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diff --git a/78330-0.txt b/78330-0.txt new file mode 100644 index 0000000..6a23044 --- /dev/null +++ b/78330-0.txt @@ -0,0 +1,3184 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 78330 *** + + + + + DRESSED VEGETABLES + + + + + DRESSED VEGETABLES + + _À LA MODE_ + + BY + + MRS DE SALIS + + AUTHORESS OF ‘SAVOURIES À LA MODE’ ‘ENTRÉES À LA MODE’ + ‘OYSTERS À LA MODE’ ‘SOUPS AND DRESSED FISH À LA MODE’ + AND ‘SWEETS AND SUPPER DISHES À LA MODE’ + + The earth hath roots; + The bounteous huswife Nature on each bush + Lays her full mess before ye’ + + SHAKESPEARE + + FIFTH IMPRESSION + + LONGMANS, GREEN, AND CO. + 39 PATERNOSTER ROW, LONDON + NEW YORK AND BOMBAY + 1900 + + _All rights reserved_ + + + + +PREFACE. + + +In ‘Sweets and Supper Dishes à la Mode’ I mentioned I had completed the +series, but, like so many of the members of the dramatic art who after +their farewell are induced back again, I am making my reappearance in +the gastronomic art with ‘Vegetables à la Mode,’ as the public who have +so kindly received my former little books are anxious that I should +extend the series; and as the _vox populi_ should be respected, I have +had much pleasure in culling from the vegetable gardens of the culinary +world the recipes printed in this little book, several of which I am +indebted for to Madame de Joncourt’s ‘Wholesome Cookery,’ which she has +kindly allowed me to use. + +HARRIET A. DE SALIS. + + + + +DRESSED VEGETABLES + +_À LA MODE._ + + +American Yams à la Française. + +Cut the yams into slices about half an inch thick, trim into oval +shapes, put them into a pan full of water; wash and drain them upon +a cloth; next place them in a stewpan with two and a half ounces of +butter, and season with salt and a grate of nutmeg. Moisten with a pint +of water; put the lid on and let them simmer for three-quarters of an +hour, turning them over occasionally, so that they may be equally a +bright yellow colour on both sides. Arrange in a circle, and pour the +following sauce over them:-- + +Mix an ounce of butter with a dessertspoonful of flour; put it into a +stewpan with a gill of cream a teaspoonful of castor sugar, a little +salt, and a teaspoonful of lemon-juice. Stir this over the fire till it +thickens, when it will be ready. + + +Aiquebelle Fritters. + +Pound five potatoes; add a pinch of Gruyère cheese, eight eggs, +half a pound of fresh butter, pepper and salt. Beat the eggs well +before adding them to the other ingredients. Mix all together very +thoroughly. Divide the mixture into pieces about the size of a milk +biscuit, and fry in boiling fat. + + +Artichokes à la Barigoule. + +Fonds d’Artichauts à la Barigoule. + +Wash and trim three or four artichokes, remove the chokes, and fry the +top of the leaves and the bottom of the artichokes in hot lard for +three or four minutes. + +Fill the cavities with a forcemeat made with two ounces of finely-shred +suet, two ounces of veal free from fat and fibre, two teaspoonfuls of +chopped parsley, a trifle of marjoram and thyme, half a shalot chopped +fine, a little salt and pepper, and a teaspoonful of grated lemon-peel. +Mix thoroughly, and work in the yolk of an egg. Fasten a piece of bacon +on the top of each artichoke. Bind them with string to keep them in +their proper place. Put them in a stewpan, with enough brown gravy to +cover them. Let them stew gently till tender. Take away the strings, +and dish them with a little of the gravy thickened round them. + + +Artichokes à la Barigoule. + +Fonds d’Artichauts à la Barigoule. + +(Another way.) + +Parboil some globe artichokes. Strip off the leaves and take out the +choke. Make a farce of bread-crumbs, parsley, mushrooms, truffles, +shalots, and any savoury meat or game, minced very fine, and seasoned +to taste. Put a slice of bacon or ham, two carrots, a bouquet garni at +the bottom of a stewpan, and place the artichokes on the top of them; +pour over a glass of chablis. + + +Artichoke Bottoms à la Carème. + +Fonds d’Artichauts à la Carème. + +(Original Recipe.) + +Wash the artichokes thoroughly. Boil them till they are nearly tender; +drain them, remove the middle leaves and the chokes, and lay in each +a little of a forcemeat composed of six oysters, one sardine, two +anchovies, and a few shrimps or prawns or pieces of lobster, all minced +finely together, and put into a sauce made of a grated tablespoonful +of horseradish, half a teaspoonful of lemon-juice, a tablespoonful of +vinegar, half a teaspoonful of capers, and one gill of white sauce. Let +this boil up, then stir in the fish mixture, fill the artichokes, and +bake in the oven till tender and done. Scatter lobster coral on the top +of each before serving, or alternately lobster coral and grated fried +parsley. + + +Cream of Artichokes. + +Crème d’Artichauts. + +Parboil some artichokes, strip off the leaves, and press out the edible +part of each leaf; remove the chokes, and pass this pulp through a hair +sieve. Add a very little onion pulp. Season with salt, pepper, and a +tiny dust of cayenne. Mix this with double cream, and steam in a mould +very slowly for twenty minutes. Turn out of the mould, and serve with a +cream sauce round. + + +Artichoke Bottoms à la Kaiser. + +Fonds d’Artichauts à la Kaiser. + +(Original Recipe.) + +Cook some artichoke bottoms; season them with a little grated Parmesan +cheese. Take some plain round glossy tomatoes and place one on each +artichoke; lay some mushroom purée on the top of each, taking care to +smooth it well; place each artichoke on a fried croûton masked with +the tomato purée, and put them in a deep tin dish, and bake them in +the oven (which must not be a fierce one) for about ten minutes. Just +before serving sprinkle a little finely-chopped parsley over, and curl +an anchovy on the top of each round a sprig of parsley that has been +heated in the oven. + + +Artichokes à la Malay. + +Artichauts à la Malay. + +(Original Recipe.) + +Prepare the artichokes as in Artichokes à la Carème, and fill them with +a mixture made of an onion minced very finely and put into a stewpan +with half a pint of prawns, an ounce of butter and a grate of cinnamon, +half a pint of good mutton broth, and a little salt. Let this stew over +a moderate fire for half an hour, then stir in a spoonful of curry +powder, and let it stew twenty minutes longer. Strain the gravy into a +clean stewpan, add the prawns, and let it simmer again for ten minutes. +Scrape a piece of cocoa-nut sufficient to fill a tablespoon into a gill +of water, and press it through a sieve. Take half the milk from the +cocoa-nut, thicken it with flour, stir it into the curry mixture, toss +it over the fire, and give a squeeze of lemon to it, and then put in +the artichokes. + +Dish them up on a rice mound, ornamented with gherkins and chillies. +This is very good cold, and the rice should then be iced and ornamented +with whipped aspic jelly and three leaves of the artichoke standing up +in the middle of each. + + +Artichokes à la Gouffé. + +Artichauts à la Gouffé. + +Wash and trim three young artichokes, cut them into thin slices, and +as they are cut throw them into water with a cupful of vinegar in it. +Drain them, and season with a little salt and pepper. Make a batter +with three eggs, two tablespoonfuls of oil, and two of flour. When +all are well mixed, put the slices of artichokes into it, and stir +gently for about three minutes, until every piece of artichoke is well +covered. Fry in hot fat, being careful that the vegetable is cooked +through as well as being browned. Drain from the fat, and pile the +slices high in the dish, and garnish with fried parsley. + + +Artichokes à l’Italienne. + +Artichauts à l’Italienne. + +Take the bottoms of some French artichokes, put them in a stewpan with +some butter, white wine, a little stock, and lemon-juice. When cooked +serve up with sauce italienne over. + + +Artichokes à l’Italienne. + +Artichauts à l’Italienne. + +(Another way.) + +Is similar to the last recipe, only the stuffing is made of fried onion +chopped very small, browned bread-crumbs, and grated Parmesan cheese, +and baked in the oven. + + +Stuffed Artichokes à la Béchamel. + +Make a savoury stuffing with some chopped herbs, bread-crumbs, a +mushroom, a pounded anchovy, and the yolk of a hard-boiled egg. Make +this into a paste by cooking it in a little cream and gravy; fill some +artichoke bottoms with it, and put them to simmer in a béchamel sauce; +serve with fried sippets. The preserved artichokes (fonds d’artichauts) +are very good for this purpose, and require very little cooking. + + +Globe Artichokes aux Fines Herbes. + +Wash, soak, and trim all the bottom leaves from the artichokes; boil +in a large saucepan of boiling water till the leaves come easily out, +and the bottoms are soft. When cold, pull off all the leaves and remove +the chokes; put them into a saucepan with half a pint of fines herbes +sauce (made of half a pint of good brown sauce, three small onions, two +bunches of parsley, a tablespoonful of tomato sauce, two of chervil, +four small button mushrooms chopped fine, and a little salt; stew all +these for twenty minutes, _but do not boil_), simmer for three or four +minutes, and serve very hot with the sauce over them. + + +Globe Artichokes au Diable. + +Prepare the artichokes as for Artichokes aux Fines Herbes, and fill +the bottoms with devilled shrimps which have been stewed in butter for +three minutes; sprinkle with cayenne pepper, and mask with Espagnole +sauce.[1] + +[1] See _Entrées à la Mode_ for Espagnole sauce. + +To devil the shrimps, take a pint of picked ones and put them into two +ounces of butter; warm only, and sprinkle with dry curry powder and +cayenne pepper. + + +Artichokes à la Chef. + +Trim the artichokes, cut out the chokes, and stuff them with minced +bacon, parsley, mushrooms, and shalots which have been fried in butter. +Line a stewpan with slices of bacon, add the artichokes, season with +pepper and salt and a bouquet garni. Moisten with gravy, and cook over +a slow fire with hot coals on the lid. When done, dish up covered +with essence of ham. Essence of ham is made of ham finely pounded and +warmed in butter in which a little flour has been stirred, and, when a +good colour, moistened with stock seasoned with herbs, cloves, chopped +mushrooms, and a teaspoonful of vinegar, and passed through a tammy. + + +Artichoke Chips. + +Wash, peel, and cut into thin slices as many Jerusalem artichokes as +are required. Throw them into cold water and dry them. Put them in a +frying-basket. Plunge this into boiling lard, and fry a nice light +brown. Put them before the fire and dry. Sprinkle with a little salt, +and serve very hot. + + +Jerusalem Artichokes à la Reine. + +Wash the artichokes, cut off the end of each quite flat, and trim the +other end into a point. Boil them in milk and water, and lift them out +the moment they are done; drain, and place them upright in the dish +into which they are to be served, and sauce them with a rich béchamel +sauce. + + +Jerusalem Artichokes au Parmesan. + +Boil till quite tender sufficient Jerusalem artichokes to fill up some +scallop shells; cut them up very small, and mix them up in a little +béchamel sauce. Add a little pepper and salt, strew on thickly some +grated Parmesan, and over that some bread-crumbs; put little pieces of +butter all over the top, and brown them with the salamander. + + +Asparagus with Cream. + +Asperges à la Crème. + +Cut up some heads of asparagus; wash and drain them. Melt some fresh +butter in a saucepan, warm the asparagus heads in it, and stir in some +rich béchamel sauce. When done, serve covered with the sauce. + + +Asparagus Omelet. + +Omelette aux Pointes d’Asperges. + +Boil about twenty-five heads of asparagus, and cut the green ends, when +tender, in short pieces. Mix with them four well-beaten eggs, adding a +little pepper and salt. Melt an ounce of butter in an omelet-pan, pour +in the mixture, stir till it thickens over the fire, and fold it nicely +over. + +Asparagus sauce may be served with it. + + +Asparagus à la Tod Heatley. + +(Original Recipe.) + +Cook the asparagus as usual, then lay them on ice or in a refrigerator. +When properly cold, arrange them in bunches like faggots, and tie them +round with strips cut from lettuces to resemble a binder. Arrange them +high on the dish, and pour over them whipped cream in which a little +aspic jelly has been mixed. Garnish with croûtons of aspic and whipped +aspic. This dish is also very good with simply a green mayonnaise over +it. + + +Asparagus à la Pompadour. + +Boil the asparagus in boiling salt and water. When cooked, cut it +into lengths three inches long, drain them, and place them before the +fire for a few moments. Take one ounce of fresh butter, two yolks of +eggs, a pinch of salt, a saltspoonful of pepper, and a tablespoonful +of vinegar; cook in a saucepan till thick; dish up the asparagus in a +pyramid, and pour the sauce over. + + +Asparagus Rolls. + +Cut a piece out of the crust of the tops of three French rolls, and +take out all their crumb; be careful that the crusts fit again in the +places from whence they were taken. Fry the rolls brown in fresh +butter. Then take a pint of cream, the yolks of six eggs beaten fine, +and a little salt and nutmeg; stir well together over a slow fire till +it begins to be thick. Have ready a hundred of small grass boiled, and +save tops enough to stick the rolls with. Cut the rest of the tops +small, put them into the cream, and fill the rolls with them. Before +frying the rolls, make a good many holes in the top to stick the grass +in. Then lay on the pieces of crust and stick the grass in that it may +look as if it were growing. + + +Asparagus à la Rustic. + +Cut the green part of a hundred good spruce asparagus heads; wash, +boil, and strain them. Take three French rolls, cut a piece of the top +crust neatly out, pick out _all_ the crumb, and fry the outsides in +butter; take a gill of cream with the yolks of three eggs beaten up in +it, add a little salt and a grate of nutmeg, and stir well together +over a gentle fire till it begins to thicken; put in three parts of the +asparagus cut small; fill the rolls with it; put on the tops that were +cut off, and with a sharp skewer make holes in the tops, and stick some +asparagus in as if it were growing. Arrange them on a dish, and serve +very hot. + + +Asparagus à la Française. + +Wash and boil the asparagus till tender, drain them, cut off the heads +and about two inches of the white part of the stalks; mince them very +small, and mix with them an onion also cut very small. Add the yolk of +an egg well beaten, with salt and pepper to taste. Make it hot in a +stewpan, and