Beet-roots are generally served as a salad, a hors-d’œuvre, or a garnishing for salad.
911. Beet-roots Sautées au Beurre.
—With the same quantity of beet-roots proceed as in [No. 910]; when cooked and peeled, cut them up in clove-shaped pieces; then put them in a sautoire with one ounce of butter, seasoning with a pinch of pepper, and sprinkling a very little powdered sugar over them. Let them cook on the stove for six minutes, carefully tossing them from time to time; then arrange them in a hot vegetable-dish, and serve.
912. Beet-roots Sautées à la Crême.
—Proceed the same as in [No. 911], adding half a pint of hot béchamel ([No. 154]) three minutes before serving.
913. Mushrooms Sautées à la Bordelaise.
—Select a pound of the largest, driest, thickest, and firmest mushrooms procurable; pare neatly, wash them well, drain, and cut lozenge-shaped. Place them in an earthen dish, sprinkle them with a tablespoonful of good oil, a pinch of salt, and twelve whole peppers, and leave them in the marinade for two hours. Take them out and stew them for six minutes; when done, place them on the serving-dish, and cover them with the following sauce: Place in a sautoire three tablespoonfuls of oil, a teaspoonful of parsley, the same of chives, and a clove of crushed garlic, all well chopped. Heat for five minutes; then add them to the mushrooms, which are ready to serve.
914. Mushrooms Sautés on Toast.
—Choose a pound of fine, sound, large, fresh mushrooms, neatly pare off the ends, clean, and wash them well. Drain, and place them in a sautoire with an ounce of good butter. Season with a pinch of salt and half a pinch of pepper. Cover, and let them cook for ten minutes, tossing them well meanwhile. Squeeze in the juice of half a medium-sized sound lemon; add a pinch of chopped parsley, nicely sprinkled over. Place six pieces of toasted bread on a hot dish, dress the mushrooms over the toasts, and serve.