Francatelli Recipes for Dressed Vegetables, Chapter 16
Welcome to Celtnet's Francatelli Recipes for Dressed Vegetables — This page gives you the entire contents of the Sixteenth Chapter: How to Dress Vegetables. from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
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CHAPTER XVI.
No. 666.—BRAIZED OELERY WITH BROWN SAUCE.
CLEAN six heads of celery; cut them about six inches in length, and trim the roots neatly ; parboil them in water for ten minutes, and then immerse them in cold water ; drain them on a sieve, and afterwards place them in a stewpan with some stock, and braize them gently over a slow fire for about an hour ; when done, drain them upon a napkin ; trim and dish them up in the following order :—first cut each head of celery into three equal lengths, then dish them up in the same manner as cutlets ; garnish round with some small circular croustades of fried bread, about an inch in diameter, and filled with beef-marrow previously boiled for three minutes in water with a little salt, and afterwards tossed in a stewpan, with a little liquid glaze, lemon-juice, pepper and salt ; pour some brown sauce (incorporated with a pat of butter and a little lemon-juice) over the celery, and serve.
No. 667.—CELERY A LA VILLEROI.
Braise four heads of celery in the manner described in the foregoing article; and when done, drain them upon a napkin to absorb all the moisture; split each head into halves ; mask them with some reduced Allemande sauce, and place them upon an earthen dish to become cold, They must then be rolled in bread-crumbs, afterwards dipped in beaten eggs, and bread-crumbed again. Just before sending to table, place the pieces of celery carefully on the wire frying-basket ; immerse them in plenty of clean hog’s·lard heated for the purpose, and fry them of a bright-yellow colour ; drain them upon a cloth ; dish them up on a napkin with fried parsley, and serve.
No. 668.—SALSIFIS A LA CREME.
Scrape off the outside part until the salsifis become white and throw them into a pan containing cold water mixed with a twentieth part of vinegar or lemon-juice, to prevent them from losing their whiteness ; then boil them in hot water, with a little butter, mignonette pepper, salt, lemon-juice, or vinegar; when done, drain them on a sieve ; cut them up into inch lengths, and put them into a stewpan with a spoonful of white sauce, a pat of butter, a title mignonette-pepper, and lemon juice ; toss them over the fire, and dish them up in the form of a dome; place some croûtons of fried bread or fleurons round the dish, and serve.
No. 669.—SALSIFIS FRIED IN BATTER.
Prepare the salsifis as above, and when done, drain and cut them into pieces about three inches long: put these into a basin with two tablespoonfuls of oil, one of French vinegar, some mignonette-pepper and salt; allow them to be steeped in this until within about ten minutes before sending to table ; they must then be drained upon a napkin, dipped in some frying batter, and fried in lard made hot for the purpose ; when done crisp, drain them on a cloth, dish them up on a napkin with fried parsley, and serve.
No. 670 —SPINACH WITH BUTTER.
Pick all the stalks from the spinach; wash it in several waters, and drain it upon a sieve ; throw it into a stewpan of hot water with a handful of salt, and keep it boiling until it becomes thoroughly tender; then drain it in a colander, and squeeze all the water from it. The spinach must next be carefully turned over with the point of a knife, to remove any straws or stalks that may have been overlooked ; it should then be rubbed through a coarse wire sieve, and placed in a stewpan with about two ounces of butter, a little salt, and grated nutmeg ; stir the spinach over the fire with a spoon until it becomes quite warm ; then add a spoonful of sauce, a small piece of glaze, and about four ounces of fresh butter ; work the whole together with a wooden spoon until well mixed, then pile the spinach up in the centre of the dish, garnish it round with crôutons, and serve.
No. 671.—SPINACH WITH CREAM.
Prepare the spinach as above, season with a little nutmeg, salt, and two ounces of fresh butter; stir it over the fire until quite warm; then add a gill of cream, two pats of butter, and a good dessert-spoonful of pounded sugar ; work the whole well together over the fire, and dish up the spinach as directed in the foregoing article.
No. 672.—ENDIVE WITH CREAM.
Pick off all the outer leaves, leaving only the white ; trim the roots, and wash the endive in several waters, carefully removing any insects that may be concealed in the inner folds of the leaves. Put a large stew pan half filled with water on a brisk fire, and when it boils, throw in the endives with a handful of salt, and allow them to continue boiling fast until they become quite tender ; drain them in a colander, and squeeze all the moisture from them ; next, take each head of endive separately ; cut off the root and again look over the leaves, spreading them on the table with the point of a knife ; when this is completed, chop them very fine, and pass them through a coarse wire sieve; then place them in a stewpan with two ounces of fresh butter, a little grated nutmeg and salt ; stir this over the fire for ten minutes; add half a gill of cream, a spoonful of white sauce, and a dessert-spoonful of pounded sugar. Keep the endives boiling on a stove fire until sufficiently reduced as to be able to pile them on a dish ; when sending table, garnish round with crôutons and serve.
No. 673.—CAULIFLOWERS WITH WHITE SAUCE.
Remove the green stalks, divide them, if large, into quarters; and with the point of a small knife pick out all small leaves; wash the cauliflowers and boil them in hot water with a little mignonette-pepper, a pat of butter and some salt; when done, drain them upon a sieve ; next, take a round-bottomed quart basin, and fill it with the cauliflowers, placing the flowerets next the sideses, that the white only may be seen when dished up; pour some white sauce over them; garnish with fleurons, and serve.
No. 674..—CAULIFLOWERS WITH PARMESAN CHEESE.
Prepare and dish up the cauliflowers as directed above; put a large spoonful of white sauce into a stewpan, with four ounces of grated Parmesan cheese, two ounces of fresh butter, the yolks of four eggs, a small piece of glaze, some lemon-juice, nutmeg, pepper and salt ; stir this preparation over the fire until well mixed, without boiling ; pour it on the cauliflowers, to mask them entirely with it. Smooth the dome over with the blade of a knife, and cover the top with bread-crumbs and Parmesan cheese; place them in the oven for about a quarter of an hour; when they have acquired a bright-yellow colour, put a border of crôutons of fried bread round the base, and serve. The crôutons may be stuck round the bottom of the dish to form a coronet previously to dishing up the cauliflowers, so as to prevent them from spreading.
No. 675.—TOMATAS A LA PROVENCALE.
Slice off that part of the tomata that adheres to the stalk ; scoop out the seeds without breaking the sides of the fruit, and place them in circular order in a sautapan containing about a gill of salad-oil ; next, chop up half a pottle of mushrooms, a handful of parsley, and four shalots ; put these into a stewpan with two ounces of scraped fat bacon or ham ; season with pepper and salt, and a little chopped thyme; fry these for about five minutes, then mix in three yolks of eggs ; fill the tomatas with this preparation; shake some light-coloured raspings of bread over them, and place them over a brisk fire, holding a red-hot salamander over them for about ten minutes, by which time they will be done ; dish them up ; pour some brown sauce round the base, and serve.
