Ingredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots should be cut in dice, and will require a little longer cooking), then put them together in a stew pan with three or four tablespoons ful of cream, and cook till quite tender. Serve hot.
Ingredients: Cucumber, cream, salt, Bechamel sauce, butter, Parmesan, cayenne pepper.
Cook a cucumber as in No. 165, braise it for five minutes, add to it a good rich Bechamel, mixed with cream and grated Parmesan Spread this well over the cucumber, and put it into the oven for ten minutes keeping the rounds of cucumber separate, so as to arrange them in a circle on a very hot dish. Care should be taken not to cook the cucumber too long, or it will break in pieces and spoil the look of the dish.
Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne.
Cut a cucumber into slices about half an inch thick, boil for five minutes in salted water, drain in a sieve, and fry slightly in melted butter, then strew a little grated Parmesan over it, and add a good thick gravy, put it into the oven for ten minutes to brown, and serve as hot as possible.
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy, eggs, bread crumbs, tomatoes
Prepare a head of celery as above, and cut it up into equal pieces. Blanch and braize as above, and when cold egg and breadcrumb and sautez in butter. Serve with tomato sauce.
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy.
Cut all the green off a head of celery, trim the rest. Cut it into pieces about four inches long, blanch and braise them in good stock, ham, salt, and pepper. When cooked, drain and arrange them on a dish, sprinkle with grated Parmesan and Cheddar, and add one and a half ounce of butter, then put them in the oven till they have taken a good color, pour a little good gravy over them and serve.
Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue, truffles, mushrooms, parsley, Espagnole, eggs.
Break up a cauliflower into separate little bunches, blanch them, and put them in butter, and a quarter pint of reduced stock. Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter. With this mask the pieces of cauliflower, egg and breadcrumb them, fry like croquettes, and serve with a good Espagnole sauce.
Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock.
Boil a cauliflower in salted water, then sauté it in butter, but be careful not to cook it too much. Take it off the fire and strew grated Parmesan and Cheddar over it then put in a fireproof dish and add a good spoonful of stock and one of Espagnole, and put it in the oven for ten minutes.
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.
Break up a broccoli or cauliflower into little bunches, blanch them, and put them on the fire in a saucepan with good gravy for a few minutes, then marinate them with lemon juice and salt, let them get cold, egg them over, and fry in butter.
Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole sauce.
Blanch a cauliflower and boil it, but not too much. Cut up a small onion, fry it slightly in butter and chopped parsley, and when it is well colored, add the cauliflower and finish cooking it, then take it out, put it in a dish, pour a good Espagnole sauce over it, and add a squeeze of lemon juice.
Ingredients: Cabbage or greens, anchovies, salt, butter, parsley, gravy, Parmesan.
Boil two cabbages in a good deal of water, and cut them into quarters. Fry two anchovies slightly in butter and chopped parsley, add the cabbages, and at the last three tablespoonsful of good gravy, two tablespoonsful of grated Parmesan, salt and pepper, and when cooked, serve.