tered paper cut the shape of the sautoire, and place it in the oven to cook for
twenty minutes. When the turnips are cooked, lift off the paper. Place
the turnips on a hot dish, and reduce the gravy to a glaze for six minutes.
Arrange them nicely on a dish, pour half a gill of good broth (No. 99)
into the saucepan to loosen the glaze, remove the cinnamon, and throw
the sauce over the turnips.
068. Onions, with Cream. — Peel twelve medium-sized, sound onions ;
pare the roots without cutting them, and place them in a saucepan ; cover
with salted water, add a bouquet (No. 254), and cook for forty-five min-
utes. Lift them from the saucepan, and lay them on a dish ; cover them
with half a pint of cream sauce (No. 181), mixed with two tablespoonfuls
of the broth they were cooked in, and serve.
969. Fried Onions. — Peel, pare, and slice round-shaped, four medium-
sized onions. Lay them first in milk, then in flour, and fry them in very
hot fat for eight minutes. Lift them up and lay them on a cloth to dry.
Serve on a dish with a folded napkin, with a little fried parsley.
970. Stuffed Onions. — Peel six medium-sized Spanish onions ; empty
out the centres with a vegetable-scoop ; parboil them for three minutes,
and turn them upside down on a cloth to drain. Fill the insides with
sausage forcemeat (No. 220). Line the bottom of a sautoire with a piece
of lard skin, and one carrot and one onion, both cut up ; lay the onions
on top, and moisten with half a pint of broth (No. 99). Cover with a but-
tered paper ; then put it in the oven to glaze for forty minutes, taking
care to baste frequently. Place them in a hot dish ; strain the gravy over
them, and serve.
971. Minceil Onions. — Peel and pare three medium-sized onions ; cut
them in two, and mince them into fine slices. Place them in a sautoire,
with half an ounce of butter, and let them get a good golden color on the
stove for ten minutes, tossing them briskly. Place them in a bowl, and
use when required.
972. Glazed Onions for Garnishing. — Select one quart of small onions;
peel the sides only, and pare the roots neatly, being careful not to cut
them. Place them in a sautoire with half an ounce of clarified butter,
and sprinkle them with half a pinch of powdered sugar. Glaze them in a
slow oven for fifteen minutes ; place them in a stone jar, and use for gar-
nishing when required.
973. S,orrel ail Maigre. — Pick off the stems from half a peck of
sorrel ; wash it in several waters, drain, and chop up with a head of
well-cleansed lettuce. Add half a bunch of chervil, and chop all together
very fine. Place all in a saucepan, stir well together on the hot stove
for three minutes, and then place it in the oven until the vegetables are
well dissolved ; then add an ounce and a half of butter, and stir again for
about ten minutes, or until the sorrel is reduced to a pulp. Season with
a pinch of salt and half a pinch of pepper✪ Corn Saute il la Creme, and pour into it a thickening of
two egg yolks and half a cupful of cream ; stir well, without boiling, and
serve.
974. Sorrel au Gras. — Dissolve the same quantity of sorrel as in No.
VEGE TA BLES. 30 1
The table
1889Page 242 · 5 recipe records on this page
Presented as published in 1889. 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
tered paper cut the shape of the sautoire, and place it in the oven to cook for twenty minutes. When the turnips are cooked, lift off the paper. Place the turnips on a hot dish, and reduce the gravy to a glaze for six minutes. Arrange them nicely on a dish, pour half a gill of good broth (No. 99) into the saucepan to loosen the glaze, remove the cinnamon, and throw the sauce over the turnips.
968. Onions, with Cream. — Peel twelve medium-sized, sound onions ; pare the roots without cutting them, and place them in a saucepan ; cover with salted water, add a bouquet (No. 254), and cook for forty-five minutes. Lift them from the saucepan, and lay them on a dish ; cover them with half a pint of cream sauce (No. 181), mixed with two tablespoonfuls of the broth they were cooked in, and serve.
969. Fried Onions. — Peel, pare, and slice round-shaped, four mediumsized onions. Lay them first in milk, then in flour, and fry them in very hot fat for eight minutes. Lift them up and lay them on a cloth to dry. Serve on a dish with a folded napkin, with a little fried parsley.
970. Stuffed Onions. — Peel six medium-sized Spanish onions ; empty out the centres with a vegetable-scoop ; parboil them for three minutes, and turn them upside down on a cloth to drain. Fill the insides with sausage forcemeat (No. 220). Line the bottom of a sautoire with a piece of lard skin, and one carrot and one onion, both cut up ; lay the onions on top, and moisten with half a pint of broth (No. 99). Cover with a buttered paper ; then put it in the oven to glaze for forty minutes, taking care to baste frequently. Place them in a hot dish ; strain the gravy over them, and serve.
971. Minceil Onions. — Peel and pare three medium-sized onions ; cut them in two, and mince them into fine slices. Place them in a sautoire, with half an ounce of butter, and let them get a good golden color on the stove for ten minutes, tossing them briskly. Place them in a bowl, and use when required.
972. Glazed Onions for Garnishing. — Select one quart of small onions; peel the sides only, and pare the roots neatly, being careful not to cut them. Place them in a sautoire with half an ounce of clarified butter, and sprinkle them with half a pinch of powdered sugar. Glaze them in a slow oven for fifteen minutes ; place them in a stone jar, and use for garnishing when required.
973. Sorrel au Maigre. — Pick off the stems from half a peck of sorrel ; wash it in several waters, drain, and chop up with a head of well-cleansed lettuce. Add half a bunch of chervil, and chop all together very fine. Place all in a saucepan, stir well together on the hot stove for three minutes, and then place it in the oven until the vegetables are well dissolved ; then add an ounce and a half of butter, and stir again for about ten minutes, or until the sorrel is reduced to a pulp. Season with a pinch of salt and half a pinch of pepper, and pour into it a thickening of two egg yolks and half a cupful of cream ; stir well, without boiling, and serve.
974. Sorrel au Gras. — Dissolve the same quantity of sorrel as in No.
Records on this page
Corn Saute il la CremeCorn Saute au BeurreCorn FrittersOnions with CreamStuffed Onions