Scrape the scales from the stalks of asparagus and cut
the tender portions into pieces one-fourth an inch long.
Cook in boiling salted water until tender; drain, and
keep the peas hot. For three cups of peas make one cup
of drawn-butter sauce, using as liquqid the water in
which the asparagus was cooked, or white stock. Add
the peas to tiie sauce; beat the yolks of two eggs, add
half a cup of cream, and stir into the sauce and peas;
add, also, one tablespoonful of butter✪ Asparagus Peas. Serve on crou-
tons of fried bread, or in cases made of shredded-wheat
biscuit.
480 KIRMESS COOK BOOK.
PRE8H MUSHBOOHS AND 8WEETBBSADS.
Soak one pair of sweetbreads in cold water; cover
with boiling salted water and let boil three minutes,
then simmer twenty minutes; cool, and cut in small
cubes, sauti in two tablespoonfuls of hot butter sufficient
mushrooms caps, peeled and broken into pieces to make
with the sweetbreads two cups and a half. Make a
sauce in the blazer, using one-fourth a cup, each, of
butter and flour, one cup of chicken stock and half a
cup of cream ; add the sweetbreads and mushrooms, one
tablespoonful of lemon juice, and, if desired, the yolks
of two eggs, beaten and diluted with one-fourth an egg,
dilute with four tablespoonfuls of cream, and stir into
the peas. Serve as soon as the egg thickens slightly.
HU8HBOOK CBOKE8KIB8.
Peel the caps of fresh mushrooms; wrap each mush-
room in a slice of bacon pinning the bacon around the
mushroom with a wooden toothpick. Saut£ in a hot
blazer and serve on toast. These are particularly good
cooked in a hot oven in a double broiler resting over
a baking-pan.
SWEETBREADS SAUTED.
Split parboiled sweetbreads into two pieces. Wipe
dry, sprinkle with salt, pepper and flour ; or season with
salt and pepper, and egg-and-bread-crumb them. Saut^
in the blazer in hot olive oil, or butter✪ Sweetbreads Sauted, until nicely
browned on both sides. Serve with French peas or
tomato sauce.
CHICKEN WITH MUSHBOOHS.
Melt one-fourth a cup of butter in the blazer; add
six mushroom caps, peeled and sliced, and cook slowly.
CHAFING DISH DAINTIES. 481
with a teaspoonful of grated onion, about six minutes;
add two tablespoonfuls of flour, stir until smooth, then
add one cup of cream, stock or milk, pepper and salt,
and a few grains of mace. When the sauce boils, stir
in one pint of chicken, finely chopped✪ Chicken with Mushrooms, and serve as soon
ae hot. Sweetbreads, lamb or veal may be served in
the same manner.
CHOPPED BEEF.
Chop half a pound of raw beef, from the tender part
of the round, very fine. Rub the bottom of the hot
blazer with butter, put in the meat with one teaspoon-
ful of grated onion, stir, and cook four or five minutes;
add two tablespoonfuls of butter, salt and pepper, and
serve at once. This is good with bread, but better with
baked potatoes. A pound of beef may be cooked at one
time in a chafing-dish of good size, and the grated
onion increased to suit the taste. The juice, of which
there will be a large quantity, may be thickened with
flour and butter creamed together, but it is better un-
thickened.
DEVILED BEEF.
Page 205 · 3 recipe records on this page
Presented as published in 1907. 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
Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until tender; drain, and keep the peas hot. For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock. Add the peas to the sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter. Serve on croutons of fried bread, or in cases made of shredded-wheat biscuit.
FRESH MUSHROOMS AND SWEETBREADS.
Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes, sauti in two tablespoonfuls of hot butter sufficient mushrooms caps, peeled and broken into pieces to make with the sweetbreads two cups and a half. Make a sauce in the blazer, using one-fourth a cup, each, of butter and flour, one cup of chicken stock and half a cup of cream ; add the sweetbreads and mushrooms, one tablespoonful of lemon juice, and, if desired, the yolks of two eggs, beaten and diluted with one-fourth an egg, dilute with four tablespoonfuls of cream, and stir into the peas. Serve as soon as the egg thickens slightly.
MUSHROOM CROQUETTES.
Peel the caps of fresh mushrooms; wrap each mushroom in a slice of bacon pinning the bacon around the mushroom with a wooden toothpick. Sauté in a hot blazer and serve on toast. These are particularly good cooked in a hot oven in a double broiler resting over a baking-pan.
SWEETBREADS SAUTED.
Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour ; or season with salt and pepper, and egg-and-bread-crumb them. Sauté in the blazer in hot olive oil, or butter, until nicely browned on both sides. Serve with French peas or tomato sauce.
CHICKEN WITH MUSHROOMS.
Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly.
with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may be served in the same manner.
CHOPPED BEEF.
Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of butter, salt and pepper, and serve at once. This is good with bread, but better with baked potatoes. A pound of beef may be cooked at one time in a chafing-dish of good size, and the grated onion increased to suit the taste. The juice, of which there will be a large quantity, may be thickened with flour and butter creamed together, but it is better unthickened.
DEVILED BEEF.
Records on this page
Asparagus PeasSweetbreads SautedChicken with Mushrooms