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Vegetables For Garnishing. Part 3 |
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Free Books / Cooking / The Modern Cook / | |
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Vegetables For Garnishing. Part 3 |
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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.
Cut three cucumbers into inch lengths; divide each piece, length-wise, into two or more pieces, according to the size of the cucumber, so that, when trimmed, they should be rather larger in size than a shilling; in trimming them, first scoop out the seedy part with a small root-knife, then peel off the green rind and pare away the angles slightly, so as to give them a somewhat rounded appearance. Next, place them in a basin, with two spoonsful of French vinegar and one of salt, and allow them to remain in this pickle, or marinade, for about a couple of hours, then drain them on a sieve, and place them in a stewpan, with a pat of butter, a lump of sugar, and a ragout-spoonful of white consomme; set them on a slow five to simmer gently for half an hour, when they will be nearly done ; boil them down quickly to a glaze, and keep them separately until they are wanted for immediate use; then set them on the fire to boil, in order to absorb any moisture they may have thrown out, previously to adding a ragout-spoonful of Allemande, Bechamel, Supreme, or brown sauce, as the case may require.
Cut three or more cucumbers into two-inch lengths, with a vegetable cutter, scoop out the seeds and peel off the green rind, pare away the sharp angles at the. ends, and then parboil them in water for three minutes, plunge them in cold water, and put them to drain on a napkin; then fill up the cavities with some quenelle force-meat of fowls. Next garnish the bottom of a deep sauta-pan with some thin layers of fat bacon; place therein the cucumbers thus prepared, and in the centre put a fagot of parsley and green onions; cover the whole with layers of fat bacon, and moisten with some white consomme of chicken. Let them simmer very gently on a slow fire for about an hour, and just before the cucumbers are wanted for use, drain them on a napkin, and then put them into another sauta-pan with their own liquor, freed from all grease, and afterward reduced to a demi-glaze; just roll the cucumbers lightly in this glaze over a sharp fire, so as to cause the glaze to adhere to them, and thus give them a bright appearance.
This kind of garnish of cucumbers is frequently used for whole entrees and removes, such as larded entrees of sweetbreads,.fricandeaux, fillet of beef, carbonades, fowls, etc, etc.
Trim and well wash six heads of full-sized white celery, cut them into half-inch lengths, boil these in water for five minutes, drain them on a sieve, and immerse them in cold water: then place them on a napkin. Next, put the celery in a stewpan with a lump of sugar, a pat of butter, a little salt, and grated nutmeg; moisten with a ladleful of white consomme, and set it to boil gently on a stove-fire for about an hour ; as soon as the celery is well done, boil it down in its glaze, and then add a spoonful of good reduced Bechamel sauce.
When this garnish is required as a sauce for fowls, etc, it will be necessary to increase the quantity of Bechamel sauce, and also to add a little cream.
Continue to:
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