French dishes for American tables

357. Asparagus with French Rolls. Cut off the tops of eight oval, soft, French rolls, remove the inside, in which put a little butter, and send to the oven for three or four minutes to color lightly. Fill them with the green ends of about three bunches of asparagus, which you have previously boiled, and about half a pint of sauce Allemande (Art. 81), well mixed with the asparagus ends. Serve very hot. 358. Asparagus with Butter Sauce. Scrape and wash two bunches of asparagus, cut them in equal lengths, and put them in two quarts of boiling water, with a little salt. Boil them until perfectly tender, drain and serve them very hot, with a white sauce (Art. 84), or with melted butter. 359. Pointes d'Asperges au Veloutee. Cut the green ends, about an inch in length, of three bunches of asparagus, and put them in three pints of boiling water, with two pinches of salt. Boil rapidly for about ten minutes, and, when thoroughly done, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt, pepper, nutmeg, two pinches of sugar, and about six tablespoonfuls of sauce veloutee (Art. 82). Mix all well together, and serve very hot. 360. Asperges en Petits Pois. Cut off in pieces about the size of a pea the green ends of four bunches of asparagus, which put in two quarts of boiling water, and half an ounce of salt. Boil them rapidly, and, when thoroughly cooked, drain them, and put them in a saucepan with two ounces of butter, a little nutmeg, two pinches of sugar, and six tablespoonfuls of bechamel sauce (Art. 83). Mix all well together, and serve garnished with pieces of bread fried in butter. 361. Lentils. Clean and wash two quarts of lentils, and boil them in two quarts of boiling water, VEGETABLES. I3I and a little salt. When thoroughly cooked, drain them, and finish as for white beans (Art. 350). 362. Cauliflower with Butter Sauce. Take some cauliflowers, in quantity according to size, wash them, trim off the leaves, and put them in two quarts of boiling water on the fire, adding half an ounce of salt, half an ounce of butter, and the juice of a lemon. Boil rapidly until quite tender, drain, and serve them with a white sauce (Art. 84). 363. Cauliflower au Gratin. Boil your cauliflowers as the foregoing, then put them in a deep dish, add half a pint of sauce Allemande (Art. 81), in which you have mixed four ounces of grated cheese. Sprinkle thickly with bread-crumbs, and a little melted butter, and send to the oven until colored a light brown. 364. Cauliflower au Veloutee. Prepare as for cauliflowers with butter sauce (Art. 362), and serve with a sauce veloutee (Art. 82). 365. Artichokes with Butter Sauce. Take eight artichokes, cut off the stalks, and also about half an inch off the leaves ; then place them in three quarts of boiling water and half an ounce of salt, and boil about half an hour ; pass the point of a knife through the bottom of one, and, if soft, the artichoke is sufficiently done. Drain, and serve with a white or butter sauce (Art. 84). 366. Fonds d'Artichauts a l'ltalienne. Cut off the stalks, remove the leaves and the furze in the inside of eight artichokes, boil them as the foregoing, and serve with an Italian sauce (Art. 93). 367. Fonds d'Artichauts a la Macedoine.