Trim and boil about thirty heads of Brussel sprouts, very green, in two quarts of water, with which you have put a quarter of a handful of salt; when done, drain them and chop them very fine; then put an onion in a stewpan, in slices, with two ounces of butter, three sprigs of parsley, and an ounce of raw ham; stir them ten minutes over the fire, then add the chopped Brussel sprouts, and half a tablespoonful of flour; mix all well together, then add half a pint of white veal stock (No. 7), and half a pint of milk; stir it until it boils, then add a teaspoonful of powdered sugar; rub it through a tammie, and serve where directed. Season with a little pepper and salt, if required. It must not be too thick.

No. 82. Sauce aux Choux de Bruxelles.

Trim about thirty small Brussel sprouts; have ready in a stewpan three quarts of boiling water, into which you have put a tablespoonful of salt; put in the sprouts, let them boil twenty minutes, then press them with your finger; if they are soft they are done, but be careful not to break them; lay them upon a sieve to drain, then put ten spoonfuls of Bechamel sauce (No. 7), into a stewpan, with six of boiled milk; let it reduce a few minutes, then add the sprouts, two ounces of fresh butter, a salt-spoonful of salt, half a one of white pepper, half a teaspoonful of sugar, one of chopped parsley, and the juice of half a lemon; keep them moving over the fire until the butter is quite melted, and serve where directed.

No. 83. Aux Haricots verts.

Cut about fifty middling sized French beans into diamonds, and boil them very green in salt and water; when done, drain them upon a sieve; then put ten tablespoonfuls of white sauce (No. 7) in a stewpan, with two of white broth (No. 133), one ounce of fresh butter, a salt-spoonful of salt, half a one of white pepper, one of chopped parsley, and the juice of half a lemon; then add the French beans; mix all well together without breaking the beans; when quite hot, stir in two tablespoonfuls of liaison (No. 119), and serve.

No. 84. Petit Pois À l’Anglaise.

Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of bechamel sauce (No. 7), a quarter of an ounce of sugar, a little salt, and two button onions, with parsley, tied together; boil them ten minutes; add two tablespoonfuls of liaison (No. 119), stir it in quickly, and serve.

No. 85. Petit Pois au Lard.

Pot a pint of well-boiled peas into a stewpan, with five do. of brown sauce (No. 1), two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a pound of lean bacon, cut it in dice about a quarter of an inch square; add it to the peas, take out the onions and parsley, season with an ounce of butter, and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve.

No. 86. PurÉe de Pois vert.

Put a pint of raw peas into a stewpan, with six button onions, a bunch of parsley, an ounce of lean ham, and one do. of butter; cover the peas with cold water, mix well together with your hands, throw all the water away, put them over a quick fire; when quite tender, add a half tablespoonful of flour; mix well, pound it in the mortar, put it back in the stewpan; add twelve tablespoonfuls of broth (No. 133), season with a salt-spoon of salt, do. of sugar, rub it through a tammie, warm again, add a little cream or milk to give it a proper thickness, and serve.

No. 87. A la Palestine.

Peel ten Jerusalem artichokes, scoop them with a cutter the size of a small marble, put them into a stewpan with two ounces of butter, and a quarter of a spoonful of sugar; set them over a moderate fire, toss them over until they are covered with a glaze, then add eighteen tablespoonfuls of bechamel sauce (No. 7), and eight do. of white broth (No. 133); boil gently, and skim well; season with a small quantity of salt; when the artichokes are quite tender, but not broken, add two tablespoonfuls of liaison (No. 119), stir quickly, and serve.

No. 88. Palestine À la Bourgeoise.

Prepare and cut the artichokes as above; put an ounce of butter, and a quarter do. of sugar into a stewpan with the artichokes, and pass them over a moderate fire, until they are covered with a white glaze; then add half a tablespoonful of flour (mix it well,) and twelve do. of white broth; let it simmer gently until they are quite tender, season with a little salt and two tablespoonfuls of liaison (No. 119), stir it in quickly, and serve.

No. 89. Palestine au Maigre.

Cut the artichokes as above (No. 87), pass them in a stewpan with an ounce of butter, and half ditto of sugar, over a moderate fire until they are covered with a white glaze; then add a tablespoonful of flour, and sixteen ditto of boiled milk; let it simmer gently until the artichokes are quite tender, season with a little salt and white pepper; to finish add an ounce of fresh butter, and two tablespoonfuls of liaison, stir it quickly and serve.

