French Dishes for American Tables

by active 1886-1899 Pierre Caron

POULTRY AND GAME, WITH ROASTS OF SAME.

[265]. Broiled Chicken. Take four spring chickens, put some alcohol on a plate, light it, and pass your chickens over the flame, to singe off any hair which may remain. Split them in two, clean them, wash them well, and dry with a cloth, flatten them with a cleaver; broil them on a moderate fire, and, when well colored on both sides, serve them on a very hot dish, on which you have put an ounce of butter, a pinch of salt and pepper, the juice of a lemon, a tablespoonful of chopped parsley, and mix all well together. Serve some water-cresses around them.

[266]. Broiled Chickens (Deviled). Take three medium-sized spring chickens, prepare them as the foregoing, spread them lightly with a layer of mustard, sprinkle them with bread-crumbs, and broil them on a very gentle fire. To be certain that they are thoroughly done, lift up the thigh, and if not red underneath, they are sufficiently cooked. Serve very hot.

[267]. Roast Spring Chickens. Clean three or four spring chickens, truss them, put them to roast, sprinkle them with a pinch of salt, and a very little melted butter, with which baste them from time to time. From thirty to thirty-five minutes should be sufficient to roast them. When they are a fine color, remove your skewers, and take a gill of consommé ([Art. 1]), reduce it on the fire one half, mix it with the drippings of your chicken, strain, pour it over them, and serve with water-cresses around them.

[268]. Fricassée of Chicken. Clean and wash two chickens, cut off the thighs, legs, wings, and breasts, which put in a saucepan with a quart of water, and blanch them ten minutes; then put them in cold water for a moment; after which place them in a saucepan with a pint of consommé ([Art. 1]), a pint of water, several branches of parsley, inclosing four cloves, four pepper-corns, three branches of thyme, three bay-leaves, and tie all together, add one half ounce of salt, two pinches of pepper, and a little nutmeg. Simmer gently forty minutes. Put in another saucepan two ounces of butter, and the same of flour, mix well together, then add little by little three quarters of a pint of the liquid in which your chickens were cooked, and which you have strained. Boil gently. Take the yolks of four eggs, the juice of a lemon, and a tablespoonful of water. Remove your sauce from the fire, and, when it has ceased boiling, add your eggs, stirring until well mixed. Put your chickens on a dish, pour the sauce over them, and serve. You may add mushrooms to your sauce, green peas, or the green ends of asparagus.

[269]. Chicken à la Marengo. Prepare and cut up two chickens as the foregoing, put them in a frying-pan with two tablespoonfuls of oil, color your chickens a light brown, then remove them from the frying-pan and put them in a saucepan with a half pint of Spanish sauce ([Art. 80]), six tablespoonfuls of tomatoes, a claret-glass of white wine, a pinch of salt and pepper, a little nutmeg, and boil for thirty minutes on a good fire; add a dozen mushrooms, the same of truffles cut in quarters, and serve. You may also serve, around your chicken, eggs fried in oil and small pieces of bread fried in butter.

[270]. Chicken Sauté à la Hongroise. Clean and cut up two chickens as for fricassée, and put them in a saucepan with two ounces of butter and two onions cut in small pieces. When beginning to color, add two ounces of flour, which mix well with your other ingredients; moisten with a pint of milk, add a little salt, pepper, and nutmeg, several branches of parsley, inclosing two cloves, two pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil very gently, skim off the grease, remove your parsley with its spices, and serve.

[271]. Chicken Sauté aux Fines Herbes. Clean and cut in pieces two young chickens, and put them in a saucepan, with four chopped shallots and two ounces of butter. Turn your chicken continually, so as not to stick to the pan, add a little salt, pepper, and nutmeg, and half a pint of Spanish sauce ([Art. 80]). Chop a dozen mushrooms very fine, boil five minutes longer, and, just before serving, add a tablespoonful of chopped parsley, which mix with your sauce, and serve very hot.

[272]. Chicken à la Financière. Prepare two young chickens as for a fricassée, put them in a frying-pan with an ounce of butter. When beginning to color, remove them from the frying-pan and place them in a saucepan with half a pint of Spanish sauce ([Art. 80]), two wineglasses of sherry, a pinch of pepper, salt, and nutmeg, several branches of parsley, inclosing two cloves, a little thyme, and two bay-leaves, and tie all together. Boil for about thirty-five minutes. Cut in pieces six truffles, six mushrooms, a sweet-bread tossed in a little butter, a dozen chickens' kidneys, let the sauce boil up again, and serve.

[273]. Suprême de Volaille. Take four very tender chickens, cut the skin which covers the breast, so as to remove the fillets. Pass the point of a knife between the breast-bone and the fillet as far as the wish-bone, then remove the fillet entire, without tearing it, and proceed the same with the other fillets. Place them on a table, and open them carefully, dividing the large fillets from the small ones (those underneath), but not separating them, and introduce between each fillet a tablespoonful of chicken farce ([Art. 11]), with which you have mixed three truffles chopped very fine; make three or four incisions on the top of each fillet, moisten lightly with a little white of egg, decorate the top with thin slices of truffles cut in the form of small cockscombs; again moisten lightly with white of egg, place the fillets in a saucepan, adding a wineglass of sherry, half an ounce of butter, three sherry-glasses of consommé ([Art. 1]), put the lid on your saucepan, and boil gently ten minutes. Serve them in half a pint of sauce suprême ([Art. 99]), to which you have added about eight chopped truffles.

[274]. Chicken à la Toulouse. Take the eight thighs of the foregoing, and put them in a saucepan with some consommé ([Art. 1]), several branches of parsley, inclosing two bay-leaves, two branches of thyme, two cloves, two pepper-corns, and tie all together; also, add an onion and a carrot, cut in slices; boil gently for about forty minutes, and, if sufficiently done, drain them, place them in a circle on a dish, and serve them with a sauce Allemande ([Art. 81]) in the center, to which you have added a dozen chopped mushrooms.

[275]. Chicken with Rice. Clean and prepare two chickens, put them in a saucepan with enough consommé ([Art. 1]) to cover them. After boiling forty minutes, drain them. Wash half a pound of rice and boil it for ten minutes, put it in cold water, drain it and moisten with a quarter of the liquid in which the chickens were cooked and which you have strained, add a pinch of salt, pepper, and nutmeg. Simmer gently for forty minutes, add an ounce of butter to your rice, mix all well together, place on a dish, and serve your chickens cut up in pieces on top.

[276]. Chicken Sauté au Chasseur. Clean and prepare two chickens, cut up in pieces. Cut half a pound of bacon in small pieces, and put on the fire, in a saucepan, for about five minutes; add your chicken, and, when colored on one side, turn over on the other. When done, pour off all the grease in your saucepan, moisten your chicken with half a pint of Spanish sauce ([Art. 80]) and a claret-glass of white wine. Peel two dozen little onions, put them in a frying-pan with a little lard, and, when colored, add them to your chicken a moment before serving, with a pinch of pepper, salt, nutmeg, and a dozen mushrooms cut in quarters. Remove all grease from your sauce, and serve.

[277]. Boiled Fowl, Caper Sauce. Prepare and clean a fowl, pass a wooden skewer through the thighs, put it in a saucepan with half a pound of salt pork, and enough water to cover the chicken. Boil for an hour and a half, drain, put it on a dish, and pour over it half a pint of white sauce ([Art. 84]), to which you have added a handful of capers. Instead of capers you may add a tablespoonful of chopped parsley, or two dozen oysters, blanched and drained.

[278]. Aspic de Foie Gras. Heat three pints of consommé ([Art. 1]), to which add three ounces of gelatine, a branch of tarragon, a tablespoonful of tarragon vinegar, and two wineglasses of madeira (or sherry). Simmer gently, and, when your gelatine is dissolved, remove your saucepan to the side of the range. Mix the whites of four eggs with a glass of cold water, and add them to your jelly, also the juice of a lemon; stir until thoroughly mixed. Simmer gently at the side of the range for half an hour, then strain through a flannel several times, or until perfectly clear. Take a round mold with a hole in the middle, place it on the top of some cracked ice, and pour in the bottom a few tablespoonfuls of jelly. When stiff, decorate it with truffles and the whites of hard-boiled eggs, cut in any fancy form which pleases you, then put on top another layer of jelly, let it stiffen, then add a layer of pâté de foie gras cut in pieces, then another layer of jelly, and so on, in the same manner, until your mold is filled, then put it on the ice for an hour. Then turn out your jelly on a dish, and put in the middle a sauce remoulade (cold, [Art. 109]), or sauce ravigote (cold, [Art. 112]), or sauce tartare (114). Instead of pâté de foie gras, slices of cold chicken, turkey, sweetbreads, or lobster may be used. The receipt for this jelly is given as it is generally made in this country, where gelatine is much used.

[279]. Aspic (another manner of making it). Cut in slices two onions and a carrot, put them in a saucepan on the fire, with two cloves, two pepper-corns, two bay-leaves, a branch of thyme, a few very thin slices of ham on top, four pounds of a knuckle of veal, two pounds of the lean part of a shin of beef, half a glass of water, and the remains of cold chicken or turkey. When beginning to color, moisten with three quarts of consommé ([Art. 1]), add two calf's feet, which you have boiled ten minutes in boiling water. Simmer very gently for four hours, remove all grease, and strain it through a flannel. Put it back again on the fire, mix the whites of four eggs with a glass of water, add it to your stock, also adding three wineglasses of sherry. Simmer gently at the back of the range for half an hour, strain it through a flannel until perfectly clear, and put it on the ice. This receipt is given in the manner in which aspic is made in France.

