Kohlrabi au Gratin

Ingredients

• Select a young kohlrabi
• coat it with butter
• browned breadcrumbs
• a little cream
• a layer of forcemeat
• some broth
• some cream

Method

1. 1

   Pare and cut the kohlrabi into thin slices.

2. 2

   Simmer in salt and water until tender.

3. 3

   Drain the water.

4. 4

   Coat a china dish with butter and breadcrumbs, layer kohlrabi, cream, forcemeat, and more kohlrabi.

5. 5

   Mix broth and cream, pour in a small quantity, and top with fried breadcrumbs.

6. 6

   Finish in the oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 133. The excerpt below is the record exactly as published.

Kohlrabi au Gratin. Select a young kohlrabi ; pare it, and cut in thin slices. Simmer it in salt and water till quite tender. As this takes a long time, which can only be deter- mined by experience, put it on in the morning. Take it off the fire when tender, and let all the water drain away. Take a china dish which will bear the fire ; coat it with butter and browned breadcrumbs, then put a layer of the sliced kohlrabi, with a little cream, then a layer of forcemeat, then another of kohlrabi. Mix some broth and cream, and pour in a small quantity. Strew the surface with fried breadcrumbs ; finish the dish in the oven, and before the fire. Lettuce in Stock {an jus). The lettuces must be well cleaned and steeped in cold water ; cut all to one length, and tie lightly together. Put them in a buttered pan ; cover them with a buttered paper ; put a piece of onion and a bay leaf in beside them, and feed them Vv^ith broth till they soften and swell. They require two hours slow feeding and cooking between two fires. Take them out, untie the bundle, and serve with a little fresh bright stock or with a white sauce. ENDIVE. Stewed Lettuce, Parboil ; strain, and let all the water run away. Fry in butter till the lettuces look' a russet colour. Serve with a rich gravy or an ^g% and cream sauce. A little salt and pepper must not be forgotten. Dressed Endive. Pick off all the outer leaves, leaving only the white. Trim the roots and wash the endive in several waters, carefully removing any insects concealed in the folds of the leaves. Put a large stewpan half full of water on the fire. When the water boils throw in the endive with a handful of salt ; let the endive con- tinue to boil until quite tender. Drain in a colander, and also squeeze till all the water is got rid of Take each head of endive and cut off the root ; again look through the leaves for insects (spreading each leaf out with the point of a knife). Chop the leaves small, and pass through a coarse wire sieve. Put them in a stewpan with 2 ozs. of butter, a pinch of salt, and stir over the fire for ten minutes ; add half a gill of cream, a tablespoonful of white sauce, and a dessert- spoonful of powdered sugar. Let the whole sim- mer till it is thick enough to bear being put in a heap. Garnish with fried croutons, and serve very hot. MUSHROOMS. 331 Mushrooms. The mode of cooking mushrooms must depend on the age and size of the mushroom. Mushrooms grown wild have a far more deHcate flavour than those grown from spawn in mushroom houses and in cellars. Button Mushrooms. These must be chosen of the same size ; they must be skinned and trimmed, and the trimmings can be used to flavour gravies. Put in a stewpan or bain-marie pan some cream

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