  The various preparations of vegetables. Vegetables are known to be the best and most wholesome food. Mushrooms, all kinds of cabbage, legumes are good for anemics. The legumes and cabbages must be washed well and scalded. The Preservation of Vegetables During the Winter. Cauliflower is cut off above the roots, the outer leaves removed, a string tied to the stem and hung up on the ceiling of the cellar. White and red cabbage and savoy cabbage are preserved in the same manner. Kohlrabi, carrots, turnips, parsley roots, celery roots and shallots are kept in dry sand over winter. Fresh parsley is kept in glass jars by putting in alternate layers of salt and parsley. Close the glass well each time after taking some out. Rinse the parsley before using. No. 1—ASPARAGUS WITH BROWN BUTTER. Quantity for 6 Persons.
Preparation: The asparagus stalks are washed and peeled thin at the top and thicker toward the end. If the ends are woody cut them off. Then tie the asparagus into small bundles and put them into salt water to boil until tender, about ½ hour. Place them on a platter with the heads all lying one way, lightly brown the butter and pour it over. Serve hot. No. 2—ASPARAGUS WITH CREAMED BUTTER. Quantity for 6 Persons.
Preparation: Preparation and cooking of this asparagus are the same as given under No. 1. Serve the asparagus on a platter covered with a napkin, then cream the butter and serve in a separate dish. No. 3—ASPARAGUS WITH CREAM DRESSING. Quantity for 6 Persons.
For the Dressing.
Preparation: The asparagus are prepared and cooked as given under No. 1. When they are tender pile them on a platter keeping the heads all one way and prepare the dressing. Melt the butter, stir in the flour, the yolks of eggs and the cream and gradually pour in the boiling asparagus liquor. Let it come to a boil, stirring constantly, pour over the asparagus and serve hot. No. 4—CANNED ASPARAGUS. Quantity for 6 Persons. This asparagus is carefully heated and served with any kind of dressing prepared for it as given either under No. 1, No. 2 or No. 3. No. 5—FRENCH ASPARAGUS WITH CREAM DRESSING. Quantity for 6 Persons.
For the Dressing.
Preparation: Thin stalks of asparagus may be used for this; they are peeled and cut into 2 inch lengths, then cooked in boiling salt water for 20 minutes. The water is poured off, the asparagus put into a dish and the gravy or dressing poured over. For the dressing melt the butter, stir in the flour and pour in gradually the boiling asparagus liquor, add sour or sweet cream, 3 teaspoonfuls of lemon juice, stirring constantly, boil 1 minute, then add the 2 yolks of eggs, but do not boil any more. No. 6—PRESERVED ASPARAGUS WITH CREAM. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 5, French Asparagus with Cream Dressing. No. 7—GREEN ASPARAGUS. Quantity for 6 Persons.
Preparation: The green asparagus is washed, but not peeled, and cooked 20 minutes in boiling salt water. The slices of toast are placed on a platter and the asparagus, from which the water is drained in a colander, put on each slice of toast, heads all one way. The butter which has been heated to a golden color is poured on. Serve very hot. No. 8—ASPARAGUS. Quantity for 6 Persons.
Preparation: The fresh asparagus is peeled and cooked as given under No. 5. For the dressing melt the butter, stir in the flour, add the cheese, the sweet or sour cream, and cook, stirring constantly. The dressing must be thick. Drain the water off the asparagus, butter a baking dish, put in the asparagus and dressing, strew the roll crumbs over and drip the tablespoonful of butter on. Bake this by setting the baking dish in a dish with hot water in the oven about 10 to 15 minutes. Boiled ham or tongue is nice with this dish. Remarks: It makes a fine side dish. No. 9—CAULIFLOWER. Quantity for 6 Persons.
For the Dressing.
Preparation: Pick off the outer leaves and put the head of cauliflower, the top downward, in cold water for 15 minutes to remove the insects that might be on it. The salt water is brought to boil and the cauliflower boiled in it a half hour. For the dressing stew the butter and flour, add the cauliflower liquor and cream, and boil, stirring constantly. Add the yolks of eggs and do not boil any more. The cauliflower is carefully placed on a platter or into a vegetable dish so it does not fall apart and the dressing is poured over, then the nutmeg is strewn over it. No. 10—CAULIFLOWER WITH BUTTER SAUCE. Quantity for 6 Persons.