No. 676.—MUSHROOMS AU GRATIN.
Punnet or large mushrooms must be used for this purpose ; cut the stalks, trim the edges, and remove the skin ; then fill each mushroom with a similar preparation to that directed to be used for tomatas à la Provençale ; shake some raspings of bread over them, and place them in a saucepan spread with butter, put them in the oven for about a quarter of an hour to bake, and then dish them up in a pyramidal form ; pour some brown sauce round them, and serve.
No. 677.—LARGE TRUFFLES A LA SERVIETTE.
When the truffles have been thoroughly cleansed by brushing the mould off in water, drain and place them in a stewpan ; pour some mirepoix, No. 300, on them ; place some layers of bacon on the top, and set them to boil on a slow fire ; allow them to simmer gently over a slow fire, or in the oven, for about three-quarters of an hour ; then dish them in a folded napkin, and send the following sauce separately in a sauce-boat : mix a gill of the finest salad-oil with a tablespoonful of chopped parsley, the juice of a lemon, some mignonette pepper, a little salt, and two tablespoonfuls of half-glaze made by boiling down about a gill of the mirepoix in which the truffles have been boiled.
No. 678.—TRUFFLES A LA PIEMONTAISE.
Cut half a pound of fresh truffles into collops ; place them in a sautapan with two tablespoonfuls of Lucca oil one of chopped parsley, a. little chopped thyme, a clove of garlic, some mignionette pepper and salt. Heat them over a brisk tire for five minutes ; remove the garlic ; then add a gravy-spoonful of Italian sauce, a small piece of glaze, and the juice of half a lemon. Stew the whole together over the tire, and pour it over hollow crusts of two French rolls from which the crust part has been removed, then thickly spread with butter, and afterwards placed in the oven for ten minutes to become crisp.
No. 679.—PORTUGAL ONIONS A L'ESPAGNOLE.
Peel the onions and stamp out the cores with a vegetable cutter about a quarter of an inch in diameter ; parboil them in water for ten minutes, and then drain them on a cloth. Spread the bottom of a deep sautapan with butter: place the onions in it; moisten with stock sufficient to oust cover them, and set them to boil over a slow fire, occasionally turning them in their pan; when they are nearly done, add a dessert-spoonful of pounded sugar ; boil them down quickly to a glaze, add a little tomata; roll the onions in it, and dish them in a close circle.
Note.—These onions are better adapted for garnishing removes of braized beef, &c., than for being served as a second-course dish.
No. 680.—ARTICHOKES WITH BUTTER SAUCE.
Trim the bottoms of the artichokes; cut off the tips of the leaves, and boil them in water with a little salt for about three-quarters of an hour ; when done, drain them upon a sieve for five minutes, loosen the fibrous substance in the inside with the handle of a tablespoon, and after this has been all removed from the artichokes, dish them up on a napkin ; pour a little butter sauce inside each, and send up some of the sauce in a boat.
No. 681.—ARTICHOKES A LA BARIGOULE.
Trim some small artichokes, and with the handle of an iron tablespoon scoop out all the fibrous part inside. Put about a pound of clean hog’s-lard into a frying-pan on the fire, and when quite hot, fry the bottom of the artichokes in it for about three minutes ; then turn them upside down, and fry the tips of the leaves also ; drain them upon a cloth, to absorb all the grease, and fill them with a similar preparation to that directed for tomatas à la Provençal ; tie them up with string, and place them in a large stewpan or fricandeau-pan ; moisten with a little good stock; put the lid on ; place them in the oven to simmer for about an hour ; when done, drain them upon a cloth ; remove the strings ; fill the centre of each artichoke with some Italian sauce; dish them up with some of the sauce, and serve.
No. 682.—ARTICHOKES A LA LYONNAISE.
Pull off the lower leaves without damaging the bottoms of the artichokes, which must be turned smooth with a sharp knife ; cut the artichokes into quarters, remove the fibrous parts, trim them neatly, and parboil them in water with a little salt for about five minutes ; then drain them in a colander, and arrange them in circular order in a sautapan thickly spread with about two ounces of fresh butter; strew about a dessert-spoonful of pounded sugar over this; season with mignonette-pepper and salt ; moisten with a glass of white wine, and a gill of good stock, and place them on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn ; when done, they should be of a deep-yellow colour, and nicely glazed. Dish them up in the form of a dome, showing the bottom of the artichokes only ; remove any leaves that may have broken off in the sautapan ; add a spoonful of brown gravy or sauce, two pats of butter and some lemon-juice ; simmer this over the fire, stirring it meanwhile with a spoon ; and when the butter has been mixed in with the sauce, pour it over the artichokes, and serve.
No. 683.—ARTICHOKES A L'ITALIENNE.
These are prepared in the manner described in the foregoing article, except that, when about to finish them, brown Italian sauce must be substituted for plain sauce or gravy.
No. 684.—ASPARAGUS WITH WHITE SAUCE.
Pick the loose leaves from the heads, and scrape the stalks clean ; wash them in a pan of cold water ; tie them up in bundles of about twenty in each, keeping all the heads turned the same way ; cut the stalks even, leaving them about eight inches long ; put the asparagus in hot water with a small handful of salt to boil for about twenty minutes, and when done, drain them carefully upon a napkin to avoid breaking off the heads ; dish them up on a square thick piece of toasted bread dipped in the water they have been boiled in, and send to table with some white sauce separately in a sauce-boat.
No. 685.—ASPARAGUS PEAS A LA CREME.
Boil a quart of asparagus peas in plenty of water ands handful of salt ; the water must boil before the peas are put in ; when they are done, drain them in a colander ; immerse them in cold water for three minutes, and then drain them on a sieve, Next place the asparagus peas in a stewpan with a small faggot of green onions and parsley, two ounces of butter, a tablespoonful of pounded sugar, a little grated nutmeg, and salt ; put the lid on and set them to simmer gently over a slow fire for five minutes. Then remove the faggot of parsley ; and if there be any liquor in the peas, boil it down quickly, and incorporate with them two small pats of fresh butter and a lesson of two yolks of eggs, mixed with half a gill of cream ; toss the peas over a stove-fire, to set the lesson in them, and dish them up in the form of a dome, with a border of fleurons round them, and serve.
No. 686.—FRENCH BEANS A LA MAITRE D'HOTEL.