[280]. Boned Chicken. Boned chicken is prepared exactly in the same manner as boned turkey ([Art. 292]).

[281]. Larded Chicken. Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long. Put it in a saucepan with a sliced onion and carrot, six parsley-roots, two cloves, a clove of garlic, two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt, and enough consommé (stock, [Art. 1]) to cover three quarters of your chicken. When beginning to boil, send it to the oven for about an hour with all its liquid, with which baste it from time to time. Serve with a purée of artichokes ([Art. 443]), purée of celery ([Art. 392] ), purée of French chestnuts ([Art. 442]), sauce Allemande ([Art. 81]), or other sauces preferred. You may also serve the chicken with a clear gravy. Grouse, partridges, and quail may be larded in the same manner.

[282]. Chicken Pie à la Christine. Clean two chickens, cut them in pieces, and put them in a saucepan with quarter of a pound of salt pork, an onion, and a little celery, all cut in small pieces, some salt, a pinch of pepper, a very little nutmeg, several branches of parsley, inclosing two bay-leaves, two branches of thyme, three cloves, and a clove of garlic, all tied together. Boil an hour, and skim off the grease carefully whenever necessary. Add two tablespoonfuls of flour with which you have thoroughly mixed half a glass of water, boil ten minutes longer, make a paste as for beefsteak pie ([Art. 197]), line a deep dish with it, in which put your chicken, covering it on top with a round of paste the size of your dish, brush over it some beaten egg, and send to the oven, until well colored. Instead of celery, you may add some chopped mushrooms and truffles, and, instead of the pork, some small pieces of cooked ham, and hard-boiled eggs cut in slices.

[283]. Chicken Croquettes. Chop and pound fine in a mortar a pound of chicken from which you have removed all skin and sinews; also chop fine about ten mushrooms, which mix with your chicken, and add half a pint of Allemande sauce ([Art. 81]) rather thick, to which you have added the yolks of three eggs, mixed in two tablespoonfuls of water or milk. Put your mixture on the ice until perfectly cold, then form it into croquettes, which roll in bread-crumbs. Beat up three eggs, with which cover your croquettes; again roll in bread-crumbs. Put some lard in a frying-pan in which, when very hot, fry your croquettes, and, when a bright yellow color, drain, and serve with fried parsley on top. You may add to your mixture, before forming into croquettes, some chopped truffles or chopped parsley.

[284]. Puff Paste. Put a pound of flour on a table, make a hole in the center of the flour, in which by degrees pour half a pint of cold water. The water should always be added in very small quantities at a time, and thoroughly worked into the flour until perfectly absorbed before adding more. When all the water has been thoroughly mixed with the flour, work your paste out with the hands until round. Take a pound of butter, which has been on the ice, and which you have carefully washed. If very hard, knead it a little with your hands, then place it in the middle of your paste, flatten it, fold your paste over the butter so that it forms a square, and put it on the ice ten minutes. Then with a rolling-pin roll out your paste (having previously sprinkled the table with flour) about two feet long, then fold it one third of its length, roll it once with the rolling-pin, then take the remainder of the paste and fold it over the two other layers, and roll the paste two or three times, fold the paste again as before, and put it on the ice fifteen minutes. Then proceed as before, and put it again on the ice. Repeat the same operation once again.

[285]. Pâté Brisée. Put a pound of flour on a table, make a hollow in the middle of the flour, in which put eight ounces of butter and not quite half a pint of water. Work this paste well, so as to be quite smooth.

[286]. Bouchées de Salpicon. Take half a pound of puff paste, and, after having given it six turns, roll it out half an inch thick, cut it out in ten rounds, with a muffin-ring or a mold for the purpose. Mark lightly in the center of each, with the point of a knife, a very small round. Brush them (with a camel's-hair brush) in beaten egg, put them on a pan, send them to a very hot oven, and watch them carefully so that they do not color too much on the outside before the inside is done. This paste should rise at least two inches. When the bouchées are thoroughly done inside, and colored bright yellow on the outside, take them out of the oven, remove the small rounds in the center which you have marked out, and also enough paste from the inside to make space for the following mixture: Put half a pint of Spanish sauce ([Art. 80]), with a glass of sherry, in a saucepan on the fire, boil it ten minutes, then add eight mushrooms, four chickens' livers, which you have previously blanched in boiling water ten minutes, the breast of a cold chicken, some cold smoked tongue, and two truffles, all cut in small pieces. When hot, fill your bouchées, place the small covers on top of each, and serve. Instead of Spanish sauce, Allemande sauce ([Art. 81]) is often preferred. You may also add four ounces of chicken farce ([Art. 11]), which form into small balls, and poach in boiling water. Instead of chicken, you may substitute sweetbreads; or you may fill the bouchées with oysters, to which you have added an Allemande sauce and some mushrooms cut in small pieces.

[287]. Croüstades de Salpicon. Take some pâté brisée ([Art. 285]), roll it out very thin, butter ten little tin molds, which line with your paste, prick a few holes in the bottom and fill the insides, and send them to a hot oven until done, take them out of the molds, brush the outsides with beaten egg, put them back in the oven for five minutes, remove the flour from the insides, using a small, dry brush, so that none shall remain, and fill them with the mixture described in the foregoing article.

[288]. Cromesqui of Chicken. Make a mixture as for chicken croquettes ([Art. 283]), adding a little red pepper. When cold, form it into balls, about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, mix well together, and then add a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromesqui. Then mix thoroughly a teaspoonful of soda with your paste, with which cover each cromesqui, and fry in very hot lard. When a bright yellow, drain, and serve plain, or with a tomato sauce ([Art. 90] ).

[289]. Timbale of Chicken. Chop fine, and then pound in a mortar half a pound of the white meat of chicken, from which you have removed the skin and sinews; add to the chicken, little by little, while pounding, three sherry-glasses of very cold cream, a little salt, white pepper, and the whites of five eggs. When you have obtained a very fine, smooth paste, press it through a sieve, and then fill with it ten little tin molds, which you have buttered. Place them in a saucepan, in which you have put the depth of an inch of water, cover your saucepan, and send to the oven for about ten minutes, or until the mixture is firm enough to turn out of the molds. Then serve with a sauce périgueux ([Art. 91]), or a sauce suprême ([Art. 99]), or a sauce Allemande ([Art. 81] ).

[290]. Roast Turkey stuffed. Clean and prepare a medium-sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of lard, and color them lightly. Soak a pound of bread in water, from which press the water, add the bread to your onions, with the turkey's liver and heart chopped very fine, a little salt, two pinches of pepper, the same of sage, a pinch of thyme, and mix all well together. Stuff the inside of the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top, and a wineglass of water. Roast for three quarters of an hour, strain the liquid in your pan, pour it over your turkey, and serve.

[291]. Turkey with Truffles. Clean and prepare a young medium-sized turkey as the foregoing. Melt four ounces of the fat of your turkey in a frying pan with a shallot and a few truffles chopped fine, a pinch of thyme, salt, pepper, and nutmeg, a pound of sausage-meat, and a can of truffles cut in quarters. Mix all well together, and with this mixture stuff your turkey; sew up the opening through which you have put your farce. Roast the turkey for three quarters of an hour, putting a little butter on the breast and a glass of white wine in the pan, and baste it often. Serve your turkey on a dish, and pour over it the liquid in your pan, which you have strained. Proceed in the same manner for chickens, capons, partridges, etc.—the quantity of each ingredient in proportion to the size of the piece roasted.

[292]. Boned Turkey. Take a hen-turkey of seven pounds, singe off the hair, by passing it over some lighted alcohol, cut off the head and neck, make an incision through the back its entire length, cut off the wings, and remove all the bones of the turkey. Take three pounds of chopped sausage-meat, the half of which place in the interior of your turkey, cover the farce with alternate strips of larding pork, half an inch wide, strips of cold ham, tongue, and some truffles cut in pieces intermixed. Season with pepper. Place on top of these the other half of your sausage-meat, which cover with another layer of larding pork, ham, and truffles. Then draw the meat at the sides to the center of the back of your turkey, and sew them together with a larding-needle threaded with fine twine. Place on top several slices of lemon, from which you have removed the peel and seeds, and wrap up your turkey very tight in a cloth, which tie firmly with a string, and put in a saucepan, in which you have put the bones of your turkey, a carrot, an onion, a little thyme, two bay-leaves, two cloves, one clove of garlic, and enough consommé (stock, [Art. 1]) to cover the turkey. Simmer gently for three hours, then remove the cloth, which wash clean, and again wrap the turkey in it, tying it as tight as possible. Place it in a pan, put another pan on top, in which put a weight, so as to render the top of the turkey perfectly flat, and put on ice for a day. Skim off the grease from the liquid in which your turkey was cooked, strain, take of it three pints, which put on the fire with three ounces of gelatine and the juice of two lemons. Mix four whites of eggs with a glass of water, pour into your saucepan with the stock and gelatine, stir all well together, and when beginning to boil remove to the back of the range to simmer gently for half an hour, strain through a flannel until perfectly clear, add a wineglass of sherry, put on the ice until cold, cut in pieces, which place on top and around your turkey.