If you have not a round scooper any shape will do; but round is preferable, as it is a very tender vegetable, and they are not so liable to break.

No. 90. PurÉe d’Artichaut.

Peel, wash, and dry, on a cloth, ten artichokes, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, a small bunch of parsley, one bay-leaf, a teaspoonful of salt, a little white pepper, three quarters of a teaspoonful of sugar, and two ditto of broth; cut an ounce of lean ham in dice, set the whole over a slow fire, let it simmer gently for half an hour, when very tender add sixteen tablespoonfuls of bechamel sauce (No. 7); boil it twenty minutes, pass it through a tammie, into a clean stewpan, and before serving add three tablespoonfuls of liaison (No. 119). This sauce requires to be rather thick.

No. 91. PurÉe À la Palestine maigre.

Prepare and stew the artichokes precisely as before; when quite tender add one tablespoonful of flour, and eighteen of ditto of boiling milk; let it boil twenty minutes, rub it through a tammie into a clean stewpan, add a little cream before serving.

No. 92. Navets Vierges.

Peel six large turnips, scoop them the size of a marble, put one ounce of butter into a stewpan with a quarter of an ounce of sugar, and the turnips, pass them over a moderate fire about twenty minutes, toss them over, when covered with a white glaze add ten tablespoonfuls of bechamel sauce, and four ditto of broth (No. 133), season with a salt-spoonful of salt, a quarter ditto of pepper, finish with two tablespoonfuls of cream. This sauce must not be too thin.

No. 93. Ragout de Navets À brun.

Scoop the same quantity of turnips as above (No. 92), put a quarter of an ounce of sugar into a stewpan, set it on the fire until it becomes rather brown, then add an ounce of butter, and the turnips, pass them until they are a yellow brown; then add twelve tablespoonfuls of brown sauce (No. 1), four ditto of broth (No. 133), or brown gravy (No. 135), and a bunch of parsley, with one bay-leaf; add a little salt and pepper, skim well and serve.

No. 94. PurÉe de Navets À blanc.

Peel and cut six small turnips in thin slices, put them into a stewpan with two ounces of butter, a quarter of a spoonful of white sugar, one onion minced, and a bunch of parsley; stir them over a moderate fire until nearly tender, add eighteen tablespoonfuls of bechamel sauce (No. 7), let it boil twenty minutes, pass it through a tammie, put it into a clean stewpan, finish with four tablespoonfuls of cream, and half an ounce of fresh butter.

No. 95. PurÉe de Navets À brun.

Put half an ounce of sugar into a stewpan; let it get rather brown, add two ounces of butter, have ready peeled and cut in thin slices six turnips, add them to the butter and sugar, and stir them about until quite tender; then add eighteen tablespoonfuls of brown sauce (No. 1); boil it about twenty minutes, rub it through a tammie, put it into a clean stewpan, season with a teaspoonful of salt, a quarter ditto of pepper, and about an ounce of butter.

Observe.—Never let a purÉe of any kind remain long at the side of the fire, as it gives it a strong and unpleasant flavour; if not wanted immediately set it in a bain marie.

No. 96. Sauce aux Chou-fleurs.

Take two boiled cauliflowers, cut the tops off, so that the flowers will fall to pieces in sprigs, take them up carefully, put eighteen tablespoonfuls of bechamel sauce (No. 7), into a stewpan with four ditto of white broth (No. 133), a little salt and white pepper; boil it about ten minutes, then add the cauliflower and half a teaspoonful of sugar, toss them about until well mixed, and add two tablespoonfuls of liaison (No. 119), and serve.

No. 97. PurÉe de Chou-fleurs.

Cut off the flower of two heads of cauliflower well boiled, put a teaspoonful of chopped onions into a stewpan with a small piece of butter, pass them over a moderate fire about five minutes, then put the cauliflower in and mash them with a wooden spoon, add one tablespoonful of flour, and ten ditto of white broth (No. 133), let it boil about fifteen minutes, season with a teaspoonful of sugar, half ditto of salt, rub it through a tammie into a clean stewpan, add a gill of good cream and serve, if too thick, moisten with a little milk.

No. 98. MacÉdoine de LÉgumes.