dish it up on a slice of toast, and pour a good sauce over +it. + + +Asparagus Pudding. + +Take about fifty young asparagus and cut up the green part into +pea-sized pieces. Beat about an ounce of butter to a cream, add to +it a cupful of flour, two teaspoonfuls of finely-chopped ham, four +well-beaten eggs, a little pepper and salt, and then the asparagus. +Mix all well together, and add sufficient milk to make it into a stiff +batter. Put it into a well-oiled mould, wrap it up in a floured cloth, +and place it in a saucepan of boiling water. When sufficiently cooked, +turn it out on to a hot dish and pour good clear clarified butter round +it in which two drops of vinegar have been put. + + +Dressed Beetroot. + +Slice a parboiled beetroot in nice round slices, and stew it with small +onions in a little cream with a very small piece of sugar, pepper and +salt, and a tablespoonful of vinegar. Dish the slices of beetroot with +the small onions round them. + + +Beetroot Fritters. + +Cut some boiled beetroot into slices. Take two pieces at a time, place +a slice of raw onion sprinkled with chopped chervil, pepper, and salt +between them, dip into batter, and plunge into boiling fat. When a good +colour, dish up. + + +Beetroot à la Savarin. + +Fry a slice of onion in butter, then mix together half a teaspoonful +of salt, half of dry mustard, twelve drops of essence of anchovies, +a dessertspoonful of cornflour, a gill of cream, and a gill of milk. +Put this with the onion, and boil for five minutes; then slice in a +nice-coloured boiled beetroot, and let all get cold. + + +Stewed Beetroot. + +Bake or boil a beet till it is tender, and let it remain till cold, +then peel and cut it into slices, and stew it for a little while in +some broth or pale gravy. Thicken this with a teaspoonful of arrowroot +and two tablespoonfuls of cream, and stir in quickly, as you take it +off the fire, a tablespoonful of chilli vinegar. + + +Beetroot à la Crème. + +Peel a beetroot and cut it into slices, then cook it very slowly in +white béchamel sauce; season with pepper and salt, and serve. + + +Brittany Beans. + +Cut some onions in thin shreds, scald and drain them. Fry them in +butter till they are a nice golden brown; then sprinkle over them +flour, pepper, and salt, and sauté them for five minutes. Add some +stock and stew for twenty minutes, taking care to stir frequently; then +add some well-cooked haricot beans and butter, and sauté together. + + +Broad Beans à la Crème. + +The beans must be very young. Boil them in water with a faggot of +parsley and some salt. When done, drain in a colander; then put them +into a stewpan with an ounce and a half of butter, some chopped +parsley, and as much winter savoury as will cover the tip of a spoon, +pepper, salt, and just one grate of nutmeg. Sauté the beans over the +fire for five minutes, and then mix in well with them a liaison of +three eggs and the juice of half a lemon. When the liaison has become +set, dish them up with fancy fried croûtons round them. + + +French Beans à la Poulette. + +Take some young French beans, remove all fibres by breaking off the +ends; wash and boil them in boiling water. When done, toss them in +melted butter seasoned with chopped chives and parsley; stir in a +dessertspoonful of flour, a pinch of salt, and a quarter of a pint of +stock; reduce the sauce; thicken with two yolks of eggs, and flavour +with a few drops of lemon-juice when it is ready to serve. + + +Omelet of French Beans. + +Cut up finely two tablespoonfuls of French beans, stir into them +three well-beaten eggs, then add a heaped-up tablespoonful of grated +Parmesan, with a little pepper and salt to taste. When perfectly mixed, +put the whole, with two ounces of melted butter, into the omelet-pan, +and fry a pale brown. The time varies from three to five minutes. + + +Fricasseed White Kidney Beans. + +Take a quart of white kidney beans; if they are dried soak them for +some hours first, but if fresh merely blanch them and rub off the +skins. The dried ones must be boiled till tender and their skins slip +off. + +Put them into a saucepan with half a pint of gravy, a bunch of sweet +herbs, pepper, salt, a grate of nutmeg, and a glass of marsala; cover +them close, and let them stew gently for about a quarter of an hour; +then take out the herbs, add a piece of butter mixed with flour, and +shake it till thick. Beat up the yolks of two eggs in cream, put it +in, and keep shaking the pan one way till thick and smooth; squeeze in +juice of half a lemon, and serve. + + +French Beans à la Béchamel. + +Cut up some French beans; soak them in cold water, and boil in boiling +salt and water; when done, plunge them into cold water and drain. Warm +some chopped onions in fresh butter, but do not brown them; and when +nearly cooked, stir in a little flour, salt, pepper, chopped parsley, +chives, and a wineglassful of stock; add the beans, and when boiling +thicken the sauce with yolks of eggs and flavour with lemon-juice. This +sauce must not be thin. + + +French Beans à la Crème. + +Take a pound of French beans, string them, and boil them in salt and +water till tender, then drain them. Beat the yolks of two fresh eggs +in a gill of cream and about one ounce of fresh butter; beat all well +together, put it into a stewpan, and set over a clear fire. When hot, +stir in a tablespoonful of vinegar, add the beans, and let all simmer +for about six minutes, stirring constantly. Serve very hot. + + +Broccoli à la Fermière. + +Take three heads of broccoli--one large and two small heads. Put into a +stewpan two and a half ounces of butter, and when melted stir in four +well-beaten eggs till it becomes of the consistency of cream. Pour this +over a slice of toasted bread which has been placed on a dish. Lay +the largest broccoli in the middle, and the two smaller ones cut into +sprigs and arranged round it. + + +Fricassee of Brussels Sprouts à la Lucerne. + +Take some young sprouts and put them into boiling water with a lump +of butter, a little salt, a piece of soda the size of a pea, and a +bouquet garni. When they are cooked, take them out and drain them. Have +ready some good white stock and rich béchamel sauce--say, half a pint +of each--the yolk of an egg, and a teaspoonful of lemon-juice; put +all these into a stewpan and stir over the fire till it is all well +blended and the thickness of rich cream. Mix in the sprouts, and then +dish them up; garnish with fried croûtons cut in the shape of hearts, +mask them over with a little Parmesan cheese, and sprinkle the yolk of +a hard-boiled egg which has been passed through a wire sieve over the +centre of the sprouts. + + +Brussels Sprouts à la Parisienne. + +Trim and boil about thirty heads of sprouts in two quarts of water in +which a handful of salt has been placed; when done, strain them, and +chop very fine. Then put an onion in a stewpan, cut in slices, with two +ounces of butter, three sprigs of parsley, and an ounce of raw ham. +Stir them ten minutes over the fire, then add the chopped sprouts and +half a teaspoonful of flour; mix all well together and add half a pint +of white stock and half a pint of milk. Stir until it boils, then add +a teaspoonful of powdered sugar; season with a little pepper and salt, +and serve with fried sippets. + + +Fried Brussels Sprouts. + +Boil the sprouts, drain and fry them in butter for a few minutes; +sprinkle with pepper, salt, and chopped parsley. + + +Ladies’ Cabbage. + +(American Recipe.) + +Boil a firm white cabbage for fifteen minutes, changing the water from +the boiling-kettle; when tender, drain and set aside till cold. Then +chop fine, and add two beaten eggs, an ounce of butter, pepper, salt, +and three tablespoonfuls of cream. Stir all well together, and bake in +a buttered pie-dish till brown. + + +Cabbage Jelly. + +Boil a Savoy cabbage in water, chop it very fine and pass it through +a sieve, and mix it with a little pepper, salt, and butter; mould and +bake it. + + +Cabbage à la Flamande. + +Cut a cabbage into quarters, parboil, and then place it in cold water, +squeeze it dry, take out the heart and tie it round; then stew it with +half an ounce of butter, half a pint of good stock, seven onions, a +bouquet garni, and salt and pepper to taste. When nearly cooked, put +in a gill of vinegar; and when it is sufficiently cooked take a crust +of bread about four inches in diameter, fry it in butter, and put it +in the bottom of a dish, upon which place the cabbage and some fried +sausages; arrange the onions round. Skim the same, add a little cullis +to it, and pour it over the whole. + + +Cabbage and Rice Balls. + +(Italian Recipe.) + +Boil some rice with a little broth; cut some onions small, fry them, +and mix them well with the rice. Then fry the rice, adding a little +water so that it should not thicken too much; when cooked, add a little +grated cheese and butter. + +Take some cabbages, separate the leaves, put them into hot water, half +boil and rinse them. Take each leaf separately, spread the rice thickly +on it, and roll it up. + +Then take a stewpan and put in some pieces of butter and onions cut +very finely, cook them well with a little water; then place the balls +of rice in the stewpan and cook them until the cabbage is done. When +cooked, sprinkle grated cheese over them, and serve with tomato sauce. + + +Stuffed Cabbages à la Russe. + +Chop finely an onion and fry it in butter, but it _must not brown_; add +six chopped mushrooms and two tablespoonfuls of semolina, and warm all +over the fire a few minutes, and take it off the fire. Pick the finest +outside leaves off the cabbages and place them on one side; cut the +cabbages into quarters, blanch and drain them; cut out the hard pieces +from the centres, sprinkle with salt and pepper, and spread some of +the stuffing between each leaf. Tie up the pieces of cabbage to their +original shape, with the large leaves placed round them, and boil in +water seasoned with onions, carrots, a bouquet of mixed herbs, and a +lump of butter. When done, drain and serve. Serve melted butter in a +sauceboat. + + +Cardoons Boiled. + +Cut away the coarse outside of the cardoon, wash it free from sand, lay +it in cold water to harden; then boil it in milk and water till tender, +drain it on the back of a sieve. Cut each stalk in two; place them in a +vegetable-dish and pour white sauce over them. + + +Cardoons à la Fromage. + +String three cardoons and cut them into pieces an inch long, stew them +in half a pint of claret till quite tender, add an ounce of butter +rolled in flour, and a little pepper and salt. Put them into a china +baking-dish, add the juice of an orange, and grate three ounces of +Parmesan cheese over. Brown with a salamander, and serve quickly. + + +Stewed Cardoons. + +Take four cardoons, take off the outside leaves, string the white part +and cut them about two inches long; wash them very clean, and put them +into a stewpan with three-quarters of a pint of veal broth, a glass of +sauterne, a small bunch of sweet herbs, a little pepper and salt. Cover +over and stew gently till tender, then add a piece of butter rolled in +flour, and boil all gently till it becomes the proper consistency; add +the juice of half a lemon and dish up. + + +Fillets of Carrot. + +Wash, scrape, and cut into slices about half an inch thick, and then +into dice-shape, several young carrots; boil them in water for five +minutes, drain, and put into a stewpan with a gill of good brown sauce. +Sprinkle with pepper and salt, and stew till tender. + + +Carrots à la Flamande. + +Boil half a dozen carrots till quite tender; then stamp them out in +fancy shapes and stew them in a little good melted butter, with five +small onions, a table-spoonful of finely-chopped parsley, and a little +salt and pepper. Serve the carrots with the sauce poured over. + + +Carrots à l’Allemande. + +Trim some small carrots so that they are all of the same shape, that +is, the real shape of the carrot, but not too sharp at one end or too +thick at the other, and not longer than an inch and a half. + +Parboil in water with a little salt; drain. Then place in a sauté-pan +with one pint of stock, two ounces of butter, one ounce of sugar, and +let simmer for half an hour; then let it boil briskly till the sauce is +reduced to a glaze. Roll each carrot in this, and form into a dome of +carrots; surround with a rich brown sauce flavoured with lemon-juice. + + +Carrots à la Windsor. + +Take some carrots of equal size and cut the upper parts into even +lengths of about two and a half inches, and trim one end to a point in +the shape of a cone. Then throw them into salted boiling water and let +them boil for three-quarters of an hour. Take them out and drain well. +Arrange them upright in a stewpan, pour in _good_ hot gravy to half +their height; add a little salt and a small teaspoonful of sugar, and +boil quickly for half an hour longer. Dish them up standing upright, +and pour over them a good brown thickened gravy with a dessertspoonful +of parsley and a little lemon-juice in it. + + +Carrot Fritters. + +Boil a large carrot till tender; beat it to a pulp, pass it through +a sieve, and mix with it a gill of cream, two tablespoonfuls of +bread-crumbs and two well-beaten eggs. Fry the mixture, divided into +the shape of fritters, in hot dripping, and serve with a good brown +cullis. + + +Carrots à la Maître d’Hôtel. + +Scrape, wash, and scald the carrots in boiling water; cook them in hot +water, with salt and a piece of butter the size of a small egg. When +cooked, remove them, and put them to drain. Mix in a stewpan another +piece of butter, chopped parsley, one chopped shalot, and pepper and +salt to taste. Put in the carrots, toss them up for two minutes, and +serve them with fried sippets. + + +Curried Cauliflowers. + +Boil three or four small cauliflowers till tender, cut them up into +little _bouquets_, and put them into a stewpan with some curry sauce, +prepared thus:-- + +Take one sliced onion, a dessertspoonful of good curry-powder, two +ounces of butter, a tablespoonful of grated cocoa-nut, a tablespoonful +of the milk from the cocoa-nut, a teaspoonful of lemon-juice, a +dessertspoonful of chutney; let all these blend and cook well together +for an hour, skimming it, and then passing it through a sieve. + +Pour this sauce over the pieces of cauliflower, and let all simmer for +twenty minutes; dish the pieces up _en pyramide_, and pour the sauce +all over. + + +Cauliflower Fritters. + +Blanch a cauliflower, break it into neat pieces, and dip it into a nice +thick white sauce; leave them until cold, and then take each piece +separately and dip it into batter and fry in boiling butter. Serve hot, +with fried parsley. + + +Cauliflower à la Maître