How to Make Vegetable Balls

Ingredients

• The vegetables must be pared carefully.

Method

1. 1

   Cut the vegetables into regular shapes and put them in cold water.

2. 2

   Use a vegetable scoop to make balls from the vegetables, dropping them into cold water as you go.

3. 3

   The remaining vegetable can be used for stews or soups.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 465. The excerpt below is the record exactly as published.

How to Make Vegetable Balls. Much of the beauty of a dish served a la jardiniere depends upon the manner in which the vegetables are cut. They may be cut into dice, and a good effect be produced if the cutting be regular. Little vegetable- scoops and fluted knives make it possible to produce very attractive forms and combinations. The scoops 884 MISS PAELOA'S KITCHEN COMPANION. come in several sizes, and balls can be made from the size of a large pea to that of a hickory nut. The large scoops are chiefly used for potato balls when the balls are to be served alone, either boiled, fried, or sauted. The small scoops are for all kinds of vegetables when they are used as a garnish in soups and entrees. The vegetables must be pared carefully,

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