The new practical cookery guide

ways and served as a garnish or separate course. First peeled, cut to size required, and blanched before the final preparation. A la Clermont — Cut olive shape, blanched and stewed with butter and a little stock, and served in cooked artichoke fonds. Bombay — Cut olive shape, sauteed with chopped onion and green peppers, curry powder, and cider, and served in timbales. Doria — Cut in lozenge shape, blanched, and finished with cream and fresh butter, served in cocottes. Duchesse — Cut in inch slices, blanched, masked with veloute or cream sauce, cheese over and gratines. Espagnole — Cut cassolette shape, blanched and farced with d’Uxelle, braised with veal gravy. 392 The New Practical Cookery Guide. Fermiere — Cut cassolette shape, farced with sausage meat, fines herbes, and mushrooms, and braised. Frite — Cut in large diamond shape, blanched, drained, and fried in batter (pfite a frire), tomato sauce round. Nigoise — Cut oblong shape, blanched, and farced with risotto, cheese over and gratines. Poulette — Cut olive shape and blanched, stewed with cream sauce. Zarina — As Doria, add fennel and parsley. Flageolets are first blanched, and then prepared with cream sauce, or maitre d’hotel, etc., as haricot beans. F£ves de Marais (Broad Beans). A la Creole — Stewed with finely minced green peppers and tomatoes, seasoned, and served in timbales. A l'Anglaise — Blanched, and served with parsley butter or parsley sauce. An Lard — Blanched, and stewed with dice of lean bacon, and served. Lyonnaise — Blanched, and stewed with butter, chopped onions, fines herbes, and parsley. Westphalienne — Blanched, and stewed with white wine and julienne of ham. Endive Belge (Chicory). Blanched, and stewed or braised, and served with cream sauce or brown as required ; can also be prepared as celery. Legumes ( Vegetables) . 39$ Chicoe.ee (Endive). Blanched, chopped fine, and prepared as spinach, or blanched and braised whole and served with gravy, etc. .d la Creme — Blanched, chopped, and finished with butter and cream, seasoned. Espagnole — Blanched and chopped, finished with butter, veal gravy, and Espagnole sauce. Flamande — Blanched and braised whole, and served with cream sauce. Paysanne — Blanched and braised whole with butter stock, chopped hard eggs over. Timbales — Blanched and finely chopped, mixed with a few eggs, seasoned, and poached in buttered moulds ; when done, turned out and masked with veloute sauce. Garbanzos (Spanish Dried Peas). They are soaked and cooked as haricot beans. used in the Spanish national dish olla podrida. Courge (Vegetable Marrow). A la Creme — Peeled, blanched, and served with cream sauce. Nigoise — Cut in neat equal size, the inside pulp' removed, and chopped with onions and mixed with risotto to farce the marrow, breadcrumbs and cheese over and gratines. Provençale — Cut in thick slices, floured, and sauteed with oil, garlic flavour, parsley over. 394 The New Practical Cookery Guide. Choufleur (Cauliflower). A la Cardinal — Cooked in salted water, masked with Cardinal sauce. Au Gratin — Blanched, and pressed into round heaps or portions, masked with bechamel sauce, grated cheese and gratines. Dubarry — Is a puree of cauliflower. Frangaise — Cooked in salted water, and served with Hollandaise sauce. Frit — Separate each small bouquet and blanch, then fry with pate a frire. Ignatieff — Cooked and served in timbale with breadcrumbs and beurre noisette over.