49</a></li>
+
+<li class="indx">-- à l’Italienne, <a href="#Page_49">49</a>, <a href="#Page_50">50</a></li>
+
+<li class="indx">-- klösse, <a href="#Page_50">50</a></li>
+
+<li class="indx">-- à la Lyonnaise, <a href="#Page_50">50</a></li>
+
+<li class="indx">-- à la maître d’hôtel, <a href="#Page_51">51</a></li>
+
+<li class="indx">-- à la Milanese, <a href="#Page_51">51</a></li>
+
+<li class="indx">-- à la mode, <a href="#Page_51">51</a></li>
+
+<li class="indx">-- à la Moltke, <a href="#Page_52">52</a></li>
+
+<li class="indx">-- à la Napolitaine, <a href="#Page_52">52</a></li>
+
+<li class="indx">-- omelet, <a href="#Page_53">53</a></li>
+
+<li class="indx">-- moulded with parmesan, <a href="#Page_53">53</a></li>
+
+<li class="indx">-- à la Provençale, <a href="#Page_53">53</a></li>
+
+<li class="indx">-- pudding, <a href="#Page_53">53</a></li>
+
+<li class="indx">-- à la Russe, <a href="#Page_54">54</a></li>
+
+<li class="indx">-- sauté, <a href="#Page_54">54</a></li>
+
+<li class="indx">-- salad, <a href="#Page_79">79</a></li>
+
+<li class="indx">-- savoury, <a href="#Page_54">54</a></li>
+
+<li class="indx">-- snow, <a href="#Page_55">55</a></li>
+
+<li class="indx">-- soufflé, <a href="#Page_55">55</a></li>
+
+<li class="indx">-- -- au parmesan, <a href="#Page_55">55</a></li>
+
+<li class="indx">-- stewed, <a href="#Page_56">56</a></li>
+
+<li class="indx">-- stuffed, <a href="#Page_56">56</a></li>
+
+<li class="indx">-- straws, <a href="#Page_56">56</a></li>
+
+<li class="indx">-- and tomatoes, <a href="#Page_57">57</a></li>
+
+<li class="indx">-- and truffle salad, <a href="#Page_79">79</a></li>
+
+
+<li class="ifrst">Red cabbage, stewed, <a href="#Page_57">57</a></li>
+
+
+<li class="ifrst">Salads, <a href="#Page_75">75-82</a></li>
+
+<li class="indx">Salsify, <a href="#Page_57">57</a></li>
+
+<li class="indx">-- dressed, <a href="#Page_58">58</a></li>
+
+<li class="indx">-- fried, <a href="#Page_58">58</a></li>
+
+<li class="indx">-- or mock oysters, <a href="#Page_58">58</a></li>
+
+<li class="indx">-- salad, <a href="#Page_80">80</a></li>
+
+<li class="indx">-- scalloped, <a href="#Page_59">59</a></li>
+
+<li class="indx">Scorzonera in brown sauce, <a href="#Page_59">59</a></li>
+
+<li class="indx">Seakale au parmesan, <a href="#Page_59">59</a></li>
+
+<li class="indx">-- stewed, in gravy, <a href="#Page_59">59</a></li>
+
+<li class="indx">-- timbale of, <a href="#Page_60">60</a></li>
+
+<li class="indx">Shikaree salad, <a href="#Page_80">80</a></li>
+
+<li class="indx">Spinach, <a href="#Page_60">60</a></li>
+
+<li class="indx">-- chartreuse of, <a href="#Page_61">61</a></li>
+
+<li class="indx">-- curried, <a href="#Page_61">61</a></li>
+
+<li class="indx">-- croustades of, <a href="#Page_62">62</a></li>
+
+<li class="indx">-- à la crème, <a href="#Page_62">62</a></li>
+
+<li class="indx">-- fritters, <a href="#Page_62">62</a></li>
+
+<li class="indx">-- and eggs, <a href="#Page_63">63</a></li>
+
+<li class="indx">-- omelet, <a href="#Page_64">64</a></li>
+
+<li class="indx">-- soufflé, <a href="#Page_63">63</a></li>
+
+
+<li class="ifrst">Tomato chartreuse, <a href="#Page_63">63</a></li>