Peel four very red carrots, wash them, cut them with a small scooper the size of a large pea, the outside or red part of the carrot only; when ready, put them into a stewpan of boiling water, let them simmer about a quarter of an hour, then put them on a sieve to drain; peel and scoop the same size six turnips, and twenty button onions, put a teaspoonful of sugar into a stewpan with an ounce of butter, and the turnips and onions, pass them over a moderate fire about five minutes, then add the carrots, set them again over the fire until they are covered with a white glaze, add ten tablespoonfuls of white broth (No. 133), let them boil about ten minutes, take off all the butter and scum, then add ten tablespoonfuls of bechamel sauce (No. 7), let it reduce until rather thick, season with a little salt if required; and five minutes before serving add three tablespoonfuls of liaison (No. 119), a few French beans, peas, asparagus, Brussels sprouts, or any green vegetable in season.

No. 99. MacÉdoine de LÉgumes, brown.

Prepare the vegetables and season exactly like the above, using brown sauce instead of white, and omitting the liaison. The two last sauces require to be reduced until the sauce adheres to the vegetables, but not too thick.

No. 100. JardiniÈre.

Peel four carrots, cut them lengthwise in slices a quarter of an inch thick, have ready a small long round cutter, cut as many pieces as possible out of each slice, boil them in water a quarter of an hour; peel and cut some turnips exactly the same; peel twenty button onions, put a teaspoonful of sugar into a stewpan with an ounce of butter and the turnips and onions; drain the carrots on a sieve and add them; toss the whole over a moderate fire about ten minutes, then put ten tablespoonfuls of consommÉ (No. 134), to the vegetables, let them simmer until quite tender, reduce and skim them well, then put twelve tablespoonfuls of brown sauce (No. 1), into another stewpan with six ditto of consommÉ, reduce until rather thick, then add the vegetables, two spoonfuls of green peas, one ditto of French beans, a few small pieces of cauliflower, and a few heads of asparagus; let the whole simmer twelve or thirteen minutes; season with a little salt and sugar if required; just before serving put in an ounce of butter, toss it about until melted; a bunch of parsley, with a bay-leaf, is a great addition to the flavour if stewed with them.

No. 101. Pointes d’Asperges en petits-pois.

Get some fresh sprue grass, cut it about a quarter of an inch long, the green part only where it will break off, have ready a stewpan of boiling water with salt in, throw in the sprue and let it boil very fast until tender, which will be a quarter of an hour, or according to the size; then put them on a sieve to drain, put eight tablespoonfuls of the sprue into a stewpan with ten ditto of bechamel sauce (No. 7), a little consommÉ, half a teaspoonful of sugar, a little salt, and a small quantity of chopped parsley; let it simmer five minutes; to finish add a pat of butter and two tablespoonfuls of liaison (No. 119).

No. 102. PurÉe d’Asperges.

Put twelve spoonfuls of sprue (boiled as No. 101), into a stewpan with two ounces of butter; stir it over a moderate fire until it is mashed, then add half a tablespoonful of flour, mix it well, add eleven spoonfuls of bechamel sauce (No. 7), and ten ditto of broth (No. 135), half a teaspoonful of sugar, a quarter ditto of salt, let it boil five minutes, rub it through a tammie, put it into a clean stewpan; before serving add a pat of butter. When wanted warm it quickly or it will turn yellow; if too thick moisten with a little milk.

No. 103. Concombres À blanc.

Get three best quality fresh cucumbers, cut them in pieces about two inches long, peel each separately, then cut the outside in three slices (or four, if large), leaving the seeds in one piece in the middle, trim off all the edges neatly; put half a tablespoonful of sugar into a stewpan with an ounce of butter, a little chopped eschalots, and the cucumber, pass them over a moderate fire ten minutes without breaking, and keep them quite white, then add a little white broth (No. 133), just enough to cover them, let them simmer until tender, then lay them, with a colander spoon, on a sieve to drain; put twelve tablespoonfuls of bechamel sauce (No. 7) into the stewpan with six of white broth, skim off all the butter, let it reduce until rather thick; season it with a quarter of a teaspoonful of salt, a little pepper, and half a gill of cream; when ready to serve add the cucumbers.

No. 104. Concombres À brun.

Prepare and stew the cucumbers exactly the same, only brown them slightly, reducing the same quantity of demi-glace (No. 9) instead of the white sauce.

No. 105. PurÉe de Concombres.

Cut the cucumbers in pieces and stew them as above (No. 103), put all the trimmings, and some of the worst-shaped pieces into a stewpan with an ounce of butter and half a spoonful of chopped onions, pass them over a moderate fire twelve minutes, add three tablespoonfuls of veal stock (No. 7), and let them simmer until quite tender; then put a tablespoonful of flour, mix it well, add four more of stock, and six ditto of bechamel sauce (No. 7), season with half a teaspoonful of sugar, a quarter ditto of salt, and a little pepper, rub it through a tammie. When wanted, warm it very quickly, and add half a gill of cream; put the pieces into the purÉe and serve; it must not be too thick.