d’Hôtel. + +Take three heads of nice little white cauliflowers, some maître d’hôtel +sauce in which a tablespoonful of tomato purée has been introduced; put +into a saucepan of water a small quantity of flour, and when it boils +put in the cauliflowers. When done, cut off the stalks, place the +pieces head downwards into a hot basin, and press them gently together. +Put the sauce into a dish, and turn the moulded cauliflowers out of the +basin on it--which, if neatly done, will give the appearance of a very +large cauliflower. + + +Cauliflower au Gratin. + +Choux-fleurs au Gratin. + +Wash and boil a cauliflower in the usual way, and when it is +sufficiently boiled take it out of the saucepan and cut off all the +outside green leaves. Now take a cloth and squeeze all the water +out of the cauliflower, and put half an ounce of flour and the same +quantity of butter into a stewpan and mix well together, and pour in +a gill of cold water; put the stewpan on the fire, and stir smoothly +till it boils and thickens. Then add one tablespoonful of cream, a +dust of cayenne, and a little salt. Have grated two ounces of Parmesan +cheese, and stir rather more than half into the white sauce. Place the +cauliflower in the dish in which it is to be served, pour the sauce all +over the cauliflower, and sprinkle the remainder of the grated cheese +over the cauliflower, and brown the top with a hot salamander till it +is a pale brown. This dish should be served very hot. + + +Cauliflower au Parmesan. + +Choose four very small white cauliflowers, cut off the stalks and +stems, making them flat, so that they will stand nicely in the dish. +Cleanse thoroughly and boil till tender, but not sufficiently so to +run any risk of breaking. Arrange them so as to make them look like +one large cauliflower, and powder them thickly with grated Parmesan. +Make a sauce with an ounce of butter, a little salt, half a teaspoonful +of lemon-juice, the yolks of two eggs beaten to a cream, and two +tablespoonfuls of grated Parmesan. Mix well together, and stir over the +fire; then pour over and around the cauliflower. + + +Stuffed Cauliflower. + +Boil a cauliflower till cooked, but not so soft as to fall to pieces. +With a sharp knife remove a small part of the heart of the flower; +fill the vacuum with a stuffing of the chopped heart, and four cooked +mushrooms seasoned with cayenne. Make a good white sauce, mix in some +grated Parmesan cheese, pour over the cauliflower, and serve very hot, +garnished with croûtons. + + +Moulded Cauliflower. + +Choufleur en forme. + +Boil four nice and white cauliflowers, all of an equal size, in a +little thin flour and water till tender; then cut off the stalks and +press them, head downwards, into a hot basin; then arrange them in a +vegetable-dish, with some of the stalks arranged neatly round them, and +pour over them some tomato sauce. + + +Cauliflower Omelet. + +Take the white part of a boiled cauliflower after it is cold, chop it +very small, and mix with it a sufficient quantity of well-beaten egg to +make a very thick batter; then fry in fresh butter and send it to table +hot. + + +Cauliflower Fritters. + +When the cauliflowers are boiled and drained divide them into branches, +and toss them up for a few minutes in a stewpan, with butter, pepper, +salt, and a little nutmeg. Serve with fried sippets. + + +Celery with Brown Sauce. + +Take five or six heads of celery _with the roots_, break off the coarse +outer stalks, lay them in cold water for some hours, parboil them in +water for ten minutes, drain, and place them in a stewpan with as much +stock as will cover them; add a small piece of glaze, pepper, salt, and +a very little flour. Let all stew gently for about an hour. When done, +dish up the celery, strain the sauce and pour it over the celery. + + +Celery with Cream. + +Cut the white part of three heads of celery into lengths of about three +inches long, boil it till quite tender, and strain the water from it. +Beat up the yolks of three eggs and strain them into half a pint of +cream; season with a little salt, and put this and the celery into a +stewpan, and place it over the fire till it boils and becomes tolerably +thick, and then send it to table on toast. + + +Celery à l’Espagnole. + +Select well-grown celery, cut it into lengths of six inches, and +blanch in boiling water. Place two slices of bacon in a stewpan and +place the celery on these; mix four tablespoonfuls of Espagnole sauce +(_see_ ‘Entrées à la Mode’) and the same quantity of broth. Simmer for +three-quarters of an hour. Dish up the celery after removing the grease +from the sauce, and pour it round the celery. + + +Celery ‘au Jus.’ + +Parboil some celery, drain it, and put it into a stewpan; toss it in a +little oil. Add some good meat gravy to it and a tomato. Simmer till +the celery is quite cooked; then strain the sauce and serve over it. + + +Stewed Celery. + +Cut five or six roots of celery to the length of the inside of the dish +in which they are to be served, take away all the outer leaves and +green tops, wash the celery till it is perfectly clean; then stew it in +good stock till it is tender, and sauce it with either a thick béchamel +or a good Espagnole sauce. + + +Celery à la Villeroi. + +Take three or four heads of celery, cut them into six-inch lengths, +parboil them, and then dip them into cold water; drain them, and then +split the heads into halves; mask them with some thick Allemande sauce, +and place them on a dish to get cold. Now roll them in bread-crumbs; +and serve Villeroi sauce with this dish. + + +Cucumbers à l’Espagnole. + +Cut the cucumbers into pieces about two inches long and one inch wide, +remove the seeds, strew a little salt over them, and let them remain +between two plates for an hour or more. Drain off the juice and put +them into a saucepan; cover them with good stock and let them simmer +gently till quite tender. Drain them, pile high on a dish, and pour +some rich brown sauce over them. + + +Celery Cream à l’Ambrosia. + +(Original Recipe.) + +Take two or three heads of celery, washing it well and scraping it +clean; place it in a mortar, and have ready a pint of good rich cream +and pour in half a pint, one gill at a time, over the celery, and pound +well together for a few minutes, and then rub it through a clean wire +sieve. When it is passed put it back into the mortar, and keep adding +cream, about a gill at a time, till all is well blended. Continue this +till all the cream is used. Then add half a pint of nicely flavoured +whipped aspic. Have prepared a buttered mould which has been decorated +with cooked mushrooms arranged in tiers all round the mould, and +arrange leaves of chervil fancifully about; pour in the celery purée, +and place on ice for some hours and turn out. If any of the mushrooms +should adhere to the mould it is easy to attach them to the cream +again; place chopped aspic all round the base and on the top, sticking +a small piece of the stalk of celery with leaf on it in the centre. + + +Morels à l’Andalouse. + +Cut half a pound of ham into dice, fry them in salad oil, and when a +good colour put in some morels; moisten with half a pint of sherry, a +gill of madeira, and season with a mixture of a saltspoonful of salt, +half a saltspoonful of pepper, and a teaspoonful of capsicum powder, +to which add a dessertspoonful of finely-minced parsley. Cook for +forty-five minutes; then dish up the morels in a pyramid and pour the +sauce over, which should be thickened with flour and flavoured with +lemon-juice. + + +Colcannon. + +Mix in about equal proportions some well-mashed potatoes and some young +sprouts, or greens of any kind, first boiled till quite tender and +chopped up. Mash up all thoroughly together; add a seasoning of pepper +and salt, a small bit of butter, and a spoonful or two of cream or +milk; put a raw onion in the middle of all, and stir over a clear fire +till very hot and sufficiently dry to be moulded and turned out. The +onion must be taken out before the dish is served. + +Turnips and carrots are often chopped up with the greens and potatoes. + +This can also be made with parsnips and potatoes. + + +Colcannon. + +(Another way.) + +Boil and mash greens, cabbage, carrots, turnips, a shred onion with +mashed potatoes--half the quantity should consist of the latter; add +two eggs, pepper and salt, and a good piece of butter; put it into a +plain mould or pudding-basin, boil for an hour, and turn out. + + +Fillets of Cucumber. + +Divide through the middle a cucumber, remove the seeds and soft part, +cut it into lengths of about one inch, trim them in oval shapes and all +the same size. Put them in a stewpan with an ounce of butter, a little +pepper, sugar, and salt, and let them stew till quite tender without +acquiring any colour. + + +Cucumber Mayonnaise. + +Put the beaten yolk of an egg in a glass dish, with very little salt, +pepper, and a dust of cayenne and a teaspoonful of lemon-juice. Mix +these to a cream, and then add the best salad oil, a few drops at a +time, and well stirred till thick. A little more lemon-juice will +thin it, and then add more oil till half a pint has been used in this +alternate fashion. + +Fish served in this is very good. + + +Cucumbers à la Poulette. + +Pare and slice two cucumbers very thinly, let them soak in a little +vinegar, sprinkled with salt, for half an hour. Drain, and then press +them dry in a cloth; flour them, and put a piece of butter into a +stewpan, and when it begins to boil throw in the cucumbers and shake +them over a gentle fire for ten minutes, being careful they should not +take the slightest colour. Pour on to them some very strong but pale +gravy, enough to cover them; when it boils, skim off the fat entirely, +add a little salt and white pepper, and when the cucumbers are quite +tender strew in a dessertspoonful of finely-minced parsley, and thicken +the sauce with the yolks of two eggs. + + +Stewed Cucumbers. + +Pare and split into quarters about four young cucumbers, peel them, +and then pare them round and round into thin ribbons until the watery +part is reached, which part must be thrown aside. Sprinkle these with +cayenne and salt, and leave them to drain a little. Arrange them +lightly on a dish, and sauce them with very fine oil well mixed with +chilli vinegar and a trifle of common vinegar. + + +Stuffed Cucumber. + +Peel a large cucumber, remove a narrow piece from the side and scoop +out the seeds with a teaspoon. Fill the cavity with a forcemeat made of +lobster and salmon, replace the piece and bind it round with thread. +Line the bottom of a saucepan with slices of bacon, put the cucumber +upon it and then two or three more slices; cover the whole with nicely +flavoured stock; season with salt and pepper, and simmer gently till +the cucumber is sufficiently cooked; then take it out, thicken the +gravy with a little flour and butter, and serve very hot. + + +Dressed Endive. + +Plunge three heads of celery into salted water, having removed the +green leaves from them. When well washed, blanch, drain dry, and finely +chop them. Put into a stewpan half a pint of good gravy and the endive +heads, add a saltspoonful of castor sugar and a little salt, and stew +till tender. When cooked, thicken with butter and flour, and stir in +a gill of good rich brown sauce with a dessertspoonful of lemon-juice +stirred into it, and serve with poached eggs on the top. + + +Endive Ragoût. + +Lay two heads of white endive in salt and water for three hours. Take +fifty asparagus, cut off the heads, then chop the rest small as far as +it is tender, and lay in salt and water. Take a bunch of celery, wash +and scrape it clean and cut it into three-inch lengths. Put it into a +saucepan with a pint of water and some mignonette pepper; let it stew +till quite tender, then put in the asparagus. Shake the saucepan, and +let it simmer till the grass is cooked. Take the endive out of the +water, drain it, and leave one large head whole. Take the other leaf by +leaf, put it into the stewpan, and put to it a pint of sauterne. Cover +the pan closely, and let it boil till the endive is done; add a quarter +of a pound of butter rolled in flour, cover the pan again and keep it +shaking. Then take out the endive when cooked and lay the whole head +in the middle; take out the celery and asparagus and lay them round +it, and the other part of the endive over that. Pour the liquor out of +the saucepan into the stewpan, stir it together, and season it with +salt. Beat the yolk of an egg up with half a pint of cream, which mix +into the sauce, keeping stirring till thick, and then pour it over the +ragoût. + + +Endive Stewed with Cream. + +Wash four heads of endive thoroughly, pluck off the outer green leaves, +put them into a stewpan of boiling salt and water and boil them quickly +till tender; then drain and squeeze them dry, cut off the roots, and +chop them very fine. Rub them through a wire sieve into a stewpan, +add an ounce of butter and a _little_ salt; stir it over a slow fire +for a few minutes; then mix in two dessertspoonfuls of white sauce, a +tablespoonful of cream, and a teaspoonful of castor sugar. Stir over +the fire till thick, and pile up in a dish, and garnish with fried +sippets. + + +Greens à la Hottentot. + +Take three onions and one chilli, and add sufficient butter to stew +some greens in; fry the onions and chilli till soft; then wash the +greens and put them with the butter, onions, and chilli into a stewpan +without any water. Season with salt; cover the stewpan and let them +simmer gently over the fire till all the water from the greens is dried +up. A few prawns added is a great improvement. + + +Haricot Beans à la Maître d’Hôtel. + +Take a quart of haricot beans, soak them in cold water for three or +four hours, then boil them in salt and water till tender; drain well, +and put them into a stewpan, with three ounces of butter mixed with a +teaspoonful of chopped chives, a sprig of parsley minced fine, with +pepper and salt to taste. Shake the pan over the fire, but do not stir. +When hot, and all well mixed together, squeeze in the juice of half a +lemon, and serve. + + +Kohlrabi au Gratin. + +Pare and cut a kohlrabi in thin slices; simmer in salt and water for +some hours till quite tender. Drain away the water; then coat a china +dish (fireproof) with butter and browned bread-crumbs; then put a layer +of the sliced kohlrabi with a little cream, then a layer of forcemeat, +then another of kohlrabi. Mix some broth and cream and pour in a small +quantity. + +Strew the surface with bread-crumbs; finish with a salamander to brown +it. + + +Kohlrabi Steamed. + +Peel some young kohlrabi and cut it into thin slices. Put some gravy +and a small piece of butter