(2740). Endives Or Escaroles Glazed (Endives Ou Escaroles Glacees)

Wipe the endives well, cut them of an even length and range them in a flat buttered saucepan; season and baste over with butter: cook on a slow tire while covered and with no other moistening, turning them over once only. At the last moment drain off the endives; arrange them on a dish and unglaze the saucepan with a little half-glaze sauce (No. 413) or light bechamel (No. 409), then strain the sauce over.

(2748). Hop Stalks Or Points Fried And With Viennese Sauce (Pointes On Tiges De Houblon Frites Et A La Sauce Viennaise)

Select the white parts of some young hops; these should be picked from the loth of May to the 15th of June; blanch them in boiling water with salt, drain and lay them on a dish to season with salt and lemon juice, roll in rice flour, dip them in frying batter (No. 137 ). not too thick, plunge into hot fat, and when done drain, salt and serve.

Viennese

After the hops have been cooked in salted water, drain well and place them in a vegetable dish, covering over with Viennese sauce (No. 558).

(2750). Lentils With Bacon (Lentilles Au Petit Sale)

Soak a pound and a half of lentils for six hours, after picking and washing them in several waters; put them into a saucepan with half a pound of unsalted and blanched lean breast of bacon. some carrots, a bunch of parsley garnished with thyme and bay leaf, au onion with one clove stuck in it. pepper, nutmeg and slock (No. 194a); boil. skim, and simmer until thoroughly done, and after removing the carrots, parsley, onion and pork, drain off the stock, toss the lentils in butter, and season with salt, pepper, chopped parsley and lemon juice, or they can be sauted with a little alle-mande sauce (No. 407). Dress and surround with well-pared slices of the bacon, and over this pour a little gravy (No. 404), then serve.

(2755). Macedoine A La Montigny (Macemoine A, La Montigny)

Cut carrots into small quarter-inch cylindrical, turnips into five-sixteenths inch in diameter balls, string beans into lozenges; also have small flageolet beans and peas. Blanch and cook each vegetable separately, drain, fry together colorless in butter, and mingle in a good soubise sauce (No. 543), thickening when ready to use with a little fresh butter and seasoning. Bread-crumb and egg over some small teaspoon chicken quenelles (No. 155), fry them in clarified butter, drain and range them around the dressed macedoine.

Fig. 549.

(2763). Okra Or Gumbo, Garnished With Barley Bechamel Croustades (Gombo Garni De Croustades D'Orge, Bechamel)

Procure young and tender okras; cut off both ends, keeping the gumbo two inches long; blanch them in a copper pan with boiling salted water, drain and lay them in a sautoir beside the other; moisten to their height with mirepoix stock (No. 419), let simmer until cooked and the stock reduced to a glaze; dress, cover over with well-buttered bechamel sauce (No. 409), garnishing around with barley bechamel croustades, made according to the following directions.

Barley Bachamel Croustades

Boil some pearl barley in salted water for three hours, drain, put into a sautoir, and dilute with a well-buttered and highly seasoned sauce. Fill some hollow croustade tartlets with this, forming a cover with a round piece of savarin (No. 148) an inch and a quarter in diameter and three-eighths of an inch thick, having it buttered and glazed in the oven.