Corn salad {Mdche, or doucette). — This plant, also
known as “ lamb’s lettuce,” is most useful by itself
in the early spring, when real lettuces are not ready,
or it is an excellent addition to almost any other
salad, lettuce especially. It requires thorough washing
before using.
Cucumber {Concombre).—T\i\s, is more generally
brought to table raw, as a salad, but it makes a very
appetising vegetable entremet if cooked.
boiled. — Remove the ends and the peel
from a good (but not too large) cucumber, halve it
lengthways, remove the seeds, and cut it into neat
pieces ; now put it on in plenty of boiling salted water,
let it reboil, then simmer gently for five minutes ;
after which you drain it dry, softly pressing it in a
clean cloth to remove superfluous water ; now place
the pieces in a clean pan with a dust of salt, pepper, and
nutmeg, and a short half pint of good gravy, and
let them simmer very gently till tender, but not
broken. It will take about twenty minutes altogether.
These are called C. au jus. If after parboiling them
as above, you place them, when drained, into a pan
with a good pat of fresh butter, some minced parsley,
white pepper, salt, and lemon juice, and let them
stew very gently for fifteen or twenty minutes, they
are known as C. d la maitre d'hotel. Or, when
drained, if finished off in a delicate white sauce, to
which at the moment of serving you add an egg yolk
beaten up with the juice of a lemon, it becomes C. d la
pouletle.
fried. — Peel, split, and seed the cucumber,
and cut the pieces into neat even shapes, then lay
VEGETABLES.
59
them separately on a large dish, strew fine salt over
them, turn another dish over them, place a 3 or 4lb.
weight on this, and leave them to drain for three or
four hours. Then pour away all the water that
has come from them, dry the pieces carefully in a
clean cloth, then shake them in another dry cloth
in which you have put a good handful of flour, and
toss them gently in this till each piece is neatly and
evenly floured ; have ready a kettle of hot fat or oil,
put the pieces, a few at a time, in the frying basket,
and immerse them in the hot fat till they are nicely
coloured ; drain them for a minute or two in front
of the fire, then pile them up in a hot vegetable dish,
and serve.
Cucumber au gratin. — Prepare and parboil the
cucumber as before, cutting it, however, in long
strips lengthways ; lay these pieces in a well-buttered
fireproof dish, strew it with freshly grated Parmesan
cheese, seasoning this with a very little salt, some
coralline pepper, and some fresh breadcrumbs✪ Cucumber au Gratin, and
bake for fifteen minutes till nicely browned.
Besides these ways, cucumbers may be cooked in
any of the ways suggested for aubergines or vegetable
marrows.
Dandelion {Dent de lion). — ^This very common
plant, in addition to many medicinal qualities, is
by no means to be despised either as a salad (by
itself or in connection with other things) or as a
vegetable entremet, and in this country at least
possesses the merit of being uncommon in either
form. The young leaves are in condition for salad
(raw) from the middle of April till about the end of
6U
VEGETABLES.
✪ Dandelion Salad à la Comtoise
Page 30 · 3 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
Corn salad {Mdche, or doucette). — This plant, also known as “ lamb’s lettuce,” is most useful by itself in the early spring, when real lettuces are not ready, or it is an excellent addition to almost any other salad, lettuce especially. It requires thorough washing before using.
Cucumber {Concombre).—This is more generally brought to table raw, as a salad, but it makes a very appetising vegetable entremet if cooked.
boiled. — Remove the ends and the peel
from a good (but not too large) cucumber, halve it lengthways, remove the seeds, and cut it into neat pieces ; now put it on in plenty of boiling salted water, let it reboil, then simmer gently for five minutes ; after which you drain it dry, softly pressing it in a clean cloth to remove superfluous water ; now place the pieces in a clean pan with a dust of salt, pepper, and nutmeg, and a short half pint of good gravy, and let them simmer very gently till tender, but not broken. It will take about twenty minutes altogether. These are called C. au jus. If after parboiling them as above, you place them, when drained, into a pan with a good pat of fresh butter, some minced parsley, white pepper, salt, and lemon juice, and let them stew very gently for fifteen or twenty minutes, they are known as C. d la maitre d'hotel. Or, when drained, if finished off in a delicate white sauce, to which at the moment of serving you add an egg yolk beaten up with the juice of a lemon, it becomes C. d la pouletle.
fried. — Peel, split, and seed the cucumber,
and cut the pieces into neat even shapes, then lay
them separately on a large dish, strew fine salt over them, turn another dish over them, place a 3 or 4lb. weight on this, and leave them to drain for three or four hours. Then pour away all the water that has come from them, dry the pieces carefully in a clean cloth, then shake them in another dry cloth in which you have put a good handful of flour, and toss them gently in this till each piece is neatly and evenly floured ; have ready a kettle of hot fat or oil, put the pieces, a few at a time, in the frying basket, and immerse them in the hot fat till they are nicely coloured ; drain them for a minute or two in front of the fire, then pile them up in a hot vegetable dish, and serve.
Cucumber au gratin. — Prepare and parboil the cucumber as before, cutting it, however, in long strips lengthways ; lay these pieces in a well-buttered fireproof dish, strew it with freshly grated Parmesan cheese, seasoning this with a very little salt, some coralline pepper, and some fresh breadcrumbs, and bake for fifteen minutes till nicely browned.
Besides these ways, cucumbers may be cooked in any of the ways suggested for aubergines or vegetable marrows.
Dandelion {Dent de lion). — ^This very common plant, in addition to many medicinal qualities, is by no means to be despised either as a salad (by itself or in connection with other things) or as a vegetable entremet, and in this country at least possesses the merit of being uncommon in either form. The young leaves are in condition for salad (raw) from the middle of April till about the end of
6U
Records on this page
Cucumber au GratinDandelion Salad à la ComtoiseStewed Dandelion