[293]. Tame Ducks roasted. Clean and prepare two ducks for roasting. Put them in a pan with a little salt, a little butter, a wineglass of water, and roast them by a good fire for about twenty-five or thirty minutes. When well colored, serve them, surrounded with water-cresses. Strain the liquor in your pan, and serve in a sauce-boat with your ducks.

[294]. Ducks with Olives. Prepare and cook your ducks as the foregoing. Put half a pint of Spanish sauce ([Art. 80]) in a saucepan, let it boil, and add three dozen olives from which you have removed the stones, and a glass of sherry; boil gently ten minutes, pour your sauce around your ducks, and serve.

[295]. Duck with Turnips. Prepare two ducks as the foregoing. Put in a saucepan a sliced onion and carrot, two pieces of larding pork, three bay-leaves, three branches of thyme, two cloves of garlic, four parsley-roots, three cloves, three pepper-corns, and a pinch of salt. Place your ducks on top, moisten them with sufficient consommé ([Art. 1]) to barely cover them, and a claret-glass of white wine. Boil very gently for an hour. Pare some turnips, cut them round and small, in sufficient quantity for eight people. Put them in a saucepan on the fire, with an ounce of lard; when equally colored, drain them, and place them in a saucepan with half a pint of Spanish sauce ([Art. 80]), a pinch of sugar, a pinch of pepper; boil until the turnips are done. Place your ducks on a dish, and your sauce, with the turnips, around them.

[296]. Ducks with Purée of Peas. Clean, prepare, and cook two ducks as the foregoing. Boil a quart of peas, put them through a sieve, then heat them in a saucepan with a little butter, salt, and a pinch of sugar, and serve, with your ducks, on a separate dish.

[297]. Roast Goose. Clean and prepare a young goose for roasting. Put a little butter on top, a little salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoonful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat.

[298]. Braised Goose, Celery Sauce. Prepare a goose as for duck with turnips ([Art. 295]). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt; when done, drain them. Put in a saucepan half a pint of white sauce ([Art. 84]), add your celery, boil five minutes, drain off your goose, pour your celery sauce on a dish, place your goose on top, and serve.

[299]. Roast Squabs. Clean and wash eight squabs, put a little butter and salt on top, and roast them thirty minutes. Reduce half a pint of consommé ([Art. 1]) on the fire, one half pour over your squabs, and serve some water-cresses around them.

[300]. Broiled Squabs. Clean and wash eight squabs, split them in two, flatten them with a cleaver, beat up two eggs, add an ounce of melted butter, a pinch of salt and pepper, mix all well together, spread over your squabs, and sprinkle them with bread-crumbs. Broil them on a gentle fire, and, when well colored, serve.

[301]. Squabs en Compote. Clean eight squabs, split them in two, put them in a saucepan with four ounces of butter, in small pieces. Color them slightly on the fire, and, when a good color, drain off the grease. Moisten your squabs with half a pint of Spanish sauce ([Art. 80]), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and boil thirty minutes. Peel two dozen little onions, toss them in a frying-pan with half an ounce of lard, and, when well colored, add them to your squabs. Cut a dozen mushrooms in quarters, boil ten minutes, and serve very hot.

[302]. Broiled Squabs (Deviled). Prepare exactly as for deviled chicken ([Art. 266]).

[303]. Squabs with Green Peas. Clean eight squabs, separate them in two, put them in a saucepan on the fire, with an ounce of butter. When a nice color, add half a glass of water, two bay-leaves, two branches of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch of salt and pepper. Cook thirty minutes, drain and strain the liquid in which your squabs were cooked, add to it a quart of boiled peas, and serve with your squabs.

[304]. Broiled Partridge. Clean and divide in two, for broiling, three partridges, break the thigh-bone, and broil them on a gentle fire. When well colored on both sides, serve them on a dish on which you have put two ounces of melted butter, a tablespoonful of chopped parsley, a pinch of pepper and salt, and the juice of a lemon, all well mixed together. Garnish with water-cresses or slices of lemon.

[305]. Deviled Partridge. Broil three partridges as the foregoing, and proceed as for deviled chicken ([Art. 266]).

[306]. Partridge aux Choux. Clean three partridges, and put them in a saucepan with half a pound of bacon, two smoked sausages, a carrot cut in two, and a whole onion, several branches of parsley, inclosing four cloves, three branches of thyme, and a clove of garlic. Tie all well together, and cover your partridges with pieces of larding pork. Blanch a cabbage in boiling water on the fire for fifteen minutes, then put it for a moment in cold water, drain it, and press from it all moisture. Lay it on top of your partridges, and cover with strips of larding pork. Moisten with sufficient consommé ([Art. 1] ) to cover them. Simmer gently for two hours. Drain off your partridges, bacon, sausages, and cabbage, from which again press the moisture. Remove your carrot, onion, and herbs, boil, and serve your partridges on a dish, with your cabbage underneath, and your bacon and sausage, cut in pieces, around them.

[307]. Roast Partridge. Clean three partridges, pass a wooden skewer through the thighs, tie on top of each a thin slice of pork, and roast them forty minutes. Put a claret-glass of white wine in the pan, and baste them from time to time. Remove your skewers, and the strings with which you have tied on your pork, and put your partridges on a dish. Add two wineglasses of consommé ([Art. 1]) to the liquid in the pan, boil for a moment, strain and pour in the dish with your partridges, which serve, garnished with water-cresses, or with bread sauce ([Art. 87] ).

[308]. Salmi of Partridge. Cut up in pieces three cold roast partridges, which put in a saucepan with an onion cut in slices, two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two parsley-roots, and six chopped mushrooms. Moisten with a claret-glass of white wine, and half a pint of Spanish sauce ([Art. 80]). Boil very gently for half an hour, carefully removing all grease, and strain. Then put your sauce again in the saucepan with your partridges, add two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter, eight pieces of bread, cut round at one end and pointed at the other; drain them. Serve your partridges, the sauce poured over them, and garnish with your fried pieces of bread.

[309]. Truffled Partridge. Prepare three partridges as for roasting, make an incision in the skin of the neck. Pound together two chickens' livers and the same in quantity of fresh fat pork, adding a pinch of salt and pepper and a little nutmeg. Mix all together, with half a pound of truffles, cut in quarters, and put the third of your farce in each partridge. Sew up the opening through which you have inserted the farce, and also the skin of the neck. Then put a little butter on them, and roast them for thirty-five to forty minutes, according to the size of your partridges. Serve around them a sauce périgueux ([Art. 91] ). Grouse are prepared in each manner described for partridges.

[310]. Broiled Quail. Prepare and broil eight quails as for broiled partridge. You may also devil them, as described in deviled chicken ([Art. 266]).

[311]. Roast Quail. Prepare eight quails for roasting, with a piece of thin pork on top and a claret-glass of consommé ([Art. 1]) in the pan. Fifteen minutes on a good fire will be sufficient to roast them. Boil the liquid in your pan for a moment, strain it, put it in a dish with your quails, under each of which you have placed a piece of toast, and serve garnished with water-cresses.

[312]. Quail en Caisse. Split eight quails through the back, without injuring the fillets, and remove the bones. Take half a dozen chickens' livers with as much fat pork, and pound together to a paste, then mix with this four truffles chopped very fine, salt, pepper, and nutmeg, and fill the inside of your quail with this mixture, then wrap them up in thin strips of pork, and tie a string around each, so as to preserve their shape. Put them in a pan and send them to the oven for fifteen minutes. Then take eight paper cases, as wide and as high as your quail, put a little oil on the inside of the cases, and half fill them with a farce of sausage, with which you have mixed four chopped truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put your quail on top, and send them to the oven for twenty minutes. Put a tablespoonful of Spanish sauce ([Art. 80]) on top of each quail.

[313]. Quail with Truffles. Clean eight quails, split them through the back and remove the bones. Put in a saucepan on the fire for a moment the livers of your quails, five chickens' livers, and the same quantity of fresh fat pork. Take them out of your saucepan and pound them together, adding two truffles chopped fine, a pinch of salt, pepper, and nutmeg, fill your quails with the mixture and sew up the opening. Tie on top of each a thin piece of pork, place them in a saucepan with slices of ham, and moisten half their height with an equal quantity of consommé ([Art. 1]) and white wine. Send them to the oven for about thirty minutes, remove the strings used for tying on the pork, and place your quails on a dish. Skim off all grease from their liquid, strain it, put it in a saucepan on the fire for a moment, add to it a dozen truffles cut in slices, pour it over your quails, and serve.

[314]. Pigeons Poêlés. Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consommé and the same of white wine. Simmer gently, and, when they are cooked, drain off the liquid, remove all the grease, strain it, reduce it on the fire one half, add a dozen mushrooms, and serve with the pigeons.

[315]. Pigeons en Compote. Prepare and cook eight pigeons in the same manner as described for squabs en compote ([Art. 301]), with the exception of cooking them an hour longer.