Pick and string the beans ; cut them up and shred each bean into three or four strips ; wash them in plenty of water; drain them in a colander, and throw them into a stewpan containing boiling water and a handful of salt, and boil them briskly until they become tender ; they must be drained in a colander ; next, put a spoonful of white sauce into a stewpan, with two ounces of fresh butter, a tablespoonful of chopped parboiled parsley, a very little nutmeg, mignonette-pepper, salt, and the juice of half a lemon; stir these well together over the fire, and when perfectly mixed, throw in the beans, and toss the whole together over the fire until quite hot, then dish them up with a border of crôutons round them, and serve.
No. 687.—FRENCH BEANS WITH FINE-HERBS.
Boil the beans as directed in the foregoing case ; put two pats of fresh butter into a stewpan with a tablespoonful of chopped and parboiled parsley, and two shallots also chopped, a little nutmeg, mignonette-pepper and salt, and the juice of a lemon; simmer this over the fire until melted, and then throw the beans in; toss the whole together, and dish them up with crôutons round them.
No. 688.—BROAD BEANS A LA CRÊME.
For this purpose the beans must be young ; boil them in water with faggot of parsley and some salt; when done, drain them in a colander ; put them into a stewpan with two ounces of fresh butter, some chopped parsley and as much winter-savoury as will cover the tip of a spoon, pepper, salt, and nutmeg; toss the beans over the fire for five minutes, and then incorporate with them a leason of four yolks of eggs and the juice of half a lemon : when the leason has become set in the beans dish them up with fleurons round them, and serve.
No. 689.—GREEN PEAS, PLAIN.
Put the peas into boiling water, with some salt and a bunch of green mint; keep them boiling briskly for about twenty minutes; when done, drain them in a colander, dish them up with chopped boiled mint on the top, and send some small pats of very fresh butter separately on a plate.
No. 690.—STEWED PEAS.
Put a quart of young peas into a pan, with an ounce of butter, and plenty of cold water; rub the peas and butter together with the fingers until well mixed ; then pour off the water, and put the peas into a stewpan with a couple of cabbage lettuces, shred small, a faggot of green onions and parsley, a dessert-spoonful of pounded sugar, and a little salt ; put the lid on, and set the peas to stew gently over a slow fire for about half an hour ; when done, if there appears to be much liquor, boil it down quickly over the fire ; next put about two ounces of fresh butter on a plate with a dessert-spoonful of flour, and knead them together; put this into the peas, and toss the whole over the fire until well mixed; dish the peas up; garnish round with fleurons, and serve.
No. 691.—PEAS À LA FRANCAISE.
These must be prepared as above, omitting the lettuces ; stew them in the same manner, and when done, add a little light-coloured glaze, and finish with two ounces of kneaded butter and flour, with a little more sugar than in the foregoing case.
No. 692.—TURNIPS GLACES WITH SUGAR.
Turn about two dozen pieces of turnips into the form of rings about two inches in diameter, or else in the shape of small pears ; put them into a deep sautapan, spread with fresh butter, and strewn with about two ounces of pounded sugar; moisten with about half a pint of good stock, and set the tummies to simmer very gently over a moderate fire for about twenty minutes : when they are nearly done, remove the lid, and place them over a brisk fire, to boil the moisture down to glaze, gently rolling the turnips in this with great care, to avoid breaking them; they must then be dished up in neat order, and the glaze poured over them.
No. 693.—YOUNG CARROTS A L'ALLEMANDE.
Turn one bunch of spring-carrots, keeping them in their original shape but making them equal in size ; par-boil them in water with a little salt for about ten minutes, then drain them in a colander ; place them in a deep sautapan with two ounces of fresh butter, an equal proportion of loaf-sugar, and about a pint of stock; put the lid on, and set the carrots to boil very gently over a moderate fire for about half an hour ; then set them to boil briskly until their liquor is reduced to a glaze, when they must be gently rolled in this, and dished up in a round-bottomed quart basin, so as to form a dome when turned out upon the dish ; pour round some Allemande sauce, mixed with some chopped and parboiled parsley, also the remainder of their glaze over the carrots, and serve.
No. 694.—VEGETABLE-MARROW.
Cut the vegetable-marrow, according to size, into four, six, or eight pieces—just as oranges are divided ; peel and trim them neatly ; place them in a deep sautapan spread with butter, and season with a very little nutmeg, mignionette-pepper, salt, and a teaspoonful of pounded sugar ; moisten with half a pint of white broth, and set them to boil gently over a stove-fire for about ten minutes ; then boil them down in their glaze; mix in a pat of butter and the juice of half a lemon ; pour this over the vegetable-marrow, and serve.
No. 695.—ANOTHER METHOD.
Trim the vegetable-marrows as above ; boil them gently in water, with a pat of butter, and a little salt; drain and dish them up; pour some white sauce over them and serve.
No. 696.—CUCUMBERS A LA POULETTE.
Cut the cucumbers into collops about an inch in diameter ; put them into a basin with a tablespoonful of salt and twice that proportion of vinegar; allow them to steep in this for several hours. Then pour off all the moisture from the cucumbers, and put them into a stewpan with two ounces of fresh butter, a very little grated nutmeg, and a dessert-spoonful of pounded sugar, and set them to simmer very gently over a slow fire until they become quite tender : this will require about half an hour. The butter must then be poured off, and a spoonful of white sauce added ; simmer the cucumbers over the fire for a few minutes, finish by incorporating with them a leason of four yolks of eggs mixed with half a gill of cream, and a spoonful of chopped and parboiled parsley, and the juice of half a lemon ; dish them up with a border of fleurons, and serve.
No. 697.—CUCUMBERS A L'ESPAGNOLE.
Cut the cucumbers into lengths of about two inches ; scoop out all the seeds ; pare off the skins, and trim them round and smooth at the ends ; parboil them in water and salt for five minutes, and then drain them upon a napkin : fill each piece of cucumber with some quenelle forcemeat ; place them in neat order in a deep sautapan, moisten with stock, and set them to simmer very gently over a slow fire for about half an hour ; when they are become quite tender, drain them upon a cloth ; dish them up in a pyramidal form ; pour some brown sauce over them, and serve.
No. 698.—JERUSALEM ARTICHOKES.
Wash them thoroughly in plenty of water ; peel, or turn them in the form of large olives or small pears ; boil them in water with a pat of butter and a little salt for about a quarter of an hour ; when done, drain them upon a cloth ; dish them up neatly ; pour some butter sauce over them, and serve.
No. 699.—JERUSALEM ARTICHOKES A L’ITALIENNE.
Turn the artichokes into any fancy shape ; place them in circular order in a deep sautapan spread with butter ; season with mignonette-pepper, nutmeg, salt, and lemon-juice; moisten with a little stock or water; put the lid on ; set them to simmer very gently over a slow fire for about half an hour, during which time they will, if properly attended to, acquire a deep-yellow colour. Boil them down in their glaze ; dish them up ; pour some Italian sauce round them, and serve.
No. 700.—WHITE HARICOT BEANS A LA MAITRE D’HOTEL.
