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open it, remove the seeds and stuff it with any forcemeat that you have; but a white one is best. Let it cook
gently in some brown stock, well covered over. When tender put the cucumber along the dish and tomatoes on
each side. A puree of potatoes can surround them.
[_A. Fanderverde_.]
RED HARICOTS
Soak some white haricot-beans over night, or stew them till tender in some weak stock. Make a tomato sauce
in a saucepan, and flavor it rather strongly with made mustard, stirring well, so that it is well incorporated.
When the beans are tender, drain them from the liquor (keeping them hot) and reduce that to half its quantity.
Put back the beans and add the tomato sauce, heat for a couple of minutes, and serve with three-cornered
pieces of toast.
[Elise et Jean.]
POTATOES A LA BRABANCONNE
Boil some potatoes, rub them through a sieve, add pepper, salt, and a tablespoonful of cream to a pound of
potatoes, rub through a tammy again. Chop a shallot, a spring or two of parsley and mix them in, sprinkling in
at the same time a dust of nutmeg and a dessertspoonful of grated cheese. Place the puree in a dish to be
baked, and before setting it in the oven sprinkle on the top some bread-crumbs, and cheese grated and mixed
and one or two pats of salt butter. Bake till it is a golden brown.
[Elise et Jean.]
FLEMISH PEAS
Cook some young peas and some carrots (scraped and shaped into cones) in separate pans. Then put them
together in an earthenware close covered pan to simmer together in butter and gravy, the first water having
been well drained from them. Season with pepper and salt and let them cook gently for ten or twelve minutes;
do not uncover the pot to stir it, but shake it every now and then to prevent the contents from burning.
[Amie inconnue.]
PART II 50
CHOU-CROUTE
Take as many white September cabbages as you wish, trim them, cut in halves, remove the stalks, wash them
very thoroughly and shred them pretty finely. Procure an earthenware crock and put in a layer of cabbage,
sprinkle it with coarse salt, whole pepper, and juniper berries. Fill up the crock in this way, put on the lid, and
keep it down closely with weights. It will be ready in about six weeks' time, when the fermentation has taken
place. It is good with pork or bacon.
SPINACH FRITTERS
Take any cold boiled spinach--though people generally eat all that there is--and mix it thickly with the yolk
of egg and a little rice flour; you may add a little powdered sugar. Have ready some boiling fat, and drop
spoonfuls of the spinach into it. If the fat is hot enough the fritters will puff out. Drain them quickly and serve
very hot.
HARLEQUIN CABBAGES
Shred some red cabbage, to half a pound of it add two medium sized apples, minced finely without core or
skin, a bit of fat bacon, season with pepper, salt, vinegar, which should be tarragon vinegar, and put it to
simmer in some gravy or milk and water. It should cook for an hour over a gentle fire. Cook separately some
green cabbage, cleaned, boiled till tender in salted water, chopped, then put back on a gentle fire with salt,
pepper, a dust of nutmeg, and some fat or butter. Let it heat and mix well, and then serve the two colors side
by side in the same dish; the red cabbage has a sour and the green has a nutty flavor which is very agreeable.
LITTLE TOWERS OF SALAD
Put a couple of eggs on to boil hard, while you make a thick mayonnaise sauce. Cut some beetroot, some
cucumber, some cold potato, some tomato into slices. Peel your eggs, and slice them, and build up little piles
of the different things, till about two inches high. Between each slice you will sprinkle grated breadcrumbs,
pepper, salt, a tiny scrap of chopped raw shallot, parsley, all mixed in a cup. Finish with the rounded ends of
white of egg on the top, put lettuce round and pour the dressing over it.
PUFFS FOR FRIDAY
Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as much cream as you can give. Roll out
this batter so thinly that you can almost see through it. Cut it into rounds and put on it any cooked vegetables
that you have, but they must be highly seasoned. Cold potatoes will do if they are done with mustard, vinegar,
or a strong boiled sauce. Fold over the paste, press it together at the edges, and fry in hot fat.
HADDOCK A LA CARDINAL
Take some fillets of haddock, or cod or hake, and poach them gently in milk and water. Meanwhile, prepare a
good white sauce, and in another pan a thick tomato sauce, highly seasoned, colored with cochineal if need be,
and as thick as a good cream. Lay the fillets when cooked one each on a plate, put some of the white sauce
round it, and along the top put the tomato sauce which must not run down. A sprig of chervil is to be placed at
each end of the fillet.
[_Seulette._]
SKATE STEW
PART II 51
Put the fins, skin, trimmings of skate into water enough to cook them, with pepper and salt and simmer for
half an hour. Strain it through a fine sieve. Make a brown sauce of butter and flour, pepper, salt, adding a little
milk, about a teacupful for a pound of skate, then squeeze in the juice of half a lemon, and if you have it, a
glass of white wine. Take the skate, cut it in pieces, simmer it in salted water; when cooked, strain away the
water, dish the fish, pouring over it the above sauce. Decorate with strips of lemon peel laid in a lattice-work
down the center.
[Une epiciere.]
TO DRESS COARSE FISH
Any fish is good if dressed in this way. Make a brown sauce, well flouring it with salt, pepper, and dried
herbs. Mince and fry a shallot and add it, then a large glass of red wine, a few drops of lemon juice. Cook
some fish roe, sieve it, and stir it into the sauce. Take your fish and simmer it in milk and water till cooked,
then heat it up quickly in the sauce to serve.
[_F. R._]
FLEMISH SALAD
This is fillets of herring, laid in a bowl with slices of apple, beetroot, cold potatoes, and cold cooked sprouts,
covered with the ordinary salad dressing. If the fish is salted, let it soak first of all in milk to take away the
greater part of the salt. This is a winter dish, but the same sort of thing is prepared in summer, substituting
cold cooked peas, cauliflower, artichokes, beans, with the fish.
[_Amie reconnaissante._]
FLEMISH SAUCE
This popular sauce is composed of melted butter thickened with yolk of egg and flavored with mustard; it is
used greatly for fish.
BEEF SQUARES
If you have a small piece of very good beef, such as rump steak or fillet of beef, it is more economical to cut it [ Pobierz całość w formacie PDF ]

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