[316]. Fillets of Hare Sautés. Take the fillets of two hares, and cut them in medium-sized pieces. Put them in a saucepan with two ounces of butter, an onion cut in slices, a clove of garlic chopped, two bay-leaves, two cloves, and two branches of thyme. After having been on a good fire ten minutes, add a tablespoonful of flour and your fillets; moisten with quarter of a pint of consommé ([Art. 1]), and the same of red wine, a pinch of salt and pepper, and boil on a good fire forty minutes. Remove your fillets, strain the liquid, put it back on the fire with your fillets, add a tablespoonful of vinegar, boil five minutes, and serve.

[317]. Roast Hare. Clean and uncase a hare, then take off the skin on top of the thighs and fillet, lard them, and put them in a pan with a little salt and pepper on top and a little melted butter. Baste them from time to time, and roast them an hour. Serve with a sauce poivrade ([Art. 95]).

[318]. Hare à la Bourgeoise. When your hare is uncased and cleaned, cut it in pieces and put it in a saucepan, with a quarter of a pound of bacon cut in small pieces, several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two cloves of garlic, and tie all well together. Moisten with half a pint of consommé ([Art. 1] ), the same of white wine, and about thirty pieces of turnips cut in small quarters; reduce on the fire until nearly all the liquid has evaporated, and serve.

[319]. Ragoût of Hare. Skin and clean a hare, cut it in pieces and prepare it in the same manner as for ragoût of venison ([Art. 331]).

[320]. Rabbit Sauté à la Minute. Cut in pieces two rabbits, which you have skinned and cleaned, put them in a saucepan with two ounces of butter, salt, pepper, a little allspice, and nutmeg. Put on the fire for about twenty minutes, then add four chopped shallots, a wineglass of white wine, boil ten minutes, add a tablespoonful of chopped parsley, and serve.

[321]. Ragoût of Rabbit. After having cleaned and skinned two rabbits, cut them in pieces and cook exactly as for ragoût of venison ([Art. 331]).

[322]. Roast Rabbit. Take two rabbits and proceed exactly as for roast hare, except that instead of cooking an hour, cook them three quarters of an hour, and serve with a sauce ravigote hot ([Art. 111]).

[323]. Hash of Rabbit. Take the remains of two rabbits, or one whole rabbit, and the same quantity of a cold leg of mutton, and chop very fine. Break the bones of your rabbit and put them in a saucepan, with two chopped cloves of garlic, two cloves, two bay-leaves, a branch of thyme, a little mace, and a pinch of sage. Put them on the fire ten minutes, moisten with two claret-glasses of red wine and one of consommé ([Art. 1]). Boil three quarters of an hour, strain, then add them to your hash in a frying-pan, with a little salt, pepper, and nutmeg. Heat without boiling, and serve very hot; garnish with pieces of bread fried in butter.

[324]. Rabbit à l'Espagnole. After having skinned and cleaned two rabbits, cut them in pieces and put them in a saucepan on the fire for fifteen minutes with some butter. Moisten them with a claret-glass of consommé ([Art. 1]), a pinch of salt, pepper, and nutmeg, and a little thyme. Reduce on the fire until almost all moisture is evaporated, add half a pint of Spanish sauce ([Art. 80]), and three tablespoonfuls of tomatoes. Boil ten minutes, and just before serving sprinkle a little chopped parsley on top.

[325]. Suprême of Partridge. Take the breasts of four partridges and separate the upper from the lower fillet, so as to make an opening for stuffing; chop up the white and dark meat fine, which put in a saucepan with a little butter, and toss on the fire until done; then mix thoroughly with quarter of a pint of béchamel sauce ([Art. 83]), and a few truffles and mushrooms chopped fine. When this mixture is cold, stuff with it the under fillet of partridge and cover with the upper. Put them in a pan, cover with buttered paper, and send to a moderate oven for about half an hour, or a little more. Dust over with hashed truffles, and serve with purée of celery ([Art. 392] ).

[326]. Timbale of Partridge. Proceed exactly as for timbale of chicken ([Art. 289]). Timbale of grouse may be made in the same manner.

[327]. Venison Chops, with Currant Jelly Sauce. Broil eight venison chops for about six to seven minutes. Put in a saucepan nearly half a pint of Spanish sauce ([Art. 80]) and the eighth of a pint of currant jelly; let them boil a moment, or until the currant jelly is dissolved; then serve your chops with the sauce around them.

[328]. Saddle of Venison. Take seven pounds of a saddle of venison, roast it about thirty-five minutes, and serve with currant jelly.

[329]. Leg of Venison. Take seven pounds of a leg of venison, which roast forty-five minutes, and serve with currant jelly.

[330]. Venison Chops. Put eight venison chops in an earthen jar with four bay-leaves, three branches of thyme, six cloves, six pepper-corns, four branches of parsley, a clove of garlic, a sliced onion and carrot, and a pint of vinegar; let them soak twenty-four hours; drain them, and put them in a frying-pan with an ounce of butter; shake them in the pan until done. Put four tablespoonfuls of vinegar, with a pinch of pepper, in a saucepan on the fire, reduce two thirds, add half a pint of Spanish sauce ([Art. 80] ), boil five minutes, and serve with your chops on a very hot dish.

[331]. Ragoût of Venison. Cut into pieces three pounds of a breast of venison, which put on the fire in a saucepan, with half a pound of bacon cut in small pieces, and a little salt, pepper, and nutmeg, for fifteen minutes; mix well with your ingredients two tablespoonfuls of flour, add half a pint of consommé (stock), and the same of red wine; also several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two bay-leaves, a clove of garlic, and tie all together. Boil three quarters of an hour. Peel two dozen white onions, color them in a frying-pan on the fire, with a little butter, and then add them to your stew; boil fifteen minutes longer, add a dozen mushrooms cut in quarters, and serve.

[332]. Braised Fillets of Venison. Put four fillets of venison in an earthen jar, with half a pint of oil, a little salt, pepper, and nutmeg, for four hours; drain them and put them in a saucepan on the fire, with two cloves, two pepper-corns, two bay-leaves, two branches of thyme, a pinch of salt and pepper, and a sliced onion. Moisten with an equal quantity of consommé (stock, [Art. 1]) and white wine, so as to almost cover your fillets. Simmer gently for an hour and a half; drain them, and serve with a sauce piquante ([Art. 86]).

[333]. Broiled Plover. Clean eight plovers, split them down the back without separating the two parts; chop the livers very fine, add half of their quantity of butter, as much bread-crumbs which you have pressed through a sieve, a little salt, pepper, nutmeg, a pinch of thyme, either powdered or chopped very fine, the white of an egg, and a tablespoonful of parsley chopped very fine. Mix all thoroughly together, toast eight pieces of bread without the crust, spread your mixture upon them; broil the plovers, place them on top of your toast, and serve garnished with water-cresses.

[334]. Roast Plover. Prepare and clean eight plovers for roasting; tie on top of each a thin piece of pork; and roast them twenty minutes. Remove the strings and place the plovers on a dish; take the liquid from the pan in which the birds were roasted, add a wineglass of consommé ([Art. 1] ), boil for a moment, strain, and pour it on the dish with the plovers; serve garnished with water-cresses.

[335]. Broiled Woodcock. Prepare eight woodcocks for broiling; preserve the insides, except the gizzard, chop them, finish as for the toast described in broiled plover ([Art. 333]), and serve garnished with slices of lemon.

[336]. Roast Woodcock. Prepare as for roast plover. Roast them twelve to fifteen minutes.

[337]. Snipe. Snipe are prepared as woodcocks, robins, and other small birds.

[338]. Reed-Birds. Take two dozen reed-birds and put them in a saucepan, with two ounces of butter, a pinch of salt and pepper, toss them in the pan, on a quick fire, for about three minutes. Put them on a dish on which you have placed pieces of toast; add a wineglass of consommé ([Art. 1]) to the butter in your saucepan. Boil a moment, strain, add the juice of a lemon, and pour over the reed-birds. Reed-birds are also roasted, served on toast, with sometimes a silver skewer passed through them. Four to five minutes, on a good fire, will be sufficient to roast them.

[339]. Roast Canvas-Back Ducks. Prepare and clean four canvas-back ducks, pass them over some lighted alcohol to singe the hair; wash them well, and do not cut off the heads. Pass a skewer through the thighs and under the wings, and put them before the fire for fifteen minutes to roast. Take out the skewers, garnish with water-cresses, and serve some currant jelly separately.

[340]. Red-Head Ducks. Prepare and cook as the foregoing.

[341]. Broiled Red-Head Ducks. After having cleaned and washed three red-head ducks, split them in two for broiling, and, when well-colored on both sides, serve them with a sauce poivrade ([Art. 95]), sauce piquante ([Art. 86]), or other sharp, highly-seasoned sauces.

[342]. Salmi of Red-Head Ducks. Take the remains of three red-head ducks, or two whole red-head, cold, cut up in pieces, and finish as for salmi of partridge ([Art. 308]). Mallard, teal, and other wild ducks are prepared as described in the foregoing articles on ducks; the time necessary to roast them depending on their size.

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CHAPTER V.
VEGETABLES.

