Gancel's culinary encyclopedia of modern cooking

Oxalis is originally from Perou and resembles much the red kidney potatoes, the skin is thin and smooth. When picked it has an acid taste. Cook in boiling salt water, a la creme, stuffed, gratin or puree. They are fried, sauted, braised, smothered or cooked in ashes, primitif style. — 338 — OYSTER PLANT (Salsifis) There are different kinds of oyster plants, the white, black, or scorsonise. To make the oyster plant appetizing it should be kept white; therefore put lemon juice in water and scrape. They are fried, with cream, thin juice, white sauce or brown, saute with beef, veal or chicken made in croquettes or puree, a different variety of garnishing are made also. PARSLEY (Persil) Parsley resembles very much hemlock and very often people are poisoned by not knowing the difference. Parsley constitutes a fine garnishing for different dishes. Also chopped fine, or fried dry, for hot garnishings. PARSNIPS (Panais) Parsnips are used in soups as an aromatic, and also to vary the menu. They are served as a vegetable, and prepared in the same manner as turnips, carrots, boiled, with cream, fried or puree. PEAS (Petits Pois) Green peas are a savorous vegetable and are eaten by all convalescents, as they are easily digested. With the refrigeration of today we have fresh green peas all of the year, but in the months of June and July they are the best. Green peas are used in a multitude of culinary combinations, which I cannot enumerate here. REMARKS: — I never refresh green peas. Let them stay in their juice, as it conserves the taste. It is the only vegetable that is not seasoned with pepper. Anglaise, English style. Boiled in salt water quickly. Served w. fresh butter. Anna, Smothered French style w. braised lettuce, small onions., glazed, chopped fresh mint, and chives. Beurre, W. butter. Anglaise style thi. wT. butter. Bonne Femme, Smothered w. salt pork, small onions, water, thi, kneaded butter, chop, parsley and chervil. — 339 — Clamart, Country renowned for gre-peas. Any style. Etuves, Smothered French style, w. lettuce. Divers styles. Fermiere, Farmer style. Smothered w. salt pork, small onions, new carrots, water thi. kneaded butter. Flamande, “Flemish Style”, Smothered w, onions, car¬ rots in dice and Purslane salad. Water, sugar, thi kneaded butter. Frangaise “French style”. Essentially young peas and freshly shelled, mixed w. butter, salt, sugar, small onions, add. water one faggot made w. parsley, cher¬ vil, lettuce. Cook slowly thi. w. butter last moment. Take off faggot before served. Laitue, French Style, w. braised lettuce or shredded w. peas, or lettuce separately. English style. Menthe, Smothered w. mint or English style. Paysanne, “Country Style” Same Fermiere w. shredded lettuce but omit carrots. Puree, Cooked Anglaise, strain add. butter and cream for gar. or soup. Split (Dry Peas) Used for soup or pu. according to article. PEPPERS GREEN AND RED (Piments verts et rouges)