[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.