Put the flageolets in a stewpan, with a little salt
and half an ounce of butter, add a quart of water, and
cook till tender (if preserved flageolets are used, boil
only for a couple of minutes). Drain in a colander,
and put them whilst hot in a saute-pan with 1 oz. of
butter ; toss over the fire for a few minutes, then add
the white sauce, chopped parsley, and cream ; season
with pepper and salt. Mix well by tossing, not stirring.
Cook for a few minutes longer. Dish up, and serve
hot.
571. Petits Pois au Jambon a la Francaise. — Put
three pints of peas into a stewpan with a sprig of
DBESSED VEGETABLES AND SALADS. 595
green onion, one of green mint, and one of parsley,
a tablespoonful of fine sugar, a little salt, and a pint
of water ; cover and let them stew gently over a slow
fire from twenty minutes to half an hour ; remove
the heibs ; if much liquor is left, pour off a little,
and allow the remainder to boil down ; have ready
about half a pound of lean ham, coarsely cut, fry it in
an ounce of fresh butter, sprinkle with a dessert- spoonful
of flour ; add this to the peas. Mix well by tossing the
whole over the fire, dish up, and garnish with fleurons
(small half-moon shapes of puff-paste).
572. Stuffed Onions a la Moscovienne. — Peel 8 to
10 medium-sized onions, parboil them in salted water,
with a small piece of butter. Drain on a cloth, and
cool. Carefully scoop out the centre part of each
onion, and chop very fine, with about half its quan-
tity of mushrooms. Put it in a stewpan, with a
handful of breadcrumbs, season with pepper, salt,
and a little grated nutmeg, moisten with a little
Espagnole sauce, mix well, and stuff the centre of the
onions with the mixture. Place them on a buttered saut6-
pan, sprinkle the top with fresh breadcrumbs, put a
small bit of butter on each one, and bake in a moderate
oven a golden colour. Time to bake, about half an hour.
573. Petits Pains aux Asperges. — 8 small farthing
rolls or little dinner rolls, | pint asparagus points,
1 gill bechamel sauce, 1 tablespoonful cream, 1 yolk of
egg, salt and pepper, nutmeg, lemon juice.
Cut the tops off the rolls, scoop out the soft part of
the crumb, and place them in the oven to get dry and
crisp. Boil the asparagus points in salted water until
tender, drain, heat up the sauce, and put in the
asparagus ; season with pepper and a grate of nutmeg,
beat up the yolk with a little cream, and add to the
above. Stir gently over the fire, long enough to bind
the yolk ; lastly, add just a drop or two of lemon juice,
fill up the rolls with this, dish up on a folded napkin,
garnish with a few sprigs of fresh parsley, and serve
hot.
38
596 RECHERCHE COOKERY.
574. Salade a la Reyniere. — Wash and drain two
nice French lettuces, tear into small pieces, toast a
slice of bread about one-third of an inch thick, dip
it in salad oil, put it in a salad bowl ; dress the lettuce
on this with alternate layers of cooked French beans ;
garnish with cooked beetroot, hard-boiled eggs, chopped
chervil, so as to form a nice design ; season mth
pepper, salt, oil, and chilli vinegar, just before sending
to table.
Page 268
Presented as published in 1892. 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
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Put the flageolets in a stewpan, with a little salt
and half an ounce of butter, add a quart of water, and
cook till tender (if preserved flageolets are used, boil
only for a couple of minutes). Drain in a colander,
and put them whilst hot in a saute-pan with 1 oz. of
butter ; toss over the fire for a few minutes, then add
the white sauce, chopped parsley, and cream ; season
with pepper and salt. Mix well by tossing, not stirring.
Cook for a few minutes longer. Dish up, and serve
hot.
571. Petits Pois au Jambon a la Francaise. — Put
three pints of peas into a stewpan with a sprig of
DBESSED VEGETABLES AND SALADS. 595
green onion, one of green mint, and one of parsley,
a tablespoonful of fine sugar, a little salt, and a pint
of water ; cover and let them stew gently over a slow
fire from twenty minutes to half an hour ; remove
the heibs ; if much liquor is left, pour off a little,
and allow the remainder to boil down ; have ready
about half a pound of lean ham, coarsely cut, fry it in
an ounce of fresh butter, sprinkle with a dessert- spoonful
of flour ; add this to the peas. Mix well by tossing the
whole over the fire, dish up, and garnish with fleurons
(small half-moon shapes of puff-paste).
572. Stuffed Onions a la Moscovienne. — Peel 8 to
10 medium-sized onions, parboil them in salted water,
with a small piece of butter. Drain on a cloth, and
cool. Carefully scoop out the centre part of each
onion, and chop very fine, with about half its quan-
tity of mushrooms. Put it in a stewpan, with a
handful of breadcrumbs, season with pepper, salt,
and a little grated nutmeg, moisten with a little
Espagnole sauce, mix well, and stuff the centre of the
onions with the mixture. Place them on a buttered saut6-
pan, sprinkle the top with fresh breadcrumbs, put a
small bit of butter on each one, and bake in a moderate
oven a golden colour. Time to bake, about half an hour.
573. Petits Pains aux Asperges. — 8 small farthing
rolls or little dinner rolls, | pint asparagus points,
1 gill bechamel sauce, 1 tablespoonful cream, 1 yolk of
egg, salt and pepper, nutmeg, lemon juice.
Cut the tops off the rolls, scoop out the soft part of
the crumb, and place them in the oven to get dry and
crisp. Boil the asparagus points in salted water until
tender, drain, heat up the sauce, and put in the
asparagus ; season with pepper and a grate of nutmeg,
beat up the yolk with a little cream, and add to the
above. Stir gently over the fire, long enough to bind
the yolk ; lastly, add just a drop or two of lemon juice,
fill up the rolls with this, dish up on a folded napkin,
garnish with a few sprigs of fresh parsley, and serve
hot.
38
596 RECHERCHE COOKERY.
574. Salade a la Reyniere. — Wash and drain two
nice French lettuces, tear into small pieces, toast a
slice of bread about one-third of an inch thick, dip
it in salad oil, put it in a salad bowl ; dress the lettuce
on this with alternate layers of cooked French beans ;
garnish with cooked beetroot, hard-boiled eggs, chopped
chervil, so as to form a nice design ; season mth
pepper, salt, oil, and chilli vinegar, just before sending
to table.