into a stewpan and steam them till soft. +Have mixed a small tablespoonful of flour in melted butter, and stir +this into the gravy till quite smooth; season to taste; boil up, and +pour through a strainer over the kohlrabi, which ought to be quite +soft. Cover whilst boiling. + +A dessertspoonful of sugar is boiled with them. + + +Laver. + +Have some mashed potatoes put upon a dish quite flatly, and cover it +with some laver; then another layer of potatoes, then another of laver. + +The laver is dressed like spinach. + + +Laver to Stew. + +Stir in a stewpan over the fire two ounces of butter, a gill of stock, +a tablespoonful of vinegar, pepper and salt to taste, and a pint of +laver. Serve very hot. + + +Curried Lentils. + +Fry three or four sliced onions in a little butter until of a nice +brown colour; put them into a saucepan with half a pint of red lentils +and one pint of water; simmer one hour; then add a dessertspoonful of +curry-powder and a teaspoonful of lemon-juice, and serve with boiled +rice. + + +Stewed Lettuces. + +Strip off the outer leaves and cut away the stalks. Wash the lettuces +thoroughly and throw them into salted water. + +They will be tender in twenty-five minutes. Lift them out and press +the water from them, chop them a little, and heat them up in a +saucepan, with pepper and salt to taste, and a small slice of butter. +Now dredge in a little flour and stir well; then add a small cup of +gravy; boil quickly until they are tolerably dry; then stir in a little +lemon-juice, and serve them hot with fried sippets around them. + + +Stuffed Lettuce. + +Take four large heads of lettuce, wash well, and boil them in salted +water. After they have boiled a quarter of an hour take them out and +put them into cold water. Then drain them well, cut them open and stuff +with a veal forcemeat, tying the ends of the lettuce round the meat +securely. Place the stuffed heads in a stewpan, covering them with +gravy, and seasoning with salt, pepper, and vinegar. Put the stewpan +on the side of the stove to simmer for a quarter of an hour; then take +out the heads (removing the strings), and serve on a hot dish with the +gravy poured round them. + + +Mandram or Dressed Cucumbers. + +Take cucumbers, pare them, and chop them in small pieces. Take half +the quantity of young onions and cut them fine, add a piece of +lemon, a trifle of cayenne, and a glass of sherry or madeira and +dessert-spoonful of Chili vinegar. This is very good with any roast +meat. + + +Morelles à l’Andalouse. + +Cut half a pound of ham into dice, fry them in salad oil, and, when +a good colour, put in some morels. Moisten with a gill of madeira +and half a pint of chablis, season with a mixture composed of a +saltspoonful of salt, half a teaspoonful of pepper, and a teaspoonful +of capsicum powder, to which add a dessert-spoonful of finely minced +parsley. + +Cook all this for forty-five minutes; then dish up the morels in a +pyramid and pour the sauce over, which must be thickened with flour and +flavoured lemon-juice. + + +Green Morels Stewed. + +Take some morels, wash them well, cut the large ones in quarters, +leaving the smaller ones whole. Put them into a stewpan with gravy +enough to cover them, a glass of sauterne, and a little pepper and +salt. Cover them closely and let them stew gently for an hour; then +stir in a piece of butter mixed with flour and a dessert-spoonful of +lemon. Boil till thick as cream, then serve. + + +Mushrooms à la Bordelaise. + +Clean some large fresh-gathered mushrooms, skin and lightly score +the under-side. Put them into a china dish and baste them with oil +or butter, and strew pepper and salt over them. When they have been +steeped in this marinade for a couple of hours, broil them on both +sides for ten minutes over a clear fire, and serve with melted butter +in which are parsley, young onions, a little garlic (all minced), and +the juice of a lemon poured over them. + + +Mushrooms à la Bordelaise. + +(Another way.) + +Take some large fresh mushrooms; peel, wash, and drain them; make +one or two slits on the top side of the mushrooms; let them soak for +an hour in salad oil, salt and pepper. Broil them, taking care to +turn them so that each side may be equally broiled. Warm the oil in +which the mushrooms were soaked, season with finely chopped chives +and parsley; dish up the mushrooms, sprinkle over with a few drops of +lemon-juice, and pour the hot oil over them. + + +Mushrooms au Beurre. + +Cut the stems from some button mushrooms and clean them well with a +soft cloth and some fine salt, and rinse them in water; drain them +quickly. Spread them in a clean cloth and leave them to dry for ten +minutes. Put an ounce and a half of fresh butter to a pint of mushrooms +and place it in a thick saucepan, and shake over the fire until it just +begins to brown; then throw in the mushrooms, and continue shaking the +saucepan over a clear fire that they may not burn, and when they have +simmered three or four minutes strew over them a little salt and a dust +of cayenne; stew them till they are perfectly tender, and heap them +high on a dish, and serve very hot. + + +Croustades of Mushrooms. + +Chop an onion very finely; fry it in butter a pale brown, stir it +carefully, then add a quarter of a pound of finely-chopped mushrooms; +simmer together till the mushrooms are two-thirds cooked. Soak two +anchovies; pound them in a mortar with a teaspoonful of French mustard, +three tablespoonfuls of brown sauce, and add this to the mushrooms. +Boil together for two or three minutes, and fill the croustade case. + + +Mushrooms au Gratin. + +Skin, wash, drain, and wipe dry some fresh mushrooms. Cut the stems to +within a quarter of an inch, and fill the cup with a forcemeat made +of one ounce grated bacon, quarter ounce of shred shalot, a sprig of +chopped parsley, a tiny piece of thyme, and pepper and salt to taste. +Simmer this for five minutes in butter, and add the yolk of an egg. +Stand the mushrooms, well dredged with bread raspings, in a baking-dish +smeared with butter, and bake in a moderate oven. When done, serve +piled on a hot dish with some rich brown sauce round. + + +Stuffed Mushrooms à la Lucullus. + +Wash, dry, and trim some mushrooms; chop up the stalks with a +teaspoonful of minced parsley and tomato, and warm this mixture for a +few moments in some butter. Fill the mushrooms (they should be large +ones) with this mixture, place them on a buttered baking-dish, and +bake them six minutes, basting them with clarified butter. + + +Mushroom Toast. + +Crôute aux Champignons. + +Take the stems off half a pound of small mushrooms, then peel them. +Dissolve two ounces of butter in a stewpan, strew over them a dust of +cayenne and a dust of pounded mace, and let them stew over a gentle +fire from ten to fifteen minutes; shake them all the time; then add a +small dessert-spoonful of flour, and shake the pan until it is browned +a pale colour. Pour in slowly a gill of good gravy, and when the +mushrooms have stewed softly for a couple of minutes, throw in a little +salt and a squeeze of lemon-juice, and pour them on a slice cut about +an inch thick from the under part of a moderately-sized loaf and fried +in butter a pale brown, after having been first slightly hollowed on +the outside. + + +Mushrooms and Tomatoes. + +Toast a slice of bread, butter it, and cut it into rounds two inches +in diameter. Dip the tomatoes into hot water and peel them; cut them +into thick slices and lay them on the toast; on the top of these place +a peeled mushroom. These must be put into a buttered tin, and a little +clarified melted butter poured over each; then place the dish into +the oven for two minutes and baste them whilst cooking. Serve hot and +quickly. + + +Baked Spanish Onions. + +Take a large onion: wash it clean; take a corer and remove the core, +and put in its place some butter, pepper, and salt, and let it bake +with a thin piece of paper round it for an hour, or till done, in a +slow oven. When done, peel it and put it into a vegetable-dish, and +pour over some good brown gravy. + + +Onions à la Bretonne. + +Brown four large onions over a slow fire in butter and salt, and when a +good colour stir in a little flour. Moisten with good brown stock and +reduce. Pass the same over a tammy, and pour the onions. + + +Onions à la Bordeaux. + +Parboil some onions, not too large; drain the water from them; put them +into a stewpan with an ounce of butter and a bouquet garni chopped +fine; add a gill of good rich gravy, and the same of claret; simmer +till the onions are fairly tender, and the sauce reduced. Squeeze over +a tablespoonful of lemon-juice. Dish up, and serve hot. + + +Spanish Onion à la Célerie. + +Peel a large Spanish onion and bring it to the boil in the usual way. +Let it drain thoroughly. Take an apple-corer and take out the centre, +and fill in with a forcemeat of tomatoes and mushrooms, with a few +drops of lemon-juice. Put the stuffed onion into a stewpan with one +small carrot, one small turnip, a bouquet garni, a dust of cayenne, a +lean piece of ham, and some good Espagnole, or rich brown sauce (about +half a pint). Put them in the oven, with a few live coals on the lid, +and let all stew for three hours, or perhaps a little longer, adding +a little butter and gravy from time to time. When cooked, glaze the +onion, remove all fat from the sauce, and pour round the onion; and +have strips of celery which have been cooked in thin broth in which +some cheese had been sprinkled, drain them, and garnish the top of the +onion with them. + + +Onions à la Corsica. + +Peel four large onions. Cut them into quarters and then slice them. +Throw them into boiling salad oil. Keep stirring till they are tender. +After draining them, stir in enough cooked spinach to turn them green. +Place them on a dish and serve, garnished with the white of hard-boiled +egg cut in quarters and the yolk chopped and arranged in little bunches +round. + + +Onions à la Crème. + +Take four small Spanish onions and boil them in three waters; drain +them and put them into a stewpan with two ounces of butter, a little +flour rubbed smooth, pepper and salt, and a gill of cream. Put this +over a slow fire and stir frequently till cooked. Serve with the same +poured over them. + + +Onion Fritters. + +Chop up an onion. Make a stiff batter with a table-spoonful of flour, +an egg, a little milk, pepper, and salt. Mix all well together, and +put a dessertspoonful at a time into a frying-pan of boiling butter or +dripping. Brown the fritters on both sides and serve them, alone or +handed round with rump steak. + + +Onions à la Génoise. + +Take a pint of small onions and boil them in good Lucca or olive oil. +Drain them and pour this sauce over them. A tablespoonful of minced +capers, gherkins, and sultana raisins, minced parsley, a dust of +cayenne pepper, a tablespoonful of vinegar, a teaspoonful of castor +sugar, and a tablespoonful of good gravy, and O. K. Sauce. When these +ingredients are hot, pour over the onions and serve. + + +Onions ‘au Jus.’ + +Cook some young onions in boiling salt and water for fifteen minutes, +then drain them. Mix some flour and butter well together over the fire +until they are pale brown; add a little claret and gravy. Now put in +the onions with a bouquet garni, a couple of cloves, and a bay leaf. +Simmer all together till the onions are quite cooked. Strain and dish +up the onions with the sauce, and add some fried sippets, a few capers, +and a couple of minced anchovies. + + +Miroton of Onion. + +Take some onions, chop them up, and sauté them in butter till they are +browned. Dredge a little flour over them, then add hard-boiled eggs +cut up small, shred herbs, pepper, a gill of cream, and a teaspoonful +of sauterne. Place this mixture in a buttered mould, and bake it for +about an hour. Turn it out and garnish with fried parsley. + + +Ragoût of Onions. + +Peel and blanch six onions, strain the water from them, and place them +in a stewpan with half a pint of cream, pepper, salt to taste, and a +dust of cayenne. Simmer till the onions are done, then make a liaison +with the yolks of two eggs into the cream sauce, and serve the onions +with the sauce around, and garnished with fried sippets cut into shapes. + + +Onions à l’Espagnole. + +Peel a large onion and stamp out the core with a vegetable-culler; +parboil in water for ten minutes, and drain on a sieve. Spread the +bottom of a stewpan with butter, place the onion in it; moisten with +gravy just enough to cover it, and let it boil slowly, turning it +occasionally. When nearly done, add a dessert-spoonful of castor sugar, +and boil down quickly to a glaze; add a little tomato purée, and roll +the onion in it, and dish up. + + +Spanish Onions Stewed. + +Boil a large onion, and when done scoop out the middle and fill it with +forcemeat, fry it a light brown, and make a rich gravy and pour over. + + +Stuffed Onions. + +Parboil onion or onions in salted water for ten minutes. Remove the +core with column-cutter, leaving the bottom intact. Fill up with +a mixture of bread-crumbs, anchovies, well washed and cut-up small +capers, pepper, and salt; melt a piece of butter in a saucepan, and +mix with it a table-spoonful of flour; put in the onion; take an equal +quantity of broth and claret, pour enough into the saucepan to almost +cover the onions; add a bundle of herbs tied up, with a few cloves, and +simmer gently till the onions are done; remove the herbs and dish up +the onions. + + +Stuffed Onions. + +(Another way.) + +Peel a couple of fair-sized Portugal onions, parboil and drain them; +scoop out the centre, but keeping the onions whole. Chop up the inside +of the onion with a little meat and a little fat bacon; add some +bread-crumbs, a sprig of parsley, and a small piece of lemon peel, +chopped fine; add pepper and salt to taste; then beat it all up to a +paste with a well-beaten egg and stuff the onions with it, dredge them +with flour, and fry them a nice brown; then place them in a stewpan +with a rich brown gravy to cover them, and let them stew gently for two +hours. + + +Parsnip Fritters. + +Take three large parsnips and boil them till tender; peel them and mash +them very finely; add a teaspoonful of flour, one well-beaten egg, and +salt to taste. Make the mixture into small cakes with a spoon, and fry +them on both sides, a delicate brown in good dripping or butter. Serve +them up very hot and piled upon the dish. + + +Parsnip Balls. + +Parboil six parsnips, and let them get cold; then peel them and grate +them. Beat two eggs till very light and mix with the grated parsnip, +adding enough flour to bind the mixture. Make this mixture into small +flat balls. Have some boiling lard or clarified dripping