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Vegetables For Garnishing |
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Free Books / Cooking / The Modern Cook / | |
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Vegetables For Garnishing |
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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.
Comprising Garnish of Truffles in Glaze.
in Supreme.
of whole Truffles.
do. in Espagnole.
of young Carrots. Carrots cut in fancy shapes.
Turnips.
Carrots and Turnips a la Nivernaise. Cucumbers in scollops.
Cucumbers farcis.
Celery d la crime.
Celery d I'Espagnole.
,, Young Carrots d la Flamande.
White Macidoine of vegetables.
Brown do.
Green Pens.
Stewed Peas.
Garnish of Asparagus-heads.
Asparagus Peas.
Button Onions, for matelotte.
White Button Onions.
Windsor Beans.
French Beans.
Artichoke Bottoms.
Glazed Onions.
Brocoli, or Cauliflower.
Brussels Sprouts.
Chestnuts for roast Turkey.
Jerusalem Artichokes.
Cloves of Garlic.
White Haricot-Beans.
Red Haricot-Beans.
Braized Cabbages.
Stewed Red Cabbages.
Sauerkraut d la Francaise.
Cut about one pound of truffles in various fancy shapes, such as small round balls, olives, or like quarters of orange, small pillars, and circular scollops; place them in a small stewpan, with a little fresh butter, a pinch of salt, and a piece of glaze; put on the lid of the stewpan, and set it on a slow fire to simmer for five or ten minutes ; toss the truffles thus prepared in their glaze, and use them to garnish the centre of an entree, or for any other appropriate pur-pose.
Prepare the truffles as directed in the foregoing case, and, having boiled them down in their glaze, add a good ragout-spoonful of Parisian sauce (No. 40).
Prepare the truffles in fancy shapes, simmer them with a small quantity of butter and glaze, and boil them down in their glaze ; then add a spoonful of Supreme sauce. This garnish may be served with all entrees, fillets of poultry, or game.
Brush and clean any quantity required of fine fresh truffles, boil them in a wine mirepoix (for making which see No. 236) - one hour's gentle boiling will suffice; just before using them, take the truffles out of the mirepoix, glaze them, and dispose them round or about the entree or remove in a circle or in groups.
Clean and turn a pottle of mushrooms, put them into a small stew-pan with an ounce of butter, a little salt, the juice of a lemon, and about two tablespoonsful of water; boil them quickly on the fire for five minutes, drain the mushrooms, and put them into a bain-marie containing a large ragout-spoonful of Allemande sauce; reduce the liquor the mushrooms were boiled in, and add it to the mushrooms. This garnish is proper for all white entrees, and especially for entrees of game or fowl a la Dauphine or a la Villeroi.
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