Vegetable Marrow With. Fine Herbs - Courge A La Moelle Aux Fines Herbes

Peel and take the seeds from the marrow and cut it in small neat pieces; put it in a pan to cook, with plenty of boiling water and a little salt, for about fifteen or twenty minutes; take it up with a slice and drain on a cloth or sieve. Put about one and a half ounces of good butter in a little saucepan; let it melt, then mix into it a little piece of finely-chopped eschalot and the juice pressed from it, and a little chopped tarragon, chervil, or parsley, and a tiny pinch of mignonette pepper; pour over the marrow and serve hot.

Puree Of Vegetables With. Butter Puree De Legumes Au Beurre

Peel and steam one pound of potatoes, and when they are cooked pass them through a wire sieve; put the puree into a stewpan with one and a half ounces of butter, a pinch of salt and white pepper, and a quarter of a pint of cream, and mix well together till quite smooth. Take one nice small cabbage, trim it, wash it well, and split it into quarters, remove the stalk, and place it in a stewpan with enough cold water to cover it, with a pinch of salt and a tiny bit of soda; bring it to the boil, drain it and rinse it in cold water, then put it into boiling water, with a pinch of salt, to cook for about twenty minutes to half an hour, according to the size of the cabbage; take it up, drain it, and press the water thoroughly from it, and rub it through a fine wire sieve. Mix the purees of potato and cabbage well together, and make it hot in the pan in the bain-marie; dish it up in a pile, and garnish round it with strips of turnip cut up as used in Julienne soup, and which have been put in cold water with a little salt, and boiled till tender; melt a little piece of butter in a stewpan, and pour it over the puree and shredded turnip, and serve whilst hot, either as a vegetable with a joint, or as a second-course dish or for luncheon.

Vegetables A La Jardiniere - Legumes A La Jardiniere

Make quite hot some puree of turnips (vol. i.), and with it form a border on the dish on which it is to be served, and fill up the centre with a macedoine of vegetables; if the prepared macedoine is used, the tin should be opened, the contents made hot in the bain-marie, the water strained from it, and the vegetables tossed up together with an ounce of warm butter, a tiny piece of sugar, and four large table-spoonfuls of thick Soubise sauce (vol. i.). If using fresh vegetables, they should be plainly boiled, then dressed in the same way. Serve hot as a luncheon or second-course dish.

Little Creams Of Vegetables A La Potsdam Petites Cremes De Legumes A La Potsdam

Cut separately the red part of three or four new carrots and turnips, half a small cucumber, and about one and a half dozen French beans into very tiny dice shapes; put the carrot and turnip into separate stewpans, cover them with cold water, season with a little salt, and bring to the boil; then strain off and rinse in cold water, put again into boiling water and cook for about half an hour till tender, then strain off, rinse in cold water, and let them remain separate till cold; put the cucumber into a stewpan, cover It with cold water, add a little salt, bring to the boil, and cook till tender, then strain and rinse in cold water; put the beans into boiling water with a little salt and soda, and boil till tender, then strain and set aside till cold. Take of these vegetables sufficient to make half a pint when mixed together, and leave the remainder for garnishing purposes; put the former into a pan with a quarter-pint of thick Mayonnaise sauce (vol. i.), a quarter-pint of whipped cream, a half-pint of liquid aspic jelly, a pinch of chopped parsley, chervil, and tarragon, and a tablespoonful of tarragon vinegar; stir these on ice till they begin to set, then pour into a square Neapolitan box, put this into a charged ice cave and let it remain there for about one hour, during which time turn the box occasionally. When sufficiently frozen, dip the box in cold water and turn out the cream on to a clean cloth, then with a round plain cutter about one and a half inches in diameter stamp out the creams, cutting them straight through the block, occasionally dipping the cutter into cold water while using it. Arrange these, the smoothest side uppermost, on an entree or flat dish, allowing one to each person, then place about a teaspoonful of the vegetables, set aside for garnishing (first seasoning these with a little salad oil, tarragon and chilli vinegar) on the top of each cream, and serve round the dish some Tomato mayonnaise (vol. i.). This forms a pretty dish for any cold collation, second course, or for race meetings, luncheons, etc, and the quantities given above are sufficient for eight to ten persons.