and drop the +balls gently into it; fry them until a golden brown on both sides. Send +to the table hot, garnished with fried parsley. + + +Petits Pois à la Demi-Bourgeoise. + +Put a quart of young peas into a stewpan, with a good-sized piece of +butter, one onion, one cabbage lettuce cut in four. Let them be stewed +in their own juice upon a very slow fire. When they are done and there +is hardly any sauce left, add a little sugar, very fine salt, and +afterwards the yolks of two eggs with some cream; mix the whole on the +fire and serve up. + + +Peas Stewed with Lettuces and Ham. + +Shell a peck of young green peas and put them into a bowl of cold water +and two ounces of butter. Work them well with the fingers to make the +peas stick together, and then drain them in a colander. Put them then +in a stewpan with the hearts of two cabbage lettuces finely shred, a +large onion cut into thin slices, a handful of parsley, and half a +pound of ham cut into small pieces; cover the saucepan closely and let +the peas stew till the peas are tender; shake the saucepan now and +again to prevent the peas sticking. When they are done, take out the +ham and the onion, put in two ounces of butter mixed smoothly with a +dessert-spoonful of flour and a table-spoonful of cream. A sprig of +mint stewed with the peas is an improvement. Simmer gently for four +minutes, and serve as hot as possible, with fried sippets round, and +slices of broiled ham on the top. + + +Potato-Balls. + +Bake half a dozen potatoes; rub them through a wire sieve, and put them +into a stewpan with an ounce of butter, two yolks of eggs, a little +pepper and salt; stir over the fire till the paste leaves the sides of +the pan; then put it between two plates to get cold; then shape this +potato-paste into small balls or pears (the stalks being represented by +parsley stalks); dip these into beaten egg, roll them in bread-crumbs +and fry of a pale colour in hot frying fat; dish them up high in a +pyramid shape. + + +Potato-Balls à la Duchesse. + +Take half a dozen potatoes, boil and pass them through a sieve, and +work into them in a bowl one gill of cream and the yolks of three +eggs; add pepper, salt, and a grate of nutmeg to taste, with some +finely-chopped parsley. When well mixed and smooth, take them up by +little spoonfuls, roll each into a ball, flatten and flour it slightly. +Lay them all on a sauté-pan, with plenty of melted butter, and cook +them slowly. Turn them when one side is done, and serve hot as soon as +both sides are coloured. + + +Potato-Ball Ragoût. + +Mash, roll up with yolk of egg, grated ham or tongue, minced parsley, +one onion, pepper, salt, and a little bit of butter; roll them in +beaten egg and a little flour, and fry them in good dripping. + + +Potatoes à la Bonn. + +(German Recipe.) + +Cut some raw potatoes into slices half an inch thick, and cut them into +four or five strips; fry them in plenty of very hot butter till a nice +golden colour, turning them so that all sides should be equally golden. + +Have ready one ounce of Parmesan cheese and one ounce of Gruyère +cheese, and a gill of cream which has been stirred over the fire +till the cheese is hot and melted; add a dust of cayenne. Put in the +potatoes and give one stir round, and arrange in a dish which will hold +hot water. + + +Potato Boulettes. + +Boil some good potatoes, dry, mash a pound of them smoothly, and mix +with them two ounces of fresh butter, a teaspoonful of salt, a little +nutmeg, the beaten and strained yolks of four eggs, and then the whites +well whisked. Mould the mixture with a teaspoon, and drop it into a +small pan of boiling butter, and fry these boulettes for five minutes +over a moderate fire a pale brown colour; drain, and dish them up high. + + +Potatoes in Cases. + +Take as many potatoes as may be required and bake them; cut a small +piece from the top of each and with a spoon scoop out the insides. Mash +them smoothly, and pass through a sieve; mix with this potato-paste +an ounce of fresh butter and a gill of cream. Put it into a stewpan +over a slow fire to boil, and during the time stir quickly in the +whites of a couple of eggs whipped to a very stiff froth; then fill the +potato-skins with the mixture, bake quickly in the oven, and serve in a +folded napkin. + + +Potato-Chips or Ribbons. + +Wash a pound of potatoes well in cold water, and scrub them clean; +peel them, and cut out the eyes, and any black specks there may be; +then peel the potatoes very thinly into ribbons and twist them into +fancy shapes. Put into a saucepan about a pound of clarified dripping, +and heat it to frying heat; then take a frying-basket and put the +potato-ribbons in when the fat is quite hot, for about six minutes. +Place a piece of paper on a plate, and when the chips are done--which +they will be when they become quite crisp and of a pale brown +colour--turn them out on to the paper and drain off the grease, and +sprinkle salt over them, and serve them very hot + + +Potatoes à la Crème. + +Put a piece of butter rolled in flour in a stewpan, with some salt, +pepper, and a grate of nutmeg. Mix all well together and add a gill of +cream; then place the sauce on the fire and stir round till it boils. + +Have ready some potatoes cut in slices; put them into the sauce, and +after warming them up serve very hot. Sometimes a little chopped +parsley and green onions are added to the sauce. + + +Potato Croquettes. + +Boil some potatoes very dry; mash them quite smoothly; season them +with salt and white pepper; warm them with about an ounce and a half +of butter, pound it, and add two tablespoonfuls of good cream. Boil +them till dry; let them cool a little, and then roll them into balls; +sprinkle over them crushed vermicelli, and fry them a pale brown. +Sometimes they are rolled in egg and bread-crumbs instead of the +vermicelli. + + +Potato Croquettes. + +(Another way.) + +Take two pounds of potatoes, boil them, and pass them through a wire +sieve with a wooden spoon; then put into a stewpan an ounce of butter +and a tablespoonful of milk and put it on the fire, and when this is +hot stir in smoothly the sifted potato; then take off the stewpan +from the fire, and break the yolks of two eggs into a basin and stir +them one at a time into the sifted potato; then take three sprigs of +parsley, wash them in cold water, dry them in a cloth and chop them +very finely. Sprinkle the parsley into the stewpan and season the +potato with a little pepper and salt. Turn the potato on to a plate and +let it get cold; then put some clarified dripping into a deep stewpan +and put it on the fire to heat, and have some bread-crumbs ready. When +the potato-mixture is cold form it into balls; then egg and bread-crumb +these balls and fry them in a frying-basket, taking care the balls +do not touch each other. When the fat is hot and smoking put in the +frying-basket for two minutes and fry a pale yellow; drain them, and +mount them up high on a dish, and ornament with fried parsley. + + +Potatoes à la Crème au Gratin. + +Take some boiled potatoes and cut them into slices about an inch in +diameter. Make a white béchamel sauce in which grated Parmesan cheese +has been well mixed; place some neat little fried croûtons round the +bottom of the dish in the form of a coronet; place inside it a close +circular row of the sliced potatoes, and then spread a layer of the +Parmesan mixture over them; repeat the row of potatoes and the mixture +till the dish is full; smooth the top over with some of the sauce; +shake some fried bread-crumbs and grated Parmesan cheese over all. Put +all into the oven for twenty minutes, and then serve. + + +Potato Cheese. + +Follow the recipe exactly as for Potato Soufflée, adding only three +ounces of grated cheese, Parmesan or otherwise, to the ingredients. + + +Potato Fritters. + +Take a pint of milk, put into it three ounces of potato-flour, warm +it up for a quarter of an hour; flavour it with an ounce of powdered +macaroons, a dessertspoonful of sugar, and six drops of orange-flower +water. Boil, and then add two yolks of eggs; stir till it becomes a +thick batter; pour into a dish to get cold, when it should be rolled +into small balls the size of a walnut; egg and bread-crumb them and +fry. Sprinkle with powdered sugar before serving. + + +Potatoes au Gratin. + +Boil the potatoes, then peel them and pound them smooth. Place a +layer of them on a baking-dish and sprinkle over them a little grated +Parmesan cheese, with a few little bits of butter; then add another +layer of potato, cheese, and butter until all the potato is used up. + +Salamander this and send to table quickly. + + +Fried Potatoes à la Hollandaise. + +Boil some potatoes in salt and water, peel and mash them and rub them +through a sieve; season with salt, pepper, and a bouquet garni, and +moisten with a gill of good gravy--the purée should be very thick; then +make it into balls, which should be dipped in beaten egg and fried, and +served with fried parsley. + + +Potatoes à l’Italienne. + +Bake some potatoes; cut off the tops and scoop out the pulp, and +mix with a third proportion of well-boiled rice; season with grated +Parmesan cheese, pepper, and salt. Put this mixture back into the +potato-shells, replace the tops, and bake them in the oven for a few +minutes. This makes a very nice savoury. + + +Italian Potatoes. + +(Another way.) + +Boil one pound of potatoes, then peel and pound them; add three ounces +of butter, a little bread-crumb soaked in milk; beat the mixture smooth +but not liquid; beat the yolks of three eggs well; add them to the +mixture with the beaten whites of two. Dish this high up on a dish, +smooth it with a knife, pour over some hot butter, and bake in the +oven. Serve quickly. + + +Potato Klösse. + +Take about six baked potatoes and scoop out the floury part till there +are about six ounces. Beat two ounces of butter to a cream, and mix it +with the potato-flour; add the well-beaten yolks of two eggs, a grate +of nutmeg, and a little pepper and salt to taste. Beat the mixture +thoroughly, and mould it into small balls. Drop these in boiling salt +and water, and be careful to do this with a metal spoon, and to dip it +into boiling water each time it is used. Or they may be made with two +ounces of finely-grated bread-crumbs and one ounce of Parmesan, the +white of one of the eggs, then moulded and boiled as above. Sprinkle +fried bread-crumbs over when dishing them up. + + +Potatoes à la Lyonnaise. + +Cut up in rounds about a quarter of an inch thick six potatoes that +have been boiled, and fry them a pale golden colour, with an ounce and +a half of butter, in a frying-pan; season with chopped parsley and +shallot, pepper and salt, and a tablespoonful of lemon-juice. + + +Potatoes à la Maître d’Hôtel. + +Wash half a dozen potatoes; boil them in salt and water. When done, +drain, and let them cool. Then peel and cut the potatoes into thick +slices; put one and a half ounce of butter, a little pepper and salt +to taste, four tablespoonfuls of good gravy, and one table-spoonful of +minced parsley. Mix all well together, put in the potatoes, shake them +well in the sauce to cover them, and when quite hot through squeeze in +the lemon-juice and serve. + + +Potatoes à la Milanese. + +Take as many potatoes as are required; choose the largest; bake them +well, and cut off the tops and scoop out the insides. Pass the potato +through a sieve, and add a table-spoonful of grated Parmesan and +Gruyère cheese mixed, pepper and salt. Melt a good tablespoonful of +butter (or more according to number of potatoes) in a stewpan, put in +the potato and make it hot, and fill the skins of the potatoes with it. +Put them in the oven and serve up very hot. + + +Potatoes à la Mode. + +Peel as many potatoes as are wanted, cut them in slices lengthways +half an inch thick, dry them in a cloth. Have a frying-pan with almost +boiling fat in it, put in the potatoes and let them fry for ten +minutes. Take them out and drain them; let them get nearly cold. Boil +the fat up again, and when boiling put in the potatoes and fry them +for four minutes, when they should come out perfectly dry and a pale +gold colour, and much swollen. Sprinkle with salt, and serve quickly. + + +Potatoes à la Moltke. + +Take about eight good-sized potatoes, peel and cut them into long thin +slices. Have ready three ounces of butter mixed with two tablespoonfuls +of flour and put them in a stewpan and stir over the fire till the +butter is a good brown colour; then add half a pint of broth and two +tablespoonfuls of vinegar. Put the potatoes in this gravy and let them +simmer gently till tender, which will be in twelve or fifteen minutes. +Serve very hot. Some cooks put in a bay-leaf to simmer in with the +potatoes. + + +Potatoes à la Napolitaine. + +Put a large tablespoonful of gravy into a stewpan with two ounces +of butter, one ounce of grated Parmesan, a dessert-spoonful of +lemon-juice, pepper and salt to taste, a grate of nutmeg, and the yolks +of two well-beaten eggs, and set it over the fire to become hot. Place +a border of fried croutons round a dish. Put a row of potato cut into +slices within the border; pour over some of the above sauce; then place +some more slices of potato in a smaller circle, then a layer of the +same, and so on until a raised centre is formed. Put a little sauce +over the top, and cover it well over with the remaining, with an ounce +of grated cheese and some bread-crumbs. Bake for twenty minutes and +serve. + + +Potato Omelet. + +Take a large hot baked potato, break it open and scoop out the inside. +Beat this till smooth, and mix with it a little pepper, salt, a +dessertspoonful of lemon-juice, and the yolks of three eggs. Just +before frying the omelet, add the whites of the eggs beaten to a froth. +Fry in the usual way, and garnish with fried parsley. + + +Potatoes Moulded with Parmesan. + +Mash some potatoes very smooth, and work into them a couple of +well-beaten eggs. Put them into one of the French china fireproof +pie-dishes, and shape them high in a dome-like form. Smooth the +surface, and then draw the back of a fork over it in different +directions and sprinkle some grated Parmesan over it. Put little bits +of butter over it at equal distances, and bake in the oven till the +potatoes are of a nice gold colour. + + +Potatoes à la Provençale. + +Mash two pounds of potatoes, pass them through a wire sieve, season +with pepper and salt. Grate two ounces of Gruyère cheese and pound it +in the mortar with enough butter to make a paste; add a quarter of a +pint of milk and a little minced parsley. Put this into a frying-pan, +stirring in the potatoes, and fry till of a pale brown. Dish it up +high, _en pyramide_. + + +Potato