Butter a fancy dish which will stand firing ;
break up half the cauliflower into small bits, and
put at the bottom of the dish, cover with a layer
of the sauce.
Place the other half of the cauliflower on top
38 VEGETABLES AND VEGETABLE DISHES.
of tliis ; well cover every part of it with tlio
remainder of the sauce ; sprinkle it with more
cheese, pour a little melted butter the last thing
over the whole, and place the dish in the oven
to brown the surface.
Fried Salsify.
Scrape the salsify, and throw them into vine-
gar and water to preserve the colour; boil them
until just tender in strong salt and water.
Drain them, flour each one, then dip them
into a batter, and drop them into boiling fat.
Fry until brown ; lift them carefully out and
serve very hot, garnished with parsley.
Salsifies, when boiled, may be served in
vv'hite or brown sauce, or cut small and added
to stews of meat.
Asparagus tops a la Crenie.
This is for very thin, green asparagus ; the
finer kinds with thick fleshy stalks are invari-
ably served with the accompaniment of pure
melted butter or white sauce ; oi-, if cold, the
cruet containing salt, pepper, vinegar✪ Fried Salsify, and oil
is passed round to each individual partaking of
them.
Cut the asparagus into inch lengths; leave
VEGETABLES AND VEGETABLE DISHES. 39
out all tlie white part, tlirow the pieces into
hoiling water for about two rainntes_, then drain,
place them in a stewpan with butter, a lump of
sugar, some pepper, and a teacupful of water;
cover up and let them stew^ for at least an hour.
Remove the onion, and thicken the sauce with
the 3^olk of an ^^^ and a little cream. Serve
hot over a thin slice of fried bread.
Petits Pois.
Throw the shelled peas into boiling salted
water for one or two minutes, not more ; then
drain them.
Dissolve a little butter at the bottom of a
stewpan ; put in the peas, two small onions, a
sprig of mint and parsley, sprinkle with pepper;
add a lump of sugar, and finally cover the top
with a cabbage lettuce cut in half, and pour in
half a teacupful of water. Put on the lid, and
simmer the whole for nearly an hour. Remove
the lettuce, herbs, and onions, and serve the
peas with the sauce as it is, or thicken the latter
by the addition of a yolk of Qgo^ and cream✪ Boiled Peas with Lettuce.
The above is for peas when served alone ;
w^hen intended for accompanying meat, use a
little of the fat from the joint, and omit the
thickening agents.
40 VEGETABLES AND VEGETABLE DLSHES.
Stuffed Cucumbers.
Prepare a mince from the remains of cold
meat, poultry, or fisli ; season it liiglily, and
make it moist witli gravy. If a purely vege-
tarian stuffing be desired, make it of bread-
crumbs, parsley and cliives, butter and season-
ing, and moisten witli a beaten Qg^.
Pare a sliort tliick cucumber, and with a corer
remove all the seedy interior ; press the stuffing
into it until it be quite full. Melt a good-sized
lump of butter in a stewpan, place the cucum-
ber in it (if it will not go in without, cut it in
two), put in an onion and a bunch of herbs, also
a cup of water; cover up and stew gently for an
hour or so. Remove to a dish, take out the
onion and herbs, thicken the butter with a
little potato flour, season it, add a spoonful of
chopped parsley and a few drops of vinegar;
let it boil, then pour over the cucumbers.
Aubergines Farcies. ✪ Stuffed Cucumbers
Page 14 · 3 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
Butter a fancy dish which will stand firing ; break up half the cauliflower into small bits, and put at the bottom of the dish, cover with a layer of the sauce.
Place the other half of the cauliflower on top
of this; well cover every part of it with the remainder of the sauce ; sprinkle it with more cheese, pour a little melted butter the last thing over the whole, and place the dish in the oven to brown the surface.
Fried Salsify.
Scrape the salsify, and throw them into vinegar and water to preserve the colour; boil them until just tender in strong salt and water.
Drain them, flour each one, then dip them into a batter, and drop them into boiling fat. Fry until brown ; lift them carefully out and serve very hot, garnished with parsley.
Salsifies, when boiled, may be served in white or brown sauce, or cut small and added to stews of meat.
Asparagus tops a la Crenie.
This is for very thin, green asparagus ; the finer kinds with thick fleshy stalks are invariably served with the accompaniment of pure melted butter or white sauce ; oi-, if cold, the cruet containing salt, pepper, vinegar, and oil is passed round to each individual partaking of them.
Cut the asparagus into inch lengths; leave
out all tlie white part, tlirow the pieces into hoiling water for about two minutes, then drain, place them in a stewpan with butter, a lump of sugar, some pepper, and a teacupful of water; cover up and let them stew for at least an hour. Remove the onion, and thicken the sauce with the 3^olk of an egg and a little cream. Serve hot over a thin slice of fried bread.
Petits Pois.
Throw the shelled peas into boiling salted water for one or two minutes, not more ; then drain them.
Dissolve a little butter at the bottom of a stewpan ; put in the peas, two small onions, a sprig of mint and parsley, sprinkle with pepper; add a lump of sugar, and finally cover the top with a cabbage lettuce cut in half, and pour in half a teacupful of water. Put on the lid, and simmer the whole for nearly an hour. Remove the lettuce, herbs, and onions, and serve the peas with the sauce as it is, or thicken the latter by the addition of a yolk of egg and cream.
The above is for peas when served alone ; w^hen intended for accompanying meat, use a little of the fat from the joint, and omit the thickening agents.
Stuffed Cucumbers.
Prepare a mince from the remains of cold meat, poultry, or fish; season it liiglily, and make it moist witli gravy. If a purely vegetarian stuffing be desired, make it of breadcrumbs, parsley and chives, butter and seasoning, and moisten witli a beaten egg
Pare a sliort thick cucumber, and with a corer remove all the seedy interior ; press the stuffing into it until it be quite full. Melt a good-sized lump of butter in a stewpan, place the cucumber in it (if it will not go in without, cut it in two), put in an onion and a bunch of herbs, also a cup of water; cover up and stew gently for an hour or so. Remove to a dish, take out the onion and herbs, thicken the butter with a little potato flour, season it, add a spoonful of chopped parsley and a few drops of vinegar; let it boil, then pour over the cucumbers.
Aubergines Farcies.
Records on this page
Fried SalsifyBoiled Peas with LettuceStuffed Cucumbers