1180. Another Method

Trim the vegetable-marrows as above, boil them gently in water with a pat of butter and a little salt, drain and dish them up, pour some white sauce (No. 71) or Bechamel (No. 5) over them, and serve.

1181. Cucumbers, A La Poulette

Cut the cucumbers into scollops about an inch in diameter, put them into a basin with a table-spoonful of salt, and twice that proportion of vinegar, and allow them to steep in this for several hours. Then, pour off all the moisture from the cucumbers, and put them into a stewpan with two ounces of fresh butter, a very little grated nutmeg, and a dessert-spoonful of pounded sugar, and set them to simmer very gently over a slow fire until they become quite tender; this will require about half an hour. The butter must then be poured off, and a gravy-spoonful of Veloute sauce (No. 4) added; simmer the cucumbers over the fire for a few minutes, finish by incorporating with them a leason of four yolks of eggs, mixed with half a gill of cream, a spoonful of chopped and parboiled parsley, and the juice of half a lemon; dish them up with a border of fleurons, and serve.

1182. Cucumbers, A L'Espagnole

Cut the cucumbers into lengths of about two inches, scoop out all the seeds, pare off the skins, and trim them round and smooth at the ends; parboil them in water and salt for five minutes, and then drain them upon a napkin. Fill each piece of cucumber with some quenelle force-meat of chicken (No. 242); then, place them in neat order in a deep sautapan, lined with thin layers of fat bacon, and cover them also with the same; moisten with consomme, and set them to simmer very gently over a slow fire for about half an hour; when they are become quite tender, drain them upon a cloth, dish them up in a pyramidal form, pour some bright Eapagnole sauce (No. 3) over them, and serve.

1183. Jerusalem Artichokes, A La Sauce

Wash them thoroughly in plenty of water, peel or turn them in the form of large olives or small pears ; boil them in water with a pat of butter and a little salt, for about a quarter of an hour; when done, drain them upon a cloth, dish them up neatly, pour some butter sauce (No. 71) over them, and serve.

1184. Jerusalem Artichokes, A L'Ltalienne

Turn the artichokes into any fancy shape, place them in circular order in a deep sautapan thickly spread with butter; season with mig-nionette-pepper, nutmeg, salt, and lemon-juice; moisten with a little consomme, put the lid on, set them to simmer very gently over a slow fire for about half an hour, - during which time they will, if properly attended to, acquire a deep-yellow color. Boil them up in their glaze, dish them up, pour some Italian sauce (No. 12) round them, and serve.

1185. White Haricot-Beans, A La Maitre D' Hotel

These are seldom to be met with in England, except in a dried state ; when procurable, they should be treated in the following manner: -

Put a large stewpan, half filled with water, on the stove-fire to boil; then throw in the beans, with a pat of butter and a little salt, and allow them to boil until they are become quite tender ; drain them in a co-lander ; then put them into a stewpan with about 6 oz. of fresh butter, a little pepper and salt, some chopped parsley, and lemon-juice; toss them whole well together over a stove-fire, until well mixed; then dish them up with croutons round them, and serve.

Note. - When the haricot-beans are in a dried state, they should be steeped in cold water for six hours at least, previously to their being dressed for the table, and must be boiled in cold water; in all other respects, finish them in the above manner.