Pudding. + +Boil about eight potatoes, take out the potato-flour, mash and mix +it with one ounce of suet, a quarter-pint of milk, and one ounce of +grated Parmesan cheese; add as much boiling water to make it a proper +consistency, and bake in an earthen dish. + + +Potatoes à la Russe. + +Cut up the potatoes in small pieces and fry them in olive oil, with +some mushrooms minced small. + + +Potatoes Sauté. + +Wash a couple of pounds of potatoes in cold water, scrape them, and cut +them into shapes like the quarters of an orange. Let them boil up in +a saucepan of cold water and wipe them dry. Put two ounces of butter +into a stewpan and toss the potatoes in it for about twenty minutes +over a quick fire. They should brown on all sides alike. Strain off the +butter, sprinkle some salt over the potatoes, and serve. + + +Savoury Potatoes. + +Take six good-sized potatoes, parboil, and cut them into slices about +a quarter inch thick. Melt one ounce of butter and one ounce of fat +bacon, cut up into a saucepan, add an onion and a small shalot, and let +all stew till tender. Dredge in a tablespoonful of flour, and stir till +it is smooth and brown; then pour in, a little at a time, as much hot +gravy as will bring the sauce to the consistence of cream. Add half an +ounce of chopped parsley, a bouquet garni, a bay-leaf, and one grate of +nutmeg. Let all this simmer for five minutes, when the sliced potatoes +must be put in; and, when tender, place them on a dish and serve very +hot. + + +Potato Snow. + +Take some fine large white potatoes, boil them in their skins in salt +and water till quite tender; drain, and _dry them thoroughly_ before +the fire; rub the potatoes through a coarse sieve on to this dish; do +not touch them afterwards, or the flakes will fall. Send to table as +hot as possible. + + +Potato Soufflé. + +Make a smooth paste of two table-spoonfuls of mashed potatoes, one +tablespoonful of flour, with a gill of milk, or sufficient to make it +into a paste; add salt and pepper and half a pint more milk; put this +into a stewpan with an ounce of butter. Stir over the fire till it is +as thick as cream, then add four well-beaten yolks of eggs, and then +stir in the whites beaten to a froth. When this mixture is stiff enough +to bear the weight of an egg, pour it into the soufflé dish and bake it +in a moderate oven. When done, just hold a red-hot salamander over for +a few seconds, and send quickly to table. + + +Potato Soufflé. + +(Another way.) + +Take as many potatoes as are required, wash and scrub them well. Bake +them gently in the oven, and, when done, cut the top off one end of +each and get the potato out without breaking the skins. Cut a small +piece off the other end of each, so that they may stand up. Work the +potato quite smooth, mixing with it pepper, salt, and four drops of +essence of anchovy. Take the whites of two eggs and beat to a stiff +froth. Mix this lightly with the potatoes, return all into the skins, +put them in the oven to become quite hot, and serve. + + +Potato Soufflé au Parmesan. + +Make this soufflé the same as the preceding recipe, only adding two +table-spoonfuls of grated Parmesan cheese into the egg-mixture, and +sprinkling Parmesan over the top just before serving. + + +Stewed Potatoes. + +Put one ounce of butter in a saucepan, one chopped onion, a +table-spoonful of parsley, a little celery and table-salt mixed. Cut +half a pound of potatoes into pieces, put them in a saucepan with three +tablespoonfuls of water; when quite soft, add a gill of cream and a +little vinegar; sprinkle a little flour in and boil up, and serve. + + +Stuffed Potatoes. + +Hollow out some large potatoes and fill them with mealy potatoes beaten +to a paste in a mortar, mixed with chopped parsley, chives, shallot, +butter, and fat bacon cut into dice, with pepper and salt to taste. +Butter the insides of the potatoes and nearly fill them with this +paste; put them on a buttered tin and bake in a Dutch oven. + + +Potato Straws. + +Cut raw potatoes about two inches long and about one-eighth of an inch +thick. Fry in boiling fat till a golden brown and crisp, drain well on +a sieve before the fire, and serve in the centre of a dish of cutlets. + + +Potatoes and Tomatoes. + +Bake some potatoes; cut off the tops carefully, so that they may be +replaced. Scoop out all the potato, mix it with a little butter, a +dust of cayenne, a little garlic butter about the size of a pea, a +little finely chopped parsley, and some tomato purée. Mix all these +well together in a saucepan, stir well over the fire, and then refill +the potato-cases with it, replace the tops, and strew a few baked +bread-crumbs over, and serve very hot. + + +Red Cabbage Stewed. + +(Flemish Recipe.) + +Take a fresh cabbage and strip the outer leaves, wash it, and cut it +into the thinnest possible slices, beginning from the top. Place it in +a stewpan, with about two ounces of clarified melted butter; add some +pepper and salt, and stew it very slowly for about four hours in its +own juice, stirring it often and pressing it down. When quite tender, +add a tablespoonful of vinegar, and mix up thoroughly; keep the cabbage +in a hot dish, and serve broiled sausages round it. + + +Salsify. + +Wash and scrape the salsify very white, put it into water with a +dessertspoonful of vinegar in it; then put it into a pan of boiling +water with two ounces of butter, salt, and a tablespoonful of vinegar. +When quite tender, put it to drain on a sieve. Then cut it into short +pieces, and again put it into a stewpan, with a tablespoonful of white +sauce, the remainder of the butter, and a squeeze of lemon. Shake it +over the fire for a few minutes till it is well mixed and very hot, and +serve piled high, garnished with fried croûtons. + + +Salsify Dressed. + +Scrape and soak some salsify in water and vinegar; next boil them in +plenty of water with salt and a _little_ flour. After they are boiled, +toss them up, with a little melted butter and grated cheese. + + +Fried Salsify. + +Wash and scrape the roots of their dark outside skin, and cut it into +lengths of three or four inches, when boil it till tender; drain it. +Make some French batter, throw the bits of salsify into it, and take +them out separately and fry them a light brown; drain well from the +fat, and sprinkle a little salt over it and dish quickly. + + +Salsify or Mock Oysters. + +(American Recipe.) + +Scrape the roots thoroughly and lay in cold water ten or fifteen +minutes. Boil whole till tender, drain, and when cold mash with a +wooden spoon to a smooth paste, picking out all the fibres. Moisten +with a little milk. Add a tablespoonful of butter, and an egg and +a half for every cupful of salsify. Beat the eggs light. Make into +round cakes, dredge with flour, and fry brown; or it may be sent up +in a fireproof china dish, with bread-crumbs on the top, browned, and +steeped in butter. + + +Salsify Scalloped. + +Scrape some salsify, cut it into very short pieces, and boil it +till tender. When sufficiently cooked, drain it, and make a white +sauce of butter, flour, and cream, with a teaspoonful of essence +of anchovy added to it, a little pepper and celery salt. Mix in an +egg, and flavour with a little lemon-juice. Put this mixture into +scallop-shells, and sprinkle fried bread-crumbs on them, and slightly +brown with the salamander. + + +Scorzonera in Brown Sauce. + +Wash the roots and scrape the skin gently off them, and cut them into +lengths of three or four inches; put them into boiling water, with a +little salt, a small bit of butter, and the juice of a lemon; boil them +for an hour, then drain, and serve with a rich Espagnole sauce over +them; or a sauce tournée may be substituted for the brown sauce. + + +Seakale au Parmesan. + +Boil the seakale in boiling water for about twenty minutes, or till +tender, drain it, and then pour over it half a pint of white sauce, and +sprinkle with grated Parmesan, and serve. + + +Seakale Stewed in Gravy. + +Boil the kale for ten minutes in salt and water, drain it well, and put +it into a saucepan with as much good brown gravy as will nearly cover +it; stew it gently for ten minutes till tender, and send it to table in +the gravy very hot. + + +Seakale, Timbale of. + +(Original Recipe.) + +Take three or four heads of seakale, boil it till quite soft, drain it +on a cloth, cut it in pieces half an inch long; well butter a plain +mould, line it with buttered paper, place in it the seakale endways so +as to give the appearance of honeycomb when turned out. Make a paste +thus: put a gill of water, a small piece of butter, into a little +stewpan to boil. When boiling, throw into it a tablespoonful of flour, +leave it a few minutes, then stir in one egg and turn it out on a plate +until wanted. Take about a pound or rather more of Spanish chestnuts, +remove the skin, and pound in a mortar, and then add to it half the +quantity of the above paste and a quarter of the quantity of butter, +with salt and pepper to taste. Mix all together, add one whole egg and +three yolks, pass it through a wire sieve, stir in a gill of white +stock or cream, pour it into a mould and steam for half an hour. Serve +with truffle sauce; and have ready some truffles cut into fancy shapes, +and dipped in white of egg, and quickly ornament the sides and top of +the timbale. Little mounds of chopped beetroot should be placed at +intervals round the base. + + +Spinach. + +Pick the spinach very carefully; put it into plenty of boiling water +and salt, pressing it down with a spoon; boil for ten minutes. Drain +and squeeze it, and throw it into cold water to preserve the green +colour. Pass it through a wire sieve and return it to the stewpan, +with a little salt, a piece of fresh butter, an eggspoonful of castor +sugar, the squeeze of a lemon, and a gill of cream. Heat it up in the +saucepan after stirring it well, then press it into a plain mould and +turn it out, and serve it in the form of diamonds; garnish with fried +sippets glazed. + + +Spinach Chartreuse. + +(Original.) + +Make a good purée of spinach, with cream and two eggs to make a +liaison; add a squeeze of lemon. Take a plain mould and place it on +ice. Then take a tumbler and half-fill it with cold water and stand +it in the centre of the mould. Pour the purée, into which a little +aspic jelly has been whipped, into the mould itself; let it remain on +ice till firm, then empty the water from the centre and fill the same +with warm water; after a minute take out the tumbler carefully; then +place in the interior a mayonnaise of hard-boiled eggs in which some +aspic jelly has been stirred into the mayonnaise, and when quite iced +turn the mould out, and ornament the top with hard-boiled eggs cut in +quarters and red aspic cut in dice, and place mounds of chopped aspic +round. + + +Curried Spinach. + +Take some well-cooked spinach and fry it in boiling butter into which +a tablespoonful of curry powder has been already fried; add to this a +dozen prawns or shrimps and fry all together slowly for one hour. + +Serve very hot as an entrée. + + +Spinach, Croustades of. + +Cut some bread into the shape of hearts and slit them all round; fry +them in batter. Arrange the hearts in the form of a rosette. Then cut a +round of bread, which slit in the same way, and place it in the centre +over the points of the hearts. Fry them till they are of a fine brown, +then cut out the interior, remove all the crumb, and fill the space +left with spinach cream. + + +Spinach à la Crème. + +Take two good pounds of spinach, boil it till quite tender, chop it +very fine, and rub it through a coarse wire sieve; season with pepper +and salt. Place it in a stewpan, stir over the fire till warm; then +pour in a gill of cream, two ounces of butter, and a good saltspoonful +of castor sugar. Stir over the fire for five minutes, and press it into +a form, turn it out, and garnish with small fried croûtons. + + +Spinach Fritters. + +Boil spinach, thoroughly drain, and mince it; add some grated bread, +one grate of nutmeg, and a small piece of sugar. Add as much cream +and yolks and whites of eggs as will make the preparation of the +consistence of batter, drop the batter into a frying-pan of boiling +lard. When the fritters rise, take them out and send to table. + + +Spinach and Eggs. + +Prepare the spinach as for dressing spinach, and cut in the form of +large sippets, with a poached egg served on each, and with glazed fried +sippets arranged around. + + +Spinach Omelet. + +Make a purée of spinach in the usual way; take two tablespoonfuls of it +and stir it into four eggs which have been previously beaten, yolks and +whites separately; add a little piece of shalot which has been rubbed +through the sieve, add pepper and salt to taste. When thoroughly mixed, +put the whole into an omelet-pan, with two ounces of butter, and fry a +pale brown; serve very hot. + + +Spinach Soufflé. + +(Original.) + +Make a thick purée of spinach, using good broth to mix with it; add +half a spoonful of flour, a little salt, and an ounce of butter; let +all this boil till very thick; then add the yolks of four or five eggs, +a gill of cream, a pinch of castor sugar, and mix all well together. +Just before sending to table whip up and add the whites of the eggs and +put into the oven for the proper time. Strew hard-boiled egg (yolk and +white) passed through the sieve over the top. + + +Tomato Chartreuse. + +(Original Recipe.) + +Make a good purée of tomatoes in which some shalot has been minced, +and mix with it three well-beaten eggs, a tablespoonful of aspic, and +a little salt and cayenne. Have a plain double mould, which must be +well buttered; pour some tomato purée into the outer mould, and pour +into the centre some rich white sauce in which two whole eggs have been +beaten up; add some small button mushrooms, and put this into the inner +mould. Tie the mould down with a cloth and steam it like an ordinary +custard pudding. It should be kept quite upright; and when turned out +on the dish, pour round some Tournée sauce; sprinkle a little grated +parsley over the top. + + +Tomato Cream à l’Irrésistible. + +(Original Recipe.) + + +Cut some tomatoes in slices, oil a plain mould, and arrange the +tomatoes all round in circles and at the bottom of the mould; make a +white purée of mushrooms, which has been cooked and allowed to cool, +and in which, after cooking, half a pint of aspic jelly has been well +stirred in. Put this purée into the mould, and put on ice for some +hours; turn out, and serve with a little chervil and tarragon salad +round the base, and arrange aspic jelly cut in devices on the top. +Hard-boiled eggs in quarters should be placed at equal distances on the +chervil salad. + + +Curried Tomatoes. + +Cut