(2767). Parsnip Cakes Fried In Butter (Galettes De Panais Frites Au Beurre)

Cut three pounds of young parsnips in six or eight pieces, according to their size, after they have been peeled and washed; boil them in water with salt and butter; when cooked drain off well, then pound and season with salt, pepper and nutmeg. Press this pulp forcibly through a sieve. incorporate a little butter, then leave to cool. Divide the preparation into two-inch diameter balls. roll these in flour, flatten to half an inch in thickness and fry in clarified butter; drain and dress on napkins with fried parsley on top.

(2814). Pumpkin Fried In Small Sticks (Potiron En Batonnets Frits)

Peel and remove the inside part of a pumpkin or marrow squash so that only the meat remains; cut two pounds of this into small sticks an inch and a half long, and three-eighths of an inch across; lay them in a vessel, strew salt over and let macerate for fifteen minutes, then.drain, wipe and dip quickly in flour; plunge a few at a time into very hot fat; when cooked, drain, salt and dress on a napkin.

(2815). Purslain, Green Or Golden A La Barbanoon (Pourpier Vert Ou Dore A La Barbancon)

Clean three pounds of the golden purslain; blanch in salted boiling water, drain and finish cooking in some good blond veal stork (No.423), thickening with a little kneaded butter( No.579), and adding four ounces of lean cooked ham cut in squares. Dish it up and garnish around with small tartlets prepared in the following manner: Cook some of the purslain in salted water after it has been cleaned; drain and press out all the liquid, then fry it in butter, season and add bread-crumbs and raw egg-yolks. Line some round tartlet molds with thin puff paste (No. 146), fill them with the preparation, strew over grated parmesan and cook in a moderate oven; turn them out to range around the purslain, laying between each one a small marinated purslain stalk dipped in light frying batter (No. 137) and fried to a fine color.

(2824). Squash-Marrow - With Parmesan (Citrouille Au Parmesan)

Peel the squash and cut it into quarter-inch thick slices; from these remove twenty-four round pieces with an inch and a quarter diameter cutter: blanch, drain, and saute them in butter over a brisk fire, seasoning with salt and nutmeg; dress them in a circle, one overlapping the other, on a dish that is fit to be placed in the oven. Cut as much of the squash into five-eighths of an inch squares, blanch by dropping them into boiling salted water, continuing the boiling process for fifteen minutes, then drain and fry them in butter, salt over, and lay them in the center of the circle; dredge grated parmesan cheese on top, pour on some butter, and color in a hot oven; strew chopped parsley over the surface, and when serving squeeze the juice of a lemon over the whole.

(2818). Sorrel With Gravy (Oseille Au Jus)

Pick some clean, tender sorrel leaves; wash well, changing the water. Put them into a saucepan with a little salt and water; dissolve while stirring with a spoon; throw the sorrel into a col-ander and when cold press it through a sieve. Put this puree with a little prepared white roux (No. 163,), and cook it for a few moments while stirring; moisten with a small quantity of gravy ( No. 404); reduce the puree, mixing well all the time; season and finish with a little half-glaze (No. 400),.