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French Asparagus. Article IX. Part 3 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Asparagus. Article IX. Part 3 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 81. - Prepare two pounds of Asparagus tops as in No. 78. Cut them one inch long, and when cooked put them together in a flat saucepan with a small piece of butter. Season with salt and pepper, and warm thoroughly, then serve them on a dish, leaving some space in the centre. Fill the centre with a garniture of truffles cut in a Julienne, and finished with a reduced Madeira wine sauce. When dressed sprinkle a pinch of chopped parsley over them.
No. 82. - Prepare two pounds of Asparagus tops. Cut them one inch long, parboil five minutes, drain and put them in a saucepan with a small piece of butter. Season with salt, pepper, pinch of nutmeg, and add two cupfulls of mutton gravy. Finish cooking them on a brisk fire, and before serving add some finely chopped parsley and chives.
No. 83. - Prepare the Asparagus as in No. 78. For small garniture they may be served in sauce, or tossed in butter in the pan over the fire, and seasoned with salt and pepper and a pinch of sugar. For large garnitures tie them in faggots and dress them in bunches, alternating with other vegetables, as may be required.
No. 84. - Use green Asparagus; break off the tender parts, wash them in cold water, drain and put them in a saucepan of boiling water, adding salt, faggot of parsley garnished, and two whole onions When cooked drain them and take the faggot and onions, put the Asparagus in a flat saucepan with a piece of butter, and season with salt, pepper, nutmeg, and pinch of sugar; add two spoon-fulls of cream sauce, and one handful of bread crumbs, previously soaked in milk and pressed dry in a napkin; Let cook for ten minutes, then rub through a fine sieve; put the puree in a flat saucepan, reduce it with a little cream to its proper consistency, if necessary, add some color of spinach to give it a bright green color. Before serving add a piece of butter, stirring it well until melted.
No. 85. - Slice some Turnips three-eighths of an inch thick, then cut them with a round cutter two and a half inches in diameter, Cut out the centre one and a quarter inches in diameter, parboil them two minutes, and then immerse in cold water. Dry them on a napkin, fill each ring with Asparagus tops, cooked, but not too much so. Cut two inches, or two and a half inches long; arrange in a tin pan so that they will stand up straight; set on ice to get cold, then mask with Aspic jelly. Carrot rings may be used, alternating with the Turnips.
No. 86. - Prepare one pound of Asparagus tops as in No. 78. Cut them one inch in length. When cooked and drained put them into a salad bowl, and season with salt and pepper. Add some chopped parsley or chives, vinegar, and olive oil: Mix it carefully, not breaking the tops.
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