A second Dudley book of cookery and other recipes

Simmer for a quarter of an hour, and serve hot. SPANISH CARROTS BRAISE some young carrots and finish in rich port -wine sauce. CARROTS MAlTRE D’HOTEL PARBOIL some new carrots (pared and cut into quarters) ; drain ; season ; cook in white stock, thickened with Veloute sauce, fresh butter, a little sugar and chopped parsley. Serve with fried-bread croutons placed round the dish. \ HARICOT BEANS BRETONNE f I TAKE one pound of small white haricot beans, and put them to soak overnight. Free them from water, and place in a stewpan with a little bacon cut into dice, one onion, one carrot, a bouquet of parsley, salt and pepper to taste. Allow to simmer gently, then add a piece of butter and a tablespoonful of good rich brown sauce. Place beans on dish, strain sauce through sieve, pour over, and serve. A very little tomato can be added, if wished. % BUTTER BEANS /~\NE pint of butter beans, two ounces of butter, the yolks of five eggs, one gill of rich stock, one tablespoonful of tarragon vinegar, a few drops of lemon juice and seasoning. Soak the beans in water overnight, or longer. Simmer gently in slightly salted water for three hours. Strain the beans and keep them hot. Melt the butter in a stewpan ; allow it to cool a little ; then add the yolks of eggs and the vinegar, lemon juice and stock. Stir these ingredients briskly over the fire until thickened. Reheat the butter beans in this ; season to taste. Dish up on a hot vegetable dish, and serve. % A GOOD WAY OF COOKING FRENCH BEANS TRIM some young French beans, and leave them in their full length without cutting them. Put them into boiling water with a little salt and soda and boil until tender. Then strain and place in a saut6 pan with a pat of butter and some seasoning, and serve. % FRIED ONIONS TO SERVE WITH BEEFSTEAK OR MUTTON CUTLETS SLICE the onions finely, flour them and fry in good dripping or clear fat a nice brown colour, and crisp. % CELERY SOUFFLES HALF a pound of the white part of celery, one and a half gills of milk, half a bay leaf, a small blade of mace, one slice of onion, one ounce of butter, one ounce of flour, pepper, celery-salt, three eggs and one ounce of grated Parmesan cheese. Trim and wash the celery ; cut it into slices ; blanch in salted water and drain. Put the milk, celery, bay leaf, mace and onion in a stewpan and boil till tender ; remove the mace and bay leaf, and pass the celery through a fine sieve. Put a gill of water and the butter in a stewpan ; add a pinch of celery -salt and stir in the flour as soon as the water boils ; work vigorously with a wooden spoon for several minutes over the fire ; put in the celery puree and let cool a little. Add the grated cheese. Stir in the yolks of two eggs and one whole egg ; this must be done gradually. Whisk the whites of two eggs to a stiff froth and mingle with the mixture and season with a little cayenne or Nepaul pepper. Three parts fill some paper or china ramequin or souffle cases. Bake in a hot oven for about ten minutes ; arrange the cases on a dish with folded napkin, and serve immediately. SOUFFLE OF GREEN PEAS