Preparation: The cauliflower is prepared and cooked the same as given under No. 9. It is carefully placed in a dish, and the hot browned butter poured over. No. 11—CAULIFLOWER WITH CRAB OR LOBSTER DRESSING. Quantity for 6 Persons.
Preparation: The preparation of cauliflower is the same as given under No. 9. Make a dressing as described under No. 19, in Gravies or Dressings and pour it over the head of cauliflower. No. 12—SCALLOPED CAULIFLOWER AU GRATIN. Quantity for 6 Persons.
For the Dressing.
Preparation: The cauliflower is cleaned and put in water ¼ hour, then boiled in salt water ½ hour until almost tender, placed into a buttered dish until the dressing is made. The butter is melted, flour stirred in, and cooled 1 minute. Add the sweet cream, boil, season with cheese, lemon juice and salt to taste. This dressing is poured over the cauliflower, No. 13—ARTICHOKES WITH BUTTER. Quantity for 6 Persons.
Preparation: With a sharp knife cut off the points of the artichokes about 1½ inches, then boil them tender in salt water and vinegar. Serve them on a dish, cream the butter and serve with the artichokes or brown it and pour it over. No. 14—STEWED ARTICHOKES. Quantity for 6 Persons.
Preparation: The artichokes are cleaned and prepared given under No. 13 and cooked partly done in salt water and vinegar. Then each one is cut into half and the inside white fibers removed carefully. These pieces are put into a pot, 3 tablespoonfuls of butter, chopped champignons, cheese and ½ pt. of bouillon added, the pot covered and the artichokes stewed 2 hours, turning them over several times. The stewed artichokes are put into a vegetable dish and the dressing prepared. Heat the rest of the butter with the flour, add the artichoke liquor, the rest of the bouillon, Madeira or red wine and the meat extract. Cook this well and season with pepper and salt, then pour over the artichokes. No. 15—CANNED ARTICHOKES. Quantity for 6 Persons.
Preparation: The canned artichokes are heated and the dressing is prepared. The butter is heated, the flour stirred in, cooked 2 minutes, the bouillon and cream added and cooked well. Season the dressing with salt, pepper and lemon juice. No. 16—SCALLOPED ARTICHOKES WITH CHEESE. Quantity for 6 Persons.
For the Dish.
Preparation: The artichokes are prepared as given under No. 13. Cooked partly done with vinegar in the boiling salt water. From the pieces of cooked artichokes remove the white fibers. Place them into a buttered baking dish or casserole, strewn with cheese and put on the ¼ lb. of butter in small pieces, season with pepper and salt, add the bouillon, cover the dish and bake them slowly in the oven 2 to 3 hours. No. 17—OYSTER PLANTS, SALISFY. Quantity for 6 Persons.
For the Dressing.
Preparation: The oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color, then cut into 2 inch lengths and cooked until tender in boiling salt water with vinegar. While they are cooking, prepare the dressing. Melt the butter, stir in the flour, cook and add bouillon or half bouillon and half cream, add meat extract, cook and season with pepper and salt. Then drain the water from the oyster plants, put them into the dressing and set aside to simmer gently for 10 minutes. No. 18—SCORZONERA. Quantity for 6 Persons.
For the Dressing.
Preparation: The vegetable is scraped, cut into 2 inch lengths and immediately put into water, mixed with flour or milk, then cooked until tender in salt water and vinegar. This will require ½ hour, during which time you prepare the dressing. Melt the butter, stir in the flour, stew a few minutes, add the bouillon and cream or milk, boil again and season with lemon juice, pepper and salt. Drain the water from the vegetables, put them into the dressing and cook 10 minutes or set aside to simmer gently. When serving stir in the yolks of eggs. Remarks: For scorzonera salad make a dressing of oil and vinegar mixed with mayonnaise. No. 19—FRESH GREEN PEAS. Quantity for 6 Persons.
Preparation: The fresh, green peas are taken out of the pods and boiled until tender in boiling salt water. This will require ½ hour; then drain the water off, add butter and flour, shake the pan, but do not stir it; add cream, meat extract, 1 pinch of pepper, sugar and salt to taste. Let it cook slowly and when you serve it put in the chopped parsley. No. 20—ANOTHER WAY OF PREPARING PEAS. Quantity for 6 Persons.
