other round the pan. The latter must be well buttered before putting in the lettuces, or in place of butter some very good gravy from which all grease has been taken. Add stock to half the height of the lettuces ; cover and cook them gently for an hour. The lettuces should be tender and the liquid much reduced. Note. — Lettuces may be cooked in the same manner with a little lean bacon, ham, or sausage; in the latter case water may be used instead of stock. They can be served as a vegetable or for garnishing. ASPARAGUS (French) ®ne bundle or loo heads of asparagus, i pint of milk (or equal quantities of milk and water), i head of lettuce finely shredded and cut into short lengths, I medium-sized onion par-boiled and finely chopped, I bay leaf, one sprig of thyme, \}4 oz. of butter, 2 tablespoonsful of flour, the yolks of 2 eggs, I teaspoonful of lemon-juice, salt and pepper, croutes of buttered toast or fried bread, chopped parsley, strips of cucumber✪ Asparagus. Wash and trim the asparagus, and tie it into 3 or 4 bundles. Bring the milk to boiling point, put in the asparagus, lettuce, onion, bay-leaf, thyme, and salt, and simmer gently for about 20 minutes. Allied CooKery 65 Drain the asparagus well, cut off the points and the edible parts of the stalks, and keep them hot. Strain the milk and return it to the stew-pan, add the butter and flour previously kneaded together, and stir until a smooth sauce is obtained. Beat the yolks of eggs slightly, add them to the sauce, and stir imtil they thicken, but do not allow the sauce to boil, or the yolks may curdle. Season to taste, and add the lemon-juice. Pile the asparagus on the croutes, cover with sauce, garnish with strips of cuctimber, and a little chopped parsley, and serve as a vegetable entremet or as an entree for a vegetarian dinner. CELERY CROQUETTES ZCwo heads of celery, stock, i oz. of butter, i oz. of flour, I shallot, i gill of milk, seasoning, 2 yolks of eggs, egg and bread-cnmibs, fat for frying. Trim and wash the celery, and cut into short pieces, blanch them in salted water, and drain, then cook till tender in well-seasoned stock. Drain the cooked celery, and chop it rather finely. Melt the butter in a stew-pan, add the shallot (chopped), and fry a little, stir in the flour, blend these to- together, and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, add the egg-yolks at the last. Spread the 66 Allied CooKery mixture on a dish and let it get cold. Make up into croquettes — cork or ball shapes — egg and crumb them, fry in hot fat to a golden colour, drain them on a cloth or paper, and dish up. RAGOUT OF CELERY ZTwo or 3 heads of celery, i pint of white stock, }4 pint of milk, 2 tablespoonsful of cream, i medium-sized Spanish onion, 24 button onions, i dessert-spoonful of finely chopped parsley, 2 ozs. of butter✪ Celery Croquettes, 2 ozs. of flour, salt, and pepper.

AI-modernized reading of the original text

other round the pan. The latter must be well buttered before putting in the lettuces, or in place of butter some very good gravy from which all grease has been taken. Add stock to half the height of the lettuces ; cover and cook them gently for an hour. The lettuces should be tender and the liquid much reduced. Note. — Lettuces may be cooked in the same manner with a little lean bacon, ham, or sausage; in the latter case water may be used instead of stock. They can be served as a vegetable or for garnishing. ASPARAGUS (French) One bundle or 100 heads of asparagus, i pint of milk (or equal quantities of milk and water), i head of lettuce finely shredded and cut into short lengths, I medium-sized onion par-boiled and finely chopped, I bay leaf, one sprig of thyme, \}4 oz. of butter, 2 tablespoonsful of flour, the yolks of 2 eggs, I teaspoonful of lemon-juice, salt and pepper, croutes of buttered toast or fried bread, chopped parsley, strips of cucumber. Wash and trim the asparagus, and tie it into 3 or 4 bundles. Bring the milk to boiling point, put in the asparagus, lettuce, onion, bay-leaf, thyme, and salt, and simmer gently for about 20 minutes. Allied CooKery 65 Drain the asparagus well, cut off the points and the edible parts of the stalks, and keep them hot. Strain the milk and return it to the stew-pan, add the butter and flour previously kneaded together, and stir until a smooth sauce is obtained. Beat the yolks of eggs slightly, add them to the sauce, and stir until they thicken, but do not allow the sauce to boil, or the yolks may curdle. Season to taste, and add the lemon-juice. Pile the asparagus on the croutes, cover with sauce, garnish with strips of cucumber, and a little chopped parsley, and serve as a vegetable entremet or as an entree for a vegetarian dinner. CELERY CROQUETTES Two heads of celery, stock, i oz. of butter, i oz. of flour, I shallot, i gill of milk, seasoning, 2 yolks of eggs, egg and bread-crumbs, fat for frying. Trim and wash the celery, and cut into short pieces, blanch them in salted water, and drain, then cook till tender in well-seasoned stock. Drain the cooked celery, and chop it rather finely. Melt the butter in a stew-pan, add the shallot (chopped), and fry a little, stir in the flour, blend these together, and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, add the egg-yolks at the last. Spread the 66 Allied CooKery mixture on a dish and let it get cold. Make up into croquettes — cork or ball shapes — egg and crumb them, fry in hot fat to a golden colour, drain them on a cloth or paper, and dish up. RAGOUT OF CELERY Two or 3 heads of celery, i pint of white stock, }4 pint of milk, 2 tablespoonsful of cream, i medium-sized Spanish onion, 24 button onions, i dessert-spoonful of finely chopped parsley, 2 ozs. of butter, 2 ozs. of flour, salt, and pepper.

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AsparagusCelery CroquettesRagout of Celery

Allied cookery