941. Spinach a la Tieille Mode. — After the spinach is blanched and well chopped, as for No. 939, put it in a saucepan with an ounce of. butter and the third of a pinch of grated nutmeg. Stir with a wooden spoon, and cook for five minutes, adding an ounce of butter kneaded with two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, and half a pint of milk. Stir frequently, and cook for ten minutes ; then serve, garnished with six sippets of bread fried in butter. 942. Spinach a la Maitre d'Hotel.— After blanching the spinach as for No. 939, and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt? half a pinch of pepper✪ Stewed Cucumbers for Garnishing, and the third of a pinch of grated nutmeg. When warm, add an ounce and a half of butter ; stir well, and let it heat for fifteen min- utes. Lay it on a hot dish, and decorate it with six bread croutons (No. 133); then serve. 943. Spinach, with Gravy.— When the spinach is blanched and well drained (No. 939), put it in a saucepan with half a cupful of veal-stock (either the reduced gravy of a fricandeau, or a glaze), cook for ten min- utes, and when ready to serve, add a good ounce of butter✪ Spinach, with Gravy ; melt well together, and serve with six pieces of fried bread. 944. Spinach, with Sugar. — Season the blanched spinach (No. 939) with a very little salt, three lumps of sugar, a little crushed lemon-peel, and two pulverized macaroons✪ Spinach, with Sugar. Cook slowly all together for ten min- utes, and serve surrounded by six lady-fingers (No. 1231). 945. String- Beans, Blanched. — Take two quarts of fresh, tender string beans✪ String Beans, Blanched ; break off the tops and bottoms carefully ; string both sides, and pare both edges neatly ; wash them well in cold water, lift them, and drain. Place them in boiling salted water, and cook for twenty-five min- utes. Drain again, and return them to cold water, letting them get thor- oughly cool. Lift them out, and dry. They are now ready to use when required, for salads or any other purpose. 946. String Beans, with Cream.— Place the blanched beans (No. 945) in a saucepan with an ounce of butter, and cook on the stove for five min- utes, tossing them well. Season with half a pinch of salt, the same of pepper, and add half a bunch of chives and two sprigs of parsley tied together. Pour in half a cupful of fresh cream or milk, diluted with two egg yolks✪ String Beans, with Cream. Heat well, without boiling, for five minutes. Then serve as a hors-d'ceuvre or entremet. Sugar may be added with advantage, if desired. VEGE TA BLES. 297 947. String1 Beans au Blanc. — String the fresh string beans (No. 945); if too large, cut them lengthwise, and cook them in water with salt and butter; drain, and place them in a saucepan with one ounce of butter; add a teaspoonful of parsley and the same of chopped chives. Cook for five minutes, and when done, thicken the gravy with half a cupful of cream✪ String Beans au Blanc, two egg yolks, and the juice of a lemon. Mix well together for two min- utes, and serve, 948. String Beans a 1'Anglaise. — Blanch and cook the beans as for No. 945, keep them warm, and of a light green color; place them in a hot dish, pour over them a gill of good melted butter, sprinkle a little chopped parsley on top, and serve very hot.

AI-modernized reading of the original text

941. Spinach a là la Vieille Mode. — After the spinach is blanched and well chopped, as for No. 939, put it in a saucepan with an ounce of. butter and the third of a pinch of grated nutmeg. Stir with a wooden spoon, and cook for five minutes, adding an ounce of butter kneaded with two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, and half a pint of milk. Stir frequently, and cook for ten minutes ; then serve, garnished with six sippets of bread fried in butter. 942. Spinach a la Maitre d'Hotel.— After blanching the spinach as for No. 939, and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg. When warm, add an ounce and a half of butter ; stir well, and let it heat for fifteen minutes. Lay it on a hot dish, and decorate it with six bread croutons (No. 133); then serve. 943. Spinach, with Gravy.— When the spinach is blanched and well drained (No. 939), put it in a saucepan with half a cupful of veal-stock (either the reduced gravy of a fricandeau, or a glaze), cook for ten minutes, and when ready to serve, add a good ounce of butter ; melt well together, and serve with six pieces of fried bread. 944. Spinach, with Sugar. — Season the blanched spinach (No. 939) with a very little salt, three lumps of sugar, a little crushed lemon-peel, and two pulverized macaroons. Cook slowly all together for ten minutes, and serve surrounded by six lady-fingers (No. 1231). 945. String- Beans, Blanched. — Take two quarts of fresh, tender string beans ; break off the tops and bottoms carefully ; string both sides, and pare both edges neatly ; wash them well in cold water, lift them, and drain. Place them in boiling salted water, and cook for twenty-five minutes. Drain again, and return them to cold water, letting them get thoroughly cool. Lift them out, and dry. They are now ready to use when required, for salads or any other purpose. 946. String Beans, with Cream.— Place the blanched beans (No. 945) in a saucepan with an ounce of butter, and cook on the stove for five minutes, tossing them well. Season with half a pinch of salt, the same of pepper, and add half a bunch of chives and two sprigs of parsley tied together. Pour in half a cupful of fresh cream or milk, diluted with two egg yolks. Heat well, without boiling, for five minutes. Then serve as a hors-d'ceuvre or entremet. Sugar may be added with advantage, if desired. 947. String1 Beans au Blanc. — String the fresh string beans (No. 945); if too large, cut them lengthwise, and cook them in water with salt and butter; drain, and place them in a saucepan with one ounce of butter; add a teaspoonful of parsley and the same of chopped chives. Cook for five minutes, and when done, thicken the gravy with half a cupful of cream, two egg yolks, and the juice of a lemon. Mix well together for two minutes, and serve, 948. String Beans a 1'Anglaise. — Blanch and cook the beans as for No. 945, keep them warm, and of a light green color; place them in a hot dish, pour over them a gill of good melted butter, sprinkle a little chopped parsley on top, and serve very hot.

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Stewed Cucumbers for GarnishingSpinach a la Tieille ModeSpinach a la Maitre d'HotelSpinach, with GravySpinach, with SugarString Beans, BlanchedString Beans, with CreamString Beans au Blanc

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