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Vegetables For Garnishing. Part 7 |
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Free Books / Cooking / The Modern Cook / | |
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Vegetables For Garnishing. Part 7 |
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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.
These should be prepared exactly in the same manner as the white beans. There is, also, a species of small brown peas, called lentils - to be had of all oilmen, which may be prepared after the same method as the haricot beans. They are useful in the winter season, when there is a scarcity of fresh vegetables.
Trim, wash, and thoroughly cleanse four good Savoy cabbages, cut them in halves, and boil them in water for a quarter of an hour; refresh them in cold water, drain them, and place them on a napkin ; cut the stalks away, season them with salt and minionette pepper, tie them up with a string - joining two halves together; cover the bottom of a stewpan with thin layers of fat bacon, place the cabbages in it; add a carrot, an onion stuck with three cloves, and a fagot of parsley, thyme, and bay-leaf; moisten with sufficient broth to cover the cabbages, and spread a buttered round of paper over the whole; then set them on the fire to boil, place the lid on the stewpan and allow it to remain gently boiling on a very slow fire for about an hour, when they will be done. Then drain the cabbage on to a sieve, remove the strings, press it in a napkin so as to be able, afterward, to cut it into square, oblong, round, or oval shapes, according to taste; and therewith garnish the entree or remove it is intended for.
Trim, wash, and quarter a couple of red cabbages, shred them as you would if about to make pickled cabbage; then put about four ounces of butter at the bottom of a stewpan, and place the shred cabbages in it; season with minionette pepper and salt, and half a gill of French vinegar, cover the stewpan with its lid, and set it on a moderate fire to stew gently; take care to stir it occasionally with a wooden spoon. When the cabbage has, by melting, been reduced to half its original quantity, moisten with a large-sized ladleful of topping from the boiling stockpot, to nourish the cabbage; allow it to simmer gently on a slow fire for an hour longer; then drain the cabbage on a sieve, afterward press it in a napkin to extract the butter, etc, and use it for the purpose of garnishing the entree or remove for which it has been prepared.
Trim, wash, and blanch a dozen full white-heart cabbage lettuces; drain them on a napkin, cut and spread them open, season with pepper and salt, tie them up with a string, and place them in a stewpan on thin layers of fat bacon; add a carrot, a fagot of parsley and green onions, and an onion stuck with two cloves; cover with a buttered round of paper, and moisten with the toppings of white stock. Allow them to boil gently by the side of the fire for an hour, drain them on a sieve, remove the strings, press them neatly in a napkin, and open each lettuce with a knife; then smooth the inner part, and with the knife turn the ends of the leaves under so as to give to the lettuce a smooth rounded end; cut off the stalk neatly, and place each lettuce successively in a clean santa-pan; next pass their liquor through a sieve into a stewpan, remove every particle of grease, and boil it down to the consistency of half-glaze; add it to the lettuces, cover them with a buttered paper, and a quarter of an hour previously to their being required for use, set them in the oven to get warm.
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