Have ready a stuffing made of breadcrumbs,
parsley, and beef marrow. Scoop out the slices of
cucumber and fill them with this stuffing. Place
some thin slices of bacon on a china dish which will
bear the oven ; arrange the cucumber neatly upon it ;
pour in a little very good sauce✪ Cucumbers and Beef Marrow, and let them cook
slowly in the oven. Drain them, and serve with that
sauce which is called half-glaze.
Kohlrabi Steamed.
Peel some young kohlrabi and cut into thin slices.
Steam them slowly till soft with some gravy and a
small piece of butter. Meanwhile mix a small table-
spoonful of flour in melted butter, and stir this into
gravy till quite smooth ; season to taste ; boil it up
and pour through a sieve over the kohlrabi, which
should now be quite soft in this sauce. They must
be covered while boiling in order to keep perfectly
white. A dessert-spoonful of sugar is boiled with
them.
Mashed Kohlrabi.
Cut the kohlrabi in slices ; boil in salt and water :
drain ; mash with a fork, and then pass through a
tamis. Season with pepper and salt ; stir in cream
KOHLRABI. 329
or butter and milk ; arrange in a heaped-up mass ;
garnish with fried or toasted croutons, or with balls of
sausage-meat, or with egg-balls.
Kohlrabi au Gratin.
Select a young kohlrabi ; pare it, and cut in thin
slices. Simmer it in salt and water till quite tender.
As this takes a long time, which can only be deter-
mined by experience, put it on in the morning.
Take it off the fire when tender, and let all the water
drain away.
Take a china dish which will bear the fire ; coat
it with butter and browned breadcrumbs, then put a
layer of the sliced kohlrabi, with a little cream, then
a layer of forcemeat, then another of kohlrabi. Mix
some broth and cream, and pour in a small quantity.
Strew the surface with fried breadcrumbs ; finish the
dish in the oven, and before the fire.
Lettuce in Stock {an jus).
The lettuces must be well cleaned and steeped in
cold water ; cut all to one length, and tie lightly
together. Put them in a buttered pan ; cover them
with a buttered paper ; put a piece of onion and a
bay leaf in beside them, and feed them Vv^ith broth
till they soften and swell. They require two hours
slow feeding and cooking between two fires.
Take them out, untie the bundle, and serve with
a little fresh bright stock or with a white sauce.
ENDIVE.
Stewed Lettuce,
Parboil ; strain, and let all the water run away.
Fry in butter till the lettuces look' a russet colour.
Serve with a rich gravy or an ^g% and cream sauce.
A little salt and pepper must not be forgotten.
Dressed Endive. ✪ Kohlrabi au Gratin
Page 133 · 4 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
Have ready a stuffing made of breadcrumbs, parsley, and beef marrow. Scoop out the slices of cucumber and fill them with this stuffing. Place some thin slices of bacon on a china dish which will bear the oven ; arrange the cucumber neatly upon it ; pour in a little very good sauce, and let them cook slowly in the oven. Drain them, and serve with that sauce which is called half-glaze.
Kohlrabi Steamed.
Peel some young kohlrabi and cut into thin slices. Steam them slowly till soft with some gravy and a small piece of butter. Meanwhile mix a small tablespoonful of flour in melted butter, and stir this into gravy till quite smooth ; season to taste ; boil it up and pour through a sieve over the kohlrabi, which should now be quite soft in this sauce. They must be covered while boiling in order to keep perfectly white. A dessert-spoonful of sugar is boiled with them.
Mashed Kohlrabi.
Cut the kohlrabi in slices ; boil in salt and water : drain ; mash with a fork, and then pass through a tamis. Season with pepper and salt ; stir in cream
KOHLRABI. 329
or butter and milk ; arrange in a heaped-up mass ; garnish with fried or toasted croutons, or with balls of sausage-meat, or with egg-balls.
Kohlrabi au Gratin.
Select a young kohlrabi ; pare it, and cut in thin slices. Simmer it in salt and water till quite tender. As this takes a long time, which can only be determined by experience, put it on in the morning. Take it off the fire when tender, and let all the water drain away.
Take a china dish which will bear the fire ; coat it with butter and browned breadcrumbs, then put a layer of the sliced kohlrabi, with a little cream, then a layer of forcemeat, then another of kohlrabi. Mix some broth and cream, and pour in a small quantity. Strew the surface with fried breadcrumbs ; finish the dish in the oven, and before the fire.
Lettuce in Stock {an jus).
The lettuces must be well cleaned and steeped in cold water ; cut all to one length, and tie lightly together. Put them in a buttered pan ; cover them with a buttered paper ; put a piece of onion and a bay leaf in beside them, and feed them Vv^ith broth till they soften and swell. They require two hours slow feeding and cooking between two fires.
Take them out, untie the bundle, and serve with a little fresh bright stock or with a white sauce.
ENDIVE.
Stewed Lettuce,
Parboil ; strain, and let all the water run away. Fry in butter till the lettuces look a russet colour. Serve with a rich gravy or an egg and cream sauce.
A little salt and pepper must not be forgotten.
Dressed Endive.
Records on this page
Cucumbers and Beef MarrowKohlrabi au GratinLettuce in StockDressed Endive