159. Spinach Purée (see Vegetables, 2d Course).—Endive is often used in France, and called chicorée. This purée may be made like the cauliflower, or only plainly chopped, put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper and sugar.
160. Stewed Peas and Sprew Grass.—For cutlets, sweetbreads, fowls, or any dishes, they are applicable (see Vegetables, second course), also French beans, only using one third of the quantity that you would for a made dish for an entremet.
161. Scooped Jerusalem Artichokes.—Scoop with a round cutter twenty-four pieces of artichoke, of the size of half an inch in diameter, wash them, put them in a small stewpan with half an ounce of butter and a quarter of an ounce of sugar; put it on a slow fire for a few minutes, add two tablespoonfuls of white sauce, six of white broth or milk, let them simmer till tender, skim, mix a yolk of an egg with two tablespoonfuls of milk, pour in stewpan, and move it round very quick, and serve; it must not be too thick, and the artichokes must be well done; they must not be in purée; they are good with or served under any white meat.
162. Scooped Turnips.—Proceed exactly the same, only serve a little thinner: they will not do if stringy.
163. Button Onions.—The same, only make the sauce thinner, and boil longer, according to their size.