2. — "J. la Lyonnaise'" : — fry a Bombay onion cut into
thin rings in some butter✪ Brussels Sprouts J. la Lyonnaise ; when a golden colour, add the
sprouts, toss them together in the pan for a minute, and
serve hot.
3. — " ^1 w /«.•," ; — gently simmered in rich brown gravy,
not thickened, but slightly flavoured w4th spice.
4. — " A2i heurre : — simply tossed in a good allowance of
melted butter, with pepper and salt.
144 CULINARY yOTTJXGS FOR MADRAS.
5. — '• A la crhne" : — served with a coffee-cupful of boil-
ing cream poured over them.
6. — " .4. la pouJette" : — sent to table with a libation of
good ijoulette sauce.
Cold greens of all kinds, especially sprouts, are exceed-
ingly nice eaten plain with a tar tare sauce accompanying
them. A dressing of oil, vinegar, salt, pepper, and minced
shallot is also a happy way of improving them ; and I can
recommend you to try this : — cut some slices of bread into
fancy shapes, or simple oblongs ; fry them in butter a
golden brown, spread over them some hot minced gi*eens,
or pieces of sprouts, and serve them with a nice brown
sauce, or witli a layer of '' buttered-cggs" on the top of
the greens.
Cabbages of all kinds can be served d la puree, vi\i(}i \n
that way make a capital liomcly soup, or a pleasant accom-
paniment to an entree.
The CAULIFLOWKR (Chou-fleur) is, of course, the queen
of the cabbage kind, and well deserves our most careful
consideration. In plain treatment, what I have said for
cabbages generally, holds good for this vegetable also,
viz. : — draining in salt and water, careful picking, and, if
to be boiled, plunging into boiling water, with a tiny bit
of soda to preserve the green tint of the leaves. When,
boiled, or steamed, which is the better way, you must
watch them carefully lest they be overdone.
You can serve cauliflowers with a variety of sauces.
Cut the stalk flat so that the cauliflower can sit up, as it]
were, the flower in the centre, and the leaves round it,
pour about it a good tomato sauce, or a plain sauce hiajiche,
bechamel, or sauce piquante, and dust some finely rasped]
crumbs over the whole.
VEGETABLES— CONCLUDED. 1 45
After having been half -boiled, very small heads may be
gently cooked in sauce blanche ; or the flower may be
divided into sprigs, which can be cooked in clear gravy,
or in sauce blanche, and served with an entree. But the
great dish to be studied thoroughly is cauliflower " aiv
gratin.'" This is as practicable with the remains of a cold
boiled cauliflower, as with a fresh one. Dispose the pieces
of cauliflower in a well-buttered dish that will stand the
oven, pour over them some melted butter : dust some
grated cheese over them, pepper and salt, bake for ten
minutes, and serve.
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Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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2. — "J. la Lyonnaise'" : — fry a Bombay onion cut into
thin rings in some butter ; when a golden colour, add the
sprouts, toss them together in the pan for a minute, and
serve hot.
3. — " ^1 w /«.•," ; — gently simmered in rich brown gravy,
not thickened, but slightly flavoured w4th spice.
4. — " A2i heurre : — simply tossed in a good allowance of
melted butter, with pepper and salt.
144 CULINARY yOTTJXGS FOR MADRAS.
5. — '• A la crhne" : — served with a coffee-cupful of boil-
ing cream poured over them.
6. — " .4. la pouJette" : — sent to table with a libation of
good ijoulette sauce.
Cold greens of all kinds, especially sprouts, are exceed-
ingly nice eaten plain with a tar tare sauce accompanying
them. A dressing of oil, vinegar, salt, pepper, and minced
shallot is also a happy way of improving them ; and I can
recommend you to try this : — cut some slices of bread into
fancy shapes, or simple oblongs ; fry them in butter a
golden brown, spread over them some hot minced gi*eens,
or pieces of sprouts, and serve them with a nice brown
sauce, or witli a layer of '' buttered-cggs" on the top of
the greens.
Cabbages of all kinds can be served d la puree, vi\i(}i \n
that way make a capital liomcly soup, or a pleasant accom-
paniment to an entree.
The CAULIFLOWKR (Chou-fleur) is, of course, the queen
of the cabbage kind, and well deserves our most careful
consideration. In plain treatment, what I have said for
cabbages generally, holds good for this vegetable also,
viz. : — draining in salt and water, careful picking, and, if
to be boiled, plunging into boiling water, with a tiny bit
of soda to preserve the green tint of the leaves. When,
boiled, or steamed, which is the better way, you must
watch them carefully lest they be overdone.
You can serve cauliflowers with a variety of sauces.
Cut the stalk flat so that the cauliflower can sit up, as it]
were, the flower in the centre, and the leaves round it,
pour about it a good tomato sauce, or a plain sauce hiajiche,
bechamel, or sauce piquante, and dust some finely rasped]
crumbs over the whole.
VEGETABLES— CONCLUDED. 1 45
After having been half -boiled, very small heads may be
gently cooked in sauce blanche ; or the flower may be
divided into sprigs, which can be cooked in clear gravy,
or in sauce blanche, and served with an entree. But the
great dish to be studied thoroughly is cauliflower " aiv
gratin.'" This is as practicable with the remains of a cold
boiled cauliflower, as with a fresh one. Dispose the pieces
of cauliflower in a well-buttered dish that will stand the
oven, pour over them some melted butter : dust some
grated cheese over them, pepper and salt, bake for ten
minutes, and serve.