Recipes for high-class cookery

Trim, wash, and boil the cauliflower. Drain it and put it on a fireproof dish. Make 1 lb. sprouts. I ^ pint boiling white stock. 1 cauliflower. 1 oz. butter. ^ oz. flour, 1 gill water. 2 oz. Parmesan cheese. Cayenne and salt. 1 tablespoonful cream. [ S8 J a thick sauce with the butter, flour, and water ; add the seasonings, cream, and half of the cheese, and coat the cauliflower with it. Sprinkle the remainder of the cheese over, and brown in a hot oven. Note. — Artichokes, parsnips, turnips, vegetable marrow, haricot beans, etc., may be served in the same way. CELERY. 1 head celery. | ^ pint Bechamel sauce. W ash and scrape the celery very thoroughly ; cut it into lengths, and tie it into bundles. Put them in a pan, cover with cold water, and bring to the boil; skim and strain off the water. This blanching removes the strong taste and whitens the celery. Put sufficient milk and water into a pan to almost cover the celery; add a pinch of salt. When boiling, put in celery and stew till tender, about one hour. Drain thoroughly; dish on a square of toast, and coat with the Bechamel sauce. [ 84 ] CUCUMBER. Peel the cucumber, and cut it in neat pieces ; scald it, and boil in white stock till tender, about ten minutes. Arrange in a dish, and coat with Bechamel, Hollandaise, or Soubise sauce, etc. FLAGEOLETS. ^ lb. flageolets. Soak the flageolets over night Cook in boiling salted water, with a pinch of soda in it, till tender, from forty to fifty minutes. Drain, and toss in melted butter, or coat with sauce. DRESSED FRENCH BEANS. ^ lb. French beans. 1 oz. butter. 2 tablespoonfuls veloute sauce. Lemon juice. Glaze. Pepper and salt Garnish. — Fried bread. Chopped parsley. Wash and string the beans, and cut them into strips. Cook in boiling salted water [ 85 ] till tender, about fifteen minutes, and drain thoroughly. Melt butter, add French beans, sauce, glaze, and seasonings, and heat thoroughly. Pile in a vegetable dish, garnish with neat pieces of fried bread and a little chopped parsley. Note. — The beans may be steamed instead of boiled, and may be tossed in a little melted butter. SAVOURY HARICOT BEANS. ^ lb. haricot beans. 1 oz. butter. 1 yolk of egg. 1 oz. Cheddar cheese. 1 dessertspoonful chopped parsley. Cayenne and salt. A little cream. Soak the beans over night in plenty of cold water ; rinse and put them in a pan with cold water and salt. Boil gently from two to three hours till tender. Drain, and remove the skins. Melt the butter in a pan ; add all the other ingredients, and shake over the fire till the beans are well coated with the mixture, without allowing it to boil. Dish and garnish with fried bread. [ 86 ] PEAS, 1 Ib. peas. Boiling water. Sugar, Sprig of mint, i oz. butter. Salt. Rinse the peas and shell them. Have a pan with just enough boiling salted water to cover them. Add the peas with the mint and a pinch of sugar ; boil gently till soft, from ten to twenty minutes. Drain thoroughly, toss in the melted butter, and serve.