En Branche — Plainly blanched and seasoned and served with fresh butter. En Subric — Finely chopped or sieved and mixed with bechamel, seasoned, yolks of raw eggs, and made into flat croquette shape and sauteed with butter. Colbert — Prepared as Au Jus or a la Creme, and served with poached eggs. Comtesse — Mixed with consomme and chopped hard v eggs. Creme — Finely creamed and seasoned. Italienne — Mixed with anchovy butter, flavour of garlic, served in vol au vent, bechamel over. Martha — Mixed with cream, fried sippets, chopped hard eggs, well seasoned, and served in tim- bales. 398 The Neiv Practical Cookery Guide. Romain — Blanched and sauteed with beurre noisette and anchovy fillets. Timbales— Or pain d’epinard, prepared as a la creme, mixed with yolks of raw eggs, placed in buttered moulds and baked, Viroflay — Subric mixture rolled in plain blanched spinach leaves as paupiettes, cheese and butter over and gratines. Maize (Indian or Sweet Corn). Bostonien — Placed in layers in a piedish with sliced skinned tomatoes and cheese, gratines. Creole — Sauteed with fine chopped green peppers, chopped onions, and tomatoes, seasoned, add a pinch of sugar, and served in timbales. En Ragout — Stewed with cream, well seasoned, and served in cocottes. Maryland — Corn fritters, mixed with flour, milk, eggs, and a little baking powder, salt and nut- meg, fried in spoonfuls, with butter as cakes, and served. Roti — Cut off stalk, remove the leaves and silk from the ears of fresh green corn, and boil for twenty minutes ; drain and roast in hot oven, with fresh butter, till golden colour. Saute — Boiled green corn, detached from cobs and sauteed with fresh butter, salt and pepper. Okras. A la Creme — Remove stalk and ends of okras, care- fully washed, and cook in milk and water, and serve with cream sauce over. Legumes ( [Vegetables ). 399 Andalouse — Stewed with chopped onions and tomatoes, seasoned, and baked in a gratin dish,, and served with croutons round✪ Andalouse Okras. An Gratin — Prepared as for a la creme, place the okras in a gratin dish, cheese and ibutter over,, and gratines. Virginia — Trim both ends of okras, and saute with butter and chopped Virginia ham for five minutes ; then add tomato sauce to cover, and stew till done. Petits Pois (Peas). A V Anglaise — Blanched in salted water and mint, served with fresh butter. Ancienne — Cooked with a little water, butter, and a bouquet ; when done, add yolks of eggs and cream. Avignonnaise — Blanched, and mixed with sauteed dice of ham, a little chive, French mustard,, and kneaded butter and flour, stewed a few minutes, and served. Bonne Femme — Cooked with water to cover, chopped onions, shredded lettuce, butter, and a pinch of sugar, lie with butter and flour kneaded lastly. Bo urgeoise — Prepared as a 1’ Ancienne. Flamancle — Cooked with thinly sliced new carrots,, butter and water to cover, lie fresh butter and cream. Florentine — Cooked with dice of ham, chopped, onions, and lie with tomato sauce. 400 The New Practical Cookery Guide. Frangaise — Cooked with button onions, lettuce, parsley, and chervil, lie butter. Paysanne — Cooked as a la Franchise ; the onions chopped and lettuce shredded. Puree de Legumes (Vegetable Puree). B retonne — Puree of white haricot beans. Dubarry — Puree of cauliflower and potatoes. Flamande — Puree of sprouts and potatoes. Freneuse — Puree of turnips and potatoes. Garbure — Cabbage and potatoes.

AI-modernized reading of the original text

En Branche — Plainly blanched and seasoned and served with fresh butter. En Subric — Finely chopped or sieved and mixed with bechamel, seasoned, yolks of raw eggs, and made into flat croquette shape and sauteed with butter. Colbert — Prepared as Au Jus or a la Creme, and served with poached eggs. Comtesse — Mixed with consomme and chopped hard v eggs. Creme — Finely creamed and seasoned. Italienne — Mixed with anchovy butter, flavour of garlic, served in vol au vent, bechamel over. Martha — Mixed with cream, fried sippets, chopped hard eggs, well seasoned, and served in timbales. 398 The Neiv Practical Cookery Guide. Romain — Blanched and sauteed with beurre noisette and anchovy fillets. Timbales— Or pain d’epinard, prepared as a la creme, mixed with yolks of raw eggs, placed in buttered moulds and baked, Viroflay — Subric mixture rolled in plain blanched spinach leaves as paupiettes, cheese and butter over and gratines. Maize (Indian or Sweet Corn). Bostonien — Placed in layers in a piedish with sliced skinned tomatoes and cheese, gratines. Creole — Sauteed with fine chopped green peppers, chopped onions, and tomatoes, seasoned, add a pinch of sugar, and served in timbales. En Ragout — Stewed with cream, well seasoned, and served in cocottes. Maryland — Corn fritters, mixed with flour, milk, eggs, and a little baking powder, salt and nutmeg, fried in spoonfuls, with butter as cakes, and served. Roti — Cut off stalk, remove the leaves and silk from the ears of fresh green corn, and boil for twenty minutes ; drain and roast in hot oven, with fresh butter, till golden colour. Saute — Boiled green corn, detached from cobs and sauteed with fresh butter, salt and pepper. Okras. A la Creme — Remove stalk and ends of okras, carefully washed, and cook in milk and water, and serve with cream sauce over. Legumes (Vegetables). Andalouse — Stewed with chopped onions and tomatoes, seasoned, and baked in a gratin dish, and served with croutons round. An Gratin — Prepared as for a la creme, place the okras in a gratin dish, cheese and butter over, and gratines. Virginia — Trim both ends of okras, and saute with butter and chopped Virginia ham for five minutes ; then add tomato sauce to cover, and stew till done. Petits Pois (Peas). A V Anglaise — Blanched in salted water and mint, served with fresh butter. Ancienne — Cooked with a little water, butter, and a bouquet ; when done, add yolks of eggs and cream. Avignonnaise — Blanched, and mixed with sauteed dice of ham, a little chive, French mustard,, and kneaded butter and flour, stewed a few minutes, and served. Bonne Femme — Cooked with water to cover, chopped onions, shredded lettuce, butter, and a pinch of sugar, lie with butter and flour kneaded lastly. Bo urgeoise — Prepared as a 1’ Ancienne. Flamancle — Cooked with thinly sliced new carrots,, butter and water to cover, lie fresh butter and cream. Florentine — Cooked with dice of ham, chopped, onions, and lie with tomato sauce. The New Practical Cookery Guide. Frangaise — Cooked with button onions, lettuce, parsley, and chervil, lie butter. Paysanne — Cooked as a la Franchise ; the onions chopped and lettuce shredded. Puree de Legumes (Vegetable Puree). B retonne — Puree of white haricot beans. Dubarry — Puree of cauliflower and potatoes. Flamande — Puree of sprouts and potatoes. Freneuse — Puree of turnips and potatoes. Garbure — Cabbage and potatoes.

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Andalouse OkrasMaryland Corn FrittersA la Creme Okras

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