A guide to modern cookery

2142—TUBEROUS FENNEL (Fenouil Tubéreux) This vegetable is not very well known in England, where it is sold only by the leading merchants of early-season vegetables. It is prepared like the cardoons and the marrows. 2143—BROAD BEANS (Feves) Broad beans should be shelled just before being cooked, and it is quite the rule to peel them. Boil them in salted water containing a bunch of savory, the size of which should be in proportion to the quantity of broad beans. When they are cooked and drained, add the leaves of savory (chopped) to them. 2144—FEVES AU BEURRE Having well-drained and peeled the broad beans, toss them over a fierce fire to dry them, and then finish them, away from the fire, with three oz. of butter per tb. of beans. 2145—FEVES A LA CREME After having dried and peeled the broad beans, cohere them (per lb.) with three tablespoonfuls of thick, fresh cream. 2146—PUREE DE FEVES Proceed exactly as for purée of peas. This purée constitutes a very delicate garnish, which is particularly well suited to ham. 2147—GOMBOS 2147—GOMBOS This vegetable—so common in America and the East—is only very rarely used in England, where, however, it is now beginning to be better known. There are two kinds of Gombos: the long and the round kind. The latter is also called Bamia or Bamiés. Both kinds are prepared after the same recipes. 2148—GOMBOS A LA CREME After having trimmed them, parboil them in salted water and drain them. Then cook them in butter, and, just before serving them, cohere them with a cream sauce. 2149—GOMBOS POUR GARNITURES Parboil the gombos until they are two-thirds cooked. Drain them well, and complete their cooking in the braising-liquor of the piece they are to accompany. If they are to garnish a poulet sauté, complete their cooking in some thin veal gravy. 2150—HOP SPROUTS (Jets de Houblon) The eatable part is separated from the fibrous by breaking off the ends of the sprouts, as in the case of asparagus or sprew. After having washed them in several waters, cook them in salted water containing, per every quart, the juice of one half-lemon. Hop sprouts may be prepared with butter, cream, velouté, &c. When served as a vegetable, they are invariably accompanied by poached eggs, which are laid in a crown round them and alternated by comb-shaped croitons fried in butter. HARICOT-BEANS (HARICOTS BLANCS) 2151—HARICOTS BLANCS A L’AMERICAINE (Lima Beans) Cook the beans as described under No. 274. But add to the prescribed ingredients one-half Ib. of lean bacon per pint of dry beans. When they are cooked and well drained, mix them with the bacon cut into dice, and cohere them with some good tomato sauce. 2152—HARICOTS BLANCS AU BEURRE Having well drained the haricot-beans, season them with salt and pepper and cohere them with two oz. of butter per lb. of cooked beans. Dish in a timbale and sprinkle with chopped parsley. 2153—HARICOTS BLANCS A LA BRETONNE Drain them well and cohere them with a Bretonne sauce, in the proportion of one-third pint of sauce per lb. of cooked haricot-beans. Dish in a timbale with chopped parsley. 2154—PUREE DE HARICOTS BLANCS dite SOISSONNAISE Rub the haricot-beans through a sieve while they are burning-hot. Add to the purée (per Ib. thereof) three oz. of butter ; dry it over a very fierce fire, and then add some milk to it, to bring it to its proper consistence. 2155—FLAGEOLETS (Haricots Flageolets) These beans are used more especially fresh; but, when they are out of season, recourse is often had to preserved or dried flageolets.