No. 106. Epinard au Jus.

Pick all the stalks off and wash the spinach very dean in several waters, have ready a large stewpan of boiling water, in which you have put a handful of salt, put in the spinach, and let it boil as quickly as possible about twenty minutes; when quite tender put it into a colander and press the water out until there is none remaining, then chop it very fine; put one pound of spinach into a stewpan with a quarter of a pound of butter, stir it with a wooden spoon over a moderate fire until the butter is melted; then add a little flour, eight tablespoonfuls of brown sauce (No. 1), half a teaspoonful of salt, half ditto of sugar, a little white pepper, and very small quantity of grated nutmeg; a little glaze may be added; finish with two ounces of fresh butter.

No. 107. Blanched Mushrooms.

Get a pottle of fresh mushrooms, cut off the dirt and like-wise the heads (reserving the stalk for chopping), wash the heads in a basin of clean water, take them out and drain in a sieve; put into a stewpan two wine-glasses of cold water, one ounce of butter, the juice of half a good lemon, and a little salt; turn or peel each head neatly, and put them into the stewpan immediately, or they will turn black; set your stewpan on a brisk fire, let them boil quickly five minutes, put them into a basin ready for use; chop the stalks and peel very fine, put them into a stewpan with three tablespoonfuls of the liquor the mushrooms have been boiled in; let them simmer three minutes, put them into a jar, and use where indicated.

Observe.—Turning or peeling mushrooms is an art that practice alone can attain; if they are very fresh and white wash them quickly, and wipe them on a cloth, throw them into the liquid above mentioned.

No. 108. PurÉe d’Oseille.

Put into a stewpan four good handfuls of sorrel (after being well washed,) with a small piece of butter, put on the cover and set it over a moderate fire without water, until melted; then put it on a sieve, and rub it all through; put half a tablespoonful of very fine chopped onions, and two ounces of butter into a stewpan, pass them over a quick fire two or three minutes, add a tablespoonful of flour, mix well together, add the sorrel and ten tablespoonfuls of broth (No. 133), half a teaspoonful of sugar, a little salt and white pepper; let it boil fifteen minutes, stir in two yolks of eggs quickly, and it is ready to serve. Demi-glace (No. 9) is very good instead of broth.

No. 109. Ragout aux jeunes Racines.

Peel very thin four carrots and four turnips, cut them flat the thickness of an inch, take a long cutter about three lines diameter, cut as many as possible, blanch the carrots in boiling water five minutes, then put them on a sieve to drain; put a tablespoonful of sugar in a stewpan, set it on the fire until it gets rather brown, then put in an ounce of butter, and the turnips, toss them over the fire until covered with a brown glaze, add the carrots, and eighteen tablespoonfuls of demi-glace (No. 9); let it boil at the corner of the stove until the vegetables are quite tender, then take them out of the sauce with a spoon, and lay them on a clean sieve; reduce the sauce until rather thick, season with a little pepper, pass it through a tammie into a clean stewpan, add the vegetables carefully, and serve very hot.

No. 110. Ragout de petits Oignons.

Peel carefully fifty young onions, without breaking them, put half an ounce of sugar into a stewpan, set it on the fire until it gets rather brown, add two ounces of butter and the onions, toss them over the fire until forming a glaze; then add fifteen tablespoonfuls of brown sauce (No. 1), and eight of consommÉ (No. 134); let them simmer until tender, skim well, season with a small quantity of salt and pepper, and use where indicated; a little piece of glaze may be added.

No. 111. Ragouts de petits Oignons À blanc.

Peel the same quantity of onions as above, put half an ounce of sugar with two ounces of butter into a stewpan, and the onions, toss them over the fire twenty minutes, then add sixteen tablespoonfuls of white sauce (No. 7), and eight of white broth, let them simmer until quite tender; put in a bunch of parsley, season with a little salt and pepper, and finish with two tablespoonfuls of liaison (No. 119).

No. 112. Garniture de fond d’Artichauts.

Boil six artichokes in water and salt until quite tender, take the leaves off and trim the bottom until all the hard part is off and the artichoke has a round appearance; cut each in four pieces, put them in a good demi-glace (No. 9), rather thick, for ten minutes; add a little sugar, two pats of butter, and serve.

