According to the case, the adjunct is either the braising-liquor, reduced and with all grease removed, or the same completed by means of an addition of meat-glaze.
[133]
]Occasionally, it may be the braising-liquor slightly thickened with half-glaze and finished with butter and the juice of a lemon.
[276—LEASON OF GREEN VEGETABLES WITH BUTTER]
First thoroughly drain the vegetables and toss them over the fire for a few minutes, in order to completely rid them of their moisture. Season according to the kind of vegetable; add the butter away from the fire, and slightly toss, rolling the saucepan meanwhile on the stove with the view of effecting the leason by means of the mixing of the butter with the treated vegetables.
[277—LEASON OF VEGETABLES WITH CREAM]
Vegetables to be treated in this way must be kept somewhat firm. After having thoroughly drained them, put them into a saucepan with enough boiling fresh cream to well moisten without covering them.
Finish their cooking process in the cream, stirring occasionally the while.
When the cream is almost entirely reduced, finish, away from the fire, with a little butter.
The leason may be slightly stiffened, if necessary, by means of a few tablespoonfuls of cream sauce.