No. 1105. Young Turnips in their glaze.
Proceed exactly as for the carrots, only using white sauce instead of brown, and finishing with a liaison of one yolk of egg mixed with a spoonful of cream.
No. 1106. Oignons Printaniers au Sirop dorée.
Peel about forty spring onions, each about the size of a walnut, put them into a stewpan, with one ounce of butter and one of powdered sugar, toss them occasionally over the fire, (but be careful not to break the outer skin,) until covered with a light glaze; cover with a white stock and stew very gently till quite done, drain them upon a cloth, dress neatly upon a border of mashed potatoes, reduce and skim the stock till nearly a glaze, add two pats of butter, sauce over and serve.
No. 1107. Macédoine de Légumes Printanières.
Stew ten onions, ten carrots, and ten turnips, as directed in the preceding articles, dress them upon a border of mashed potatoes in three separate rows, have ready a white macédoine de légumes (No. 98), in which you have introduced some peas and asparagus heads nicely blanched, which dress in the centre as high as possible, and sauce over the vegetables with their stock reduced to a thin glaze.
No. 1108. Pommes de Terre a la Maître d’Hôtel.
For dressing in sauce there is no potato to equal the French red kidney potato, which will keep as it is cut, whilst a round mealy potato would crumble to pieces, but being rather difficult to procure obtain some waxy kidney potatoes, which boil and stand by to get cold, then peel and cut them in slices, which put in a stewpan, with a little pepper, salt, and about half a pint of stock, set them upon the fire, let them boil two or three minutes, then add (if a sufficient quantity for a flanc dish) three quarters of a pound of fresh butter, keep shaking the stewpan round over the fire till the butter is melted, it will thus form its own sauce, finish with a tablespoonful of chopped parsley and the juice of a lemon, turn out upon your dish and serve. The potatoes require to be cut in slices the size of a halfpenny, but double the thickness; if not able to obtain the proper potatoes use melted butter instead of stock to boil them in, or having no consistence they would form a purée.
No. 1109. Pommes de Terre sautées au beurre.
Cut your potatoes after boiling them as above, put half a pound of butter in a sauté-pan, let it melt, then put in the potatoes, fry a light yellow colour, season with a little pepper, salt, and lemon-juice; dress them upon a napkin and serve.