water with a handful of salt in it ; let it boil rather quickly
and skim it. From twenty to thirty minutes should be
enough to do them ; but as soon as they are tender take
them out of the water, or they will be spoilt. While they
are boiling toast a round of a quartern loaf about half
an inch thick brown on both sides ; lay it in the middle of
the dish with the asparagus over it ; serve with them melted
butter in which you have beaten up the yolk of an egg,
but separately in a boat, or else oiled butter. In France,
asparagus is much liked cold as salad, and eaten with the
following sauce : — Vinegar, one tablespoonful ; oil, two ;
quarter of a teaspoonful of salt ; half that of pepper.
Mix well together, and add a little minced parsley✪ Asparagus, To boil. Where
asparagus dishes are used, it is not necessary to send up
the toast.
Asperges, Moule a Creme d'.— Take about a pound of the
flesh of a chicken, pass it through a mincing machine and
pound in a mortar with four ounces of butter, two whole
eggs and a gill of cold white sauce. Season to taste, and
pass through a wire sieve. Then work the force-meat in a
basin with a wooden spoon, adding gradually half a pint of
double cream ; pound, also, a handful of asparagus✪ Asperges, Moule a Creme d' (spruce),
previously cooked with a few leaves of spinach; pass the
puree through a hair sieve and mix it with half of the
force-meat. Having buttered the asparagus mould, place
in each cavity at the bottom a head of cooked asparagus,
then half fill the mould with some of the green force-meat,
and finish the filling up with the white force-meat.
Beets, Stewed. — Parboil, pare, and cut the beets in slices,
then put into a saucepan, with half the quantity of small
onions parboiled, a tiny shred of red pepper pod, two or
three slices of okra, a shred of basil and parsley, a shred of
celery, salt to taste, a lump of sugar, and a piece of butter.
Cook in rich cream or white stock, and, just before serving,
stir in a teaspoonful of lemon juice✪ Beets, Stewed.
Brussels Sprouts, Fried. — When boiled and drained fry
them in butter for a few minutes, sprinkle with pepper,
salt, and chopped parsley✪ Brussels Sprouts, Fried.
Carrots a la Poulette.— When the carrots are scraped,
washed, and scalded, cut them into slices; boil them till
160
THE housewife's KEFEREE
eooked with a lump of butter ; when cooked, drain them.
Blend over the fire some butter and flour, together with
pepper and salt ; add some white stock, two yolks of eggs,
and a squeeze of lemon✪ Carrots a la Poulette. Toss the carrots in this, but do
not let them boil, and serve.
Celery, Fried. — Cut the white pieces of celery into lengths
about four inches long, and dust with salt and pepper, dip
them in whipped eggs, then in dry breadcrumbs, and fry
quickly in smoking hot fat✪ Celery, Fried. Drain, and serve very hot
with roast turkey.
Celery, Fried, a ritalienne. — Divide a few sticks into
equal pieces, and cook them gently in a saucepan with
gravy, lard, a little piece of ham or bacon, salt, and pepper.
When they are cooked, take them off the fire and let them
get cold, then dip each piece into egg and breadcrumbs,
and fry the whole ; when arranged in a dish preparatory to
serving, pour tomato sauce on the celery.
Page 111 · 8 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
water with a handful of salt in it ; let it boil rather quickly and skim it. From twenty to thirty minutes should be enough to do them ; but as soon as they are tender take them out of the water, or they will be spoilt. While they are boiling toast a round of a quartern loaf about half an inch thick brown on both sides ; lay it in the middle of the dish with the asparagus over it ; serve with them melted butter in which you have beaten up the yolk of an egg, but separately in a boat, or else oiled butter. In France, asparagus is much liked cold as salad, and eaten with the following sauce : — Vinegar, one tablespoonful ; oil, two ; quarter of a teaspoonful of salt ; half that of pepper. Mix well together, and add a little minced parsley. Where asparagus dishes are used, it is not necessary to send up the toast.
Asperges, Moule a Creme d'.— Take about a pound of the flesh of a chicken, pass it through a mincing machine and pound in a mortar with four ounces of butter, two whole eggs and a gill of cold white sauce. Season to taste, and pass through a wire sieve. Then work the force-meat in a basin with a wooden spoon, adding gradually half a pint of double cream ; pound, also, a handful of asparagus (spruce), previously cooked with a few leaves of spinach; pass the puree through a hair sieve and mix it with half of the force-meat. Having buttered the asparagus mould, place in each cavity at the bottom a head of cooked asparagus, then half fill the mould with some of the green force-meat, and finish the filling up with the white force-meat.
Beets, Stewed. — Parboil, pare, and cut the beets in slices, then put into a saucepan, with half the quantity of small onions parboiled, a tiny shred of red pepper pod, two or three slices of okra, a shred of basil and parsley, a shred of celery, salt to taste, a lump of sugar, and a piece of butter. Cook in rich cream or white stock, and, just before serving, stir in a teaspoonful of lemon juice.
Brussels Sprouts, Fried. — When boiled and drained fry them in butter for a few minutes, sprinkle with pepper, salt, and chopped parsley.
Carrots a la Poulette.— When the carrots are scraped, washed, and scalded, cut them into slices; boil them till
THE HOUSEWIFE'S REFEREE
cooked with a lump of butter ; when cooked, drain them. Blend over the fire some butter and flour, together with pepper and salt ; add some white stock, two yolks of eggs, and a squeeze of lemon. Toss the carrots in this, but do not let them boil, and serve.
Celery, Fried. — Cut the white pieces of celery into lengths about four inches long, and dust with salt and pepper, dip them in whipped eggs, then in dry breadcrumbs, and fry quickly in smoking hot fat. Drain, and serve very hot with roast turkey.
Celery, Fried, a l'Italienne. — Divide a few sticks into equal pieces, and cook them gently in a saucepan with gravy, lard, a little piece of ham or bacon, salt, and pepper. When they are cooked, take them off the fire and let them get cold, then dip each piece into egg and breadcrumbs, and fry the whole ; when arranged in a dish preparatory to serving, pour tomato sauce on the celery.
Records on this page
Asparagus Cream; Creme d'AspergesAsparagus, To boilAsperges, Moule a Creme d'Beets, StewedBrussels Sprouts, FriedCarrots a la PouletteCarrots a la PouletteCelery, Fried