Preparation: The fresh green peas are prepared and cooked as directed under No. 19. When they are done drain them, put the drawn butter on, season with pepper, salt, sugar, shaking the pan, and sprinkle with minced parsley before serving. Canned peas are prepared the same way, but not cooked in salt water. No. 21—FRESH GREEN PEAS WITH CRAB MEAT. Quantity for 6 Persons.
Preparation: The preparation and ingredients are the same as given under No. 20. When they are done shake them with the hot butter, add the crab meat, mix, drip the crab butter on. Remarks: This is a very fine dish. No. 22—PEA OMELET. Look for the preparation in chapter 15, Omelets. No. 23—ASPARAGUS AND CAULIFLOWER OMELET. Look for the preparation in chapter 15, Omelets. No. 24—MARROW PEAS. Quantity for 6 Persons.
Preparation: The marrow peas are strung like beans, washed and cooked until tender in bouillon and butter, then add the flour, stir and season with salt, pepper and sugar. Lastly add the parsley. No. 25—YOUNG CARROTS. Quantity for 6 Persons.
Preparation: The carrots are scraped, cut into small pieces or sliced, then washed and cooked until tender in bouillon and butter. This will require from ½ to 1 hour. Season them with salt, pepper, sugar to taste, stir in the flour and let them cook a little while longer, lastly add the parsley. The carrots may be scooped out and the openings filled with boiled green peas, then stewed until soft. No. 26—FRESH GREEN PEAS AND CARROTS. Quantity for 6 Persons. The peas are prepared as directed under No. 19, but take only 1 lb. of peas and ½ of all other ingredients. Take ½ of No. 27—SPINAGE. Quantity for 6 Persons.
Preparation: The spinage is picked over, the stems cut off and washed well. Cook it in boiling salt water for 15 minutes, drain the water off and chop the spinage or rub it through a colander. Melt the butter, stir in the flour, cook and stir in the spinage, add sweet cream and bouillon, season with salt and pepper and cook a little longer, stirring constantly. Remarks: The dish may be garnished with hard-boiled eggs. No. 28—SORREL. Sorrel is prepared just like spinage, see No. 27, Spinage. No. 29—LETTUCE. Lettuce as a vegetable dish is prepared like spinage. See No. 27, Spinage. No. 30—SPINAGE IN INDIVIDUAL MOLDS. Quantity for 6 Persons.
Preparation: The spinage is picked over, the stems cut off, washed well, cooked in boiling salt water for 15 minutes, the water then drained off and the spinage rubbed through a sieve. Melt the butter, stir in the flour, cook, add the spinage, season with salt, pepper, stir in the cream and yolks of eggs. Put in small buttered molds and set in a steamer over a kettle of boiling water and boil until the mixture stiffens, then turn them out on a platter and serve. No. 31—SAVOY CABBAGE. Quantity for 6 Persons.
Preparation: The head of cabbage is cut into half, remove the outer leaves and cut out the heart or core, then cut up the rest into several pieces, wash it and cook it 20 minutes in boiling salt water. Butter and onions are stewed a little while, add the flour and stew a few minutes. Drain the water from the cabbage, chop it or rub it through a colander, then add it to the butter, onion and flour; add the bouillon, season with salt and pepper and cook slowly for 15 minutes. No. 32—BRUSSELS SPROUTS. Quantity for 6 Persons.
Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart. Remarks: When served it may be garnished with a wreath of fried chestnuts. No. 33—ANOTHER WAY OF PREPARING BRUSSELS SPROUTS. Quantity for 6 Persons.
Preparation: The sprouts are prepared as before, (See No. 32.) After the water has been drained off, melt ? lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other ? lb. of butter and put over the sprouts before serving. No. 34—KALE OR BORECOLE. Quantity for 6 Persons.
Preparation: The ribs of the leaves are cut out, then the kale is washed carefully 4 to 5 times, to remove all sand. Cook in boiling salt water for ½ hour or until tender, then pour it into a colander to drain. Now chop it fine or rub it through the colander. The butter or drippings are melted, the flour stirred in, stewed, the prepared kale added, and then the bouillon. Season with salt and pepper. Cook slowly 1 to 1½ hours and add ½ cup of sweet cream if you like. No. 35—STEWED RED CABBAGE. Quantity for 6 Persons.