These are seldom to be met with in England, except in a dried state ; when procurable they should be treated in the following manner :—put a large stewpan, half filled with water, on the fire to boil ; then throw in the beans, with a pat of butter and a little salt ; allow them to boil until they are become quite tender ; drain them in a colander ; then put them into a stewpan with about two ounces of fresh butter, a little pepper and salt, some chopped parsley, and lemon-juice ; toss the whole well together over the fire until well-mixed; then dish them up with crôutons round them, and serve.
Note.—When the haricot beans are in a dried state they should be steeped in cold water for six hours at least previously to their being dressed for the table, and must be boiled in cold water; in all other respects finish them in the above manner.
No. 701.—WHITE HARICOT BEANS A LA BRETONNE.
Boil the haricot beans as directed above, and when done, drain them in a colander; put them into a stewpan with some Brêtonne sauce, and set them to simmer over the fire for five minutes ; toss them together, and dish them up, as the above.
No. 702.—AMERICAN YAMS A LA FRANCAISE.
Cut the yams into slices about half an inch thick; trim them into large oval-shaped scollops ; and throw them into a pan full of water; wash and drain them upon a cloth ; then place them in circular order, in a deep sautapan spread with four ounces of fresh butter, and season with a little grated nutmeg and salt; moisten with a pint of water ; put the lid on, and set them to simmer gently over a slow fire for about three-quarters of an hour, taking care to turn them over, in order that they may acquire a bright yellow-glazed colour on both sides : dish them up in close circular order, piled up in rows ; pour the following sauce under them, and serve :— knead two pats of fresh butter with a dessert spoonful of flour ; put it into a stewpan with a gill of cream, a spoonful of pounded sugar, a very little salt, and a teaspoonful of orange-flower water ; stir this over the fire until it thickens, and then use it as directed.
No. 703.—POTATOES A LA MAITRE-D'HOTEL.
The small French kidney or Vitelotte-potatoes are best adapted for this purpose : boil or steam them in the ordinary way, and when done, cut them into slices about the eighth of an inch thick; put them into a stewpan with a spoonful of white sauce or broth. four ounces of butter, some pepper and salt, chopped parsley and lemon-juice ; toss them over the fire until the butter, &c., is mixed in with the potatoes; then dish them up with crôutons round them, and serve.
No. 704.—NEW POTATOES A LA CREME.
Cut some recently-boiled new potatoes into slices ; put them into a stewpan with half a gill of cream, two ounces of fresh butter, a very little nutmeg, pepper and salt, and the juice of half a lemon ; set them on the fire ; toss them well together, and dish them up with crôutons.
No. 705.—POTATOES A LA CREME AU GRATIN.
Cut some boiled potatoes into slices, about an inch in diameter ; prepare the same kind of mixture as directed for cauliflowers au gratin ; stick some neatly-cut crôutons of fried bread round the bottom of the dish, in the form of a coronet ; place a close circular row of the slices of potatoes within this border of crôutons ; spread a layer of the mixture over them ; then repeat the row of potatoes and the mixture until the dish is complete : smooth the top over with some of the sauce ; shake some fried bread-crumbs and grated Parmesan cheese over the surface, so as entirely to cover it ; put the potatoes in the oven for twenty minutes to be warmed through, and serve.
No. 705A.—POTATOES A LA LYONNAISE.
Cut up six boiled potatoes in rounds about a quarter of an inch thick, an fry them of a light-brown colour with two ounces of butter in a frying-pan ; season with chopped parsley and shallot, pepper and salt, and half a lemon-juice, and, if possible, a small piece of glaze.
No. 705B.—POTATOES A LA PROVENCALE.
These are prepared in the same way as the foregoing, excepting that the potatoes should be fried crisp in hot frying fat, and that one ounce of salad-oil be used instead of butter.
No. 705C.—POTATO CROQUETS.
Bake six potatoes; rub their pulp through a wire sieve; put this into a stew pan with one ounce of butter, three yolks of eggs, pepper, nutmeg and salt; stir the whole over the fire, until the paste ceases to adhere to the sides of the stewpan ; it must then be put between two plates and set aside until it is cold : the potato paste must then be shaped in the form of corks, balls, small pears—the stalks being imitated with parsley stalks : the croquets are to be dipped in beaten egg, rolled in dine bread-crumbs, and fried of a light colour in hot frying fat; and when done, may be dished up for a second-course vegetable, or used for famishing first-course dishes.
No. 705D.—POTATOES A LA DUCHESSE.
Prepare some potato-paste as directed in the foregoing number ; form this into rounds. or ovals, or oblong shapes—moulded with flour, and fried in a sautapan with hot clarified butter; and when done of a light colour on one side, they must be turned over with care, to be similarly fried on the other side ; they must then he drained, dished up like cutlets, some white sauce being poured round the base, and served as a second-course dish
No.705E.—BAKED POTATOES.
Bake the potatoes; slip off a thin slice of the skin, about the size of a crown·piece ; introduce a piece of butter, a very small quantity of chopped shallot, pepper and salt ; mix the seasoning with the pulp ; put the lid on, and serve hot.
No. 705F.—POTATOES A L'ITALIENNE.
Bake the potatoes; cut offf a lid ; mix the pulp with a third proportion of well-boiled rice ; season with grated Parmesan cheese, pepper and salt ; put this back into the potato shells with the lid on ; push them in the oven for a few minutes, and serve hot, for breakfast, &c.
No. 705G.—POTATO SALAD.
Cut cold-boiled potatoes in slices; add beetroot and a few leaves of any kind of salad; season with oil, vinegar, pepper and salt, chopped parsley and shallot.
No. 706.—MASHED POTATOES.
Boil or steam the potatoes mealy ; rub them while quite hot through a wire sieve ; put the pulp in a stewpan with fresh butter, cream, pepper and salt, in proportion to the quantity of potatoes ; stir them vigorously over the fire to make them light, and serve quite hot.
No. 706A.—FRIED POTATOES.
Cut raw potatoes in the shape of wine-corks, and then slice these as thin as shilling-pieces ; and as you turn them out of hand, throw them into a pan containing cold water ; and when about to try them, let them be drained on a clean napkin to absorb all moisture, and put into a wire frying-basket, to be fried in hot fat of a light-brown colour : when done, they must be perfectly crisp.
No. 706B.—SEAKALE A LA SAUCE.
Tie the seakale up in small bundles, and put it in boiling water with a little salt ; about twenty minutes will suffice to boil it tender ; drain, and dish it up on a piece of toast, and send some butter sauce separately in at boat.
Note.—Seakale may also be served with Espagnole or Béchamel sauce, in which case it must be placed in the dish, and the Béchamel or Espagnole sauce poured over it : if the latter, a pat of butter and a little lemon-juice should be first worked in with it.
