Cardoons With. Marrow Cardons A La Moelle

Cleanse and string the cardoons, and cut them into strips about six to seven inches in length; wash these well in cold water and salt, tie them up into a bundle and put them into cold water with a little lemon-juice; bring this to the boil, then strain and wash the cardoons well and put them into a stewpan with sufficient thin Brown sauce (vol. i.) to cover them; add a wineglassful of sherry, one ounce of glaze, a pinch of castor sugar, and two or three fresh chopped mushrooms tied in a little piece of muslin; cook the cardoons steadily for two and a half to three hours, when they should be tender. The sauce should be skimmed while boiling.

When cooked dish up the cardoons on a crouton of fried bread, tammy the sauce, and pour it over the cardoons, garnish it with blanched marrow (vol. i. page 33), cut crosswise in pieces about a quarter of an inch thick, and with a few sliced truffles, then serve for an entree or for a second-course or luncheon dish.

Carrots A La Flaniande Carottes A La Flamande

Peel or scrape some new fresh carrots and cut them into lengths of about one and a half inches, then trim them into kite shapes; if small new carrots are used they may be served whole, or halved, or quartered according to their size; put them into a stewpan into cold water sufficient to cover them, add a little salt, and bring to the boil, then strain and dry in a clean cloth. Put into the same stewpan one ounce of butter, let this melt, put the carrots into it, place the stewpan on the side of the stove, cover it down, and let the contents fry gently for about fifteen minutes; then add about a quarter-pint of good flavoured light stock, and the pulp from three large ripe tomatoes, cover the pan again and let the carrots simmer till tender; have four or five tomatoes cut into quarters, free them from the pips, place them in a buttered saute pan, season them with a little pepper and salt, place a well-buttered paper over, and cook in the oven for ten to twelve minutes; cut some little croutons in kite shapes, fry them till a very pale golden colour, and arrange them round a dish so as to form a border; place the prepared tomatoes on the croutons, and then mix a quarter of an ounce of Marshall's Creme de Riz with about a tablespoonful of light stock, and pour it into the pan with the carrots; allow these to reboil, turn them out into the centre of the croutons, sprinkle them over with a little finely-chopped parsley, and serve for a second-course or luncheon dish.

New Carrots A La Francaise Carottes Nouvelles A La Francaise

Take some young carrots, wash, peel, and cut them into small olive shapes, turn them with a garnishing knife and put them into cold water with a little salt; bring to the boil, then strain and dry the carrots in a clean cloth and fry them in a stewpan with a pat of fresh butter over a steady fire for fifteen to twenty minutes, then add a wineglassful of sherry and a quarter-pint of good flavoured stock; bring this to the boil, and cook the carrots for about one hour, occasionally adding a little more stock as that in the pan reduces, when the carrots should present a glazed appearance; add to them a tiny dust of castor sugar and a few cooked shredded button mushrooms. Put them into paste cases as below, ornament round the tops of the cases with little rings of the same paste, dish on a paper on a hot dish, and serve either as a dressed vegetable, second-course dish, or as a vegetable entree.