Preparation: The bad leaves are cut off, the cabbage cut into half, the heart cut out and the cabbage sliced. Pour a pint of boiling water on, add butter or drippings, cook one hour, add all the other ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten minutes before serving it, add 1 tablespoonful flour and stew 10 minutes longer. Remarks: Taste the cabbage so that it is neither too sweet nor too sour. You may use vinegar instead of wine. No. 36—WHITE CABBAGE. Quantity for 6 Persons.
Preparation: The bad leaves are removed, the head of cabbage cut in half, the heart cut out and the cabbage cut into 16 parts. It is cooked in boiling salt water for 15 minutes, drained, drippings and bouillon added and stewed for 1 hour. Add caraway seeds, flour, salt and pepper and stew a while longer. No. 37—STEWED WHITE CABBAGE. Quantity for 6 Persons.
Preparation: The cabbage is prepared as directed under No. 36. The sliced cabbage is stewed for 15 minutes, the water drained off, bouillon or water and drippings added and stewed for one hour. Sugar, vinegar, flour, pepper, salt are added and the cabbage stewed another hour, stirring frequently. No. 38—WHITE CABBAGE PREPARED LIKE CAULIFLOWER. Quantity for 6 Persons.
For the Dressing.
Preparation: The outer leaves are removed and the head of cabbage cooked until tender in 6 qts. of boiling salt water. The butter is melted, flour stirred in, milk added, cooked and seasoned with salt, pepper and if you like, stir in the yolks of eggs. Put the head of cabbage on a platter and pour the thick dressing over it, then serve at once. No. 39—WHITE CABBAGE SAUSAGES. Quantity for 6 Persons.
Preparation: The bad leaves are removed and after cleaning the cabbage well, it is cooked partly done in boiling salt water. The outer leaves are then carefully cut off. The leavings of the cabbage are chopped fine, also the pork and beef and all this is mixed well, seasoned with butter, salt and pepper. Some of this mixture is put on each cabbage leaf and the leaf is rolled round it and tied with a clean string. The bacon is put into a pan and the cabbage sausages fried brown in it. The gravy is poured in and all is cooked a few minutes, then served on a platter. No. 40—WHITE CABBAGE WITH LAMB. Quantity for 6 Persons.
Preparation: The bad leaves are trimmed off, the heart cut out, the cabbage cut up into 8 parts and cooked 15 minutes in boiling water, then the water is drained off. 1 to 2 qts. of water are poured on the cabbage, the meat is put in, season with salt and pepper and boil until tender. By the time the meat is done, the water ought to be boiled down so the vegetables are not too juicy. No. 41—KOHLRABI. Quantity for 6 Persons.
Preparation: The kohlrabis are peeled, sliced and cooked until tender in boiling salt water. Drain off the water. Melt the butter, add the flour and bouillon and cook. Put in the kohlrabis, season with salt and pepper, add the cream and stew slowly for 15 minutes. No. 42—TURNIPS. Quantity for 6 Persons.
Preparation: The turnips are peeled, sliced, cooked until tender in boiling salt water, which is drained off when done. Put the butter on the turnips, add the flour and bouillon, season with salt and pepper and stew 15 minutes more. No. 43—TELTOW TURNIPS. Quantity for 6 Persons.
Preparation: The vegetable is scraped, washed well in warm water, put into boiling salt water and boiled partly done, No. 44—STEWED GREEN STRING BEANS. Quantity for 6 Persons.
Preparation: String the beans, slice them or break into 4 parts each, wash them, put over the fire with the butter or drippings, some bouillon and cook until tender, gradually adding more bouillon. ½ hour before well done, flour, vinegar, sugar are added, also salt and pepper. When they are cooked, add the parsley. If you like, you can put in a little summer savory. No. 45—GREEN STRING BEANS, PREPARED ANOTHER WAY. Quantity for 6 Persons.
Preparation: The beans are prepared as given under No. 44, and boiled until tender in salt water, which is then drained off. The butter is melted, flour stirred in and the milk added. This dressing is cooked a few minutes, stirring constantly, and the beans put into it. Season with salt and pepper, stew 5 minutes and add the minced parsley. Remarks: The dressing for the beans must not be too thick. No. 46—SALTED GREEN BEANS. Quantity for 6 Persons.
Preparation: Soak the beans in water for a few hours, drain and put over the fire in boiling water. Then boil until tender, drain and prepare the beans as given under No. 44 or No. 45. Remarks: The salted beans need more time to cook than fresh beans and when seasoning, be careful not to add too much salt. No. 47—CANNED GREEN BEANS. Quantity for 6 Persons.
