A guide to modern cookery

Garnish the egg-plant shells with this preparation, and cook in a moderate oven, as for ordinary soufflé. On withdrawing the dish from the oven, serve instantly. 2051—AUBERGINES A LA TURQUE Peel the egg-plants and cut them, each lengthwise, into six slices. Season, dredge, and fry these slices in oil; pair them off, and join them together by means of a very firm preparation of raw egeg-yolks and grated, fresh cheese. When about to serve, dip them into batter, and fry them in smoking oil. Dish on a napkin with very green fried parsley. These stuffed slices of egg-plant may be treated a l’anglaise instead of with batter. 2052—CARDOONS (Cardons) Treatment and Cooking Process.—After having suppressed the green outside leaf-stalks, detach the white ones all round, and cut these into three-inch lengths. Peel these lengths, rub them with lemon, that they may not blacken, and throw them, one by one, into fresh acidulated water. Prepare the heart of the cardoon in the same way, after having withdrawn the fibrous parts, and cook the whole in a Blanc (No. 167), with one Ib. of chopped veal fat, sprinkled over its surface, that the cardoon may be kept from blackening by exposure to the air. Cook gently for about one and one-half hours. 2053—CARDONS AU PARMESAN After having well drained the sections, build them into a pyramid in successive layers. Sprinkle each row with a few drops of good half-glaze sauce, and with grated Parmesan. Cover the whole with the same sauce; sprinkle with grated Parmesan, and set to glaze quickly. 2054—CARDONS A LA MORNAY Proceed exactly as above, but replace half-glaze sauce by Mornay sauce. Glaze quickly, and serve immediately. 2055—CARDONS A LA MILANAISE Proceed as for "Asperges a la Milanaise" (No. 2041). 2056—CARDONS WITH VARIOUS SAUCES They may be served either with gravy, or Half-glaze, Cream, Hollandaise, Mousseline, Italienne, or Bordelaise sauces. The sauce is either poured over them or served separately. If the sauce be poured over the cardoons, they are dished in a timbale; if the sauce be sent separately, they may be served on a silver drainer, like asparagus. 2057—CARDONS A LA MOELLE Dish the cardoons in a pyramid on a round dish; cover them with a marrow sauce (No. 45), and surround them with very small puff-paste patties garnished with poached marrow dice. Or dish the cardoons in a timbale, and set thereon the heart cut into roundels and arranged in a crown, with a slice of poached marrow on each roundel of heart. Cover the whole with marrow sauce. 2058—CCEUR DE CARDON AUX FINES HERBES Having cooked the heart of the cardoon, trim it all round so as to give it the cylindrical shape, and cut it laterally into roundels one-third inch thick. Roll these roundels in some pale, thin, buttered meat glaze, combined with chopped herbs. Prepared in this way, the heart of a cardoon constitutes an excellent garnish for Tournedos and sautéd chickens. CarRoTS (CAROTTES) 2059—CAROTTES GLACEES POUR GARNITURES New carrots are not parboiled; they are turned, whole, halved, or quartered, according to their size, and then trimmed. If old, they should be turned to the shape of elongated olives, and parboiled before being set to cook. Put the carrots in a saucepan with enough water to cover them well, one-half oz. of salt, one oz. of sugar, and two oz. of butter per pint of water. Cook until the water has almost entirely evaporated, so that the reduction may have the consistence of a syrup. Sauté the carrots in this reduction, that they may be covered with a brilliant coat. Whatever be the ultimate purpose for which the carrots are intended, they should be prepared in this way.