tomatoes in slices, bake them, grate an apple, chop a shalot +small, and fry these in butter till quite tender; add a heaped-up +dessertspoonful of curry-powder, four tablespoonfuls of good gravy; +simmer all together for a few minutes. Add the tomatoes and a +tablespoonful of cocoa-nut milk, a squeeze of lemon-juice, and a tiny +bit of sweet chutnee. Serve hot. + + +Tomato Fritters. + +Bake some tomatoes till nearly cooked (they must be rather uncooked), +add some Parmesan cheese, and a _little_ very finely chopped shalot. +Add as much cream and the white of one egg as will make the preparation +of the consistency of batter; drop this batter into a frying-pan of +boiling butter, and when the fritters rise take them out and send them +to table, just dusting them over with grated Parmesan cheese. + + +Stuffed Tomatoes à la Financière. + +Dip the tomatoes into boiling water, peel them, and scoop out the +centres with a small spoon, and place them on a tin dish. Take a +lump of butter the size of a walnut, a little mushroom liquor, a +tablespoonful of tomato sauce, a dessertspoonful of olive oil, a +teaspoonful of chopped parsley and shalots in equal quantities, a +little salt and pepper to taste; mix and stir all in a stewpan till +quite hot and thoroughly mixed. Fill each tomato with some of this +stuffing, and sprinkle them with grated bread-crumbs. Pour a few +spoonfuls of olive oil into the dish, and bake for ten minutes and +brown with a salamander. + + +Iced Tomatoes. + +(American Recipe.) + +Scald the tomatoes for a minute or so and peel carefully, cut out the +stalks with a sharp knife, remove about one teaspoonful of the contents +and put in a pinch of salt, sugar, and pepper, and as much minced +parsley, shalot, and tarragon as will fill the space; boil (that is, +reduce) some cream, with an onion and some salt, until quite thick, put +a dessertspoonful under each tomato; ice the whole and serve in the +dish it is dressed in. + + +Tomato au Gratin. + +Cut some ripe tomatoes in slices, place them in a china baking dish in +layers with some chopped onion and bread-crumbs, pepper, and salt, and +a little gravy between each layer; cover the top with a last layer of +bread-crumbs and a few lumps of butter. Bake for about twenty minutes. + + +Stuffed Tomatoes à la Milanese. + +Take six ripe tomatoes of equal size, cut a circle off the top of each +and scoop out the insides. Press the pulp through a sieve, and mix in +with it a little salt, cayenne, two ounces of butter broken into little +pieces, two tablespoonfuls of bread-crumbs, a large shalot finely +minced, a teaspoonful of parsley, and two very large tablespoonfuls of +grated Parmesan. Fill the tomatoes with this mixture, put on the tops +again, and bake in a moderate oven, or fry them in oil till cooked +brown. Mushroom sauce or sauce espagnole round them. + + +Tomato Omelet. + +Take four tomatoes, peel and mince them finely. Mix a tablespoonful of +flour with a little milk till it is quite smooth, add three eggs to it +(beaten), a little salt, and a dust of cayenne, the tomatoes, and half +a minced shalot. Fry the omelet in the usual way, and serve very hot. + + +Tomatoes à la Portugaise. + +Slice half-a-dozen ripe tomatoes, season with pepper and salt, and put +little pieces of butter here and there upon them. Mince two onions +finely, sprinkle over the tomatoes, cover the saucepan slowly, and +steam them for fifteen minutes. Then pour a gill of good brown gravy +over them, stir often, and let them simmer till done. Have ready four +ounces of freshly boiled rice. Stir this in with the tomatoes and mix +thoroughly. Turn out on a hot dish and send brown mushroom sauce in a +tureen to hand with it + + +Tomatoes à la Provençale. + +Choose nicely shaped tomatoes, and of an equable shape; divide them in +the middle, leaving the blossom side the largest; empty them neatly of +their seeds and juice, and have ready a mixture made of two ounces of +minced ham, two ounces of mushrooms, two ounces of bread-crumbs, six +shalots, a teaspoonful of parsley, a quarter saltspoonful of cayenne, +a little bit of salt, two ounces of butter, two yolks of eggs; stew +all together, except the eggs and bread-crumbs. After stewing let this +mixture cool, then mix in the bread-crumbs and eggs; fill the tomatoes, +cover them with fine bread-crumbs and moisten them with clarified +butter, and bake them in a brisk oven till they are well coloured. + + +Tomatoes à la San Francisco. + +Procure some small round bell-shaped tomatoes, peel and core them with +a column cutter, and fill up the inside with three or four anchovies, +cut very small, and stirred in mayonnaise sauce. Have some melted aspic +jelly, just beginning to set, in a deep basin; pass with a bodkin or +trussing needle a piece of string through the top of each tomato, so +that you may dip them into the basin of aspic till they are well coated +with the aspic; lay them on ice and remove the string when quite cold; +cut little fancy rounds of aspic and lay on the top of each, and on +this place a sprig of tarragon which has been dipped into mayonnaise. +Cut hard-boiled eggs in quarters and place round the tomatoes, and +garnish with chopped aspic, with chervil leaves placed at a distance on +it, or arranged in a wreath on the chopped aspic. + + +Tomato Soufflé. + +Prepare some tomato pulp--it must not be too liquid--stir in the yolks +of three eggs, and afterwards the whites well beaten. Fill a large +soufflé case or a number of small ones, and bake as other soufflés. + + +Tomato Toast. + +Take two good sized tomatoes, put them into boiling water for two +minutes, peel and mince them very fine with two red chillies, a little +salt, and a small shalot. Put half an ounce of butter in a saucepan +with a dessertspoonful of milk; add the tomato mixture, cook it for a +few minutes, and mix in a well-beaten egg. Go on cooking till it is +the thickness of scrambled eggs, and serve on slices of fried bread, +and strew a little parsley passed through the sieve on the top. + + +Buisson of Truffles. + +Cleanse thoroughly as many good-shaped round truffles as may be +required, stew them as for truffles à la serviette, and let them cool +in the liquor. Take a stale quartern loaf, cut off all the rest, and +stamp out or cut the crumb to an oval shape. Cover this with parsley +all round and stick a dozen truffles all round it with silver skewers. +Pile the rest on the top and serve. + + +Truffles in Champagne. + +Take a dozen black truffles, pick out the eyes, and soak them in warm +water for an hour, and then clean with a scrubbing-brush. Wash well. +Place at the bottom of a stewpan three slices of fat bacon, a sliced +carrot and turnip, three onions, a bayleaf, a bouquet garni, and six +cloves. Put in the truffles and half cover them with white stock, let +them simmer for half an hour, then add a pint of champagne, and simmer +for another half-hour, keeping the lid _closed_. Let them cool, then +place the stewpan on ice with a weight over the cover. Drain dry and +serve cold. When they are served hot they are not allowed to cool, and +served in the gravy. + + +Green Truffles Stewed. + +Peel six large green truffles, cut them into thin slices and put them +into a stewpan with half a pint of gravy, a glass of sherry, a bouquet +garni, pepper and salt to taste. Cover them close, and let them simmer +very slowly for an hour, then add a piece of butter and flour. Stew +till thick, then squeeze in the juice of half a lemon, crisp the top of +a French roll, arrange it in the centre of the dish. Remove the herbs +and put the truffles over the roll. + + +Truffles à l’Italienne. + +Wash clean, wipe, and peel some truffles very thin; put them in a +sauté-pan, with a slice of fresh butter, some very finely chopped +parsley, shalot, salt and pepper, and put them on the fire and stir +them well; in ten minutes they will be done, then drain off part of the +butter, and throw in a bit of fresh butter, a small ladleful of sauce +espagnole, the juice of one lemon, and a little cayenne pepper. + + +Truffles à l’Italienne. + +(Another way.) + +Cut the truffles in fillets and sauce them with sauce italienne, and +garnish with glazed sippets. + + +Truffles à la Serviette. + +Take some fine large truffles, wash and brush them well in cold water. +When perfectly clean, line a stewpan with slices of bacon, put in +the truffles with a bunch of parsley, green onions, and thyme, two +bayleaves, half a dozen cloves, and a little sweet basil; pour in +sufficient rich veal gravy to cover them, with the addition of a pint +of champagne, boil them very gently for an hour, then draw them aside +and let them cool in the gravy. Heat them up afresh when they are +wanted for table; they must be lifted out very tenderly and drained on +a clean cloth, and dished up on a snow-white napkin. + + +Turnips à la Béchamel. + +Cut some finely-grained turnips in quarters and pare them into balls of +equal size; arrange them in a stewpan, and nearly cover them with good +veal stock; add a little salt, a small lump of sugar, and boil them +quickly until they are quite tender, but not at all broken; dish them +up and pour over a rich thick white béchamel sauce. + + +Turnips à la Française. + +Cut them into cubes or scoop them out as balls with cutters, then boil +them in salt and water with a piece of butter. White sauce in which a +little nutmeg has been grated should be poured over them. + + +Turnips stewed in Butter. + +Take some young turnips, wash and dry them, pare them, slice them to +half an inch thick, and divide them into dice. Now dissolve one ounce +of butter for each half-pound of turnips, and stew them gently for +nearly an hour. When half cooked, add salt and white pepper to taste. +These can be served by themselves or dished up in the centre of an +entrée. + + +Turnip Pudding à la Brisse. + +Wash, blanch, and peel some large turnips. Cut them into slices and +cook in a saucepan with melted butter; add salt, pepper, and pinch of +powdered sugar, and stir in some very thick béchamel sauce, boil for +a minute, pass through a tammy and add sufficient eggs to make the +purée a good substance, pass it into a well-buttered mould, which has +a well in the centre, cook it in a bain-marie or some substitute, and +when done turn out of the mould, garnish the centre with prettily cut +vegetables which have been cooked in béchamel sauce. + +This dish can also be made with carrots or spinach. + + +Vegetables Curried. + +Take the remains of any cooked vegetables, the greater variety the +better; fry them in butter, with a little onion and a dessertspoonful +of curry powder, a teaspoonful of desiccated cocoa-nut, and half a +teacupful of milk. Let all these stew slowly for an hour. Serve with +rice. + + +Vegetable Macédoine. + +Take any vegetable that is in season, such as carrots, turnips, +Jerusalem artichokes, small onions, asparagus tops, branches of +cauliflower, cucumbers, peas, French beans, &c. Boil them separately, +drain them, toss them up in a yellow sauce, and serve. + + +Vegetable Marrow Chips. + +Bake partially a vegetable marrow, then cut it into pieces like potato +chips, or into lengths like potato ribbons, throw some salt over and +fry them in hot dripping, mount them high in a dish, and sprinkle +Parmesan cheese over. This dish can also be served without the cheese. + + +Vegetable Marrow à l’Espagnole. + +Slice a Spanish onion and two good-sized tomatoes, and fry them in +about half an ounce of butter. Then cut a vegetable marrow into neat +square pieces, add a little hot stock, and pepper and salt. Let all +simmer together till the marrow is cooked, and serve very hot. + + +Vegetable Marrow à l’Italienne. + +Take a couple of vegetable marrows as near the same size as possible, +slice them as thin as cucumber is sliced, dry them on a cloth, and fry +them in very hot butter, dredge with pepper and salt, and serve up on a +napkin. The fat _must_ be very hot, as they are done in a minute. + + +Vegetable Marrow à l’Orient + +Squeeze the water out of a vegetable marrow, grate it small, grate also +some new cheese, add a couple of eggs and a small quantity of fried +onions and pistachio nuts. Make this into a paste, and beat it up well +together. Then take some slices of vegetable marrow, spread the paste +upon them rather thickly, having first put a little butter on the +slices. Bake in a slow oven for half an hour. + + +Vegetable Marrow au Parmesan. + +Peel, cut in half a vegetable marrow, take out the seeds and soft part, +and cut it into neat oval-shaped fillets about two and a half inches +long and two wide. Put them in a sauté-pan with a piece of butter, +and stew till tender. Add pepper and salt, serve on fried croûtons of +toast, and pour over them Parmesan sauce. + + +Vegetable Marrow Stuffed. + +Boil a marrow tender in stock, cut it lengthways in half, hollow out +the insides and fill them with a rich mince of white meat, or scalloped +lobsters or oysters, or minced mushrooms. Put the two sides together +again and dish up with a rich sauce or a piquant sauce round. + + +Vegetable Pie à la Grimod de la Reynière. + +Cook green peas, young broad beans, small carrots, and tender French +beans separately in a rich béchamel sauce; place these in a baked pie +case, divided into compartments by thin pieces of paste, and serve. + + +White Kidney Beans. + +(Haricots Blancs.) + +Throw the haricots into boiling salt and water with a small bit of +butter in it, having soaked them previously for a couple of hours. +Bring them gently to the boil and then simmer gently till tender. Drain +them when they are cooked, and place them in a clean stewpan with two +ounces of fresh butter and a dessertspoonful of chopped parsley, and +salt and pepper to taste. Toss the beans gently till they are quite hot +and equally covered with the sauce, add the strained juice of half a +lemon, and serve quickly. + + + + +_SALADS._ + + +Artichoke and Tomato Salad. + +Take some artichoke bottoms, boiled, and some slices of raw tomato. Mix +some tarragon, chervil oil, pepper, salt, and vinegar together. Dip the +artichokes and tomatoes in separately and lay them alternately in a +salad bowl. Pour the dressing over. + + +Artichoke Salad. + +Cut up six artichoke bottoms into thin strips, slice two medium-sized +cucumbers very thin, chop up two very young onions; toss these +ingredients; then shape neatly in the dish, garnish with small +radishes, sprinkle half a teaspoonful of celery salt over the dish, +pour a simple salad dressing over all and serve. + + +Salad of Asparagus. + +Large white asparagus. Boil till quite done, cut in half-inch lengths, +throwing away any part not absolutely tender. Place in the bowl, cover +with good sauce; then sprinkle