No. 113. Garniture de Haricot blanc nouveau.

Put half a pint of white haricot into a stewpan with a pint of cold water, half a teaspoonful of salt, and an ounce of butter; let it simmer gently about one hour, or until quite tender, then put them on a sieve to drain; have ready a clean stewpan, put in the haricot with three tablespoonfuls of bechamel sauce (No. 7), a little chopped parsley, and salt, three pats of butter, and the juice of half a lemon, mix well together and serve where indicated.

No. 114. Gros Oignons farcis.

Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch them in four quarts of boiling water twenty minutes, then lay them on a cloth to dry; take the middle out of each onion, and fill them with forcemeat (No. 120), (with a little chopped eschalot, parsley, and mushroom, mixed in it), and put them in a sautÉ pan well buttered, cover them with white broth (No. 133), let them simmer over a slow fire until covered with a glaze, and tender; turn them over and serve where required.

No. 115. Stewed Cabbage Lettuce.

Get twelve cabbage lettuces, as hard and full as possible; take off the outside leaves and wash them well; put them into a stewpan with four quarts of boiling water, and let them boil about twelve minutes,—this process is to take the bitterness off,—lay them on a cloth to dry, cut each lettuce open and season with salt and pepper, close them again, and tie them separately with a string, put a few cloves in an onion, put it in a stewpan with a few vegetables of all kinds, a bunch of parsley, and a few slices of fat bacon on the top, lay the lettuce in and cover with some very good veal stock (No. 7); put them over a slow fire about an hour, take them carefully out and cut the string, lay the heart upwards, dress them on a dish to form a star, or if they are small do not cut than open. Use for garniture where directed.

No. 116. Chou braisÉ and Chou-croute.

Cut two large savoy cabbages in quarters, which trim and wash well, then blanch them twenty minutes in boiling water, then lay them upon a cloth, season them well, and stew them as directed in the last, use where indicated.

Chou-croute. Take three or four pounds, not too sour, and put it into a stewpan, with some slices of fat bacon, six onions cut in halves, three cloves, a blade of mace, half a carrot, half a turnip, four bay-leaves, and a few sprigs of thyme and parsley (laying the vegetables at the bottom and the chou-crout over them, which cover with fat bacon;) add a pint and a half of good stock, and stew it gently for two hours; when ready to serve press them at the rim of the stewpan with a colander spoon, and pour off as much of the grease as possible, it is then ready for use where directed. Chou-croute is generally sufficiently seasoned in the barrel, but it may perhaps require a little more pepper and salt.

No. 117. Stewed Celery for Garniture and Celery Sauce.

Procure twelve very fine heads of red celery, take off the loose branches, and cut the celery into heads five inches in length, blanch them twenty minutes in a stewpan of boiling water, then put them upon a sieve to drain, stew them precisely as directed for the lettuce (No. 115); but before stewing if the heads are too large split them in halves; use where directed. To make celery sauce, or purÉe of celery, blanch twelve heads of fine white celery in boiling water until tender, then drain them upon a sieve, cut off the roots, chop, and put the celery into a stewpan, with a quarter of a pound of butter, stir it five minutes over a fire, then stir in one ounce of flour, add a pint of milk and half a pint of white sauce (No. 7), boil altogether ten minutes, season with a teaspoonful of salt, a quarter ditto of pepper, and a whole one of powdered sugar; then pass it through a tammie, put it into another stewpan, and make it hot when ready to serve.

No. 118. Choux-fleurs for Garnitures.

Take four heads of cauliflower, cut each in four pieces, trimming the stalks to give them a neat appearance; put half a gallon of water into a stewpan, with two ounces of butter, and a tablespoonful of salt, when boiling, put in the cauliflowers to simmer about twenty minutes; when done, let them remain in their stock until wanted.

No. 119. ChicorÉe, or Endive Sauce.

Well wash six heads of very white endive, blanch them in boiling water until tender, then drain them upon a sieve, after which chop them very fine, then put a quarter of a pound of butter into a stewpan, with a tablespoonful of flour, mix well together, then add the endive, ten spoonfuls of white sauce (No. 7), a piece of white glaze the size of a walnut, a little nutmeg, salt, and sugar; place it upon the fire, and when quite hot finish with half a gill of cream, and use where directed.

[Liaison. Break the yolks of three eggs in a basin, with which mix eight tablespoonfuls of cream or six of milk, pass it through a tammie and use where directed.]