29. Peas, Stewed. — Put 24 units of peas in a stewpan with 1
unit butter. Fill up with water, and then, with the hands, rub the
butter into the peas. Pour off the water, add a large cabbage
lettuce shredded small, 2 whole green onions✪ Peas, Stewed, and some parsley,
salt, and ^ unit of sugar. Stew with the lid on for half-an-hour.
Reduce if there is too much liquor, remove parsley and onions,
and add a little light glaze and flour to thicken. The lettuce may
be omitted.
30. Peas in Fritters. — Make a very good bechamel sauce ; add
2 units of it to 2 of stewed peas, and 1 of yolk of egg✪ Peas in Fritters. Poach in
little round moulds. AVhen cold, egg, crumb, and fry, or do in
batter.
31. Peas k la Parisienne. — As No. 29, only with the addition of
two cloves and a little winter savoury✪ Peas à la Parisienne. The cooking should be done
in a tightly closed vessel over a masked fire, and the pan should be
shaken occasionally.
32. Potatoes Maitre d’Hotel. — Boiled potatoes, sliced, warmed
up with butter, chopped parsley, a unit or two of white sauce, and
the squeeze of a lemon✪ Potatoes Maitre d’Hotel.
288
The Complete Indian
•33. Potatoes au Gratin.— Make a crouton of fried breiid, slice
cold boiled potatoes, and arrange in rows in the crouton with the
lollowing mixture between each row ; Two units white sauce, 2 of
butter, 4 of yolk of egg, 2 of grated cheese, nutmeg, pepper, salt,
lemon juice, and 2 units of cream. Sprinkle with fried bread-
cruink✪ Potatoes au Gratins, and serve.
Potatoes k, I’ltalienne. — Bake large-sized potatoes, cut off
a lid, and scoop out the inside, mash and mix with 1 unit boiled
rice to every 4 of pulp, ^ grated cheese, 1 of butter, some pepper
and salt. Fill the skins, and serve very hot.
135. Potato Soufflees. — Bake large potatoes, cut off a lid, remove
the inside, and mash well ; add minced onions, parsley, salt, ^ unit
butter, and 2 units eggs✪ Potato Soufflées, to every G of pulp ; fill and bake. These
soufflees may be varied by using bacon, cheese, sausage meat, or
any seasoning. Half potato pulp and hall spinach is very nice.
3G. Potato Chips. — Cut like corks, then slice very fine, put in a
frying basket, and plunge in boiling fat. When half done remove,
and let them get cold. Plunge] again into boiling fat, and they
should blow up like little bladders.
37. Spinach k I’ltalienne. — Boil in plenty of water, passthrough
a fine sieve, add 1 unit of cream, 1 of butter, some nutmeg and
salt to every 15 of spinach✪ Spinach à l'Italienne, reduce till a stiff pui'ee, and serve with
croutons. '1 be delicacy of this dish depends on the smoothness of
the puree.
38. Turnips, Blanquette of. — Boil white turnips. AV'hen cold,
slice, and lay in a soup-plate with thick scalded cream between
each layer; season with pepper and salt✪ Turnips, Blanquette of, and just heat through.
Any cooking is disastrous.
36. Tomatoes au Gratin {original ?-ec?>e).— Slice off the st-ilk
ends of large ripe tomatoes, and scoop out the seeds and pulp
with a spoon, taking care not to remove too much. To 1 unit of
pulp add 1 of bread crumbs, ^ of chopped hard-boiled egg, 1 of
whipped cream, ;i suspicion of onion, salt, and pepper✪ Tomatoes au Gratin ; mix to a
rather liquid farce, fill the tomatoes, and cover with fried bread-
crumbs and a grate of cheese. Bake till done, and serve with the
remainder of the pulp made into a thin puree with ordinary stock.
Page 199 · 12 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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29. Peas, Stewed. — Put 24 units of peas in a stewpan with 1
unit butter. Fill up with water, and then, with the hands, rub the
butter into the peas. Pour off the water, add a large cabbage
lettuce shredded small, 2 whole green onions, and some parsley,
salt, and ^ unit of sugar. Stew with the lid on for half-an-hour.
Reduce if there is too much liquor, remove parsley and onions,
and add a little light glaze and flour to thicken. The lettuce may
be omitted.
30. Peas in Fritters. — Make a very good bechamel sauce ; add
2 units of it to 2 of stewed peas, and 1 of yolk of egg. Poach in
little round moulds. AVhen cold, egg, crumb, and fry, or do in
batter.
31. Peas k la Parisienne. — As No. 29, only with the addition of
two cloves and a little winter savoury. The cooking should be done
in a tightly closed vessel over a masked fire, and the pan should be
shaken occasionally.
32. Potatoes Maitre d’Hotel. — Boiled potatoes, sliced, warmed
up with butter, chopped parsley, a unit or two of white sauce, and
the squeeze of a lemon.
288
The Complete Indian
•33. Potatoes au Gratin.— Make a crouton of fried breiid, slice
cold boiled potatoes, and arrange in rows in the crouton with the
lollowing mixture between each row ; Two units white sauce, 2 of
butter, 4 of yolk of egg, 2 of grated cheese, nutmeg, pepper, salt,
lemon juice, and 2 units of cream. Sprinkle with fried bread-
cruinks, and serve.
Potatoes k, I’ltalienne. — Bake large-sized potatoes, cut off
a lid, and scoop out the inside, mash and mix with 1 unit boiled
rice to every 4 of pulp, ^ grated cheese, 1 of butter, some pepper
and salt. Fill the skins, and serve very hot.
135. Potato Soufflees. — Bake large potatoes, cut off a lid, remove
the inside, and mash well ; add minced onions, parsley, salt, ^ unit
butter, and 2 units eggs, to every G of pulp ; fill and bake. These
soufflees may be varied by using bacon, cheese, sausage meat, or
any seasoning. Half potato pulp and hall spinach is very nice.
3G. Potato Chips. — Cut like corks, then slice very fine, put in a
frying basket, and plunge in boiling fat. When half done remove,
and let them get cold. Plunge] again into boiling fat, and they
should blow up like little bladders.
37. Spinach k I’ltalienne. — Boil in plenty of water, passthrough
a fine sieve, add 1 unit of cream, 1 of butter, some nutmeg and
salt to every 15 of spinach, reduce till a stiff pui'ee, and serve with
croutons. '1 be delicacy of this dish depends on the smoothness of
the puree.
38. Turnips, Blanquette of. — Boil white turnips. AV'hen cold,
slice, and lay in a soup-plate with thick scalded cream between
each layer; season with pepper and salt, and just heat through.
Any cooking is disastrous.
36. Tomatoes au Gratin {original ?-ec?>e).— Slice off the st-ilk
ends of large ripe tomatoes, and scoop out the seeds and pulp
with a spoon, taking care not to remove too much. To 1 unit of
pulp add 1 of bread crumbs, ^ of chopped hard-boiled egg, 1 of
whipped cream, ;i suspicion of onion, salt, and pepper ; mix to a
rather liquid farce, fill the tomatoes, and cover with fried bread-
crumbs and a grate of cheese. Bake till done, and serve with the
remainder of the pulp made into a thin puree with ordinary stock.