+
+<li class="indx">-- cream à l’irrésistible, <a href="#Page_64">64</a></li>
+
+<li class="indx">-- curried, <a href="#Page_64">64</a></li>
+
+<li class="indx">-- fritters, <a href="#Page_65">65</a></li>
+
+<li class="indx">-- stuffed, à la financière, <a href="#Page_65">65</a></li>
+
+<li class="indx">-- iced, <a href="#Page_65">65</a></li>
+
+<li class="indx">-- au gratin, <a href="#Page_66">66</a></li>
+
+<li class="indx">-- à la Milanese, <a href="#Page_66">66</a></li>
+
+<li class="indx">-- omelet, <a href="#Page_66">66</a></li>
+
+<li class="indx">-- à la Portugaise, <a href="#Page_67">67</a></li>
+
+<li class="indx">-- à la Provençale, <a href="#Page_67">67</a></li>
+
+<li class="indx">-- à la San Francisco, <a href="#Page_68">68</a></li>
+
+<li class="indx">-- salad, <a href="#Page_81">81</a></li>
+
+<li class="indx">-- -- en surprise, <a href="#Page_81">81</a></li>
+
+<li class="indx">-- soufflé, <a href="#Page_68">68</a></li>
+
+<li class="indx">-- toast, <a href="#Page_68">68</a></li>
+
+<li class="indx">Truffles, buisson of, <a href="#Page_69">69</a></li>
+
+<li class="indx">-- in champagne, <a href="#Page_69">69</a></li>
+
+<li class="indx">-- green, stewed, <a href="#Page_69">69</a></li>
+
+<li class="indx">-- à l’Italienne, <a href="#Page_70">70</a></li>
+
+<li class="indx">-- à la serviette, <a href="#Page_70">70</a></li>
+
+<li class="indx">Turnips à la béchamel, <a href="#Page_71">71</a></li>
+
+<li class="indx">-- à la Française, <a href="#Page_71">71</a></li>
+
+<li class="indx">-- stewed, in butter, <a href="#Page_71">71</a></li>
+
+<li class="indx">-- pudding à la Brisse, <a href="#Page_71">71</a></li>
+
+
+<li class="ifrst">Vegetables, curried, <a href="#Page_72">72</a></li>
+
+<li class="indx">-- macédoine, <a href="#Page_72">72</a></li>
+
+<li class="indx">Vegetable-marrow chips, <a href="#Page_72">72</a></li>
+
+<li class="indx">-- -- à l’Espagnole, <a href="#Page_73">73</a></li>
+
+<li class="indx">-- -- à l’Italien, <a href="#Page_73">73</a></li>
+
+<li class="indx">-- -- à l’Orient, <a href="#Page_73">73</a></li>
+
+<li class="indx">-- -- au parmesan, <a href="#Page_73">73</a></li>
+
+<li class="indx">-- -- stuffed, <a href="#Page_74">74</a></li>
+
+<li class="indx">-- pie à la Grimod, <a href="#Page_74">74</a></li>
+
+<li class="indx">-- salad, <a href="#Page_82">82</a></li>
+
+
+<li class="ifrst">White kidney beans, <a href="#Page_74">74</a></li>
+
+<li class="indx">Watercress salad, <a href="#Page_82">82</a></li>
+
+
+<li class="ifrst">Yams, American, <a href="#Page_1">1</a></li>
+</ul>
+
+<hr class="full2">
+
+
+<p class="c less"><i>Spottiswoode &amp; Co. Printers, New-street Square, London.</i>
+</p>
+
+<div class="transnote">
+
+<p class="c">Transcriber’s Notes:</p>
+
+<p>Variations in spelling and hyphenation are retained.</p>
+
+<p>Perceived typographical errors have been changed.</p>
+
+</div>
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78330 ***</div>
+</body>
+</html>
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+This book, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for eBook #78330
+(https://www.gutenberg.org/ebooks/78330)