[2148—GOMBOS A LA CRÈME]
After having trimmed them, parboil them in salted water and drain them. Then cook them in butter, and, just before serving them, cohere them with a cream sauce.
[2149—GOMBOS POUR GARNITURES]
Parboil the gombos until they are two-thirds cooked. Drain them well, and complete their cooking in the braising-liquor of the piece they are to accompany.
If they are to garnish a poulet [sauté], complete their cooking in some thin veal gravy.
[2150—HOP SPROUTS (Jets de Houblon)]
The eatable part is separated from the fibrous by breaking off the ends of the sprouts, as in the case of asparagus or sprew. [649] ]After having washed them in several waters, cook them in salted water containing, per every quart, the juice of one half-lemon.
Hop sprouts may be prepared with butter, cream, velouté, &c. When served as a vegetable, they are invariably accompanied by poached eggs, which are laid in a crown round them and alternated by comb-shaped [croûtons] fried in butter.