Broad beans should be treated in the same way after shucking them. Add a piece of butter when dished and sprinkle over with a little chopped parsley.
Never allow vegetables of any kind to be prepared over night. It will be found that peas or beans will be hard, cabbage or other greens offensive, and potatoes become flabby.
149. Cauliflower
Take a young cauliflower with a firm head. Take off the thick outside leaves and cut a cross on the bottom of the stump. Stand it in boiling water with the flower uppermost allowing the water to come right over it. Add some salt and a tiny bit of soda. Boil until tender (from fifteen to twenty minutes). Dish without breaking, upright in the dish. Pour half a teacupful of clarified butter over the cauliflower and dust a few rolled breadcrumbs, which have been browned in the oven, over the top.
150. Boiled Onions and White Sauce
Cut eight Spanish onions into rings. Put them into a saucepan three parts full of boiling water with a dessertspoonful of salt and boil for one hour. Strain into a cullender.
Take two large tablespoonfuls of flour and mix smoothly with one and a half tablespoonfuls of butter. Add boiling milk to the paste, about half a pint, return it to the saucepan and stir till it boils; then turn the onions into the sauce and serve very hot.
151. Mushroom Rissoles
Cut half a pound of fresh mushrooms into very small pieces. Put into a small enamelled saucepan with one slice of Spanish onion chopped very fine, a pinch of salt and a little pepper. Add a little meat juice and a teacup of water and stew gently until the mushrooms have absorbed all the moisture. Turn out into a plate and allow to cool. Prepare some light paste, cut out with a teacup into rounds, brush the rims of each round with a little milk. Put a small teaspoonful of the mushrooms into each and fold over into lozenge shape. Take the shelf out of the oven while it is hot and lay upon it a sheet of paper (white) which has been previously buttered. As soon as the butter has melted lay the rissoles on and bake in quick oven from fifteen to twenty minutes. To be eaten hot.