Helianti is a vegetable only recently imported. It
has the taste of a potato, Jerusalem Artichoke and oys¬
ter plant. Scrape, put in water with .lemon juice and
cook five minutes. Fry the same as a potato, thicken
with cream sauce, allemande, veloute or saute in butter.
Make puree for garnishings.
HOP SHOOTS (Houblon jets)
Plops are used to aromatise good beers-, also a tea is
made. Young hops are comestible. The comestible
part is separated in the same manner as asparagus
tips. Wash in several waters and scald in salted water
with lemon juice or citric acid. Thicken with butter
or cream, sauce Hollandaise, surrounded with poached
eggs, or as garnishings.
JERUSALEM ARTICHOKES (Topinambour)
The Jerusalem Artichoke will never become a rival of
the potato. It has a waterly taste and has the flavor
of the helianti artichoke and turnip. It is generally
baked, sometimes it is boiled with cream, fried, in soup,
puree or omelette.
LEEKS (Poireaux)
Leeks are employed generally as seasoning for soups
and bouillon for invalids. The white part of the leek
serves as a garnishing or vegetables. It has prolific
qualities. It is served braised in branch, oil, cream or
white sauce. NOTE. — Never put leeks in soup that have
not been fried in butter first.
LENTILS (Lentilles)
Ever since Esau sold his birthright for a plate of
lentils, this vegetable has always been renowned. The
Revalesciere, which is nothing but lentil flour, is sold
at 80c a pound instead of 6c a pound. This vegetable
contains a large amount of azote. It is prepared the
same as dry beans.
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VEGETABLES
LETTUCE (Laitues)
All different varieties of lettuce are wholesome, espe¬
cially when cooked, they are digested easily, are re¬
freshing and a little laxative. There are many diffe¬
rent culinary preparations. Take off all of the outside
leaves until you reach the white part. The epicure eats
lettuce without being washed as it is. more crisp, but
it has to be washed to take the sand out. Different
salads are made with lettuce. Pick out firm and full
ones.
Every person who wishes to keep healthy should eat
lettuce, either in salads or garnishings. The green
leaves are prepared the same as spinach, and should be
cooked well.
Blanchies, Clean whole lettuce, washed, scalded, re¬
freshed, pressed, ready for stuf. braised, etc., accord¬
ing to name.
Braise, After scalded cut in two, sea. folded, braised w.
sliced vege. moisten, stock or gravy, stuf. for vege. or
gar. in pu. for soup or custard for gar.
Creme, Scalded, smothered w. cream, simmered.
Garniture, Stuffed, smothered, braised w. marrow, Bor-
delaise, Morany sa. etc.
Cultivated Mushrooms
MUSHROOMS, MORILS, CEPES, ETC.
(Champignons, Morilles, Cepes ,Etc.)
Mushrooms are composed of a great many different
varieties. Amongst these numerous species there are
— 335 —
GANCEL’S CULINARY ENCYCLOPEDIA
Page 162
Presented as published in 1920. 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
Helianti is a vegetable only recently imported. It has the taste of a potato, Jerusalem Artichoke and oys¬ ter plant. Scrape, put in water with lemon juice and cook five minutes. Fry the same as a potato, thicken with cream sauce, allemande, veloute or saute in butter. Make puree for garnishings.
HOP SHOOTS (Houblon jets)
Hops are used to aromatize good beers, also a tea is made. Young hops are comestible. The comestible part is separated in the same manner as asparagus tips. Wash in several waters and scald in salted water with lemon juice or citric acid. Thicken with butter or cream, sauce Hollandaise, surrounded with poached eggs, or as garnishings.
JERUSALEM ARTICHOKES (Topinambour)
The Jerusalem Artichoke will never become a rival of the potato. It has a watery taste and has the flavor of the helianti artichoke and turnip. It is generally baked, sometimes it is boiled with cream, fried, in soup, puree or omelette.
LEEKS (Poireaux)
Leeks are employed generally as seasoning for soups and bouillon for invalids. The white part of the leek serves as a garnishing or vegetables. It has prolific qualities. It is served braised in branch, oil, cream or white sauce. NOTE. — Never put leeks in soup that have not been fried in butter first.
LENTILS (Lentilles)
Ever since Esau sold his birthright for a plate of lentils, this vegetable has always been renowned. The Revalesciere, which is nothing but lentil flour, is sold at 80c a pound instead of 6c a pound. This vegetable contains a large amount of azote. It is prepared the same as dry beans.
— 334 —
LETTUCE (Laitues)
All different varieties of lettuce are wholesome, espe¬ cially when cooked, they are digested easily, are re¬ freshing and a little laxative. There are many diffe¬ rent culinary preparations. Take off all of the outside leaves until you reach the white part. The epicure eats lettuce without being washed as it is. more crisp, but it has to be washed to take the sand out. Different salads are made with lettuce. Pick out firm and full ones.
Every person who wishes to keep healthy should eat lettuce, either in salads or garnishings. The green leaves are prepared the same as spinach, and should be cooked well.
Blanchies, Clean whole lettuce, washed, scalded, re¬ freshed, pressed, ready for stuf. braised, etc., accord¬ ing to name.
Braise, After scalded cut in two, sea. folded, braised w. sliced vege. moisten, stock or gravy, stuf. for vege. or gar. in pu. for soup or custard for gar.
Creme, Scalded, smothered w. cream, simmered. Garniture, Stuffed, smothered, braised w. marrow, Bordelaise, Morany sa. etc.
Cultivated Mushrooms
MUSHROOMS, MORILS, CEPES, ETC. (Champignons, Morilles, Cepes ,Etc.)
Mushrooms are composed of a great many different varieties. Amongst these numerous species there are
— 335 —