[2119—PURÉE DE CHOUX DE BRUXELLES dite FLAMANDE]
Three-parts cook the sprouts; drain them well without cooling them, and complete their cooking by stewing them in butter. Rub them through tammy, and add to the resulting purée one-third of its bulk of mashed potatoes.
Heat, add butter away from the fire, and dish in a timbale.
[2120—SEA KALE (Chou Marin)]
This is one of the best and most delicate of English vegetables.
It is trimmed with great care, washed, and then tied into bunches of from five to six plants, and these are plainly cooked in salted water.
All cardoon recipes, and sauces given for asparagus, may be applied to sea kale.
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][2121—CUCUMBER AND VEGETABLE MARROW (Concombres et Courgettes)]
Though of different shapes, these two vegetables allow of almost the same treatment when they are cooked. They are especially used as garnishes.