European and American cuisine

Cucumber & I'AUemande. — Peel and cut 4 fresh cucumbers into halves, remove the insides, and cut each half into pieces 1 inch in size, place them with boiling water in a saucepan, and cook 10 minutes ; drain and lay them in cold water. Melt 2 ounces butter in the saucepan, drain the cucumbers, add them to the butter, season with 1 even teaspoonful salt and Ys even teaspoonful pepper, toss them a few minutes over the fire, add 1 cupful chicken or veal broth, cook until the cucumbers are done, which will take about 20 minutes, then mix the yolks of 2 eggs with Ys cupful cream, add them to the cucumbers, stir them gently for 3 minutes over the fire, without letting them boil, add last 1 teaspoonful fine-chopped parsley. Serve on a hot dish with roasted lamb. Endives with Cream. — Procure about 4 heads of endives (chicory), remove the outer leaves, wash several times in cold water ; place the endives in a saucepan, cover with boiling water, add Ys tablespoonful salt, and boil about 10 minutes ; drain on a sieve, rinse off with boiling water, return to saucepan, cover with boiling water, boil 5 minutes, then drain ; lay the endives for a few minutes in cold water, drain and press out dry, chop fine, and place it with 2 ounces melted butter in a saucepan over the fire ; stir often and cook 10 minutes ; season with 1 teaspoonful salt, Y^ even teaspoonful pepper, Y4 teaspoonful nutmeg, and the same of sugar ; sprinkle over Ys tablespoonful flour, mix well together, add Ys cupful cream or milk, stir and cook 2 minutes, then serve. Sorrel with Cream. — Pick over and wash several times in cold water Ys peck of sorrels, chop very fine with 1 head of lettuce ; place the sorrels in a saucepan over the fire, cover and cook about 10 minutes ; add 2 ounces butter, season with 1 teaspoonful salt, Ys even teaspoonful pepper, cook until done ; then mix Y* cupful cream with the yolks of 2 eggs, add it to the sorrels, stir for a few minutes, and serve with boiled or roasted meat. Lettuce, Stuffed. — Remove the outer leaves from 6 round heads of lettuce, wash in cold water, place in a saucepan, cover with boiling water, and cook 5 minutes ; drain and cool in cold water, remove and drain again ; then lay 1 tablespoonful forcemeat either of veal or sausage meat on top of each head of lettuce, roll them up, and tie with a string into a round shape ; lay 3 thin slices of larding pork in a round pan with the lettuce on top, add Ys pint of white broth ; sprinkle over Ys teaspoonful salt, Yi teaspoonful white pepper, cover with buttered paper, place in the oven, and bake till done, about 20 minutes. In the meantime melt 1 tablespoonful butter, add 1 tablespoonful fine-chopped onion, Ys bay leaf, 6 whole peppers, cook 5 minutes ; add Ys tablespoonful flour, stir and cook 2 minutes ; lay the lettuce on a hot dish, add the gravy from the lettuce to the sauce and sufficient broth to make a creamy sauce, then Ys teaspoonful beef extract, cook 5 minutes. Season with salt and pepper to taste, add Ys teaspoonful lemon juice or a little Madeira wine, cook 2 minutes, then strain ; remove the strings from the lettuce, pour the sauce over, and serve with braised beef or mutton. The lettuce may be prepared in the same way, omitting the forcemeat OYSTER PLANT, PAESNIP, ARTICHOKE, Bro.