A la Creme (Vegetable Marrow)

Ingredients

• Peeled, blanched, and served with cream sauce
• with cream sauce

Method

1. 1

   Peeled and blanched vegetable marrow, served with cream sauce.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 149. The excerpt below is the record exactly as published.

with cream sauce. Zarina — As Doria, add fennel and parsley. Flageolets are first blanched, and then prepared with cream sauce, or maitre d’hotel, etc., as haricot beans. F£ves de Marais (Broad Beans). A la Creole — Stewed with finely minced green peppers and tomatoes, seasoned, and served in timbales. A VAncjlaise — Blanched, and served with parsley butter or parsley sauce. An Lard — Blanched, and stewed with dice of lean bacon, and served. Lyonnaise — Blanched, and stewed with butter, chopped onions, fines herbes, and parsley. Westphalienne- -Blanched, and stewed with white wine and julienne of ham. Endive Belge (Chicory). Blanched, and stewed or braised, and served with cream sauce or brown as required ; can also be prepared as celery. Legumes ( Vegetables) . 39$ Chicoe.ee (Endive). Blanched, chopped fine, and prepared as spinach, or blanched and braised whole and served with gravy, etc. .d la Creme — Blanched, chopped, and finished with butter and cream, seasoned. Espagnole — Blanched and chopped, finished with butter, veal gravy, and Espagnole sauce. Flamande — Blanched and braised whole, and served with cream sauce. Paysanne — Blanched and braised whole with butter stock, chopped hard eggs over. Timbales — Blanched and finely chopped, mixed with a few eggs, seasoned, and poached in buttered moulds ; when done, turned out and masked with veloute sauce. Garbanzos (Spanish Dried Peas). They are soaked and cooked as haricot beans. used in the Spanish national dish olla podrida. Courge (Vegetable Marrow). A la Creme — Peeled, blanched, and served with cream sauce

Cook this with the app: pantry check, scaling, and the assistant.