Curried Mushrooms Champignons En Kari

Cut two large, peeled onions into small dice shapes, put them in a stewpan with one ounce of butter, a pinch of chopped bayleaf, thyme, parsley, and a pinch of salt; fry till a nice golden colour, then add a pinch of Marshall's Coralline Pepper, a saltspoonful of curry powder, the strained juice of one lemon, two chopped fresh mushrooms, one ounce of glaze, a teaspoonful of chutney, the same of curry paste, half a pint of water, and the liquor from a tin of button mushrooms; boil till tender, add three sheets of Marshall's Leaf Gelatine, and when this is dissolved rub the whole through a tammy; add the button mushrooms from the tin, and set on ice till wanted, then use for a second-course vegetable or luncheon dish or for garnishing cold entrees, etc.

Braised Spanish Onions A La Julienne Oignons D'espagne Braises A La Julienne

Peel some Spanish onions and put them into enough cold water to cover them, bring to the boil, then take up, pour a little cold water over them, and let them drain; then put them into a clean stewpan with two ounces of butter, two or three slices of carrots and turnips, a bunch of herbs (thyme, parsley, bayleaf), and six or eight peppercorns; cover the onions with a buttered paper, put the lid on the pan and fry for fifteen to twenty minutes; then add about half a pint of stock, and braise them in the oven for about three hours, adding more stock as that in the pan reduces; when cooked, dish up the onions, and glaze them over with a little warm glaze, and garnish the top with Julienne-shaped vegetables (vol. i. page 81) and picked and blanched parsley; remove the fat from the braising gravy; mix with it two tablespoonfuls of Brown sauce (vol. i.), and boil these up together; then pour round the onions, and serve for a second course or with a remove, or for a luncheon dish.

Peas A L'alexandra Petits Pois A L'alexandra

Take one quart of perfectly freshly gathered shelled peas for four to six persons, and put them in a stewpan with the pulp of four large ripe tomatoes that have been rubbed through a fine wire sieve; add two ounces of fresh butter, two finely-chopped eschalots and a good pinch of finely-chopped mint and one and a half ounces of fat and lean bacon that is cut in tiny dice shapes; cover the stewpan down, and let the peas simmer gently for about fifteen to twenty minutes, occasionally shaking them about. When tender, add an ounce of fine flour which has been mixed till quite smooth with half a gill of good cream, and let the contents boil for a few minutes; then dish the peas up in the centre of a border of red Pilau rice (see recipe), and serve for a luncheon or second-course dish in the place of game or poultry.

Peas A La Paysanne Petits Pois A La Paysanne

Take a quart of shelled, young, freshly-gathered peas and put them into a clean stewpan with three ounces of butter, a sprig of fresh mint, two finely-chopped eschalots, and a sprig of fresh parsley, tying these together in a piece of muslin. Take the heart of a nice, fresh, well-washed and dried crisp lettuce, cut it into fine shreds, sprinkle this in with the peas, season with a pinch of salt, a dust of white pepper, and a pinch of castor sugar; put the cover on the pan and let the contents simmer for about half an hour, during which time they require to be occasionally shaken. When tender, remove the herbs in the muslin, then take half an ounce of fine sifted flour and mix into it four tablespoonfuls of very thick cream, and strain on to the peas, bring the contents to the boil, then turn out on to a hot dish and serve for luncheon, or with a remove, or for a second-course vegetable. Tinned or bottled peas can be used.