[343]. Green Peas à l'Anglaise. Put a quart of water in a saucepan with a pinch of salt; when boiling, add three pints of green peas, and boil them for twenty-five minutes; take one out and see if thoroughly done, if so, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt and sugar, and serve them very hot.

[344]. Green Peas à la Française. Put three pints of green peas in a saucepan, with ten branches of parsley tied together, a whole onion peeled, a pinch of salt and sugar, and a pint of water. Boil for twenty-five minutes, and, if sufficiently done, take out the onion and parsley. Mix on a table an ounce of butter with a teaspoonful of flour, which add to your peas on the fire, stir gently with a spoon, and, when thoroughly mixed and the butter dissolved, serve very hot.

[345]. Green Peas with Bacon. Cut the rind from a quarter of a pound of bacon, which cut in small pieces and place in a saucepan on the fire, when beginning to color add a tablespoonful of flour, a little pepper and nutmeg, and ten branches of parsley tied together; moisten with a glass of water; add three pints of green peas, and boil about thirty minutes; if sufficiently done, remove the bunch of parsley, and serve. Peas cooked in this way are often used as a garnish for different kinds of meat.

[346]. Green Peas à la Paysanne. Put three pints of green peas in a saucepan, with an ounce of butter, ten branches of parsley tied together, a whole onion peeled, a pinch of sugar, a little salt, half a glass of water, a lettuce cut in pieces (as for Julienne soup). Simmer very gently, and, when the peas are sufficiently done, mix three yolks of eggs with three tablespoonfuls of cream, and, having removed your parsley and onion, add the eggs to your peas; mix all well together, and serve.

[347]. String-Beans à l'Anglaise. Take three pints of string-beans, string them, and put them in nearly two quarts of boiling water, in which you have put a little salt; when the beans are sufficiently cooked, drain them and put them in a saucepan with two ounces of butter, a pinch of salt, a very little chopped parsley, the juice of a lemon, and serve them very hot.

[348]. String-Beans Sautés. Prepare and cook your beans as the foregoing. Put in a saucepan three ounces of butter, a pinch of salt, the juice of a lemon, a tablespoonful of chopped parsley, and six tablespoonfuls of sauce Allemande ([Art. 81]); mix all well together, pour over your beans, and serve hot.

[349]. Beans Panachés. Prepare a pint and a half of string-beans, as the preceding; put in a saucepan two quarts of water, a good pinch of salt, and boil them until tender. Take the same of white beans, which boil; drain them both and put them in a saucepan together, adding a pinch of salt, three ounces of butter, the juice of a lemon, and a tablespoonful of chopped parsley; when very hot, serve.

[350]. White Beans Sautés. Boil three pints of beans as the foregoing, and, when they are thoroughly done, drain them and put them in a saucepan with three ounces of butter, a pinch of salt and pepper, a tablespoonful of chopped parsley, and the juice of half a lemon; serve very hot. You may also add, after removing your saucepan from the fire, the yolks of two eggs well mixed in two tablespoonfuls of milk or cream.

[351]. Dried Beans. Soak, the night before they are required to use, three pints of dried beans, and proceed as for the preceding. The time required to cook them depends on the quality of your beans.

[352]. Purée of Dried Beans. Soak in water for twelve hours a quart of dried beans, drain them, and put them in a saucepan with boiling water and a little salt. When thoroughly cooked, press them through a sieve, and then put them in a saucepan with three ounces of butter; when very hot, serve.

[353]. Red Beans. Soak in water for twelve hours three pints of red beans; then boil them in two quarts of water, with an onion, a carrot, a pinch of sugar and pepper, several branches of parsley, inclosing two cloves, two branches of thyme, tied all together, half a pound of bacon, and half a pint of red wine; when your beans have absorbed all moisture, remove your carrot, onion, and branch of parsley, add two ounces of butter, and serve, with the bacon cut in slices, around your beans.

[354]. Windsor Beans. Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb. When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine. Mix two eggs in two tablespoonfuls of milk or cream, and add them to your beans, after having taken them off the fire. If, instead of small beans, you have large ones, the skin or peel must be removed.

[355]. Windsor Beans à l'Anglaise. Prepare and cook your beans as the foregoing, and, just before serving, add a tablespoonful of mint chopped very fine.

[356]. Purée of Windsor Beans. Boil three quarts of Windsor beans in consommé ([Art. 1]), with a bunch of savory herb, and a little salt; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar, and two wineglasses of good cream. Serve very hot, garnished with pieces of bread fried in butter.

[357]. Asparagus with French Rolls. Cut off the tops of eight oval, soft, French rolls, remove the inside, in which put a little butter, and send to the oven for three or four minutes to color lightly. Fill them with the green ends of about three bunches of asparagus, which you have previously boiled, and about half a pint of sauce Allemande ([Art. 81]), well mixed with the asparagus ends. Serve very hot.

[358]. Asparagus with Butter Sauce. Scrape and wash two bunches of asparagus, cut them in equal lengths, and put them in two quarts of boiling water, with a little salt. Boil them until perfectly tender, drain and serve them very hot, with a white sauce ([Art. 84]), or with melted butter.

[359]. Pointes d'Asperges au Veloutée. Cut the green ends, about an inch in length, of three bunches of asparagus, and put them in three pints of boiling water, with two pinches of salt. Boil rapidly for about ten minutes, and, when thoroughly done, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt, pepper, nutmeg, two pinches of sugar, and about six tablespoonfuls of sauce veloutée ([Art. 82]). Mix all well together, and serve very hot.

[360]. Asperges en Petits Pois. Cut off in pieces about the size of a pea the green ends of four bunches of asparagus, which put in two quarts of boiling water, and half an ounce of salt. Boil them rapidly, and, when thoroughly cooked, drain them, and put them in a saucepan with two ounces of butter, a little nutmeg, two pinches of sugar, and six tablespoonfuls of béchamel sauce ([Art. 83]). Mix all well together, and serve garnished with pieces of bread fried in butter.

[361]. Lentils. Clean and wash two quarts of lentils, and boil them in two quarts of boiling water, and a little salt. When thoroughly cooked, drain them, and finish as for white beans ([Art. 350]).

[362]. Cauliflower with Butter Sauce. Take some cauliflowers, in quantity according to size, wash them, trim off the leaves, and put them in two quarts of boiling water on the fire, adding half an ounce of salt, half an ounce of butter, and the juice of a lemon. Boil rapidly until quite tender, drain, and serve them with a white sauce ([Art. 84]).

[363]. Cauliflower au Gratin. Boil your cauliflowers as the foregoing, then put them in a deep dish, add half a pint of sauce Allemande ([Art. 81]), in which you have mixed four ounces of grated cheese. Sprinkle thickly with bread-crumbs, and a little melted butter, and send to the oven until colored a light brown.

[364]. Cauliflower au Veloutée. Prepare as for cauliflowers with butter sauce ([Art. 362]), and serve with a sauce veloutée ([Art. 82]).

[365]. Artichokes with Butter Sauce. Take eight artichokes, cut off the stalks, and also about half an inch off the leaves; then place them in three quarts of boiling water and half an ounce of salt, and boil about half an hour; pass the point of a knife through the bottom of one, and, if soft, the artichoke is sufficiently done. Drain, and serve with a white or butter sauce ([Art. 84]).

[366]. Fonds d'Artichauts à l'Italienne. Cut off the stalks, remove the leaves and the furze in the inside of eight artichokes, boil them as the foregoing, and serve with an Italian sauce ([Art. 93]).

[367]. Fonds d'Artichauts à la Macédoine. Cut off the stalks, remove all the leaves from eight artichokes, and also the furze which adheres to the bottom. Trim them perfectly round, and put them in three pints of boiling water, with a little salt, and, when thoroughly done, drain them, fill them with a macédoine of vegetables ([Art. 416]), and serve them very hot.

[368]. Fried Artichokes. Take eight artichokes, cut off the stalks and the ends of the leaves, and put them in a bowl for an hour, with half a glass of vinegar, and a little salt and pepper. Break three eggs in a bowl, to which add two ounces of flour, a pinch of pepper and salt; drain off your artichokes, dip them in your eggs and flour, and fry them one by one in hot lard; drain them, and serve very hot.

[369]. Artichokes à la Barrigoule. Prepare and boil eight artichokes; when done, drain them and remove the leaves in the middle, also the furze which adheres to the bottom of the artichokes; let them dry thoroughly; cover a frying-pan about half an inch deep with oil; when very hot, add your artichokes, the tips of the leaves touching the oil; when a fine color, drain them. Chop fine four ounces of fat fresh pork, two shallots, a tablespoonful of parsley, and a dozen mushrooms; add a pinch of salt, pepper, and nutmeg, and a wineglass of sherry; mix all well together, and with this mixture fill the center of your artichokes. Tie a strip of thin pork on each and put them in a saucepan, on top of an onion and a carrot sliced extremely fine; moisten with a glass of consommé ([Art. 1]) and a claret-glass of white wine, heat them for a moment on the fire, send them to the oven for three quarters of an hour, remove the strips of pork, and fill the artichokes up to the top with Italian sauce ([Art. 93]).

[370]. Raw Artichokes à la Vinaigrette. Cut eight artichokes in thin slices; mix well together eight tablespoonfuls of oil, three tablespoonfuls of vinegar, a pinch of salt and pepper, and serve with your artichokes. Artichokes to be eaten raw must be very fresh.