No. 707.—BRUSSELS SPROUTS.
Boil the sprouts green; put them into a stewpan with two ounces of fresh butter, some mignonette-pepper, nutmeg, salt, and lemon-juice, and a spoonful of white sauce ; toss the whole well together over the fire until the butter is incorporated with them ; dish them up with a border of sipets, and serve.
No. 707A.—IRISH STEW.
Cut up about four pounds of either neck, or loin of mutton, into eight or ten neatly trimmed chops, paring away all excess of fat and rough bone ; season plentifully with pepper, and moderately with salt ; place the chops in a deep stewpan or saucepan, with sufficient water to cover in their surface, add eight good sized onions, put the lid on and set the whole on the fire to stew gently for half an hour ; the stew must then be removed from the fire, the liquor poured into a basin, and after being freed from all grease, is to be poured back to the chops; add a dozen peeled potatoes, and a pint of good stock or gravy, if handy, or failing that, (in case that the moisture has been reduced to half its original quantity) a like quantity of water will do. The whole is then to be placed on the fire to boil gently for about three quarters of an hour, due care being taken that the moisture does not become wholly absorbed by the stew, or burnt at the bottom of the stew-pan, as this latter accident would entirely spoil the dish. As soon as the Irish stew is done, let it be dished up as follows, viz. : first remove the potatoes carefully on to a plate, and then use a fork and spoon to place the cutlets or chops neatly round the dish, add the potatoes in their centre, and pour the gravy and onions, &c., over the whole, and serve hot.
Note.—A less expensive method of making Irish stew is to use the scrag end of neck of mutton, or indeed any inferior pieces of meat most convenient, as well as the remains of a cooked joint of beef, mutton. or veal.
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Francatelli's Chapter XVI: How to Dress Vegetables.
CHAPTER XVI.
HOW TO DRESS VEGETABLES.
CLEAN six heads of celery; cut them about six inches in length, and trim the roots neatly ; parboil them in water for ten minutes, and then immerse them in cold water ; drain them on a sieve, and afterwards place them in a stewpan with some stock, and braize them gently over a slow fire for about an hour ; when done, drain them upon a napkin ; trim and dish them up in the following order :—first cut each head of celery into three equal lengths, then dish them up in the same manner as cutlets ; garnish round with some small circular croustades of fried bread, about an inch in diameter, and filled with beef-marrow previously boiled for three minutes in water with a little salt, and afterwards tossed in a stewpan, with a little liquid glaze, lemon-juice, pepper and salt ; pour some brown sauce (incorporated with a pat of butter and a little lemon-juice) over the celery, and serve.
Braise four heads of celery in the manner described in the foregoing article; and when done, drain them upon a napkin to absorb all the moisture; split each head into halves ; mask them with some reduced Allemande sauce, and place them upon an earthen dish to become cold, They must then be rolled in bread-crumbs, afterwards dipped in beaten eggs, and bread-crumbed again. Just before sending to table, place the pieces of celery carefully on the wire frying-basket ; immerse them in plenty of clean hog’s·lard heated for the purpose, and fry them of a bright-yellow colour ; drain them upon a cloth ; dish them up on a napkin with fried parsley, and serve.
Scrape off the outside part until the salsifis become white and throw them into a pan containing cold water mixed with a twentieth part of vinegar or lemon-juice, to prevent them from losing their whiteness ; then boil them in hot water, with a little butter, mignonette pepper, salt, lemon-juice, or vinegar; when done, drain them on a sieve ; cut them up into inch lengths, and put them into a stewpan with a spoonful of white sauce, a pat of butter, a title mignonette-pepper, and lemon juice ; toss them over the fire, and dish them up in the form of a dome; place some croûtons of fried bread or fleurons round the dish, and serve.
Prepare the salsifis as above, and when done, drain and cut them into pieces about three inches long: put these into a basin with two tablespoonfuls of oil, one of French vinegar, some mignonette-pepper and salt; allow them to be steeped in this until within about ten minutes before sending to table ; they must then be drained upon a napkin, dipped in some frying batter, and fried in lard made hot for the purpose ; when done crisp, drain them on a cloth, dish them up on a napkin with fried parsley, and serve.
Pick all the stalks from the spinach; wash it in several waters, and drain it upon a sieve ; throw it into a stewpan of hot water with a handful of salt, and keep it boiling until it becomes thoroughly tender; then drain it in a colander, and squeeze all the water from it. The spinach must next be carefully turned over with the point of a knife, to remove any straws or stalks that may have been overlooked ; it should then be rubbed through a coarse wire sieve, and placed in a stewpan with about two ounces of butter, a little salt, and grated nutmeg ; stir the spinach over the fire with a spoon until it becomes quite warm ; then add a spoonful of sauce, a small piece of glaze, and about four ounces of fresh butter ; work the whole together with a wooden spoon until well mixed, then pile the spinach up in the centre of the dish, garnish it round with crôutons, and serve.
Prepare the spinach as above, season with a little nutmeg, salt, and two ounces of fresh butter; stir it over the fire until quite warm; then add a gill of cream, two pats of butter, and a good dessert-spoonful of pounded sugar ; work the whole well together over the fire, and dish up the spinach as directed in the foregoing article.
Pick off all the outer leaves, leaving only the white ; trim the roots, and wash the endive in several waters, carefully removing any insects that may be concealed in the inner folds of the leaves. Put a large stew pan half filled with water on a brisk fire, and when it boils, throw in the endives with a handful of salt, and allow them to continue boiling fast until they become quite tender ; drain them in a colander, and squeeze all the moisture from them ; next, take each head of endive separately ; cut off the root and again look over the leaves, spreading them on the table with the point of a knife ; when this is completed, chop them very fine, and pass them through a coarse wire sieve; then place them in a stewpan with two ounces of fresh butter, a little grated nutmeg and salt ; stir this over the fire for ten minutes; add half a gill of cream, a spoonful of white sauce, and a dessert-spoonful of pounded sugar. Keep the endives boiling on a stove fire until sufficiently reduced as to be able to pile them on a dish ; when sending table, garnish round with crôutons and serve.
Remove the green stalks, divide them, if large, into quarters; and with the point of a small knife pick out all small leaves; wash the cauliflowers and boil them in hot water with a little mignonette-pepper, a pat of butter and some salt; when done, drain them upon a sieve ; next, take a round-bottomed quart basin, and fill it with the cauliflowers, placing the flowerets next the sideses, that the white only may be seen when dished up; pour some white sauce over them; garnish with fleurons, and serve.
