Peel a pint of button onions ; blanch in salt water for five minutes; strain and put them in a saut^-pan with two ounces of clarified butter and a little pounded sugar. Set the saute-pan on a moderate fire, to fry the onions to a light-brown colour, taking care to toss them up now and then, that they may be equally coloui^ ; when they ai*e nearly done place on a sieve to drain the butter off, return them afterwards to a small stewpan with a gill of broth, boil on a brisk fire, and reduce to a glaze before serving. 289. GARNISH OF BROAD BEANS. Boil till cooked one quart of fresh Windsor beans, peel off their skin and place them in a saut^-pan with a pinch of pepper, salt, and nutmeg, half an ounce of butter, a spoonful of Bechamel sauce, and the same quantity of blanched and chopped parsley✪ Garnish of Broad Beans ; shake and toss the lot well together on the fire, and serve in the centre of an entr^. PRACTICAL HOUSEHOLD COOKERY. 133 290. GARNISH OF FRENCH BEANS. Cut a pound of French beans in diamond-shape pieces, boil them in salt water, strain, and put in a stewpan with an ounce of butter, a pinch of pepper, salt to taste, a spoon- ful of white sauce, and a little lemon-juice; toss the lot well together on the fire, and serve as above. 291. GARNISH OF BRUSSELS SPROUTS. Pick and wash one pint of Brussels sprouts, boil them in plenty of salt water till well done, strain and toss in a saut^-pan with two ounces of butter, a small pinch of pepper, a tablespoon ful of white sauce, a little grated nut- meg, and the juice of half a lemon, and serve. 292. GARNISH OF CAULIFLOWER. Cut the cauliflowers into small heads, dip in salt water for half an hour, then blanch them in the usual way ; drain and boil in another saucepan with salt and a little butter, and moisten with white broth. Cauliflowers for garnishing should not be too much cooked ; if so, they break in the dishing-up. 293. GARNISH OF JERUSALEM ARTICHOKES. Peel a dozen Jerusalem artichokes, cut in fancy shapes, immerse in cold water to wash them well, then strain and put them in a stewpan with half an ounce of butter, half a pint of white broth, a little sugar and salt to taste. Boil for about twenty minutes, reduce down to a glaze, add a spoonful or two of B^hamel or Allemande sauce, toss over the fire well together, and sen'e. 134 PRACTICAL HOUSEHOLD COOKERY. 294. GARNISH OF WHITE HARICOT BEANS. Take a pint of white haricot beans that have been soak- ing in water the whole of the previous night ; place these in a stewpan with two quarts of cold water and a little salt; let boil, and simmer gently by the side of the fire for about an hour, strain them through a colander, put them in a saut^-pan with an ounce of butter, two table- spoonfuls of white sauce✪ Garnish of French Beans, salt and pepper to taste, the juice of half a lemon, and a spoonful of blanched and chopped parsley ; shake and toss the lot well together on the fire, and serva 296. GARNISH OF BRAIZED CABBAGES. ✪ Garnish of Braized Cabbages

AI-modernized reading of the original text

Peel a pint of button onions ; blanch in salt water for five minutes; strain and put them in a sauté-pan with two ounces of clarified butter and a little pounded sugar. Set the saute-pan on a moderate fire, to fry the onions to a light-brown colour, taking care to toss them up now and then, that they may be equally colour ; when they ai*e nearly done place on a sieve to drain the butter off, return them afterwards to a small stewpan with a gill of broth, boil on a brisk fire, and reduce to a glaze before serving. 289. GARNISH OF BROAD BEANS. Boil till cooked one quart of fresh Windsor beans, peel off their skin and place them in a sauté-pan with a pinch of pepper, salt, and nutmeg, half an ounce of butter, a spoonful of Bechamel sauce, and the same quantity of blanched and chopped parsley ; shake and toss the lot well together on the fire, and serve in the centre of an entrée. 290. GARNISH OF FRENCH BEANS. Cut a pound of French beans in diamond-shape pieces, boil them in salt water, strain, and put in a stewpan with an ounce of butter, a pinch of pepper, salt to taste, a spoonful of white sauce, and a little lemon-juice; toss the lot well together on the fire, and serve as above. 291. GARNISH OF BRUSSELS SPROUTS. Pick and wash one pint of Brussels sprouts, boil them in plenty of salt water till well done, strain and toss in a sauté-pan with two ounces of butter, a small pinch of pepper, a tablespoonful of white sauce, a little grated nutmeg, and the juice of half a lemon, and serve. 292. GARNISH OF CAULIFLOWER. Cut the cauliflowers into small heads, dip in salt water for half an hour, then blanch them in the usual way ; drain and boil in another saucepan with salt and a little butter, and moisten with white broth. Cauliflowers for garnishing should not be too much cooked ; if so, they break in the dishing-up. 293. GARNISH OF JERUSALEM ARTICHOKES. Peel a dozen Jerusalem artichokes, cut in fancy shapes, immerse in cold water to wash them well, then strain and put them in a stewpan with half an ounce of butter, half a pint of white broth, a little sugar and salt to taste. Boil for about twenty minutes, reduce down to a glaze, add a spoonful or two of Béchamel or Allemande sauce, toss over the fire well together, and serve. 294. GARNISH OF WHITE HARICOT BEANS. Take a pint of white haricot beans that have been soaking in water the whole of the previous night ; place these in a stewpan with two quarts of cold water and a little salt; let boil, and simmer gently by the side of the fire for about an hour, strain them through a colander, put them in a sauté-pan with an ounce of butter, two tablespoonfuls of white sauce, salt and pepper to taste, the juice of half a lemon, and a spoonful of blanched and chopped parsley ; shake and toss the lot well together on the fire, and serve 296. GARNISH OF BRAIZED CABBAGES.

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Garnish of Broad BeansGarnish of French BeansGarnish of White Haricot BeansGarnish of Brussels SproutsGarnish of Jerusalem ArtichokesGarnish of Braized Cabbages

Practical household cookery