FoodNetArchive

With a saucepan over the sea

1902

Page 46 · 9 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
LETTUCE AND PEAS. (Provincial France.) Parboil 4 heads of lettuce in i quart of broth, — which can be used as soup, — remove the centres and fill with green peas, a little chopped onion, and a little flour. Tie these neatly, cover with ^ pint white stock✪ Lettuce and Peas (Provincial France), and simmer for an hour. Untie, arrange on toast, and pour the sauce over, adding salt and pepper. PUREE OF PEAS. (French.) This puree of peas, or of any other vegetable, can be served as a separate course or for the foun- dation of an entree, chops, or sweetbreads, or to fill an omelette^ or garnish a roast. Boil i quart of 131 With a Saucepan over the Sea green or dried peas with a bunch of parsley, an onion sliced, salt, and a little butter, using only enough water to moisten. Drain, when tender, press through a sieve, add some more butter, a pinch of sugar, and some pepper. Smooth into a neat mound, if used for a garnish. PEAS PORRIDGE. (England.) Cook I quart of peas in a quart of water, with a tablespoonful of dried mint, and a tablespoonful of butter. Boil, covered, slowly for 2 hours^ add salt and pepper, and some butter rolled in flour. Stir, add a pint of hot milk, and press through a sieve. It should be thick. Serve hot. ASPARAGUS (as cooked in France). Wash the heads and boil in salted water for 20 minutes. Drain, cut off the green or tender parts, mince it finely, with an onion to each bundle, chopped fine, salt, pepper, and the beaten yolk of an egg. Stir until hot, and pour over slices of toast. ASPARAGUS (as cooked in Spain). Boil the asparagus in salted water, drain it, and cut into equal lengths, discarding the tough parts. Arrange on a dish, and edge it with i dozen freshly poached eggs, cooked in vinegar and water. Pour With a Saucepan over the Sea over all a good sauce, HoUandaise or Bechamel or caper. Serve hot. SPINACH (as cooked in France and Germany). Plunge the spinach into boiling salted water ; when tender, drain it and chop very fine. Add to each pint, i ounce of butter✪ Puree of Peas (French), i ounce of flour, and I gill of cream or white stock. Season with salt, pepper, and nutmeg. Press through a sieve, and arrange on a dish in a mound. Garnish with sliced hard-boiled eggs. STRING BEANS (as cooked in Brittany). String and cut into dice i quart of nice young beans, boil in salted water ; when tender, drain them and put in a saucepan with an ounce of butter, a tablespoonful of finely chopped onion, and fry them lightly. Add parsley, pepper, and salt, i cup of white broth or hot milk, and the juice of a lemon✪ String Beans (as cooked in Brittany). Serve at once. WHITE BEANS (as cooked in Brittany). These are often served with roast lamb or leg of mutton. Boil i pound of dried beans, drain them, — they should have been soaked overnight, — add 2 ounces butter, a tablespoonful of lemon juice or tarragon vinegar, and salt, pepper, and a 133 With a Saucepan over the Sea cupful of a consomme.✪ White Beans (as cooked in Brittany) Press through a sieve, and arrange in a mound. POTATOES, PILGRIM STYLE. (A Trappist recipe.) Boil and slice 6 large potatoes ; make a frying batter of i cup of milk, i egg, beaten, 4 table- spoonfuls of flour, and some parsley, adding 4 sliced onions, fried in butter. Stir these, add the potatoes, and barely enough milk to cover, also some chopped parsley, a little nutmeg, and plenty of bread-crumbs on top of the dish✪ Potatoes, Pilgrim Style. Bake until brown. POTATOES (as cooked in Mantua). Beat 2 cups of freshly mashed potatoes with i cup of white stock, the yolks of 2 eggs, and a table- spoonful of cream or butter, salt, pepper, and nut- meg. Pour into a shallow dish, smooth the top, and cover closely with grated Parmesan cheese. Bake ^ hour, until brown. POTATOES (as cooked in Flanders).