Chiffonade

Ingredients

• one quart of sorrel
• the green leaves of a lettuce-head
• two ounces of butter
• a sliced onion
• half a tablespoonful of salt
• a teaspoonful of pepper
• three pints of white broth
• a handful of peas
• the same of string beans
• asparagus tops
• an ounce of butter
• six slices of toasted bread

Method

1. 1

   Wash, drain, and chop the sorrel and lettuce finely.

2. 2

   Brown in a saucepan with butter and onion, seasoning with salt and pepper.

3. 3

   Moisten with white broth, add peas, string beans, and asparagus.

4. 4

   Boil for three-quarters of an hour with butter; serve with toasted bread.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 93. The excerpt below is the record exactly as published.

Chiffonade. — Wash we!2, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a table- spoonful of salt and a teaspoonful of pepper. Moisten with three pints of white broth (No. 99), add a handful of peas, the same of string beans and asparagus tops; boil for three-quarters of an hour with an ounce of but- ter; serve with six slices of toasted bread. 15. How to Prepare Green Turtle. — Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides ; cut the carcass in pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a sauce- pan, covering it with white broth (No. 99), a handful of whole pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs carefully tied in a white cloth). Add a handful of salt, and cook for about one hour. Drain, remove the bones, cut the rest in dice-sized squares. Let the broth be reduced to three-fourths its quantity, then put in the white, lean meat, letting it cook for ten minutes, and then add the green part (the shell) of the turtle. Fill some medium- sized pots with this, and when cooled off pour hot lard over the tops. A good glassful of Madeira wine can be added to the broth, according to taste. 16. Green Turtle Soup. — Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet 154 THE TABLE. (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce (No. 151). Boil for twenty min- utes, and serve with six slices of peeled lemon, after suppressing the bou- quet. 17. Mock Turtle. — To be prepared as for green turtle (No. 16), substi- tuting a pint of cooked calf's-head for the turtle. 18. Clear Green Turtle. — Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dis- solved corn-starch, also a quarter of a glassful more of Madeira wine before serving. 19. Giblets With Rice. — Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one tea- spoonful of Parisian sauce. 20. — Giblets a 1'Ecossaise. — The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving. 21. Giblets with Barley. — The same as No. 19, substituting barley for rice forty minutes before serving. 22. driblets a 1'Ansdaise. — Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), add- ing a cupful of Espagnole sauce (No. 151)), a bouquet (No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg. 23. Gumbo With Frogs. — Brown in half an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.