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Vegetables For Garnishing. Part 2 |
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Free Books / Cooking / The Modern Cook / | |
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Vegetables For Garnishing. Part 2 |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Prepare the mushrooms as directed in the foregoing recipe, drain them on a napkin, and place them in a stewpan or bain-marie, with sufficient finished Espagnole sauce, according to the quantity required, adding the essence of the mushrooms, cleared from the butter, and reduced. This sauce is appropriate for every kind of brown entree.
Turn a bunch of young carrots, keeping them in their own shape, as far as may be consistent with uniformity of size; boil them in water for three minutes, drain them on a sieve, place them in a stew-pan with an ounce of sugar, a pat of butter and a little salt; moisten with a pint of broth or consomme, and set them to boil on the stove-fire; when they are done, boil them down quickly to a glaze, roll the carrots in this glaze, and use them to garnish the intended dish.
* This is the foundation of all garnishes of truffles and mushrooms : an infinite variety may be made by adding to the truffles prepared as above some special sauce, the addition of which will then give its name to the garnish.
Scrape and wash four good carrots, cut the red part, either with a small root-knife, vegetable scoop, or cutter, into various fancy shapes, as olives, small round balls, pillars, half-moons, diamonds, or fluted shapes; parboil, drain, and prepare them as directed above; finish them in the same manner, and, having run them down in ther own glaze, either use them as they are, or else add a ragout-spoonful of Allemande, Bechamel, Supreme, or, indeed, any other kind of sauce that may be appropriate for the dish they are meant to garnish.
Peel four turnips, cut or turn them into fancy shapes, as directed in the preceding article, boil them for three minutes, drain them on a napkin, place them in a stewpan, with a little sugar, salt, and a small pat of butter; moisten with some white broth, put them on the stove, and, when they are nearly done, boil them down quickly in their glaze, without allowing them to acquire much color. These turnips may be used for a garnish, merely rolled in their own glaze, or a spoonful of either Allemande, Bechamel, Supreme, or finished Espagnole sauce may be added.
Cut or turn the red part of three carrots into the shape of small olives or round balls, place these in a small sauta-pan, with a little clarified butter and a teaspoonful of pounded sugar; fry them on the stove-fire, so as to give them a light color, then place them on a sieve to drain off the butter, and put them into a small stewpan, with a piece of fresh butter, a little sugar, and salt; moisten them with some consomme, and set them to boil gradually until nearly done, when they must boil rapidly to glaze. Having thus disposed of the carrots, prepare an equal quantity of turnips, cut in a similar shape, and boil them down to a glaze, similarly to the carrots, and when both are done, mix them together, and use them for entrees of braized mutton, beef, or any sort of cutlets.
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