 |
 |
Free Books / Cooking / The Modern Cook / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Vegetables For Garnishing. Part 4 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Modern Cook / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Vegetables For Garnishing. Part 4 |
|
||
|
||||
|
|
|
||
|
||||
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 celery as directed in the foregoing article, and when it is thoroughly done, add a ragout-spoonful of finished Espagnole auce and a small piece of glaze.
Turn a bunch of young carrots into the shape of small pears, boil them in water for three minutes, drain them on a napkin, and then place them in a stewpan with a pat of butter, one ounce of sugar, a little salt, and grated nutmeg; moisten with a ladleful of consomme, and set them to boil gently on a stove-fire for half an hour; as soon as they are done, boil them down to a glaze, and then add a ragout-spoonful of good Allemande sauce, and a spoonful of blanched parsley 4 leaves. This kind of garnish is very appropriate for braized beef, lamb, and hams.
Prepare some carrots and turnips in fancy shapes of small size, let each sort be separately boiled down to a glaze in a little broth, with the addition of a little sugar and salt, and a very small piece of butter ; when done, put the whole together in a small sauta-pan ; to these add a cucumber cut up and prepared for the purpose in scollops, a spoonful of boiled green peas, a spoonful of French beans cut in the shape of diamonds, a spoonful of asparagus heads boiled green, and also some very small flowrets of boiled canliflower; add a gravy-spoonful of Allemande, Bechamel, or Supreme sauce, a little nutmeg and sugar; shake the whole lightly together over the stove-fire, and use this garnish for the entree intended.
Prepare the vegetables for the Macedoine according to the directions given in the preceding recipe ; when nearly ready, use some finished Espagnole sauce, instead of the other sauces there mentioned.
Boil about a pint of young peas, drain them, and place them in a sauta-pan, then add a spoonful of Bechamel sauce, a pinch of sugar, a little chopped and blanched mint, some nutmeg, a pat of butter, and a piece of glaze; shake the whole up well together over the fire, and serve them in the centre of an entree.
Put a quart of young peas into a stewpan with four ounces of fresh butter, on these pour a quart of cold spring water, and commence kneading the peas and butter-together, with the hand, in the water; as soon as all the butter adheres to the peas, pour the water off, and then add a dessert-spoonful of sugar, a little salt, an onion, and a fagot of parsley, and green onions; set the peas to stew on a moderate fire; when they are done, set them on a brisk fire to boil quickly, in order that they may, by this means, absorb all their moisture; then add a spoonful of Bechamel sauce, with a pat of butter, and dish them up in the centre of an entree.
Trim and cut the heads of as many asparagus as may be required, boil them green, and drain them on a napkin, then place them in a sauta-pan with a spoonful of Allemande sauce, a little sugar, nutmeg, and a piece of glaze; toss them gently over the fire, and serve.
Continue to:
|
|
|
|
 |
|