Prepare and dish up the cauliflowers as directed above; put a large spoonful of white sauce into a stewpan, with four ounces of grated Parmesan cheese, two ounces of fresh butter, the yolks of four eggs, a small piece of glaze, some lemon-juice, nutmeg, pepper and salt ; stir this preparation over the fire until well mixed, without boiling ; pour it on the cauliflowers, to mask them entirely with it. Smooth the dome over with the blade of a knife, and cover the top with bread-crumbs and Parmesan cheese; place them in the oven for about a quarter of an hour; when they have acquired a bright-yellow colour, put a border of crôutons of fried bread round the base, and serve. The crôutons may be stuck round the bottom of the dish to form a coronet previously to dishing up the cauliflowers, so as to prevent them from spreading.
Slice off that part of the tomata that adheres to the stalk ; scoop out the seeds without breaking the sides of the fruit, and place them in circular order in a sautapan containing about a gill of salad-oil ; next, chop up half a pottle of mushrooms, a handful of parsley, and four shalots ; put these into a stewpan with two ounces of scraped fat bacon or ham ; season with pepper and salt, and a little chopped thyme; fry these for about five minutes, then mix in three yolks of eggs ; fill the tomatas with this preparation; shake some light-coloured raspings of bread over them, and place them over a brisk fire, holding a red-hot salamander over them for about ten minutes, by which time they will be done ; dish them up ; pour some brown sauce round the base, and serve.
Punnet or large mushrooms must be used for this purpose ; cut the stalks, trim the edges, and remove the skin ; then fill each mushroom with a similar preparation to that directed to be used for tomatas à la Provençale ; shake some raspings of bread over them, and place them in a saucepan spread with butter, put them in the oven for about a quarter of an hour to bake, and then dish them up in a pyramidal form ; pour some brown sauce round them, and serve.
When the truffles have been thoroughly cleansed by brushing the mould off in water, drain and place them in a stewpan ; pour some mirepoix, No. 300, on them ; place some layers of bacon on the top, and set them to boil on a slow fire ; allow them to simmer gently over a slow fire, or in the oven, for about three-quarters of an hour ; then dish them in a folded napkin, and send the following sauce separately in a sauce-boat : mix a gill of the finest salad-oil with a tablespoonful of chopped parsley, the juice of a lemon, some mignonette pepper, a little salt, and two tablespoonfuls of half-glaze made by boiling down about a gill of the mirepoix in which the truffles have been boiled.
Cut half a pound of fresh truffles into collops ; place them in a sautapan with two tablespoonfuls of Lucca oil one of chopped parsley, a. little chopped thyme, a clove of garlic, some mignionette pepper and salt. Heat them over a brisk tire for five minutes ; remove the garlic ; then add a gravy-spoonful of Italian sauce, a small piece of glaze, and the juice of half a lemon. Stew the whole together over the tire, and pour it over hollow crusts of two French rolls from which the crust part has been removed, then thickly spread with butter, and afterwards placed in the oven for ten minutes to become crisp.
Peel the onions and stamp out the cores with a vegetable cutter about a quarter of an inch in diameter ; parboil them in water for ten minutes, and then drain them on a cloth. Spread the bottom of a deep sautapan with butter: place the onions in it; moisten with stock sufficient to oust cover them, and set them to boil over a slow fire, occasionally turning them in their pan; when they are nearly done, add a dessert-spoonful of pounded sugar ; boil them down quickly to a glaze, add a little tomata; roll the onions in it, and dish them in a close circle.
Note.—These onions are better adapted for garnishing removes of braized beef, &c., than for being served as a second-course dish.
Trim the bottoms of the artichokes; cut off the tips of the leaves, and boil them in water with a little salt for about three-quarters of an hour ; when done, drain them upon a sieve for five minutes, loosen the fibrous substance in the inside with the handle of a tablespoon, and after this has been all removed from the artichokes, dish them up on a napkin ; pour a little butter sauce inside each, and send up some of the sauce in a boat.
Trim some small artichokes, and with the handle of an iron tablespoon scoop out all the fibrous part inside. Put about a pound of clean hog’s-lard into a frying-pan on the fire, and when quite hot, fry the bottom of the artichokes in it for about three minutes ; then turn them upside down, and fry the tips of the leaves also ; drain them upon a cloth, to absorb all the grease, and fill them with a similar preparation to that directed for tomatas à la Provençal ; tie them up with string, and place them in a large stewpan or fricandeau-pan ; moisten with a little good stock; put the lid on ; place them in the oven to simmer for about an hour ; when done, drain them upon a cloth ; remove the strings ; fill the centre of each artichoke with some Italian sauce; dish them up with some of the sauce, and serve.
Pull off the lower leaves without damaging the bottoms of the artichokes, which must be turned smooth with a sharp knife ; cut the artichokes into quarters, remove the fibrous parts, trim them neatly, and parboil them in water with a little salt for about five minutes ; then drain them in a colander, and arrange them in circular order in a sautapan thickly spread with about two ounces of fresh butter; strew about a dessert-spoonful of pounded sugar over this; season with mignonette-pepper and salt ; moisten with a glass of white wine, and a gill of good stock, and place them on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn ; when done, they should be of a deep-yellow colour, and nicely glazed. Dish them up in the form of a dome, showing the bottom of the artichokes only ; remove any leaves that may have broken off in the sautapan ; add a spoonful of brown gravy or sauce, two pats of butter and some lemon-juice ; simmer this over the fire, stirring it meanwhile with a spoon ; and when the butter has been mixed in with the sauce, pour it over the artichokes, and serve.
These are prepared in the manner described in the foregoing article, except that, when about to finish them, brown Italian sauce must be substituted for plain sauce or gravy.
Pick the loose leaves from the heads, and scrape the stalks clean ; wash them in a pan of cold water ; tie them up in bundles of about twenty in each, keeping all the heads turned the same way ; cut the stalks even, leaving them about eight inches long ; put the asparagus in hot water with a small handful of salt to boil for about twenty minutes, and when done, drain them carefully upon a napkin to avoid breaking off the heads ; dish them up on a square thick piece of toasted bread dipped in the water they have been boiled in, and send to table with some white sauce separately in a sauce-boat.
Boil a quart of asparagus peas in plenty of water ands handful of salt ; the water must boil before the peas are put in ; when they are done, drain them in a colander ; immerse them in cold water for three minutes, and then drain them on a sieve, Next place the asparagus peas in a stewpan with a small faggot of green onions and parsley, two ounces of butter, a tablespoonful of pounded sugar, a little grated nutmeg, and salt ; put the lid on and set them to simmer gently over a slow fire for five minutes. Then remove the faggot of parsley ; and if there be any liquor in the peas, boil it down quickly, and incorporate with them two small pats of fresh butter and a lesson of two yolks of eggs, mixed with half a gill of cream ; toss the peas over a stove-fire, to set the lesson in them, and dish them up in the form of a dome, with a border of fleurons round them, and serve.
