1154. Salsifis, Fried In Batter

Prepare the salsifis as above, and when done, drain and cut them into pieces about three inches long; put these into a basin with two table-spoonfuls of oil, one of French vinegar, some mignionette-pepper and salt; allow them to steep in this until within about ten minutes before sending them to table; they must then be drained upon a napkin, dipped in some light-made batter, and fried in hog's-lard made hot for the purpose; when done, drain them on a cloth, dish them up on a napkin with fried parsley, and serve.

1155. Spinach, With Butter

Pick all the stalks from the spinach, wash it in several waters, and drain it upon a sieve; throw it into a stewpan of hot water with a handful of salt, and keep it boiling until it becomes thoroughly tender and soft to the touch; then drain it in a colander, immerse it in cold water, and afterward squeeze all the water from it. The spinach must next be carefully turned over with the point of a knife, to remove any straws or stalks that may have been overlooked; it should then be chopped or pounded in a mortar, rubbed through a coarse wire sieve, and placed in a stewpan with about two ounces of butter, a little salt, and grated nutmeg; stir the spinach over a stove-fire with a wooden spoon until it becomes quite warm, then add a gravy-spoonful of good sauce, a small piece of glaze, and about four ounces of fresh butter. Work the whole together, with a wooden spoon, until well mixed, then pile the spinach up in the centre of the dish, garnish it round with croutons, and serve.

1156. Spinach, With Cream

Prepare the spinach as above, season with a little nutmeg, salt, and two ounces of fresh butter; stir it oyer a stove-fire until quite warm, then add a gill of double cream, two pats of butter, and a good dessert-spoonful of pounded sugar; work the whole well together over the fire, and dish up the spinach as directed in the foregoing article.

1157. Endive, With Cream

Pick off all the outer leaves, leaving only the white; trim the roots, and wash the endive in several waters, carefully removing any insects that may be concealed in the inner folds of the leaves. Put a large stewpan half filled with water on a brisk fire, and when it boils, throw in the endives, with a handful of salt, and allow them to continue boiling fast until they become quite tender; drain them in a colander, immerse them in plenty of cold water, then squeeze all the moisture from them, and place them on a sieve. Next, take each head of endive separately, cut off the root, and again look over the leaves, spreading them on the table with the point of a knife ; when this is completed, chop them very fine, and pass them through a coarse wire sieve. Then, place them in a stewpan with a quarter of a pound of fresh butter, a little grated nutmeg, and salt; stir this over the fire for ten minutes, add half a pint of double cream, a gravy-spoonful of Bechamel or Veloute sauce, and a dessert-spoonful of pounded sugar; keep the endives boiling on a stove-fire until sufficiently reduced so as to be able to pile them on a dish when sending to table ; garnish round with croutons or fleurons, and serve.