Remove the green and thready coating, cut into
lengths of about five inches, blanch in water and
lemon-juice, stew for three or four hours in white
sauce. When they are quite tender take them out of
this sauce and drain thoroughly. Place them in a
' The best way to grow cardoons is to plant them in a trench, and
bank them up like celery. The stalks must be blanched before they
are fit to eat.
326 VEGETABLE MARROW.
stewpan with rich brown sauce, almost in the state
called half-glaze, and let them warm through. Garnish
with croutons of bread filled with marrow. Cardoons
or celery which have been braised are very suitable
for beignets ; the process is the same as that for
apple beignets, salt being substituted for sugar.
Vegetable Marrow.
Do not boil vegetable marrow. If it is to be
eaten plain, cut in sections, remove the rind and seed ;
bake in the oven ; baste with butter or dripping, and
sprinkle a little parsley over before serving, or pour
Dutch sauce over and around, or a Mayonnaise sauce.
Vegetable Marrow au Gratin.
Bake ; pass through a tamis ; add a little cream ;
put in a shallow dish ; spread Parmesan cheese
scraped fine on the top and breadcrumbs, and finish
in the oven as macaroni.
Vegetable Marrow or Aubergine a la
Provencale.
Cut each vegetable into two parts ; scoop out the
seeds ; sprinkle a little salt upon it, and let it stand
to drain away the water. Yry them in oil.
Have ready a stuffing composed of breadcrumbs,
parsley, onions, and oil ; season with pepper and salt.
Fill each half of the marrow with this, and set it to
brown in the oven.
SALSIFY. 327
Salsify or Mock Oysters.
(American Recipe.)
Scrape the roots thoroughly, and lay in cold water
ten or fifteen minutes. Boil whole until tender ;
drain, and when cold mash with a wooden spoon to
a smooth paste, picking out all the fibres. Moisten
with a little milk ; add a tablespoonful of butter, and
an ^^% and a half for every cupful of salsify. Beat
the eggs light. Make into round cakes, dredge with
flour✪ Salsify or Mock Oysters, and fry brown. Salsify when thus prepared
may be sent up ' au gratin ' in a fire-proof china dish,
or in scallop shells to imitate oysters. The bread-
crumbs on the top must be browned and steeped in
butter.
Salsify Fried.
Treat the salsify in the usual way as regards
steeping and boiling, cut into lengths of 3 inches, and if
the salsify is very large into shorter pieces, but what-
ever the length may be the pieces should be of the
same size. Dip in breadcrumbs and ^%%y and fry
a golden brown, or coat with batter and fry.
It is to be remembered that the salsify must be
thoroughly cooked by the boiling process ; frying
cooks the outside, but if the inside is not already
tender, frying does not alter that.
Salsify may be cut into rounds and warmed in a
poulette or bechamel sauce.
328 CUCUMBER.
Cucumbers and Beef Marrow.
Select some young cucumbers ; take off the rind,
and cut off the two ends. Cut them into sHces about
I \ inches thick ; blanch them in hot water. ✪ Cucumbers and Beef Marrow
Page 132 · 2 recipe records on this page
Presented as published in 1882. 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
Remove the green and thready coating, cut into lengths of about five inches, blanch in water and lemon-juice, stew for three or four hours in white sauce. When they are quite tender take them out of this sauce and drain thoroughly. Place them in a
' The best way to grow cardoons is to plant them in a trench, and bank them up like celery. The stalks must be blanched before they are fit to eat.
326 VEGETABLE MARROW.
stewpan with rich brown sauce, almost in the state called half-glaze, and let them warm through. Garnish with croutons of bread filled with marrow. Cardoons or celery which have been braised are very suitable for beignets ; the process is the same as that for apple beignets, salt being substituted for sugar.
Vegetable Marrow.
Do not boil vegetable marrow. If it is to be eaten plain, cut in sections, remove the rind and seed ; bake in the oven ; baste with butter or dripping, and sprinkle a little parsley over before serving, or pour Dutch sauce over and around, or a Mayonnaise sauce.
Vegetable Marrow au Gratin.
Bake ; pass through a tamis ; add a little cream ; put in a shallow dish ; spread Parmesan cheese scraped fine on the top and breadcrumbs, and finish in the oven as macaroni.
Vegetable Marrow or Aubergine a la Provencale.
Cut each vegetable into two parts ; scoop out the seeds ; sprinkle a little salt upon it, and let it stand to drain away the water. Yry them in oil.
Have ready a stuffing composed of breadcrumbs, parsley, onions, and oil ; season with pepper and salt. Fill each half of the marrow with this, and set it to brown in the oven.
SALSIFY. 327
Salsify or Mock Oysters.
(American Recipe.)
Scrape the roots thoroughly, and lay in cold water ten or fifteen minutes. Boil whole until tender ; drain, and when cold mash with a wooden spoon to a smooth paste, picking out all the fibres. Moisten with a little milk ; add a tablespoonful of butter, and an egg and a half for every cupful of salsify. Beat the eggs light. Make into round cakes, dredge with flour, and fry brown. Salsify when thus prepared may be sent up ' au gratin ' in a fire-proof china dish, or in scallop shells to imitate oysters. The breadcrumbs on the top must be browned and steeped in butter.
Salsify Fried.
Treat the salsify in the usual way as regards steeping and boiling, cut into lengths of 3 inches, and if the salsify is very large into shorter pieces, but whatever the length may be the pieces should be of the same size. Dip in breadcrumbs and egg and fry a golden brown, or coat with batter and fry.
It is to be remembered that the salsify must be thoroughly cooked by the boiling process ; frying cooks the outside, but if the inside is not already tender, frying does not alter that.
Salsify may be cut into rounds and warmed in a poulette or bechamel sauce.
328 CUCUMBER.
Cucumbers and Beef Marrow.
Select some young cucumbers ; take off the rind, and cut off the two ends. Cut them into sHces about I \ inches thick ; blanch them in hot water.
Records on this page
Salsify or Mock OystersCucumbers and Beef Marrow