Pick and string the beans ; cut them up and shred each bean into three or four strips ; wash them in plenty of water; drain them in a colander, and throw them into a stewpan containing boiling water and a handful of salt, and boil them briskly until they become tender ; they must be drained in a colander ; next, put a spoonful of white sauce into a stewpan, with two ounces of fresh butter, a tablespoonful of chopped parboiled parsley, a very little nutmeg, mignonette-pepper, salt, and the juice of half a lemon; stir these well together over the fire, and when perfectly mixed, throw in the beans, and toss the whole together over the fire until quite hot, then dish them up with a border of crôutons round them, and serve.
Boil the beans as directed in the foregoing case ; put two pats of fresh butter into a stewpan with a tablespoonful of chopped and parboiled parsley, and two shallots also chopped, a little nutmeg, mignonette-pepper and salt, and the juice of a lemon; simmer this over the fire until melted, and then throw the beans in; toss the whole together, and dish them up with crôutons round them.
For this purpose the beans must be young ; boil them in water with faggot of parsley and some salt; when done, drain them in a colander ; put them into a stewpan with two ounces of fresh butter, some chopped parsley and as much winter-savoury as will cover the tip of a spoon, pepper, salt, and nutmeg; toss the beans over the fire for five minutes, and then incorporate with them a leason of four yolks of eggs and the juice of half a lemon : when the leason has become set in the beans dish them up with fleurons round them, and serve.
Put the peas into boiling water, with some salt and a bunch of green mint; keep them boiling briskly for about twenty minutes; when done, drain them in a colander, dish them up with chopped boiled mint on the top, and send some small pats of very fresh butter separately on a plate.
Put a quart of young peas into a pan, with an ounce of butter, and plenty of cold water; rub the peas and butter together with the fingers until well mixed ; then pour off the water, and put the peas into a stewpan with a couple of cabbage lettuces, shred small, a faggot of green onions and parsley, a dessert-spoonful of pounded sugar, and a little salt ; put the lid on, and set the peas to stew gently over a slow fire for about half an hour ; when done, if there appears to be much liquor, boil it down quickly over the fire ; next put about two ounces of fresh butter on a plate with a dessert-spoonful of flour, and knead them together; put this into the peas, and toss the whole over the fire until well mixed; dish the peas up; garnish round with fleurons, and serve.
These must be prepared as above, omitting the lettuces ; stew them in the same manner, and when done, add a little light-coloured glaze, and finish with two ounces of kneaded butter and flour, with a little more sugar than in the foregoing case.
Turn about two dozen pieces of turnips into the form of rings about two inches in diameter, or else in the shape of small pears ; put them into a deep sautapan, spread with fresh butter, and strewn with about two ounces of pounded sugar; moisten with about half a pint of good stock, and set the tummies to simmer very gently over a moderate fire for about twenty minutes : when they are nearly done, remove the lid, and place them over a brisk fire, to boil the moisture down to glaze, gently rolling the turnips in this with great care, to avoid breaking them; they must then be dished up in neat order, and the glaze poured over them.
Turn one bunch of spring-carrots, keeping them in their original shape but making them equal in size ; par-boil them in water with a little salt for about ten minutes, then drain them in a colander ; place them in a deep sautapan with two ounces of fresh butter, an equal proportion of loaf-sugar, and about a pint of stock; put the lid on, and set the carrots to boil very gently over a moderate fire for about half an hour ; then set them to boil briskly until their liquor is reduced to a glaze, when they must be gently rolled in this, and dished up in a round-bottomed quart basin, so as to form a dome when turned out upon the dish ; pour round some Allemande sauce, mixed with some chopped and parboiled parsley, also the remainder of their glaze over the carrots, and serve.
Cut the vegetable-marrow, according to size, into four, six, or eight pieces—just as oranges are divided ; peel and trim them neatly ; place them in a deep sautapan spread with butter, and season with a very little nutmeg, mignionette-pepper, salt, and a teaspoonful of pounded sugar ; moisten with half a pint of white broth, and set them to boil gently over a stove-fire for about ten minutes ; then boil them down in their glaze; mix in a pat of butter and the juice of half a lemon ; pour this over the vegetable-marrow, and serve.
Trim the vegetable-marrows as above ; boil them gently in water, with a pat of butter, and a little salt; drain and dish them up; pour some white sauce over them and serve.
Cut the cucumbers into collops about an inch in diameter ; put them into a basin with a tablespoonful of salt and twice that proportion of vinegar; allow them to steep in this for several hours. Then pour off all the moisture from the cucumbers, and put them into a stewpan with two ounces of fresh butter, a very little grated nutmeg, and a dessert-spoonful of pounded sugar, and set them to simmer very gently over a slow fire until they become quite tender : this will require about half an hour. The butter must then be poured off, and a spoonful of white sauce added ; simmer the cucumbers over the fire for a few minutes, finish by incorporating with them a leason of four yolks of eggs mixed with half a gill of cream, and a spoonful of chopped and parboiled parsley, and the juice of half a lemon ; dish them up with a border of fleurons, and serve.
Cut the cucumbers into lengths of about two inches ; scoop out all the seeds ; pare off the skins, and trim them round and smooth at the ends ; parboil them in water and salt for five minutes, and then drain them upon a napkin : fill each piece of cucumber with some quenelle forcemeat ; place them in neat order in a deep sautapan, moisten with stock, and set them to simmer very gently over a slow fire for about half an hour ; when they are become quite tender, drain them upon a cloth ; dish them up in a pyramidal form ; pour some brown sauce over them, and serve.
Wash them thoroughly in plenty of water ; peel, or turn them in the form of large olives or small pears ; boil them in water with a pat of butter and a little salt for about a quarter of an hour ; when done, drain them upon a cloth ; dish them up neatly ; pour some butter sauce over them, and serve.
Turn the artichokes into any fancy shape ; place them in circular order in a deep sautapan spread with butter ; season with mignonette-pepper, nutmeg, salt, and lemon-juice; moisten with a little stock or water; put the lid on ; set them to simmer very gently over a slow fire for about half an hour, during which time they will, if properly attended to, acquire a deep-yellow colour. Boil them down in their glaze ; dish them up ; pour some Italian sauce round them, and serve.
These are seldom to be met with in England, except in a dried state ; when procurable they should be treated in the following manner :—put a large stewpan, half filled with water, on the fire to boil ; then throw in the beans, with a pat of butter and a little salt ; allow them to boil until they are become quite tender ; drain them in a colander ; then put them into a stewpan with about two ounces of fresh butter, a little pepper and salt, some chopped parsley, and lemon-juice ; toss the whole well together over the fire until well-mixed; then dish them up with crôutons round them, and serve.
Note.—When the haricot beans are in a dried state they should be steeped in cold water for six hours at least previously to their being dressed for the table, and must be boiled in cold water; in all other respects finish them in the above manner.