[371]. Jerusalem Artichokes. Peel two dozen Jerusalem artichokes, boil them in two or three quarts of boiling water, with a pinch of salt; when thoroughly done, pour over them a sauce béchamel ([Art. 83]).

[372]. Spinach à l'Anglaise. Pick three quarts of spinach, wash it very carefully, changing the water several times; then put it in four quarts of boiling water, adding half an ounce of salt. Boil your spinach on a very hot fire, taking care to press it down into the saucepan from time to time; boil it for about ten minutes, then put it in cold water for a moment, and press the water from it; chop it rather fine and put it in a saucepan with six ounces of butter, a pinch of salt, a nutmeg, and serve very hot.

[373]. Spinach à l'Espagnole. Boil your spinach as the foregoing, and, after chopping it extremely fine, put it in a saucepan with four ounces of butter, a little salt and nutmeg, and an eighth of a pint of Spanish sauce ([Art. 80]); serve it very hot, garnished with pieces of bread fried in butter.

[374]. Spinach with Cream. Boil your spinach as the foregoing, chop it extremely fine. Put in a saucepan on the fire four ounces of butter, a tablespoonful of flour, a little salt, nutmeg, half a teaspoonful of sugar, and half a pint of cream. Stir all well together until boiling, add your spinach, and, when hot, serve, garnished with pieces of bread fried in butter.

[375]. Salsify with Butter Sauce. Scrape three bunches of salsify, dip them in three quarts of water and two tablespoonfuls of vinegar, to prevent their turning black, then cut them three inches in length. Put two tablespoonfuls of flour in a saucepan, add, by degrees, some water, stirring constantly, until two quarts have been added, then a tablespoonful of vinegar, a little salt, and your salsify. Boil about an hour, or until it is perfectly tender; drain, and serve with a white or butter sauce ([Art. 84]). Instead of butter sauce, you may serve with them a Spanish sauce ([Art. 80] ), veloutée ([Art. 82]), or béchamel sauce ([Art. 83]).

[376]. Fried Salsify. Prepare and boil your salsify as above, cut them two inches in length, and when very tender drain them. Put in a bowl half a pound of flour, two eggs, and some water. Mix well together until you have a soft, smooth paste, thin enough to pour from a spoon. Cover each piece of salsify with the paste, and fry one by one in very hot lard, drain them, and serve them on a dish, piled one on top of the other.

[377]. Stewed Tomatoes. Put a can of tomatoes in a saucepan, with four ounces of butter, a little salt and pepper, a pinch of sugar, and two tablespoonfuls of bread-crumbs. Boil five minutes, and serve.

[378]. Broiled Tomatoes. Slice eight tomatoes, sprinkle them thickly with bread-crumbs and a little butter, broil them on a moderate fire, and, when a bright yellow color on top, serve them on a dish in a circle, one on top of the other.

[379]. Farcied Tomatoes. Take eight medium-sized, firm tomatoes, cut a hole on top of each, and scoop out the inside of the tomato, chop an onion, put it in a saucepan on the fire, with an ounce of butter, to simmer gently. When slightly colored, add six ounces of bread-crumbs, which you have soaked in water, and then pressed out nearly all the moisture, a dozen chopped mushrooms, a tablespoonful of chopped parsley, a pinch of salt, pepper, and thyme chopped fine, a little red pepper, and four tablespoonfuls of tomato sauce ([Art. 90]); mix all well together, and then fill the inside of your tomatoes. Sprinkle the tops of each with bread-crumbs and a little melted butter. Send them to the oven, and, when colored a light brown on top, serve, with a tomato sauce around them.

[380]. Boiled Onions. Peel a dozen medium-sized white onions, boil them in a quart of water with a little salt. When very tender, drain them, and serve with a butter sauce ([Art. 84]), or a sauce béchamel ([Art. 83]).

[381]. Fried Onions. Peel eight medium-sized onions, cut them in slices across the top, roll them in flour, fry them in hot lard, drain, and serve.

[382]. Onions Glacés. Peel a dozen small onions, color them lightly in a frying-pan on the fire with a little lard. Then put them in a saucepan with half a pint of consommé (stock, [Art. 1]), a pinch of salt, pepper, and nutmeg. Simmer very gently until the consommé is reduced three quarters, then pour it on a dish, your onions placed on top, and serve.

[383]. Fried Egg-Plant. Peel an egg-plant, cut it in slices about a third of an inch thick, dip them in three beaten eggs, to which you have added a pinch of salt and pepper. Sprinkle them with bread-crumbs, and fry them in very hot lard, drain, and serve them.

[384]. Egg-Plant farcied. Take four small egg-plants, peel them and separate them in two, scoop out the inside, which fill with a chicken farce ([Art. 11]), and sprinkle a few bread-crumbs on top. Cut an onion and a carrot in slices, and put them in a saucepan, with a branch of thyme, a bay-leaf, two cloves, and a clove of garlic. Place your egg-plants on top. Moisten within three quarters of their height with consommé (stock, [Art. 1]), and a claret-glass of white wine. Put them in the oven for an hour, pouring over them, from time to time, some of the liquid in the pan. Pour over them half a pint of Spanish sauce ([Art. 80]), to which you have added a wineglass of sherry, and serve.

[385]. Cucumbers farcied. Divide four medium-sized cucumbers in two, after having pared them. Scoop out the inside and fill with a chicken farce ([Art. 11]). Put a sliced onion in a saucepan on the fire, with three slices of ham cut thin, place your cucumbers on top, moisten with a claret-glass of white wine, and the same of Spanish sauce ([Art. 80] ). Then send them to the oven, pouring over them, from time to time, the liquid in the pan, which, when the cucumbers are sufficiently done, strain, pour over your cucumbers on a dish, and serve.

[386]. Cucumbers with Cream. Peel half a dozen cucumbers, cut them in medium-sized square pieces, soak them for two hours in some vinegar, and a pinch of salt. Turn them over from time to time, drain them, and dry them on a cloth, pressing the moisture from them. Put them in a saucepan on the fire, with an ounce of butter, half a pint of consommé (stock, [Art. 1]), several branches of parsley, inclosing two cloves, two branches of thyme, a clove of garlic, and tie all together, add a pinch of salt. When they are cooked, drain them, add them to half a pint of béchamel sauce ([Art. 83]), the juice of half a lemon, a tablespoonful of chopped parsley, and serve very hot.

[387]. Lentils à la Maître d'Hôtel. Wash three pints of lentils, put them in a saucepan with two quarts of water and a pinch of salt. Boil them very slowly for an hour, or until perfectly tender, then drain them, put them in a saucepan on the fire for a moment, with four ounces of butter, a little salt, a pinch of pepper, nutmeg, and a tablespoonful of chopped parsley. Remove your saucepan from the fire, mix the yolks of two eggs in two tablespoonfuls of water, add them to your lentils, mixing all well together, and serve.

[388]. Purée of Lentils. Prepare and boil as the foregoing, press them through a sieve, add about three ounces of butter, salt, pepper, and a very little nutmeg. Heat them on the fire for a few moments, and serve.

[389]. Celery with Marrow. Remove the green leaves from a bunch of celery, scrape the roots, cut the celery in pieces of about five inches long, wash them well, and put them in a saucepan, with plenty of water, and a little salt, and boil them ten minutes. Then put them in cold water for a moment. Cover the bottom of a saucepan with thin pieces of pork, a sliced onion and carrot, and several branches of parsley, inclosing three cloves, three pepper-corns, two bay-leaves, two branches of thyme, a clove of garlic, and tie all together, and then put your celery on top, nearly cover with consommé (stock, [Art. 1]), add the juice of a lemon, and place a buttered paper on top. Simmer gently for an hour and a half. Heat half a pint of Spanish sauce ([Art. 80]), with a glass of sherry, pour over your celery, and place on top some beef marrow, which you have previously soaked in water for four hours, then boiled ten minutes, and cut in round pieces the size of a fifty-cent piece.

[390]. Celery with White Sauce. Clean and wash a bunch of celery, which boil until tender, in plenty of water and a little salt, drain, and serve with a white or butter sauce ([Art. 84]), or a sauce Allemande ([Art. 81]).

[391]. Fried Celery, Tomato Sauce. Prepare and boil a bunch of celery as the foregoing; then drain it. Put in a bowl half a pound of flour, two eggs, and a little water. Mix well together until you have a soft, smooth paste, thin enough to pour from a spoon. Cut your celery into pieces about five inches long, cover them with your paste, fry them in hot lard until a light brown; drain, and serve with a tomato sauce ([Art. 90]).

[392]. Purée of Celery. Wash and clean two bunches of celery, cut them in pieces, and boil them in three quarts of water, with a little salt; when boiled thoroughly tender, drain, and add them to half a pint of béchamel sauce ([Art. 83]), a pinch of salt, pepper, and nutmeg. Boil ten minutes, press through a sieve, put back in the saucepan to heat again, and serve.

[393]. Horse-Radish Sauce (cold). Grate four ounces of horse-radish, to which add four ounces of bread-crumbs, and press through a sieve; add a glass of cream, a pinch of salt, and a tablespoonful of vinegar; mix all well together, and serve.

