[645]
][2126—STACHYS (Crosnes du Japon)]
Whatever be their mode of preparation, stachys must be cleaned, parboiled, and kept firm, and cooked in butter without colouration.
[2127—CROSNES A LA CRÈME]
After having parboiled the stachys and three-parts cooked them in butter, moisten with boiling cream, and complete their cooking while reducing the cream. Add a little thin, fresh cream at the last moment, and dish in a timbale.
[2128—CROSNES SAUTÉS[!-- TN: acute invisible --] AU BEURRE]
After having parboiled, drained, and dried the stachys, put them in an omelet-pan containing some very hot butter, and toss them over a fierce fire, until they are well frizzled. Dish in a timbale, and sprinkle moderately with chopped parsley.
[2129—CROSNES AU VELOUTÉ[!-- TN: acute invisible --]
Completely cook the stachys in salted water. Drain them, and cohere them with the required quantity of Velouté flavoured with mushroom essence.
[2130—CROQUETTES DE CROSNES]
Having cooked the stachys in salted water, and kept them somewhat firm, thoroughly drain them and mix them with a very reduced Allemande sauce, in the proportion of one-fifth pint per lb. of stachys. Spread this preparation on a buttered dish, and cool. Now cut this preparation into portions weighing about two oz.; shape these portions like balls, pears, quoits, or otherwise, dip them in beaten eggs, and roll them in very fine bread-crumbs.