The Dudley book of cookery and household recipes

TWO pounds of spinach blanched and braised in butter for one hour. Then prepare two ounces of butter, two ounces of flour and two ounces of Parmesan cheese. Put the butter into a stewpan to melt, then add the flour and about half a pint of milk. Let it boil, add the cheese and season to taste. Then add the spinach and the yolks of three eggs (fresh). Whip the whites very stiff and add them very gently. Bake in a good oven and serve immediately. SPINACH IN BRANCH A French Recipe FLAKE one pound of good young spring spinach. Blanch it in water in the usual way. Strain off the water well until it is dry. Lay it in a dish in small bunches. Put a little fresh butter over it and serve very hot. ¥ STUFFED TOMATOES /CHOOSE large tomatoes, empty them, wash them in strong salt and water, and let them drain upon a sieve. Cook some rice in salt and water until it is thoroughly done and dry; drain it and incorporate with it some butter, a little onion and fennel mixed up small. With this fill the tomatoes, dress them in a saute pan, pour over them a fair quantity of the freshest olive oil, and cook them in the oven. ARTICHOKES (JERUSALEM) SCOLLOPED CUT the artichokes, cooked or not, into small pieces and stew like oysters. Add a little anchovy sauce and cream, cover with bread crumbs, season and serve in shells. ¥ CHICORIE (ENDIVE) A LA CREME Blanch the endive in boiling salted water. Then mince it quite fine as for spinach. Cover this in a stewpan with stock, and let it stew gently for an hour, stirring frequently, as if it burns the dish is lost. When about to serve, add one yolk of egg and two or three tablespoons of cream and a very little salt and pepper. ¥ GAROTTES MODE DE VICHY Take young carrots, about an inch long, and if these cannot be had, slices of ordinary carrots trimmed to the size of a shilling, and half an inch thick. Place them for two minutes to blanch in boiling water, then stew them in stock for an hour and a half. When cooked add one tablespoon of potato flour which has been mixed with water to be liquid. Boil quickly, then add one lump of sugar and four tablespoons of cream and a little parsley, with salt to taste. In mixing the flour do not use more water than is necessary to make it liquid. $ TOMATO SOUFFLE MIX four ounces of best butter, four tablespoons of French flour, four ounces of rasped Parmesan, four eggs and six fresh tomatoes. Make it into a paste like a thick puree and with one pint of unskimmed milk, cook it to a good consistency, then add the yolks of the four eggs to the mixture. Put the whole into a souffle dish into a sharp oven for twenty-five minutes. CEPS A LA BORDELAISE Having dried the ceps in a napkin, warm them on both sides in the freshest oil. Then in another stewpan heat some oil, into which you have thrown some chopped parsley and a little eschalot. Cook the ceps in this on a moderate fire, taking care to turn them frequently. When they are done add a very little cayenne and a little glaze. Any mushrooms can be dressed in this way, and if fresh and new oil is not at hand good butter will do. SOUFFLE OF CAULIFLOWER A LA BARONNE