Chard - Swiss

Ingredients

• several stalks of chard
• salt
• cream sauce (No. 123)
• Dutch sauce (No. 126)
• grated cheese

Method

1. 1

   Trim green leaf from chard, cut into pieces, boil in salted water until tender, drain.

2. 2

   Arrange on a hot platter, cover with cream sauce, Dutch sauce, or sprinkle with cheese and brown in the oven.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 29. The excerpt below is the record exactly as published.

salt and paprika, and when tender serve. 186. CAULIFLOWER POLONAISE Boil a cauliflower in salted water, drain and place on a hot platter. Rub a bowl with garlic. Grate into it two cups of bread crumbs. Fry in a large piece of fresh butter until yellowr and crisp ; season with salt and paprika, and sprinkle all over the cauliflower. 187. CELERY FLAN Remove leaves and roots from three large heads of celery and boil. Drain and pass through a chopper. Melt a heap- ing tablespoon of butter with one of flour ; stir in a pint of hot milk and, when it thickens, add the celery. Sim- mer for a few moments, cool a little and add the beaten yolks of six eggs and a teaspoon of salt. Pour into a greased mould and cook in a slow oven for half an hour. Serve with rich cream sauce. 188. CELERY FRITTERS— GERMAN Cut the stalks from a fine head of celery into four-inch lengths. Parboil, drain on a cloth, dip in batter (No. 446), and fry in boiling fat. 189. CELERY RING MOULD Trim leaves from a large head of celery, cut up stalks and boil till tender in salted water. Drain, chop, and rub through a puree sieve ; then proceed as in No. 230. VEGETABLE ENTREES 59 190. CHARD— ITALIAN Prepare the chard by removing all of the green part, which can be cooked like spinach. Cut the thick midrib into two-inch squares, steam or boil until tender in boiling salted water ; then drain on a cloth. Beat an egg slightly with two tablespoons of water and one of flour. Dip each piece into this and fry in hot fat. 191. CHARD— SWISS Trim the green leaf from several stalks of chard and cut either into square pieces or into lengths like asparagus. Boil in salted water until tender; then drain. Arrange neatly on a hot platter and cover with either cream sauce (No. 123), Dutch sauce (No. 126), or sprinkle plentifully with grated cheese

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