Preparation: The water is poured off the beans, butter is melted and the beans put into it and cooked slowly for 15 minutes. Flour is lightly stirred in, the bouillon poured in and the beans stewed in it a little while, then seasoned with salt, pepper and the parsley. No. 48—CANNED WAX BEANS. Quantity for 6 Persons.
Preparation: Pour off the water, melt the butter and put the beans in to steep a little while. Then stir in the flour, add the bouillon, season with vinegar, sugar, salt and pepper and stew 15 minutes, then add the parsley. No. 49—FRESH WAX BEANS. Quantity for 6 Persons.
Preparation: The beans are strung and broken into 2 to 3 pieces, washed and cooked until tender in boiling salt water. The butter is melted, the flour and water added. Boil a few minutes, stirring constantly, and season with salt, pepper and vinegar. Put the beans into this gravy, stew them a little, then stir in the yolks of eggs, but do not boil any more. No. 50—CANNED SWEET-SOUR BEANS. Quantity for 6 Persons.
Preparation: The beans are strung, broken into pieces No. 51—BEETS. Quantity for 6 Persons.
Preparation: The beets are put over the fire in cold water and cooked until tender, then the water is drained off and the beets peeled and sliced. The butter is heated, the flour and the milk stirred in, then boiled, seasoned with salt and pepper, the beets put in and cooked a little while longer. No. 52—YOUNG ONIONS. Quantity for 6 Persons.
Preparation: The onions are peeled and cooked until tender in boiling salt water, which is drained off when done. The butter is heated, the flour stirred in, stewed a little, milk added and cooked, stirring constantly. Lastly add the onions, season with salt and pepper, and simmer a few minutes. No. 53—STUFFED ONIONS. Quantity for 6 Persons.
Preparation: The onions are peeled, scooped out, put into boiling salt water for a few minutes and then taken out and dried. The meat stuffing is mixed well with champignons and truffles, then carefully put into the onions. The inside of the onions is stewed in butter, the flour stirred in and then the bouillon. Season with wine and meat extract and stew the stuffed onions in this gravy for 1 hour until they are brown. Strain the gravy and add salt and pepper. No. 54—TOMATOES. Quantity for 6 Persons.
Preparation: The tomatoes are sliced and put into a buttered baking dish in layers alternating with crackers, seasoned with butter, salt and pepper and baked in the oven ½ hour, then served in the dish. No. 55—STUFFED TOMATOES. Quantity for 6 Persons.
Preparation: The tomatoes are wiped clean, a slice is cut off at the top, the pulp carefully taken out with a small spoon and rubbed through a fine sieve. Put the butter, grated bread and onions in a pan to cook, then add the tomato pulp, salt, pepper and parsley, stew it a little while, stir in the yolks of eggs and fill the tomatoes with this mass. Sprinkle with roll crumbs and butter, place these stuffed tomatoes in a buttered baking pan and bake them in the oven ½ hour. No. 56—TOMATOES FILLED WITH MEAT. Quantity for 6 Persons.
Preparation: Prepare the tomatoes as given under No. 55. The butter is melted, the veal stewed in it, yolks of eggs, cream, champignons stirred in and seasoned with salt and pepper, 2 tablespoonfuls of tomato pulp added and the whole mixture cooked a few minutes. Now fill the tomatoes with this, sprinkle with roll crumbs and butter, then place in a buttered baking pan and bake in the oven ½ hour. Remarks: You may omit the champignons. tomatoes look very nice on the table and are served at parties. No. 57—STUFFED CUCUMBERS. Quantity for 6 Persons.
For Stewing.
Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the ? lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew ½ hour. Place the cucumbers carefully on a platter and serve very hot. No. 58—STEWED CUCUMBERS. Quantity for 6 Persons.
Preparation: The cucumbers are peeled and cut in halves. The seeds are taken out and the cucumbers cut into equal parts, which are marinated for 1½ hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, 6 tablespoonfuls of sugar and a pinch of pepper. The bouillon is cooked with meat extract, vinegar, sugar, salt and pepper and the cucumbers put in to cook until tender. Then the butter is melted, the sliced onion and flour browned in it, and the cucumber liquor added. The cucumbers are put in and slowly stewed ¼ hour until they are a shining brown color. Season the gravy to taste. Remarks: Preserved cucumbers are at once placed in the gravy and stewed ¼ hour. No. 59—STUFFED ROOT CELERY OR CELERIAC AU JUS. Quantity for 6 Persons.
