Prepare the celeriac as directed above, cut it in small pieces and cook in boiling salted water until tender. Then strain, drain the pieces of celeriac well and rub them through a sieve. Add this puree to 2 or 3 table-spoonfuls of good white sauce, making the mixture more or less stiff accord- ing to the purpose for which it is required. Add the butter and season to taste with pepper, salt, and a small pinch of nutmeg. This puree may be served as an accompaniment to various meat dishes, or as a garnish for entrees. Chicory (Endive-Escarole) This is another form of endive called also the Batavian endive. The leaves are tied up and Chicory blanched in the same way as celery. It is a very wholesome \egetable, being particularly good for VEGETABLES AND SALADS 143 the lives. It somewhat resembles sea-kale in taste and may be cooked in the same way. Cucumber (Concombre) Although cucumbers are usually served raw, they can also be cooked in a variety of ways. In fact, those who are afraid of its indigestibility in a raw state can often take it without danger when cooked. It then becomes a very light and succulent vegetable, with a delicate flavour like that of the vegetable marrow. A straight plump cucumber with a smooth skin should be chosen in preference to one that is thin and twisted in form. Choose one that is firm to the touch. Besides the recipes given below, cucumber may be cooked according to any of the directions given for cooking vegetable marrow. Small cucumbers when pickled are known as gherkins. 474. Cucumber, Steamed with Hollandaise Sauce (Concombre a la Hollandaise) 1 large or 2 small cucumbers✪ Cucumber, Steamed with Hollandaise Sauce. Hollandaise sauce. Peel the cucumber and cut it in neat pieces, scoop- ing out all the seeds. Place these pieces in a steamer or double cooker, sprinkle them with a little fine salt, and cook them over boiling water until they are quite clear and tender. Then arrange them neatly in a hot dish and cover them with hollan- daise sauce, made according to directions given in Recipe 723. Serve at once. Note. — Other sauces, such as parsley, bechamel, egg, &e., may be used in the same way and the dish would change its name accordingly. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. 475. Cucumber, To Fry (Concombre Frit) 1 cucumber. 1 table-sp. lemon juice or vinegar. A little flour. Egg and bread-crumbs. Seasoning✪ Cucumber, To Fry. Peel the cucumber and cut it into convenient sized pieces, scooping out all the seeds. Place the pieces of cucumber in a saucepan with boiling water to cover them, and add the vinegar or lemon juice and a little salt. Boil 10 minutes, drain and rinse with cold water. Dry the pieces of cucumber very gently in a soft cloth, coat them lightly with flour, which has been seasoned with pepper and salt, and then egg and bread-crumb them (see p. 249). Fry in boiling fat to a golden brown colour, drain on kitchen paper and pile up on a hot dish, garnishing with parsley. Serve with tomato or piquante sauce, or as an accompaniment to roast or grilled meat or fish. Note. — Frying batter may be used instead of egg and bread-crumbs. Sufficient for 3 or 4 persons.

AI-modernized reading of the original text

Prepare the celeriac as directed above, cut it in small pieces and cook in boiling salted water until tender. Then strain, drain the pieces of celeriac well and rub them through a sieve. Add this puree to 2 or 3 table-spoonfuls of good white sauce, making the mixture more or less stiff according to the purpose for which it is required. Add the butter and season to taste with pepper, salt, and a small pinch of nutmeg. This puree may be served as an accompaniment to various meat dishes, or as a garnish for entrees. Chicory (Endive-Escarole) This is another form of endive called also the Batavian endive. The leaves are tied up and Chicory blanched in the same way as celery. It is a very wholesome \egetable, being particularly good for the liver. It somewhat resembles sea-kale in taste and may be cooked in the same way. Cucumber (Concombre) Although cucumbers are usually served raw, they can also be cooked in a variety of ways. In fact, those who are afraid of its indigestibility in a raw state can often take it without danger when cooked. It then becomes a very light and succulent vegetable, with a delicate flavour like that of the vegetable marrow. A straight plump cucumber with a smooth skin should be chosen in preference to one that is thin and twisted in form. Choose one that is firm to the touch. Besides the recipes given below, cucumber may be cooked according to any of the directions given for cooking vegetable marrow. Small cucumbers when pickled are known as gherkins. 474. Cucumber, Steamed with Hollandaise Sauce (Concombre a la Hollandaise) 1 large or 2 small cucumbers. Hollandaise sauce. Peel the cucumber and cut it in neat pieces, scooping out all the seeds. Place these pieces in a steamer or double cooker, sprinkle them with a little fine salt, and cook them over boiling water until they are quite clear and tender. Then arrange them neatly in a hot dish and cover them with hollandaise sauce, made according to directions given in Recipe 723. Serve at once. Note. — Other sauces, such as parsley, bechamel, egg, &e., may be used in the same way and the dish would change its name accordingly. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. 475. Cucumber, To Fry (Concombre Frit) 1 cucumber. 1 table-sp. lemon juice or vinegar. A little flour. Egg and bread-crumbs. Seasoning. Peel the cucumber and cut it into convenient sized pieces, scooping out all the seeds. Place the pieces of cucumber in a saucepan with boiling water to cover them, and add the vinegar or lemon juice and a little salt. Boil 10 minutes, drain and rinse with cold water. Dry the pieces of cucumber very gently in a soft cloth, coat them lightly with flour, which has been seasoned with pepper and salt, and then egg and bread-crumb them (see p. 249). Fry in boiling fat to a golden brown colour, drain on kitchen paper and pile up on a hot dish, garnishing with parsley. Serve with tomato or piquante sauce, or as an accompaniment to roast or grilled meat or fish. Note. — Frying batter may be used instead of egg and bread-crumbs. Sufficient for 3 or 4 persons.

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