and leave them till this is fairly set on them ; now
dip them in frying batter till well coated, and fry
a golden brown in plenty of hot fat, then drain well,
dust with fine salt and coralline pepper✪ Fritters (Choufleur à la Villeroi), and serve
piled up on a napkin. A variant of this dish (known
as choufieur en beignets) consists in marinading the
cold and broken-up vegetable for an hour or so in
a little tarragon vinegar, with whole peppercorns
and cloves, then draining it lightly, dipping it into
the batter, and finishing olf as before. For the
batter put into a basin 2oz. fine flour, the yolk of an
egg, a dessertspoonful of salad oil, and a good half
gill of cold water ; mix it all till quite smooth, then
let it rest for a little. When wanted for use add the
well-beaten white of the egg, mixing it in very lightly
and quickly, and use.
Cauliflower souffle. — Cut up a nice cooked cauliflower
into neat sprays, and put a layer of these in a well-
buttered souffle dish, covering this again with a layer
of sliced raw tomato, and repeat these layers till the
cauliflower is used up ; then cover it with a souffle
mixture, dust the top with some browned bread-
crumbs, and some tiny morsels of butter, and bake
in a moderate oven for thirty minutes. For the
souffle mixture, stir together over the fire 2oz. butter
and l^oz. fine flour, moistening this with the yolks
of two small eggs, and a short half pint of milkf
season with a dust of coralline pepper and a pinch of
salt, and’when it boils stir in 3oz. of grated Parmesan
cheese, and at the last the whites of three eggs✪ Cauliflower Soufflé pre-
viously whipped to a stiff froth with a pinch of salt.
Cold cooked cauliflower can of course be warmed
VEGETABLES.
49
up in any of the sauces given above for fresh cooked
vegetables, and is also excellent in salad, either by
itself or mixed with other things. It is equally good
with a plain vinaigrette sauce or with mayonnaise,
tomato mayonnaise being especially good.
Celeriac (celSri-rave), also known as turnip-rooted
celery, is a vegetable that is only slowly recovering
its former popularity. It is a great favourite abroad,
in Germany especially. To cook it, peel the roots
(which are the parts eaten), either quarter or slice
them, and boil in plenty of salted and acidulated
boiling water till tender ; then drain, and serve with
any sauce to taste. In Germany, especially if to be
used en salade, a very favourite way, the celeriac is
cooked in weak stock instead of water. If parboiled
as above, and finished off by stewing in any rich
sauce to taste, it is particularly good, as it is also as a
puree, when it makes an excellent garnish for cutlets,
poultry, duck, &c. Its great advantage is that it
is at its best when celery is unprocurable, and can
be stored in the autumn like any other root vegetable.
Celery {celeri). — Besides being excellent raw, celery
makes a particularly good vegetable entremet, as
palatable as it is hygienic. It is considered most
wholesome for rheumatic persons. For most purposes
celery is first cooked thus : Trim the roots, and cut
the heads neatly to the same length, say six inches,
well wash them, and tie them up in neat bundles
with string or tape ; now put them in a pan with
an onion, a blade of mace, some whole peppers, salt,
and enough boiling water to cover them generously ;
bring this all to the boil, and let it cook for about
E
50
VEGETABLES.
Page 25 · 2 recipe records on this page
Presented as published in 1902. 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
and leave them till this is fairly set on them ; now dip them in frying batter till well coated, and fry a golden brown in plenty of hot fat, then drain well, dust with fine salt and coralline pepper, and serve piled up on a napkin. A variant of this dish (known as choufieur en beignets) consists in marinading the cold and broken-up vegetable for an hour or so in a little tarragon vinegar, with whole peppercorns and cloves, then draining it lightly, dipping it into the batter, and finishing off as before. For the batter put into a basin 2oz. fine flour, the yolk of an egg, a dessertspoonful of salad oil, and a good half gill of cold water ; mix it all till quite smooth, then let it rest for a little. When wanted for use add the well-beaten white of the egg, mixing it in very lightly and quickly, and use.
Cauliflower souffle. — Cut up a nice cooked cauliflower into neat sprays, and put a layer of these in a wellbuttered souffle dish, covering this again with a layer of sliced raw tomato, and repeat these layers till the cauliflower is used up ; then cover it with a souffle mixture, dust the top with some browned breadcrumbs, and some tiny morsels of butter, and bake in a moderate oven for thirty minutes. For the souffle mixture, stir together over the fire 2oz. butter and l^oz. fine flour, moistening this with the yolks of two small eggs, and a short half pint of milkf season with a dust of coralline pepper and a pinch of salt, and when it boils stir in 3oz. of grated Parmesan cheese, and at the last the whites of three eggs previously whipped to a stiff froth with a pinch of salt. Cold cooked cauliflower can of course be warmed
up in any of the sauces given above for fresh cooked vegetables, and is also excellent in salad, either by itself or mixed with other things. It is equally good with a plain vinaigrette sauce or with mayonnaise, tomato mayonnaise being especially good.
Celeriac (celSri-rave), also known as turnip-rooted celery, is a vegetable that is only slowly recovering its former popularity. It is a great favourite abroad, in Germany especially. To cook it, peel the roots (which are the parts eaten), either quarter or slice them, and boil in plenty of salted and acidulated boiling water till tender ; then drain, and serve with any sauce to taste. In Germany, especially if to be used en salade, a very favourite way, the celeriac is cooked in weak stock instead of water. If parboiled as above, and finished off by stewing in any rich sauce to taste, it is particularly good, as it is also as a puree, when it makes an excellent garnish for cutlets, poultry, duck, &c. Its great advantage is that it is at its best when celery is unprocurable, and can be stored in the autumn like any other root vegetable.
Celery {celeri). — Besides being excellent raw, celery makes a particularly good vegetable entremet, as palatable as it is hygienic. It is considered most wholesome for rheumatic persons. For most purposes celery is first cooked thus : Trim the roots, and cut the heads neatly to the same length, say six inches, well wash them, and tie them up in neat bundles with string or tape ; now put them in a pan with an onion, a blade of mace, some whole peppers, salt, and enough boiling water to cover them generously ; bring this all to the boil, and let it cook for about
E
Records on this page
Fritters (Choufleur à la Villeroi)Cauliflower Soufflé