Preparation: The celery is cleaned well and peeled, then carefully scooped out and cooked in salt water for 20 minutes. Line with yolk of egg and stuff with meat stuffing. See preparation of Stuffed Veal, Chapter 3. The slice which had been cut from the top of the celery before this was scooped out, is tied on to the stuffed celery and this is put into a pot with the No. 60—“GARDI AND FINOCCI” AS VEGETABLES. This is a southern species of thistle and is prepared like Stuffed Root Celery, No. 59. You can prepare this vegetable without stuffing, by cooking it tender in salt water, and stewing a few minutes in a savory wine dressing. No. 61—MIXED OR LEIPZIG VEGETABLES. Quantity for 6 Persons.
Preparation: The asparagus is peeled and cut into 1½ inch pieces, cauliflower is cleaned and broken into small roses, morels or fresh champignons brushed well. If you use morels, put them over the fire in lukewarm water and let them get hot, stirring gently, then strain. Repeat this process until all sand is removed. Asparagus and cauliflower are cooked until tender in salt water. The carrots are scraped and stewed until tender in butter and ¼ pt. of bouillon. The crabs are washed, brushed and cooked in boiling salt water, then the meat is picked out, the coral broken fine and stewed in 2 tablespoonfuls of butter and 1 pt. of vegetable liquor from cauliflower and asparagus. The flour is mixed with a little water and stirred in and all this is cooked ½ hour, then seasoned with salt and pepper and strained. The crab sauce is added to the carrots, the asparagus, cauliflower, morels and crab meat added, heat it over the fire, put into a dish with a little butter over top and serve very hot. Remarks: This is a very fine dish and it may be prepared from canned vegetables. No. 62—CHAMPIGNONS. Quantity for 6 Persons.
Preparation: The fresh champignons must be hard and white. Remove the brown skin, trim off the roots and wash Remarks: If you take canned champignons, take ¼ pt. of cream and ¼ pt. of champignon liquor. No. 63—CHAMPIGNON PUREE. The preparation is the same as given under No. 62. The champignons are chopped fine and while preparing them, add ½ teaspoonful of meat extract. Remarks: May be served on toasted bread. No. 64—TRUFFLES IN BROWN DRESSING. Quantity for 6 Persons.
Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Season with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. Serve on toast. Remarks: This may be used for stuffing. No. 65—TRUFFLE PUREE. Quantity for 6 Persons.
Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs. No. 66—MORELS. Quantity for 6 Persons.
Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to ½ pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and season with salt and pepper. Now put the morels into the dressing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 2 to 3 hours. No. 67—MUSHROOMS. Edible Boletus. Quantity for 6 Persons.
Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The lighter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ¼ teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve. No. 68—CHANTERELLES. Another Species of Mushrooms. Quantity for 6 Persons.
Preparation: The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander. Heat the butter, put in the chanterelles No. 69—OLIVES AS VEGETABLES. Quantity for 6 Persons.
Preparation: The stones are taken out and the olives cooked tender in the bouillon; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley. No. 70—STUFFED OLIVES. Quantity for 6 Persons.
Preparation: The preserved olives are scooped out and stuffed with cooked chicken, which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. One-half pint of Madeira sauce is prepared. See under Gravies and Dressing, No. 25. The stuffed olives are put in and cooked until tender. No. 71—FILLED OR STUFFED OLIVES WITH CHAMPIGNONS. Quantity for 6 Persons. The preparation is the same as given under No. 70. One-half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing. Remarks: This is a fine dish to serve at parties: No. 72—ROASTED CHESTNUTS. Quantity for 6 Persons.
Preparation: The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put ? of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put the pan into a medium hot oven and bake them scarcely ½ hour, then take them out and place them on a napkin to eat with fresh butter. No. 73—CHESTNUT PUREE. Quantity for 6 Persons.
Preparation: The chestnuts are taken out of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the butter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve. No. 74—FRIED CHESTNUTS. Quantity for 6 Persons.
Preparation: Shell the chestnuts, scald them and pull off the inner skin. Brown the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage. |
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