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| author | www-data <www-data@mail.pglaf.org> | 2026-03-31 07:52:20 -0700 |
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| committer | www-data <www-data@mail.pglaf.org> | 2026-03-31 07:52:20 -0700 |
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diff --git a/78330-h/78330-h.htm b/78330-h/78330-h.htm new file mode 100644 index 0000000..7d98931 --- /dev/null +++ b/78330-h/78330-h.htm @@ -0,0 +1,4040 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <title> + Dressed vegetables à la mode | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> + +body { + margin-left: 20%; + margin-right: 20%; +} + + h1 { + text-align: center; /* all headings centered */ + clear: both; +} + +h1 {font-weight: normal; + font-size: 240%; + margin-top: 2em; + margin-bottom: .5em; + word-spacing: 0.3em; + } + +p { + margin-top: .51em; + text-align: justify; + margin-bottom: .49em; +} + +.p1 {margin-top: 1em;} +.p2 {margin-top: 2em;} +.p3 {margin-top: 3em;} +.p4 {margin-top: 4em;} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; +} + + +hr.full {width: 95%; margin-left: 2.5%; margin-right: 2.5%;} +hr.full2 {width: 95%; margin-left: 2.5%; margin-right: 2.5%; margin-bottom: 0%;} + + +div.chapter {page-break-before: always;} + +ul.index { list-style-type: none; } +li.ifrst { + margin-top: 1em; + text-indent: -2em; + padding-left: 1em; +} +li.indx { + margin-top: .5em; + text-indent: -2em; + padding-left: 1em; +} + +.pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; +} /* page numbers */ + +.xlarge {font-size: 140%;} +.large {font-size: 120%;} +.less {font-size: 90%;} +.more {font-size: 80%;} +.med {font-size: 70%;} + +.c {text-align: center;} + +.sp {word-spacing: 0.3em;} + +.oldeng {font-family: "Old English Text MT", serif;} + +.lsp {letter-spacing: 0.2em;} + +.r {text-align: right; + margin-right: 2em;} + +.smcap {font-variant: small-caps;} + +.allsmcap {font-variant: small-caps; text-transform: lowercase;} + +/* Images */ + +img { + max-width: 100%; + height: auto; +} +img.w100 {width: 100%;} + + +.figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + + +/* Footnotes */ + +.footnote {margin-left: 10%; margin-right: 10%; font-size: 0.9em;} + +.footnote .label {position: absolute; right: 75%; text-align: right;} + +.fnanchor { + vertical-align: super; + font-size: .8em; + text-decoration: + none; +} + +/* Poetry */ +.poetry-container {display: flex; justify-content: center;} +.poetry-container {text-align: center;} +.poetry {text-align: left; margin-left: 5%; margin-right: 5%; font-size:110%;} +.poetry .stanza {margin: 3em auto;} +.poetry .verse {text-indent: -3em; padding-left: 3em;} + +/* Transcriber's notes */ +.transnote {background-color: #E6E6FA; + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + margin-top:3em; + font-family:sans-serif, serif; + border: .3em double gray; + padding: 1em; +} +.poetry .indent0 {text-indent: -3em;} +.poetry .indent13 {text-indent: 10em;} + + </style> +</head> +<body> +<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, &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, &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 & 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> diff --git a/78330-h/images/cover.jpg b/78330-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..66d7af7 --- /dev/null +++ b/78330-h/images/cover.jpg diff --git a/78330-h/images/fig1.jpg b/78330-h/images/fig1.jpg Binary files differnew file mode 100644 index 0000000..47df77b --- /dev/null +++ b/78330-h/images/fig1.jpg |