[394]. Horse-Radish Sauce (hot). Prepare the same as the above, adding two ounces of bread-crumbs, instead of four; heat all together in a saucepan, and serve.

[395]. Braised Lettuce, Madeira Sauce. Wash eight lettuce, blanch them ten minutes in boiling water, then put them for a moment in cold water, and press out all the moisture. Spread thin pieces of pork on the bottom of a saucepan, a sliced carrot and onion, several branches of parsley, a little pepper, salt, and nutmeg, and the lettuce on top. Moisten three quarters of their height with consommé (stock, [Art. 1]), cover with a buttered paper, simmer gently two hours, drain them well, and serve them with half a pint of very hot Spanish sauce ([Art. 80]), to which you have added a wineglass of sherry or madeira.

[396]. Farcied Lettuce. Boil eight lettuce as the foregoing, and, after you have put them in cold water for a moment, dry them with a cloth and press out all the moisture; divide them partly in two, without allowing them to fall apart; place in each lettuce about two ounces of chicken farce ([Art. 11]), which cover with the leaves of your lettuce; shape them neatly, wrap them and tie them up in thin pieces of pork, and finish cooking as the foregoing; remove the pieces of pork, and serve with a Spanish sauce ([Art. 80]).

[397]. Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips; when very tender, drain them and pour over them half a pint of béchamel sauce ([Art. 83]), to which you have added two tablespoonfuls of cream.

[398]. Purée of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg; and serve very hot.

[399]. Turnips Glacés au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of consommé (stock, [Art. 1]). Simmer gently until perfectly tender; mix with the blade of a knife, on a table, half an ounce of butter and a teaspoonful of flour, which add to your turnips; boil for a few minutes, so as to mix thoroughly with your sauce, and serve.

[400]. Beets with Butter. Peel and wash a dozen small beets, boil them in three quarts of water, and, when perfectly tender, put them in cold water for a moment, cut them in thin slices, put them in a saucepan with two ounces of butter and a pinch of salt; serve very hot. You may also boil them and serve them with a sauce béchamel ([Art. 83]), to which you have added two tablespoonfuls of cream.

[401]. Pickled Beets. Boil ten medium-sized beets, cut them in slices, and put them in a bowl with six cloves, six pepper-corns, six bay-leaves, three cloves of garlic peeled, and half an ounce of salt; almost cover them with vinegar and water in equal quantity; serve very cold.

[402]. Broiled Mushrooms. Take some mushrooms, in quantity according to their size, peel them, wash, and then dry them on a cloth. Broil them on a gentle fire, a little butter on top, and, when colored on both sides, put an ounce of melted butter on a dish, the juice of lemon, a tablespoonful of chopped parsley, mix all well together, and serve your mushrooms on top; or serve the mushrooms singly on very hot toast, on which you have put a little butter.

[403]. Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce ([Art. 80]) in a saucepan, with a sherry-glass of sherry, add your mushrooms, stew about five minutes, and serve.

[404]. Stewed Mushrooms à la Princesse. Put into a saucepan a gill of sauce Allemande ([Art. 81] ), a glass of cream, a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot.

[405]. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce ([Art. 81]), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve.

[406]. Mushrooms au Gratin (another way). Wash and cut off the stalks of about a dozen as large mushrooms as possible. Peel and chop fine an onion, which put in a saucepan on the fire, with an ounce of butter. Simmer very gently, and, when the onion is colored slightly, add the stalks of your mushrooms, which you have chopped fine, six ounces of bread-crumbs, which you have soaked in consommé ([Art. 1]) and then pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four tablespoonfuls of tomato sauce. Mix all well together, and boil ten minutes. Then fill your mushrooms with the above mixture, sprinkle some bread-crumbs, and put a little melted butter on top. Send them to a gentle oven, until colored a light brown, and serve on toast, or with a Spanish sauce ([Art. 80]), to which add a glass of sherry, or with an Italian sauce ([Art. 93]), or a tomato sauce ([Art. 90]).

[407]. Squash. Peel and wash a squash, open it and take out the seeds, put it in a saucepan, with two quarts of water and a pinch of salt. When boiled tender, allow it to drain fifteen minutes, press it through a sieve, put it in a saucepan with four ounces of butter, a pinch of salt, and a little nutmeg, and serve very hot.

[408]. Carrots Sautés au Beurre. Scrape and wash some very young carrots, and boil them with a little salt, either whole or cut in pieces. When very tender, drain them, and put them in a saucepan, with some butter, a pinch of salt, and a tablespoonful of chopped parsley. Serve very hot. You may also serve them boiled, with a sauce béchamel ([Art. 83]).

[409]. Chiccory with Cream. Wash some chiccory, and boil for thirty minutes in three quarts of water, with a little salt. Then put in cold water for a moment, drain, and press the moisture from it. Chop it very fine. Put in a saucepan two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg; mix all well together, and add a glass of cream, and the same of consommé ([Art. 1]). Stir with a spoon on the fire until beginning to boil, then add your chiccory, and boil ten minutes. Mix with the yolks of three eggs a tablespoonful of cream, remove your saucepan from the fire, stir in your eggs, and serve. Place on top of the chiccory two hard-boiled eggs cut in quarters.

[410]. Cabbage Sauté au Beurre. Wash a cabbage, of about two pounds, boil it in two quarts of water, with a little salt, for about an hour. Put it for a moment in cold water, drain it, press out all the moisture, chop it, not too fine, and put it in a saucepan, with four ounces of butter, a pinch of salt and pepper, and serve very hot.

[411]. Cabbage au Gratin. Wash a cabbage, of about three pounds, boil it in boiling water about twenty minutes, then put it in cold water for a moment. Drain it, carefully press out all moisture, and place it in a saucepan, with half a pint of consommé (stock, [Art. 1]), four ounces of butter, a little salt, pepper, and nutmeg. Boil two hours. Place it in a deep dish, cover it with a sauce Allemande ([Art. 81]). Sprinkle bread-crumbs and grated cheese on top, and send to the oven until colored a nice brown.

[412]. Cabbage farcied. Wash a cabbage, of about three pounds, put it in boiling water and boil for half an hour, then plunge it in cold water for a moment. Chop fine a pound and a half of fresh pork, season with salt, pepper, nutmeg, and a little thyme. Remove the leaves from the center of your cabbage, and fill it with the above ingredients. Tie a buttered paper around the cabbage, and place a slice of thin pork on top. Then put your cabbage in a saucepan, filling it half the height of the cabbage with consommé (stock, [Art. 1]). Send it to the oven for about two hours, basting frequently with the consommé. Remove this buttered paper and pork, and serve around it a Spanish sauce ([Art. 80]), to which you have added the juice of a lemon.

[413]. Brussels Sprouts. Scrape and wash well two quarts of Brussels sprouts, put them in three quarts of boiling water, with half an ounce of salt. Boil rapidly until perfectly tender, drain them, and put them in a saucepan, with four ounces of butter. Mix well together, and, when very hot, serve instantly.

[414]. Stewed Corn with Cream. Boil ten ears of corn, then cut the corn from the cob, and put it in a saucepan, with two ounces of butter, a pinch of salt, and two glasses of cream. Boil gently ten minutes, and serve.

[415]. New Orleans Corn Pudding. Grate six ears of raw corn, which mix with a pint of milk and four eggs well beaten, add a little salt and white pepper, and send to the oven until colored a light brown on top.

[416]. Macédoine of Vegetables. Cut two ounces of carrots (with a vegetable-cutter or with a knife) in small pieces, and two ounces of turnips cut in the same manner, boil them until tender, and drain them. Also boil the same quantity of string-beans, cut in small pieces, and an equal portion of asparagus ends, and the tops of cauliflowers and green peas, which, when boiled very tender, drain. Take half a pint of Spanish sauce, boil it a few minutes, with a pinch of sugar and nutmeg, add your vegetables, boil five minutes, and serve. Instead of Spanish sauce, you may also add your vegetables to a sauce Allemande ([Art. 81]), with a pinch of sugar and nutmeg. Heat your sauce until very hot, but do not allow it to boil. The vegetables for the above must all be boiled separately, as, in the same length of time, all will not be equally cooked. If you desire to avoid the trouble of preparing these vegetables yourself, they may be procured at any grocer's, canned or in bottles.

[417]. Sourcrout. Wash a quart of sourcrout, which drain, and put in a saucepan, with half a pound of bacon, a good pinch of pepper, and moisten with sufficient stock (from which the grease has not been removed) to cover it. Boil gently an hour and a half, add eight small sausages, which place in the middle of your sourcrout, boil thirty minutes, remove your bacon and sausages, drain the sourcrout, which arrange on a dish, placing the sausages around it, and also the bacon, cut in small pieces. You may serve with this dish, if desired, a dish of mashed potatoes.

[418]. Lima Beans. Boil three pints of Lima beans in plenty of water, and a little salt, until quite tender. Drain them and put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg. Mix two yolks of eggs in a tablespoonful of water and the juice of a lemon, add them to your beans, with a tablespoonful of chopped parsley, and serve.

