Blanch in the usual way in separate waters two carrots, three turnips, twenty-five asparagus-heads, a good handful I30 PRACTICAL HOUSEHOLD COOKERY. each of peas and French beans, and three branches off the top of a cauliflower; strain off the different waters, cut the carrots and turnips in small fancy shapes, the French beans and asparagus in small diamonds; put the whole in a saut^pan with half a pint of Bechamel sauce, two tablespoon fuls of chicken gravy, two ounces of butter, a piece of sugar, and a little grated nutmdg ; set the saut^- pan on the fire, simmer gently till the vegetables are properly glazed, then serve with veal cutlets, <S^. 282. GARNISH OF CELERY. Clean and cut in pieces of about half an inch long, four large heads of celery; blanch these in boiling salt water for five minutes, strain, and immerse in cold water, and lay them on a cloth. When nicely dried put them in a saut<i-pan with half a pint of broth, an ounce of butter, a piece of sugar, a little grated nutmeg, and salt to ta^te ; boil, and then simmer for about an hour ; add two table- spoonfuls of chicken gi'avy, see that the celery gets pro- perly glazed, and serve. Note, — If this garnish is required for poultiy, add some Bechamel sauce and a gill of cream. 283. GARNISH OF NEW CARROTS. Turn into pear-shape a bunch of new carrots, keeping them as much as possible of the same size; blanch for tliree or four minutes, strain the water, and put them in a saut^-pan with an ounce of butter, a pinch of salt✪ Garnish of Glazed Carrots, and a little sugar; moisten with half a pint of good broth; let tlie saute-pan boil, simmer to a nice glaze, taking care to ix)ll the carrots in it, and when ready use them t-o garnish the intended dish. > r ^ V •* T « PRACTICAL HOUSEHOLD COOKERY. 131 284. GARNISH OF TURNIPS. "" Peel six turnips, cut or turn them into fancy shapes, boil for five minutes in salt water, drain, and when dried throw them into a saut^pan with an ounce of butter, a pinch of salt, and a small piece of sugar; moisten with half a pint of veal broth, let the pan boil, and when nearly cooked boil quickly down to a glaze, without letting the turnips acquire much colour, and serve as a garnish. 285. GARNISH OF CUCUMBER. Peel two or three cucumbei's ; cut them in slices of the thickness of half a crown ; put them in a large dish, sprinkle over a tablespoonful of salt, and moisten with vinegar; let them remain in this pickle for about two hours; after which, strain on a sieve and place in a saut6-pan with half an ounce of butter, half a pint of good broth, and a piece of sugar✪ Garnish of Cucumber; set the pan to simmer gently for half an hour, then boil quickly to a glaze ; when well done, add half a pint of either Bechamel, Allemande, or Bupr6me sauce, as the case may be. 286. GARNISH OF STEWED PEAS. Blanch a quart of new peas for five or six minutes, drain and put them into a stewpan with four ounces of fresh butter, a little sugar, a pinch of salt, an onion, and a small faggot composed of mint and spring onions. Set the stewpan, with the cover on, on a moderate fire for the peas to stew, and when cooked boil quickly for a few minutes in order that they may absorb all their moisture ; then add a spoonful of Bdchamel sauce, with a little butter, and dish them up with any entrde. 132 PRACTICAL HOUSEHOLD COOKERY. 287. GARNISH OF ASPARAGUS POINTS. Cut the points of as many tisparagus as may be required, boil them in salt water and strain through a colander; when dried, throw them in a saut^-pan with an ounce of butter or a spoonful of Allemande sauce, a little sugai*, nutmeg, and a tablespoonful of good gravy; toss them gently over the fii-e, and sei've. 288. GARNISH OF BUTTON ONIONS FOR MATELOTTE.

AI-modernized reading of the original text

Blanch in the usual way in separate waters two carrots, three turnips, twenty-five asparagus-heads, a good handful each of peas and French beans, and three branches off the top of a cauliflower; strain off the different waters, cut the carrots and turnips in small fancy shapes, the French beans and asparagus in small diamonds; put the whole in a sauté-pan with half a pint of Bechamel sauce, two tablespoonfuls of chicken gravy, two ounces of butter, a piece of sugar, and a little grated nutmeg ; set the sauté-pan on the fire, simmer gently till the vegetables are properly glazed, then serve with veal cutlets, <S^. 282. GARNISH OF CELERY. Clean and cut in pieces of about half an inch long, four large heads of celery; blanch these in boiling salt water for five minutes, strain, and immerse in cold water, and lay them on a cloth. When nicely dried put them in a sauté-pan with half a pint of broth, an ounce of butter, a piece of sugar, a little grated nutmeg, and salt to taste ; boil, and then simmer for about an hour ; add two tablespoonfuls of chicken gravy, see that the celery gets properly glazed, and serve. Note, — If this garnish is required for poultiy, add some Bechamel sauce and a gill of cream. 283. GARNISH OF NEW CARROTS. Turn into pear-shape a bunch of new carrots, keeping them as much as possible of the same size; blanch for three or four minutes, strain the water, and put them in a sauté-pan with an ounce of butter, a pinch of salt, and a little sugar; moisten with half a pint of good broth; let the sauté-pan boil, simmer to a nice glaze, taking care to roll the carrots in it, and when ready use them t-o garnish the intended dish. > r ^ •* T « 284. GARNISH OF TURNIPS. "" Peel six turnips, cut or turn them into fancy shapes, boil for five minutes in salt water, drain, and when dried throw them into a sauté-pan with an ounce of butter, a pinch of salt, and a small piece of sugar; moisten with half a pint of veal broth, let the pan boil, and when nearly cooked boil quickly down to a glaze, without letting the turnips acquire much colour, and serve as a garnish. 285. GARNISH OF CUCUMBER. Peel two or three cucumbers ; cut them in slices of the thickness of half a crown ; put them in a large dish, sprinkle over a tablespoonful of salt, and moisten with vinegar; let them remain in this pickle for about two hours; after which, strain on a sieve and place in a sauté-pan with half an ounce of butter, half a pint of good broth, and a piece of sugar; set the pan to simmer gently for half an hour, then boil quickly to a glaze ; when well done, add half a pint of either Bechamel, Allemande, or Suprême sauce, as the case may be. 286. GARNISH OF STEWED PEAS. Blanch a quart of new peas for five or six minutes, drain and put them into a stewpan with four ounces of fresh butter, a little sugar, a pinch of salt, an onion, and a small faggot composed of mint and spring onions. Set the stewpan, with the cover on, on a moderate fire for the peas to stew, and when cooked boil quickly for a few minutes in order that they may absorb all their moisture ; then add a spoonful of Bdchamel sauce, with a little butter, and dish them up with any entrde. 287. GARNISH OF ASPARAGUS POINTS. Cut the points of as many asparagus as may be required, boil them in salt water and strain through a colander; when dried, throw them in a sauté-pan with an ounce of butter or a spoonful of Allemande sauce, a little sugar, nutmeg, and a tablespoonful of good gravy; toss them gently over the fire, and sei've. 288. GARNISH OF BUTTON ONIONS FOR MATELOTTE.

Records on this page

Garnish of Glazed CarrotsGarnish of Cucumber

Practical household cookery