Boil the haricot beans as directed above, and when done, drain them in a colander; put them into a stewpan with some Brêtonne sauce, and set them to simmer over the fire for five minutes ; toss them together, and dish them up, as the above.
Cut the yams into slices about half an inch thick; trim them into large oval-shaped scollops ; and throw them into a pan full of water; wash and drain them upon a cloth ; then place them in circular order, in a deep sautapan spread with four ounces of fresh butter, and season with a little grated nutmeg and salt; moisten with a pint of water ; put the lid on, and set them to simmer gently over a slow fire for about three-quarters of an hour, taking care to turn them over, in order that they may acquire a bright yellow-glazed colour on both sides : dish them up in close circular order, piled up in rows ; pour the following sauce under them, and serve :— knead two pats of fresh butter with a dessert spoonful of flour ; put it into a stewpan with a gill of cream, a spoonful of pounded sugar, a very little salt, and a teaspoonful of orange-flower water ; stir this over the fire until it thickens, and then use it as directed.
The small French kidney or Vitelotte-potatoes are best adapted for this purpose : boil or steam them in the ordinary way, and when done, cut them into slices about the eighth of an inch thick; put them into a stewpan with a spoonful of white sauce or broth. four ounces of butter, some pepper and salt, chopped parsley and lemon-juice ; toss them over the fire until the butter, &c., is mixed in with the potatoes; then dish them up with crôutons round them, and serve.
Cut some recently-boiled new potatoes into slices ; put them into a stewpan with half a gill of cream, two ounces of fresh butter, a very little nutmeg, pepper and salt, and the juice of half a lemon ; set them on the fire ; toss them well together, and dish them up with crôutons.
Cut some boiled potatoes into slices, about an inch in diameter ; prepare the same kind of mixture as directed for cauliflowers au gratin ; stick some neatly-cut crôutons of fried bread round the bottom of the dish, in the form of a coronet ; place a close circular row of the slices of potatoes within this border of crôutons ; spread a layer of the mixture over them ; then repeat the row of potatoes and the mixture until the dish is complete : smooth the top over with some of the sauce ; shake some fried bread-crumbs and grated Parmesan cheese over the surface, so as entirely to cover it ; put the potatoes in the oven for twenty minutes to be warmed through, and serve.
Cut up six boiled potatoes in rounds about a quarter of an inch thick, an fry them of a light-brown colour with two ounces of butter in a frying-pan ; season with chopped parsley and shallot, pepper and salt, and half a lemon-juice, and, if possible, a small piece of glaze.
These are prepared in the same way as the foregoing, excepting that the potatoes should be fried crisp in hot frying fat, and that one ounce of salad-oil be used instead of butter.
Bake six potatoes; rub their pulp through a wire sieve; put this into a stew pan with one ounce of butter, three yolks of eggs, pepper, nutmeg and salt; stir the whole over the fire, until the paste ceases to adhere to the sides of the stewpan ; it must then be put between two plates and set aside until it is cold : the potato paste must then be shaped in the form of corks, balls, small pears—the stalks being imitated with parsley stalks : the croquets are to be dipped in beaten egg, rolled in dine bread-crumbs, and fried of a light colour in hot frying fat; and when done, may be dished up for a second-course vegetable, or used for famishing first-course dishes.
Prepare some potato-paste as directed in the foregoing number ; form this into rounds. or ovals, or oblong shapes—moulded with flour, and fried in a sautapan with hot clarified butter; and when done of a light colour on one side, they must be turned over with care, to be similarly fried on the other side ; they must then he drained, dished up like cutlets, some white sauce being poured round the base, and served as a second-course dish
Bake the potatoes; slip off a thin slice of the skin, about the size of a crown·piece ; introduce a piece of butter, a very small quantity of chopped shallot, pepper and salt ; mix the seasoning with the pulp ; put the lid on, and serve hot.
Bake the potatoes; cut offf a lid ; mix the pulp with a third proportion of well-boiled rice ; season with grated Parmesan cheese, pepper and salt ; put this back into the potato shells with the lid on ; push them in the oven for a few minutes, and serve hot, for breakfast, &c.
Cut cold-boiled potatoes in slices; add beetroot and a few leaves of any kind of salad; season with oil, vinegar, pepper and salt, chopped parsley and shallot.
Boil or steam the potatoes mealy ; rub them while quite hot through a wire sieve ; put the pulp in a stewpan with fresh butter, cream, pepper and salt, in proportion to the quantity of potatoes ; stir them vigorously over the fire to make them light, and serve quite hot.
Cut raw potatoes in the shape of wine-corks, and then slice these as thin as shilling-pieces ; and as you turn them out of hand, throw them into a pan containing cold water ; and when about to try them, let them be drained on a clean napkin to absorb all moisture, and put into a wire frying-basket, to be fried in hot fat of a light-brown colour : when done, they must be perfectly crisp.
Tie the seakale up in small bundles, and put it in boiling water with a little salt ; about twenty minutes will suffice to boil it tender ; drain, and dish it up on a piece of toast, and send some butter sauce separately in at boat.
Note.—Seakale may also be served with Espagnole or Béchamel sauce, in which case it must be placed in the dish, and the Béchamel or Espagnole sauce poured over it : if the latter, a pat of butter and a little lemon-juice should be first worked in with it.
Boil the sprouts green; put them into a stewpan with two ounces of fresh butter, some mignonette-pepper, nutmeg, salt, and lemon-juice, and a spoonful of white sauce ; toss the whole well together over the fire until the butter is incorporated with them ; dish them up with a border of sipets, and serve.
Cut up about four pounds of either neck, or loin of mutton, into eight or ten neatly trimmed chops, paring away all excess of fat and rough bone ; season plentifully with pepper, and moderately with salt ; place the chops in a deep stewpan or saucepan, with sufficient water to cover in their surface, add eight good sized onions, put the lid on and set the whole on the fire to stew gently for half an hour ; the stew must then be removed from the fire, the liquor poured into a basin, and after being freed from all grease, is to be poured back to the chops; add a dozen peeled potatoes, and a pint of good stock or gravy, if handy, or failing that, (in case that the moisture has been reduced to half its original quantity) a like quantity of water will do. The whole is then to be placed on the fire to boil gently for about three quarters of an hour, due care being taken that the moisture does not become wholly absorbed by the stew, or burnt at the bottom of the stew-pan, as this latter accident would entirely spoil the dish. As soon as the Irish stew is done, let it be dished up as follows, viz. : first remove the potatoes carefully on to a plate, and then use a fork and spoon to place the cutlets or chops neatly round the dish, add the potatoes in their centre, and pour the gravy and onions, &c., over the whole, and serve hot.
Note.—A less expensive method of making Irish stew is to use the scrag end of neck of mutton, or indeed any inferior pieces of meat most convenient, as well as the remains of a cooked joint of beef, mutton. or veal.