Wash the sprouts well in salt and water, and
trim them ; put them into a saucepanful of boiling
water with some salt and the carbonate of soda.
Let them boil fast with the lid off till quite tender
— from ten to twenty minutes, according to age.
When done, strain them off, dry them in a cloth,
put them into a stewpan with the butter, pepper,
and salt, toss them in this till thoroughly hot—
they must not fry ; then serve.
VEGETABLES ANP SALADS.
157
Champignons grilles.
Lay some toast cut in neat pieces in your dish.
Trim the mushrooms and place them in a deep
tin, add a tablespoonful of stock and one ounce of
butter, salt and pepper ; baste the mushrooms ;
cover them over and cook in the oven till tender ;
put the mushrooms on the croutes and serve hot.
French Beans a la Mattre
d'Hotel,
Ingredients,
Two pounds of French Beans,
Two ounces of Butter.
Pepper and Salt.
Nutmeg.
A tablespoonful of chopped Parsley parboiled.
The juice of half a Lemon.
Pick and string the beans, cutting each bean
into three or four strips. Wash them well in cold
water, drain them, and put them into a saucepan
of boiling water, boil fast till tender. Put them
into cold water for a few minutes, dry them in a
clean cloth, and put them into a stewpan with the
butter, parsley, pepper, salt, nutmeg, and lemon-
juice. When quite hot, serve them with croutons
round.
158
HIOH-OLASS COOKEBY.
Haricots panaches a la Mattre
d'Hdtel.
Ingredients,
Half a pint of Haricot Beans.
„ French „
Two ounces of Butter.
Croiitons of fried Bread.
Boil the haricots and French beans as usual until
tender. Melt the butter in a saucepan, and saute
both the beans until hot and well mixed. Serve
piled lightly on a dish and garnish with the
croutons.
Plain Salad.
Ingredients.
Lettuces, Watercress, Mustard and Cress, Endive,
Cucumber, Celery, a little of each.
Beetroot. j
One or two Spring Onions.
Two tablespoonfuls of the best Salad Oil.
One tablespoonful of Tarragon Vinegar,
Pepper and Salt.
Half a teaspoonful of made Mustard.
One teaspoonful of Castor Sugar✪ Plain Salad.
(Cold boiled vegetables can be used as well, such
as Potato, Carrot, Turnip, Cauliflower, etc.)
Wash all the ingredients carefully to remove
dirt and grit. Dry them well in a clean cloth ;
break up the leaves into small pieces and put them
into the salad-bowl; do not use a knife to the
green vegetables. Put the salt^ sugar, and
VEaETABLES AND SALADS.
159
mustard into a tablespoon ; fill it with tarragon
vinegar, and stir to melt the salt and sugar and
mix the mustard. Pour this over the salad,
shake over some pepper, and add the oil last,
mixing all well together. Eemember the old
saying in making a salad, " The vinegar should be
measured out by a miser, the oil by a spendthrift,
and a maniac should mix it."
Pommes de Terre k TAnna.
Ingredients.
Two pounds of Potatoes.
Two ounces of grated Cheese.
One and a half ounce of Butter.
Salt and Pepper.
One teaspoonful of chopped Parsley✪ Pommes de Terre k TAnna.
Butter a plated dish, peel the potatoes and cut
them into rather thin slices. Lay these slices in
close even rows on the dish and sprinkle over
them the cheese, salt, pepper and parsley ; put a
piece of butter here and there on the top, and
bake in a moderate oven for an hour and a
quarter.
Pommes de Terre Souffles.
Page 51 · 2 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the sprouts well in salt and water, and trim them ; put them into a saucepanful of boiling water with some salt and the carbonate of soda. Let them boil fast with the lid off till quite tender — from ten to twenty minutes, according to age. When done, strain them off, dry them in a cloth, put them into a stewpan with the butter, pepper, and salt, toss them in this till thoroughly hot— they must not fry ; then serve.
VEGETABLES AND SALADS.
Champignons grilles.
Lay some toast cut in neat pieces in your dish. Trim the mushrooms and place them in a deep tin, add a tablespoonful of stock and one ounce of butter, salt and pepper ; baste the mushrooms ; cover them over and cook in the oven till tender ; put the mushrooms on the croutes and serve hot.
French Beans à la Maître d'Hôtel,
Ingredients,
Two pounds of French Beans, Two ounces of Butter. Pepper and Salt. Nutmeg.
A tablespoonful of chopped Parsley. The juice of half a Lemon.
Pick and string the beans, cutting each bean into three or four strips. Wash them well in cold water, drain them, and put them into a saucepan of boiling water, boil fast till tender. Put them into cold water for a few minutes, dry them in a clean cloth, and put them into a stewpan with the butter, parsley, pepper, salt, nutmeg, and lemonjuice. When quite hot, serve them with croutons round.
Haricots panachés à la Maître d'Hôtel.
Ingredients,
Half a pint of Haricot Beans.
" French " Two ounces of Butter. Croutons of fried Bread.
Boil the haricots and French beans as usual until tender. Melt the butter in a saucepan, and saute both the beans until hot and well mixed. Serve piled lightly on a dish and garnish with the croutons.
Plain Salad.
Ingredients.
Lettuces, Watercress, Mustard and Cress, Endive,
Cucumber, Celery, a little of each. Beetroot. j One or two Spring Onions. Two tablespoonfuls of the best Salad Oil. One tablespoonful of Tarragon Vinegar, Pepper and Salt.
Half a teaspoonful of made Mustard. One teaspoonful of Castor Sugar. (Cold boiled vegetables can be used as well, such as Potato, Carrot, Turnip, Cauliflower, etc.)
Wash all the ingredients carefully to remove dirt and grit. Dry them well in a clean cloth ; break up the leaves into small pieces and put them into the salad-bowl; do not use a knife to the green vegetables. Put the salt, sugar, and
VEGETABLES AND SALADS.
mustard into a tablespoon ; fill it with tarragon vinegar, and stir to melt the salt and sugar and mix the mustard. Pour this over the salad, shake over some pepper, and add the oil last, mixing all well together. Remember the old saying in making a salad, " The vinegar should be measured out by a miser, the oil by a spendthrift, and a maniac should mix it."
Pommes de Terre à l'Anna.
Ingredients.
Two pounds of Potatoes. Two ounces of grated Cheese. One and a half ounce of Butter. Salt and Pepper.
One teaspoonful of chopped Parsley.
Butter a plated dish, peel the potatoes and cut them into rather thin slices. Lay these slices in close even rows on the dish and sprinkle over them the cheese, salt, pepper and parsley ; put a piece of butter here and there on the top, and bake in a moderate oven for an hour and a quarter.
Pommes de Terre Souffles.
Records on this page
Plain SaladPommes de Terre k TAnna