over with grated ham. Or add tiny strips +of smoked sausage. + + +Broccoli Salad. + +Choose the whitest and closest heads, trim off all the outside leaves +and outsides of the stalks, and place the broccoli in salted water +a few minutes; when well washed, put them into a saucepan and cover +with hot water, add a little salt and boil for fifteen minutes; drain +quietly and plunge into a basin of cold water. Mash a clove of garlic, +and chop it up fine with a few sprigs of chervil or parsley, a little +grated horse-radish, and a leaf of mint; add a wineglass of the best +vinegar and three wineglasses of oil and a dust of cayenne, mix well +together and pour over the broccoli, and serve. + + +Iced Salad à l’Inspiration. + +(Original Recipe.) + +Take two large heads of celery, cleanse it well and chop it up very +finely; take a small onion, parboil it, also a small shalot; chop them +up very finely also; mix all together thoroughly. + +Make a mayonnaise sauce by taking a dessertspoonful of Swiss milk, +the yolks of two eggs, and beat them up well together; then add a +mustardspoonful of made mustard, a tablespoonful of tarragon vinegar, +a dessertspoonful of plain vinegar, and stir up again; then pour in a +tablespoonful of cream (this can be omitted), and after that four or +five tablespoonfuls of best salad oil drop by drop, stir till it is as +thick as cream, and mix in the celery and onion; now add half a pint of +whipped aspic jelly and whip up in it, and mix in the celery and onion. + +Oil a plain round mould and fill in this salad mixture, let it stand +on ice for twelve hours and turn it out. Have ready cut some rounds +of beetroot stamped out with a cutter about the size of a florin, with +scalloped edges, and decorate the outside of the moulded salad with it; +on the top cut the rounds of beetroot into halves and stand them up all +round the edge; put a little piece of the celery with the green top on +it in the middle of the top, strew a little finely chopped aspic over +the top and serve some more all round the base, with hard-boiled eggs +cut in half-quarters here and there on the aspic garnish. + +Little dariole moulds can be filled with this mixture as a variety, but +the beetroot decoration must then be cut the size of sixpences. + + +Iced Salad à la Tentation. + +(Original Recipe.) + +Take some cabbage lettuces, thoroughly cleanse them, cut out the hearts +and white leaves only, also endive, some peas, haricots, asparagus +heads if in season, cucumber, beetroot and watercress, and two or +three spring onions; chop up all very finely and mix them thoroughly +together; then make a mayonnaise and aspic sauce exactly the same as +for iced salad à l’Inspiration, and mould it in the same fashion. +Decorate it with hard-boiled eggs cut in devices alternately yellow and +white, and here and there a truffle cut in dice. + +Have some chopped red aspic jelly and strew all over the mould and +round the base, and have rolled anchovies arranged round the top of +the mould, and in the centre half of the yolk of a hard-boiled egg, on +which four fillets of anchovy should rest; a few capers, olives, and +rolled anchovies should be placed about the aspic garnish at the base. + + +Nantese Salad. + +Peel half a dozen small Spanish onions, take out the core, put a little +butter inside each, and bake them in a moderate oven till quite tender. +Let them get cold, cut them into slices and lay them at the bottom of +a salad bowl. Scrape half a dozen sardines, remove the skin, take the +flesh from the bones, and lay the fish in neat-sized pieces on the +onion. Slice half a dozen hard-boiled eggs, place these on the fish and +strew over the whole with two tablespoonfuls of finely minced parsley +and a teaspoonful of chopped tarragon and chervil each. Serve with +the following salad dressing. Beat up the yolks of four eggs with two +ounces of butter, half a teacupful of cream, a gill of vinegar, and a +tablespoonful of made mustard. Put this in a jar and stand it in a pan +of boiling water, and stir till it is thicker than custard. When quite +cold, thin it by beating in the juice of half a lemon, and pepper and +salt to taste. + + +Rochelle Salad. + +Wash a couple of heads of celery and dry them. Cut the stalks into +three-inch lengths and place them in a salad bowl mixed with the +whites of three hard-boiled eggs, thinly shred. Press the yolks of the +eggs through a wire sieve, then pour over a pint of ‘sauce tartare.’ +Sprinkle over this first the powdered yolks of eggs, and then three +finely shred truffles. + +Garnish the salad with curled anchovies, beetroot cut in stars, and +slices of German sausage. + + +Onion and Tomato Salad. + +Parboil a large Spanish onion, scald and peel six or eight tomatoes; +slice them and put them in the salad bowl. Add a little chopped +parsley, tarragon and chervil, pepper and salt. Stir in thoroughly some +oil, then vinegar to taste. + + +Potato Salad. + +Bake some potatoes, peel and slice them, and put them in the salad +bowl with two onions and one shalot cut in quarters, pour over them +two wineglassfuls of claret, add a little salt and pepper, and stir +till thoroughly mixed; after which pour in a dessertspoonful of vinegar +and a wineglassful of best Lucca oil, and stir up well; then add some +chervil leaves chopped fine, remove the onion and ornament with a +hard-boiled egg, the white cut in strips and the yolk passed through +the sieve and sprinkled over all. + + +Potato and Truffle Salad. + +Bake, peel, and slice some potatoes, cut up some truffles which have +been boiled in saumur into very thin slices, and arrange them in +alternate layers in a salad bowl with the sliced potatoes--the last +layer must be of truffles. Garnish with small pickled onions, fillets +of anchovy, and either stoned or stuffed olives; sprinkle with salt and +pepper. Mix a dressing of oil and vinegar and pour over. + + +Red Cabbage Salad à la Russe. + +Cut up a red cabbage into very fine narrow strips, plunge for a minute +into boiling salt and water, cool in cold water, drain. Lay in a deep +dish and sprinkle with salt and tarragon vinegar. + +Stir some mashed hard-boiled yolks of eggs into half a tumbler full of +sour cream, season with salt, pepper, chopped chervil, and tarragon +leaves. + +Pour over the cabbage and garnish with a few slices of black radish. + + +Salsify Salad. + +Boil the salsify till perfectly tender, drain it, and cut it into inch +lengths. Pour over it any simple salad dressing or toss it up lightly +with oil, vinegar, salt, pepper, and chopped ravigote. + + +Salad of Seakale. + +Boil seakale till quite tender, let it cool, and cut it into half-inch +lengths. Take care that it is quite dry. Put in the salad bowl. An hour +before serving, pour over some good mayonnaise or tartare sauce, and +add fillets of anchovy, laid on the top. + + +Shikaree Salad. + +Wash, dry, and break up some lettuces in the usual way, with cress, +endive, beetroot, &c., and pour over a salad dressing made as follows: +Mix a teaspoonful of cayenne with a tablespoonful of powdered white +sugar. Put the mixture into a small saucepan and pour over it two +glassfuls of mushroom ketchup, two glassfuls of claret, and the +strained juice of a large lemon. Stir the liquor over the fire till the +sugar is dissolved and it is quite hot; then let it cool, and add to it +the yolk of an egg and four tablespoonfuls of salad oil and well mix. + + +Tomato Salad. + +Choose four round red tomatoes, throw them into a saucepan of fast +boiling water for two minutes or less, take them up quickly and throw +them into cold water for two minutes. The skin will now quickly peel +off. Cut up the tomatoes in thick rounds, lay them on a dish, sprinkle +over a little salt and sugar, a scrape of onion, and a few drops of +salad oil; then drip vinegar over and serve directly. + + +Salad of Tomatoes en Surprise. + +(Original Recipe.) + +Chop up some tomatoes small, flavour them with a bead of garlic and a +shalot chopped up and rubbed through the sieve; add four tablespoonfuls +of whipped aspic jelly and mayonnaise sauce, and mix into the purée. + +Decorate a mould with hard-boiled eggs stamped out in rounds or stars, +and arrange them in tiers one above the other. Between each layer of +egg place a little chervil leaf and a sprig of tarragon alternately; +fill the mould with the tomato purée, place on ice, and when ready turn +out. Garnish with small salad mixed with mayonnaise sauce round the +base. Arrange watercress prettily on the top and sprinkle red aspic +jelly all over it. + + +Vegetable Salad. + +Boil equal quantities of carrots, peas, asparagus heads, French +beans, potatoes, and half the quantity of turnips; when done, drain +carefully and place in a salad bowl in separate groups with a head of +boiled cauliflower in the centre. Cover with a sauce made of twelve +tablespoonfuls of salad oil, two of vinegar, half a teaspoonful of +anchovy sauce, a little salt, pepper, a dust of cayenne, and a rub of +garlic, all stirred well together. + + +Watercress Salad. + +Get some nice young watercress, cleanse it thoroughly in salt and +water, and put it in a salad bowl with a few sliced young radishes and +four hard-boiled eggs cut into half-quarters. Pour a simple salad sauce +over it. + + + + +INDEX. + + + Aiquebelle fritters, 1 + + American yams, 1 + + Artichokes à la Barigoule, 2 + + -- à la Carême, 3 + + -- cream of, 3 + + -- à la kaiser, 4 + + -- à la Malay, 4 + + -- à la Gouffé, 5 + + -- à l’Italienne, 5, 6 + + -- stuffed, à la béchamel, 6 + + -- aux fines herbes, 6 + + -- au diable, 7 + + -- à la chef, 7 + + -- chips, 7 + + -- Jerusalem, à la reine, 8 + + -- -- au parmesan, 8 + + -- salad, 75 + + Asparagus with cream, 8 + + -- omelet, 8 + + -- à la Tod Heatly, 9 + + -- à la Pompadour, 9 + + -- rolls, 9 + + -- à la rustic, 10 + + -- à la Française, 10 + + -- pudding, 11 + + -- salad, 75 + + + Beans, broad, à la crème, 13 + + -- Brittany, 12 + + -- French, à la poulette, 13 + + -- omelet of, 13 + + -- French, à la béchamel, 14 + + -- white kidney, fricasseed, 14 + + -- -- à la crème, 14 + + Beetroot, dressed, 11 + + Beetroot fritters, 11 + + -- à la Savarin, 12 + + -- stewed, 12 + + Broad beans, 13 + + Broccoli à la fermière, 15 + + -- salad, 76 + + Brussels sprouts à la Lucerne, + + -- -- à la Parisienne, 16 + + -- -- fried, 16 + + + Cabbage, ladies’, 16 + + -- à la Flamande, 17 + + -- and rice balls, 17 + + -- jelly, 16 + + -- stuffed, à la Russe, 18 + + -- red, stewed, 57 + + Cardoons, boiled, 18 + + -- à la fromage, 18 + + -- stewed, 19 + + Carrots, fillets of, 19 + + -- à l’Allemande, 19 + + -- à la Flamande, 19 + + -- à la Windsor, 20 + + -- fritters, 20 + + -- à la maître d’hôtel, 20 + + Cauliflowers, curried, 21 + + -- fritters, 21, 24 + + -- à la maître d’hôtel, 21 + + -- au gratin, 22 + + -- au parmesan, 22 + + -- stuffed, 23 + + -- moulded, 23 + + -- omelet, 23 + + Celery with brown sauce, 24 + + -- with cream, 24 + + -- à l’Espagnole, 24 + + -- au jus, 25 + + -- stewed, 25 + + -- à la Villeroi, 25 + + -- à l’ambrosia, 25 + + Colcannon, 27 + + Cucumber à l’Espagnole, 25 + + -- fillets of, 27 + + + Endive ragoût, 30 + + -- stewed, with cream, 30 + + + Greens à la Hottentot, 31 + + + Haricot beans à la maître d’hôtel, 31 + + + Iced salad, 77 + + + Kohlrabi au gratin, 31 + + -- steamed, 32 + + + Laver, 32 + + -- stewed, 32 + + Lentils, curried, 32 + + Lettuces, stewed, 33 + + -- stuffed, 33 + + + Mandarins, 33 + + Morelles à l’Andalouse, 34 + + -- green, stewed, 34 + + Mushrooms à la Bordelaise, 34, 35 + + -- au beurre, 35 + + -- croustades of, 36 + + -- stuffed, à la Lucullus, 37 + + -- toast, 37 + + -- and tomatoes, 37 + + + Nantese salad, 78 + + + Onions, Spanish, baked, 33 + + -- à la Bretonne, 38 + + -- à la Bordeaux, 38 + + -- à la céleri, 38 + + -- à la Corsica, 39 + + -- à la crème, 39 + + -- fritters, 39 + + -- à la Génoise, 40 + + -- au jus, 40 + + -- miroton of, 40 + + -- ragoût of, 40 + + -- à l’Espagnole, 41 + + -- Spanish, stewed, 41 + + -- stuffed, 41, 42 + + -- and tomato salad, 79 + + + Parsnip fritters, 42 + + -- balls, 43 + + Peas à la demi-bourgeoise, 43 + + -- stewed, with lettuce and ham, 43 + + Potato balls, 44 + + -- -- à la duchesse, 44 + + -- -- ragoût, 45 + + -- à la Bonn, 45 + + -- boulettes, 45 + + -- in cases, 46 + + -- chips or ribbons, 46 + + -- à la crème, 46 + + -- croquettes, 47 + + -- à la crème au gratin, 47, 48 + + -- cheese, 48 + + -- fritters, 48 + + -- -- au gratin, 49 + + -- fried, à la Hollandaise, 49 + + -- à l’Italienne, 49, 50 + + -- klösse, 50 + + -- à la Lyonnaise, 50 + + -- à la maître d’hôtel, 51 + + -- à la Milanese, 51 + + -- à la mode, 51 + + -- à la Moltke, 52 + + -- à la Napolitaine, 52 + + -- omelet, 53 + + -- moulded with parmesan, 53 + + -- à la Provençale, 53 + + -- pudding, 53 + + -- à la Russe, 54 + + -- sauté, 54 + + -- salad, 79 + + -- savoury, 54 + + -- snow, 55 + + -- soufflé, 55 + + -- -- au parmesan, 55 + + -- stewed, 56 + + -- stuffed, 56 + + -- straws, 56 + + -- and tomatoes, 57 + + -- and truffle salad, 79 + + + Red cabbage, stewed, 57 + + + Salads, 75-82 + + Salsify, 57 + + -- dressed, 58 + + -- fried, 58 + + -- or mock oysters, 58 + + -- salad, 80 + + -- scalloped, 59 + + Scorzonera in brown sauce, 59 + + Seakale au parmesan, 59 + + -- stewed, in gravy, 59 + + -- timbale of, 60 + + Shikaree salad, 80 + + Spinach, 60 + + -- chartreuse of, 61 + + -- curried, 61 + + -- croustades of, 62 + + -- à la crème, 62 + + -- fritters, 62 + + -- and eggs, 63 + + -- omelet, 64 + + -- soufflé, 63 + + + Tomato chartreuse, 63 + + -- cream à l’irrésistible, 64 + + -- curried, 64 + + -- fritters, 65 + + -- stuffed, à la financière, 65 + + -- iced, 65 + + -- au gratin, 66 + + -- à la Milanese, 66 + + -- omelet, 66 + + -- à la Portugaise, 67 + + -- à la Provençale, 67 + + -- à la San Francisco, 68 + + -- salad, 81 + + -- -- en surprise, 81 + + -- soufflé, 68 + + -- toast, 68 + + Truffles, buisson of, 69 + + -- in champagne, 69 + + -- green, stewed, 69 + + -- à l’Italienne, 70 + + -- à la serviette, 70 + + Turnips à la béchamel, 71 + + -- à la Française, 71 + + -- stewed, in butter, 71 + + -- pudding à la Brisse, 71 + + + Vegetables, curried, 72 + + -- macédoine, 72 + + Vegetable-marrow chips, 72 + + -- -- à l’Espagnole, 73 + + -- -- à l’Italien, 73 + + -- -- à l’Orient, 73 + + -- -- au parmesan, 73 + + -- -- stuffed, 74 + + -- pie à la Grimod, 74 + + -- salad, 82 + + + White kidney beans, 74 + + Watercress salad, 82 + + + Yams, American, 1 + + +_Spottiswoode & Co. Printers, New-street Square, London._ + + + + + Transcriber's Notes: + + Italics are shown thus: _sloping_. + + Variations in spelling and hyphenation are retained. + + Perceived typographical errors have been changed. + +*** END OF THE PROJECT GUTENBERG EBOOK 78330 *** |