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Vegetables For Garnishing. Part 5 |
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Free Books / Cooking / The Modern Cook / | |
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Vegetables For Garnishing. Part 5 |
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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 a bundle of sprue asparagus into peas, boil them green, and follow the directions contained in the foregoing article.
Peel a pint of small button onions, boil them in water for five minutes, drain them on a napkin, and afterward place them in a small stewpan with some clarified butter and a little pounded sugar; then place the stewpan on a slow fire, and fry the onions of a light-brown color, taking care to toss them up now and then that they may be equally colored; when sufficiently colored they will be nearly done. Then place them on a sieve to allow the butter to drain, and put them in a small stewpan with a lump of sugar and a little consomme; lastly, set them on the fire and boil them down to a glaze.
Peel and blanch a pint of small button onions, put them into a stewpan with a pat of. butter, a lump of sugar, a little salt, and a ladleful of white broth; set them on the fire to boil gently for half an hour, then boil them down quickly to a glaze, and finish by adding a spoonful of Allemande sauce.
Boil a quart of young Windsor beans, peel off their husks, and place them in a sauta-pan with a little pepper, salt, and nutmeg, a pat of butter, and a spoonful of Bechamel sauce ; throw in a spoonful of chopped and blanched parsley, "and a little winter savory ; shake the whole well together over the fire, and place them in the centre of an entree.
Cut a plateful of French beans into the shape of diamonds, boil them green, drain them on a napkin, and then put them into a sauta-pan with a pat of butter, a little pepper and salt, a spoonful of white sauce, and a little lemon-juice; toss them well together on the fire, and serve.
Remove the outer leaves from four artichokes, pare off with a knife the green surface from the bottom of the artichokes, so as to render them smooth and white; rub over each artichoke as it is finished with lemon-juice, and instantly throw it into a basin of water in which a little vinegar has been mixed; then boil them in a stewpan containing hot water, a piece of butter, minionette pepper, salt, and a little lemon-juice. When they are done, take them out, and after allowing them to cool, extract the hay or inside fibres; trim them, and divide each artichoke into six pieces. Then place them in a sauta-pan with a spoonful of Supreme sauce, a pat of butter, a little cream glaze, nutmeg, and sugar; toss them gently on the fire, and when the whole is well mixed, serve.
Peel eighteen onions, of a similar size, with a small vegetable cutter, scoop out the heads of their roots - perforating the onions through - and extracting the centre from each; boil them from three to five minutes in water, drain them on a napkin, and then place them in a sauta-pan well buttered, add a little sugar, and sufficient broth to cover the onions; set them on the stove to boil, and afterward remove them to a slow fire, or place them in the oven, to simmer gently down to a glaze. Take care to turn the onions over in their glaze occasionally, so that they may become equally colored.
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