Many of the follov/ing recipes are distinctively
French, and only those vegetables which have
not been treated of elsewhere will be found
here mentioned.
Sea Kale in Cream.
Boil sea kale in salted water until it is just
tender, then drain it and lay in a dish, and
VEGETABLES AND VEGETABLE DISHES. 35
cover witli white sauce ; or^, better stilly let tlie
kale only be par-boiled^ and fiuisli cooking it
in tlie sauce^ stirring a cupful of cream✪ Sea Kale in Cream into the
latter at the last.
Before sea kale is in the market_, a very
similar dish to the above may be made by boil-
ing a head of celery, and dressing it the same
way. Use only the whitest parts.
Green Artichokes, "a la Barigoule."
For larq-e-sized artichokes : —
o
Cut off the stalks and remove the tips from
the leaves. Boil them in salted water until
tender, then drain them, and press between a
cloth to exclude all water.
Mix together a tablespoonf ul of sausage meat
with as much butter, a few bread-crumbs, a
spoonful of flour, the same of minced herbs,
and a little seasoning✪ Green Artichokes, a la Barigoule. Stir this mixture over
the fire for about five minutes, then carefully fill
in the spaces between each leaf of the artichokes
with it, and place them side by side in a shallow
stewpan; jDour a little butter or clarified fat
over them, and bake quickly for five minutes.
Lift them out on to a dish ; mix a spoonful of
sharp sauce with the butter, and pour over all.
36 VEGETABLES AND VEGETABLE DLSHES.
Green articliokes,, after boiling, are commonly
served witli dissolved butter ; or if cold with a
''.sauce poivrade'' (see Cliapter Y.). The fol-
lowing way is also excellent :—
Eemove the stalks, split each one in two, and
boil them for five minutes.
Make a rich brown sauce from a little clear
stock and brown roux ; add to it one onion, a
bunch of herbs, and glassful of white wine ;
season well.
Put the artichokes into this; cover up, and
stew for an hour. Strain the sauce, place the
artichokes in the middle of the dish, and pour
the sauce around them.
Jerusalem Artichokes, a la Maitre-d'hotel.
Wash the artichokes, and put them to boil in
salted water with the skins on. When tender
enough for a skewer to penetrate them, drain
away the water, peel them, and cut into short,
thick pieces. Have ready two ounces of butter
melted ; put the artichokes into it, turn them
about, and sprinkle them with pepper and
chopped parsley. When slightly frizzled serve
them up. A dash of vinegar✪ Jerusalem Artichokes, a la Maitre-d'hotel is an improve-
ment.
VEGETABLES AND VEGETABLE DLSTTES. 37
Jerusalem Artichokes in Sauce.
After wasliing and paring tliem^ boil tliem in
water containing vinegar and salt until tender,
then serve in wliite or brown sauce; or sauce
ponleiie, according to discretion.
Cauliflowers au Gratin.
Boil tliem as if for eating with white sance ;
drain and crush them with a fork, add a few
bread-crumbs or a little cooked macaroni, a
nob of butter, a cupful of cream, and plenty of
pepper and salt✪ Cauliflowers au Gratin. Butter a shallow dish, ponr
the mixture into it, sprinkle the surface with
bread-crumbs, and bake until slightly browned.
Cauliflower '*au Fromagfe."
Boil a large white cauliflower; drain it, and
break it carefully into two parts.
Make a small quantity of good white sauce,
and stir into it a spoonful of grated Parmesan,
and a pinch of cayenne pepper.
Page 13 · 4 recipe records on this page
Presented as published in 1894. 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
Many of the following recipes are distinctively French, and only those vegetables which have not been treated of elsewhere will be found here mentioned.
Sea Kale in Cream. Boil sea kale in salted water until it is just tender, then drain it and lay in a dish, and
cover with white sauce; or, better still, let the kale only be par-boiled, and finish cooking it in the sauce, stirring a cupful of cream into the latter at the last.
Before sea kale is in the market, a very similar dish to the above may be made by boiling a head of celery, and dressing it the same way. Use only the whitest parts.
Green Artichokes, "a la Barigoule."
For large-sized artichokes: —
o
Cut off the stalks and remove the tips from the leaves. Boil them in salted water until tender, then drain them, and press between a cloth to exclude all water.
Mix together a tablespoonful of sausage meat with as much butter, a few bread-crumbs, a spoonful of flour, the same of minced herbs, and a little seasoning. Stir this mixture over the fire for about five minutes, then carefully fill in the spaces between each leaf of the artichokes with it, and place them side by side in a shallow stewpan; Pour a little butter or clarified fat over them, and bake quickly for five minutes.
Lift them out on to a dish ; mix a spoonful of sharp sauce with the butter, and pour over all.
Green artichokes, after boiling, are commonly served witli dissolved butter ; or if cold with a ''.sauce poivrade'' (see Cliapter Y.). The following way is also excellent :—
Eemove the stalks, split each one in two, and boil them for five minutes.
Make a rich brown sauce from a little clear stock and brown roux ; add to it one onion, a bunch of herbs, and glassful of white wine ; season well.
Put the artichokes into this; cover up, and stew for an hour. Strain the sauce, place the artichokes in the middle of the dish, and pour the sauce around them.
Jerusalem Artichokes, a la Maitre-d'hotel.
Wash the artichokes, and put them to boil in salted water with the skins on. When tender enough for a skewer to penetrate them, drain away the water, peel them, and cut into short, thick pieces. Have ready two ounces of butter melted ; put the artichokes into it, turn them about, and sprinkle them with pepper and chopped parsley. When slightly frizzled serve them up. A dash of vinegar is an improvement.
Jerusalem Artichokes in Sauce.
After washing and paring them, boilthem in water containing vinegar and salt until tender, then serve in white or brown sauce; or sauce poulette, according to discretion.
Cauliflowers au Gratin.
Boil them as if for eating with white sauce ; drain and crush them with a fork, add a few bread-crumbs or a little cooked macaroni, a nob of butter, a cupful of cream, and plenty of pepper and salt. Butter a shallow dish, pour the mixture into it, sprinkle the surface with bread-crumbs, and bake until slightly browned.
Cauliflower '*au Fromagfe."
Boil a large white cauliflower; drain it, and break it carefully into two parts.
Make a small quantity of good white sauce, and stir into it a spoonful of grated Parmesan, and a pinch of cayenne pepper.
Records on this page
Sea Kale in CreamGreen Artichokes, a la BarigouleJerusalem Artichokes, a la Maitre-d'hotelCauliflowers au Gratin