[419]. Succotash. Take a pint and a half of boiled Lima beans, and the same of boiled corn, cut from the cob. Mix them together in a saucepan on the fire, with six ounces of butter, half a glass of milk, a pinch of salt, pepper, and nutmeg, and serve very hot.

[420]. Dried Lima Beans. Soak three pints of Lima beans in water for twelve hours, and proceed as for fresh Lima beans ([Art. 418]).

[421]. Mashed Potatoes. Peel and wash eight medium-sized potatoes, cut them in pieces, and put them in a saucepan with a quart of cold water and a little salt. Boil until perfectly tender, drain, press through a sieve, and put them in a saucepan, with a pinch of salt and a glass of milk, and serve hot.

[422]. Baked Mashed Potatoes. Prepare your potatoes as the above, with the exception of the milk, place them in a pan in the oven, with some melted butter on top, and, when well browned, serve.

[423]. Potato Croquettes. Boil four potatoes, drain them, press them through a sieve, and then put them in a saucepan with an ounce of butter, a pinch of salt, pepper, nutmeg, and sugar. Heat them well, and add an egg. Let your mixture become very cold, form it into croquettes. Beat up three eggs, into which dip each croquette, and cover entirely with egg, then roll them in bread-crumbs, and fry in hot lard. When colored a light brown, drain them, and serve very hot.

[424]. Mashed Potatoes with Bacon. Cut a quarter of a pound of bacon in small pieces, also an onion, put them in a saucepan on the fire, and, when the onion begins to color, add a pint of water, several branches of parsley, inclosing two cloves, a branch of thyme, two bay-leaves, and tie all together; add eight potatoes, which you have washed, peeled, and cut in quarters, a pinch of pepper and nutmeg. When the potatoes are thoroughly cooked, remove your parsley with its seasoning, mash the potatoes well in the saucepan, and serve.

[425]. Potatoes à l'Anglaise. Wash eight potatoes, and boil them in cold water, with a pinch of salt. When thoroughly done, peel them, cut them in thin round slices, put them, with three ounces of butter, a pinch of salt, pepper, and nutmeg, in a saucepan on the fire, and, when very hot, serve.

[426]. Potatoes à la Maître d'Hôtel. Prepare your potatoes as the above. Just before serving add the juice of a lemon and a tablespoonful of chopped parsley. Another manner of preparing them: Proceed as for the foregoing, with the addition of half a glass of cream.

[427]. Potatoes Sautés. Prepare as the foregoing; then put them in a saucepan on the fire, with four ounces of melted butter and a pinch of salt; toss them in the pan until they are a good color, and serve them with a little chopped parsley on top.

[428]. Potatoes à la Lyonnaise. Boil your potatoes, and, when cold, cut them in round slices of medium thickness; cut two onions in slices, and put them with four ounces of butter in a frying-pan; when your onions are colored very slightly, add your potatoes, toss them in the pan until they are a good color, drain them, and serve them with chopped parsley sprinkled over them.

[429]. Potatoes à la Provençale. Boil your potatoes, and, when cold, cut them in quarters; put in a saucepan on the fire for five minutes four tablespoonfuls of oil, a pinch of green onion, and quarter of the rind of a lemon chopped fine; then mix with your ingredients a tablespoonful of flour; add your potatoes, a little salt, pepper, nutmeg, and two ounces of butter; serve very hot, with some chopped parsley sprinkled on top.

[430]. Hashed Potatoes with Cream. Boil your potatoes, and, when cold, hash them fine, and put them in a saucepan with half a pint of cream, salt, pepper, a little nutmeg, and four ounces of butter; serve when very hot.

[431]. Baked Hashed Potatoes. Prepare as the foregoing; then put them in a dish about an inch and a half deep, level the potatoes on top with the blade of a knife, put a little melted butter on top, and send to the oven until nicely browned.

[432]. Potatoes à l'Anna. Cut up some raw potatoes very fine, put them in cold water for six hours, then drain them, season with salt and plenty of pepper; put them in a well-buttered pan, sprinkle bread-crumbs on top, and enough melted butter to cover them; send them to a very hot oven for about thirty-five minutes, or until they are well browned. Just before serving, drain off the butter, and put them on a dish.

[433]. Fried Potatoes. Peel eight medium-sized potatoes, cut them in slices, not too thick; wash them, then dry them on a napkin, fry them in plenty of hot lard on a quick fire, and, when a light brown, drain them, sprinkle them with salt, and serve.

[434]. Fried Potatoes en Julienne. Prepare and cook them as the above, and cut them in long, thin strips.

[435]. Saratoga Potatoes. Peel a pint of rather small potatoes, wash them in cold water, dry them on a napkin, and cut them in as thin slices as possible; then put half of your potatoes in a liberal quantity of very hot lard, taking care that they do not stick to each other. Fry them on a very quick fire, and, when a light brown and very crisp, drain them, and fry the remaining half. Sprinkle a little salt on top, and serve them on a very hot dish.

[436]. Potatoes à la Hollandaise. Peel and wash fifteen medium-sized long potatoes, put them in cold water with a little salt, boil them, and, when well done, put them in a saucepan on the fire with two ounces of melted butter, remove them to the back of the range so as not to boil, shake them in the saucepan from time to time, and, when they have absorbed the butter, serve them in a very hot dish, and pour over them a sauce Hollandaise ([Art. 85] ).

[437]. Potatoes farcied. Wash ten medium-sized potatoes—long potatoes, if you have them. Bake them, and cut the tops off with a sharp knife, and with a teaspoon scoop out the inside of each potato, which put in a bowl with two ounces of butter and the yolks of two eggs, a pinch of salt, pepper, and sugar. Fill the skins of your potatoes with this mixture, cover them with their tops, heat them well in the oven, and serve them very hot on a napkin. You may also prepare them with half potato and the other half chopped meat; finish the same, taking care to serve very hot.

[438]. Potatoes à la Parisienne. Peel and wash ten potatoes, scoop them out in little round balls with a potato-cutter for the purpose, which may be procured at any hardware-shop. Boil them five minutes, then put them in a frying-pan on the fire, with four ounces of melted butter, stir them in the pan, so that every potato shall be covered with butter, and send them to the oven to color. Sprinkle some salt and a little chopped parsley over them, and serve.

[439]. Potatoes à la Duchesse. Peel eight potatoes, cut them in pieces, wash them, and put them in a saucepan, with a quart of water and a pinch of salt. When they are thoroughly boiled, drain them, and put the saucepan at the side of the fire for ten minutes. Then add to them two ounces of butter, two eggs, a pinch of salt, the same of sugar, and press through a sieve. Form this mixture into little oval loaves, flat on top, on which, with the point of a knife, make designs, according to your taste. Put a little melted butter on top, send to the oven, and, when colored a nice brown, serve.

[440]. Potatoes à la Parmentière. Peel some potatoes, and cut them in form of a cork about three inches long, put them in a saucepan on the fire, with enough Spanish sauce ([Art. 80]) to cover them, a pinch of salt, pepper, and sugar, and a glass of sherry. Simmer gently until the potatoes are perfectly tender, strain your sauce, pour it over your potatoes, and serve.

[441]. Ragoût of Potatoes à la Paysanne. Cut a bunch of chiccory in two through the middle, which boil fifteen minutes, put in cold water for a moment, drain, and press out all moisture. Peel ten potatoes, place them in a saucepan, with enough consommé (stock, [Art. 1]) to cover them, add your chiccory, three leeks cut in slices, a little salt, and season highly with pepper. Boil gently until your potatoes are nearly done, then add a little chopped chervil, and boil ten minutes longer. Your potatoes should be soft, without breaking. Serve very hot.

[442]. Purée of French Chestnuts. Remove the shells from two pounds of French chestnuts, put them in a frying-pan on the fire, with an ounce and a half of lard. Turn them over in the pan every now and then, and when you see that the species of skin which covers them is softened, and may be removed without difficulty, take them off the fire, for the purpose of doing so. Then put them in a saucepan, with a quart of consommé (stock, [Art. 1]), and, when the chestnuts are perfectly soft, drain them, press them through a sieve, heat them again with four ounces of butter, a pinch of salt and sugar, and serve.

[443]. Purée of Artichokes. Take the under part of ten artichokes, from which all leaves have been removed. Boil them in water and a little salt, drain them, and put them in a saucepan with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg, and a glass and a half of consommé (stock, [Art. 1] ). Boil twenty minutes, press through a sieve. Heat again on the fire, and serve as a vegetable, or garnish to meat or poultry.

[444]. Purée of Jerusalem Artichokes. Scrape and wash fifteen Jerusalem artichokes, boil them until tender in a pint of consommé (stock, [Art. 1]). Drain them, press them through a sieve, put them in a saucepan, with two ounces of butter, a pinch of salt and pepper, and, when hot, serve.

[445]. Jerusalem Artichokes au Gratin. Prepare and cook some artichokes exactly as for cauliflower au gratin ([Art. 363]).

[446]. Purée of Green Peas. Wash a quart of green peas, which put in a saucepan on the fire, with three pints of water, very little salt and pepper, half an ounce of ham, an onion cut in slices, and boil until soft. Then press them through a sieve, heat them again on the fire, adding four ounces of butter, a pinch of sugar, and serve.

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CHAPTER VI.
EGGS, MACARONI, SALADS, ETC.