Turnips Glazed, Pear Fashion

Select a few fine turnips; turn a sufficient number to cover, or to fill the dish; stew them in a little broth with a little sugar, which you reduce to glaze, and add to it a little glaze. When equally glazed, dish them; take a spoonful of Espagnole to detach the glaze that remains in the stew-pan, with a small bit of butter twice as big as a walnut, which you work with the sauce. Pour the sauce over the turnips without masking them, after you have given it a good seasoning.

The White Puree Of Turnips

If you want to make a puree very white, you must mince the turnips, blanch them in boiling water, drain and sweat them over a very slow fire, in a little butter, to prevent their getting brown. When they are done enough, add two or three spoonfuls of bechamelle, strain them en puree through a tammy, reduce and send them up, surrounded with fried toasts of bread.

The Brown Puree Of Turnips

Instead of blanching the turnips, sweat them on a slow fire, in a little butter. Take care that they do not burn. When they are well done, moisten with three spoonfuls of sauce tournee, and one spoonful of gravy of veal. Give them a good seasoning, rub them through a tammy, and send up as above with fried toasts of bread. Never omit putting in a small lump of sugar before you serve up, to overcome the bitter taste of the turnips.

How To Cook Carrots

Carrots are like turnips, to supply the scarcity of vegetables at a particular time of the year, when vegetables are dear and scarce.

Carrots A La D'Orleans

Take a few young carrots, turn them of an equal size, and cut them in slices of about the eighth of an inch thick, and blanch them well. Next lay them on a towel to drain; put them into a stew-pan with a lump of sugar and a little broth, and let them boil over a large fire. When reduced to glaze, add a good bit of fresh butter and a little salt. Mind that the butter must adhere to the carrots when you serve up, as no sauce must be seen.

Puree Of Carrots

Mince some young carrots; blanch them to take off the tart taste, and use the same process as for the puree of turnips.

Souffle Of Carrots

Make a thick puree of carrots, but instead of broth use water, in which put a great deal of sugar, half a spoonful of flour, a little salt, and a good bit of butter; let all this boil till very thick, then put the yolks of six eggs, and mix all well together. The moment you are ready to send up, beat the whites of the eggs, which you throw in with the rest, and put into the oven for a proper time.

How To Cook Celery

Celeri A L' Espagnole

Cut a dozen of heads of celery of the length of your dish a entremets; blanch them; and mark them in a stew-pan between two layers of bacon. Moisten with a spoonful of broth, and let them boil gently; when done, drain all the fat. Lastly, dish the celery, and send it up with an Espagnole, rather thick.

Celeri With Sauce Blanche

Cut a dozen heads of celery as above. Let them stew in a little butter, salt, and water. When done enough, drain them, and serve up with the sauce blanche.

For The Puree Of Celery (See Sauces)

In general, all purees are made by the same process.

How To Cook Sweet Entremets. Apples

Apples A La Portugaise

Take a dozen of fine rennet apples; take care that they are not injured. Peel them equally, and push the core out with a vegetable cutter. Let them boil in a very thin syrup, without being too much done. Then make a marmalade with some other apples, but let it be very white. (See Marmalade.) This marmalade must be made of a good thickness. Lay the apples in a hair sieve to drain, that no syrup may remain, and next dish the marmalade, which you level with your knife. Lay the apples round the dish at an equal distance, and in such a manner as that they may be more elevated in the centre. In the cavity of each apple, place a preserved cherry. If you should have any apricot marmalade, generally called apricot jam, you may use some to decorate this entremet as your taste may suggest, or your means allow. It would be a long and unsuccessful task to undertake to teach dressing and decorating by a book; the ingenuity and understanding of the learner will be his best guide.

Miroton Of Apples

You must take at least two dozen apples, and of that sort particularly which stands the fire best. Golden pip-pins are generally the best. Peel them, and cut them into slices about the size of a dollar. Take a deep dish, otherwise your miroton would sink in it, and not look well.

Put a little marmalade on the bottom of the dish, in order to stick down the apples, one above another all round the dish. Fill up the middle of the dish with the most defective slices of the apples. Now lay another bed of apricot-marmalade, to prevent the apples from slipping down. Next lay a second bed of apples, and some marmalade again, so as to form a complete spiral line. You must close the centre with a slice of apple, which is to be slit. Next bake this in a moderately hot oven. When the apples yield to the pressure of the finger, it is a sign of their being done enough. Lastly, sprinkle over the apples a little pounded sugar, and glaze with the salamander. Remember that you must give the apples a fine colouring.