396. Farcied Lettuce. Boil eight lettuce as the foregoing, and, after you have put them in cold water for a moment, dry them with a cloth and press out all the moisture ; divide them partly in two, with- out allowing them to fall apart ; place in each let- tuce about two ounces of chicken farce (Art. n), which cover with the leaves of your lettuce ; shape them neatly, wrap them and tie them up in thin pieces of pork, and finish cooking as the foregoing ; remove the pieces of pork, and serve with a Spanish sauce (Art. 80). 397. Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips ; when very tender, drain them and pour over them half a pint of bechamel sauce (Art. 83), to which you have added two tablespoonfuls of cream. 398. Puree of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender ; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg ; and serve very hot. VEGETABLES. 141 399. Turnips Glaces au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of con- somme (stock, Art. 1). Simmer gently until per- fectly tender ; mix with the blade of a knife, on a table, half an ounce of butter and a teaspoonful of flour, which add to your turnips ; boil for a few minutes, so as to mix thoroughly with your sauce, and serve. 400. Beets with Butter. Peel and wash a dozen small beets, boil them in three quarts of wa- ter, and, when perfectly tender, put them in cold water for a moment, cut them in thin slices, put them in a saucepan with two ounces of butter and a pinch of salt✪ Horse-Radish Sauce (hot) ; serve very hot. You may also boil them and serve them with a sauce bechamel (Art. 83), to which you have added two tablespoonfuls of cream. 401. Pickled Beets. Boil ten medium-sized beets, cut them in slices, and put them in a bowl with six cloves, six pepper-corns, six bay-leaves, three cloves of garlic peeled, and half an ounce of salt ; almost cover them with vinegar and water in equal quantity✪ Pickled Beets ; serve very cold. 402. Broiled Mushrooms. Take some mush- rooms, in quantity according to their size, peel them, wash, and then dry them on a cloth. Broil them on a gentle fire, a little butter on top, and, when colored on both sides, put an ounce of melted butter on a dish, the juice of lemon, a tablespoonful of chopped 142 FRE✪ Broiled MushroomsNCH DISHES. parsley, mix all well together, and serve your mush- rooms on top ; or serve the mushrooms singly on very hot toast, on which you have put a little butter. 403. Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce (Art. 80) in a sauce- pan, with a sherry-glass of sherry✪ Stewed Mushrooms with Spanish Sauce, add your mush- rooms, stew about five minutes, and serve. 404. Stewed Mushrooms a la Princesse. Put into a saucepan a gill of sauce Allemande (Art. 81), a glass of cream, a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley✪ Stewed Mushrooms a la Princesse. Boil for a few moments, and serve very hot.

AI-modernized reading of the original text

396. Farcied Lettuce. Boil eight lettuce as the foregoing, and, after you have put them in cold water for a moment, dry them with a cloth and press out all the moisture ; divide them partly in two, without allowing them to fall apart ; place in each lettuce about two ounces of chicken farce (Art. n), which cover with the leaves of your lettuce ; shape them neatly, wrap them and tie them up in thin pieces of pork, and finish cooking as the foregoing ; remove the pieces of pork, and serve with a Spanish sauce (Art. 80). 397. Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips ; when very tender, drain them and pour over them half a pint of bechamel sauce (Art. 83), to which you have added two tablespoonfuls of cream. 398. Puree of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender ; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg ; and serve very hot. 399. Turnips Glaces au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of consomme (stock, Art. 1). Simmer gently until perfectly tender ; mix with the blade of a knife, on a table, half an ounce of butter and a teaspoonful of flour, which add to your turnips ; boil for a few minutes, so as to mix thoroughly with your sauce, and serve. 400. Beets with Butter. Peel and wash a dozen small beets, boil them in three quarts of water, and, when perfectly tender, put them in cold water for a moment, cut them in thin slices, put them in a saucepan with two ounces of butter and a pinch of salt ; serve very hot. You may also boil them and serve them with a sauce bechamel (Art. 83), to which you have added two tablespoonfuls of cream. 401. Pickled Beets. Boil ten medium-sized beets, cut them in slices, and put them in a bowl with six cloves, six pepper-corns, six bay-leaves, three cloves of garlic peeled, and half an ounce of salt ; almost cover them with vinegar and water in equal quantity ; serve very cold. 402. Broiled Mushrooms. Take some mushrooms, in quantity according to their size, peel them, wash, and then dry them on a cloth. Broil them on a gentle fire, a little butter on top, and, when colored on both sides, put an ounce of melted butter on a dish, the juice of lemon, a tablespoonful of chopped parsley, mix all well together, and serve your mushrooms on top ; or serve the mushrooms singly on very hot toast, on which you have put a little butter. 403. Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce (Art. 80) in a saucepan, with a sherry-glass of sherry, add your mushrooms, stew about five minutes, and serve. 404. Stewed Mushrooms a la Princesse. Put into a saucepan a gill of sauce Allemande (Art. 81), a glass of cream, a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot.

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Horse-Radish Sauce (hot)Turnips with CreamPuree of TurnipsTurnips Glaces au JusBeets with ButterPickled BeetsBroiled MushroomsStewed Mushrooms with Spanish SauceStewed Mushrooms, Spanish SauceStewed Mushrooms a la PrincesseMushrooms au Gratin (another way)Chiccory with CreamCabbage Saute au BeurreCarrots Sautes au Beurre

French dishes for American tables