FRENCH DISHES

then add your chiccory, and boil ten minutes. Mix with the yolks of three eggs a tablespoonful of cream, remove your saucepan from the fire, stir in your eggs, and serve. Place on top of the chiccory two hard- boiled eggs cut in quarters.

410. Cabbage Saute aii Beurre. Wash a cabbage, of about two pounds, boil it in two quarts of water, with a little salt, for about an hour. Put it for a moment in cold water, drain it, press out all the moisture, chop it, not too fine, and put it in a saucepan, with four ounces of butter, a pinch of salt and pepper, and serve very hot.

411. Cabbage au Gratin. Wash a cabbage, of about three pounds, boil it in boiling water about twenty minutes, then put it in cold water for a moment. Drain it, carefully press out all moisture, and place it in a saucepan, with half a pint of con- somme (stock, Art. 1), four ounces of butter, a little salt, pepper, and nutmeg. Boil two hours. Place it in a deep dish, cover it with a sauce Allemande (Art. 81). Sprinkle bread-crumbs and grated cheese on top, and send to the oven until colored a nice brown.

412. Cabbage farcied. Wash a cabbage, of about three pounds, put it in boiling water and boil for half an hour, then plunge it in cold water for a moment. Chop fine a pound and a half of fresh pork, season with salt, pepper, nutmeg, and a little thyme. Remove the leaves from the center of your cabbage, and fill it with the above ingredients. Tie a buttered paper around the cabbage, and place a slice of thin

VEGETABLES.

pork on top. Then put your cabbage in a saucepan, filling it half the height of the cabbage with con- somme (stock, Art. i). Send it to the oven for about two hours, basting frequently with the con- somme\ Remove this buttered paper and pork, and serve around it a Spanish sauce (Art. 80), to which you have added the juice of a lemon.

413. Brussels Sprouts. Scrape and wash well two quarts of Brussels sprouts, put them in three quarts of boiling water, with half an ounce of salt. Boil rapidly until perfectly tender, drain them, and put them in a saucepan, with four ounces of butter. Mix well together, and, when very hot, serve in- stantly.

414. Stewed Corn with Cream. Boil ten ears of corn, then cut the corn from the cob, and put it in a saucepan, with two ounces of butter, a pinch of salt, and two glasses of cream. Boil gently ten minutes, and serve.

415. New Orleans Corn Pudding. Grate six ears of raw corn, which mix with a pint of milk and four eggs well beaten, add a little salt and white pepper, and send to the oven until colored a light brown on top.

416. Macedoine of Vegetables. Cut two ounces of carrots (with a vegetable-cutter or with a knife) in small pieces, and two ounces of turnips cut in the same manner, boil them until tender, and "drain them. Also boil the same quantity of string- beans, cut in small pieces, and an equal portion of

asparagus ends, and the tops of cauliflowers and green 13

146 FRENCH DISHES.

peas, which, when boiled very tender, drain. Take half a pint of Spanish sauce, boil it a few minutes, with a pinch of sugar and nutmeg, add your vegetables, boil five minutes, and serve. Instead of Spanish sauce, you may also add your vegetables to a sauce Allemande (Art. 81), with a pinch of sugar and nut- meg. Heat your sauce until very hot, but do not allow it to boil. The vegetables for the above must all be boiled separately, as, in the same length of time, all will not be equally cooked. If you desire to avoid the trouble of preparing these vegetables yourself, they may be procured at any grocer's, canned or in bottles.

417. Sourcrout. Wash a quart of sourcrout, which drain, and put in a saucepan, with half a pound of bacon, a good pinch of pepper, and moist- en with sufficient stock (from which the grease has not been removed) to cover it. Boil gently an hour and a half, add eight small sausages, which place in the middle of your sourcrout, boil thirty minutes, remove your bacon and sausages, drain the sour- crout, which arrange on a dish, placing the sausages around it, and also the bacon, cut in small pieces. You may serve with this dish, if desired, a dish of mashed potatoes.

418. Lima Beans. Boil three pints of Lima beans in plenty of water, and a little salt, until quite tender. Drain them and put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg. Mix two yolks of eggs in a tablespoonful of water and the juice of a lemon, add

VEGETABLES.

them to your beans, with a tablespoonful of chopped parsley, and serve.

419. Succotash. Take a pint and a half of boiled Lima beans, and the same of boiled corn, cut from the cob. Mix them together in a saucepan on the fire, with six ounces of butter, half a glass of milk, a pinch of salt, pepper, and nutmeg, and serve very hot.

420. Dried Lima Beans. Soak three pints of Lima beans in water for twelve hours, and proceed as for fresh Lima beans (Art. 418).

42 r. Mashed Potatoes. Peel and wash eight medium-sized potatoes, cut them in pieces, and put them in a saucepan with a quart of cold water and a little salt. Boil until perfectly tender, drain, press through a sieve, and put them in a saucepan, with a pinch of salt and a glass of milk, and serve hot.

422. Baked Mashed Potatoes. Prepare your potatoes as the above, with the exception of the milk, place them in a pan in the oven, with some melted butter on top, and, when well browned, serve.

423. Potato Croquettes. Boil four potatoes, drain them, press them through a sieve, and then put them in a saucepan with an ounce of butter, a pinch of salt, pepper, nutmeg, and sugar. Heat them well, and add an egg. Let your mixture become very cold, form it into croquettes. Beat up three eggs, into which dip each croquette, and cover en- tirely with egg, then roll them in bread-crumbs, and fry in hot lard. When colored a light brown, drain them, and serve very hot.

I48 FRENCH DISHES.

424. Mashed Potatoes with Bacon. Cut a

quarter of a pound of bacon in small pieces, also an onion, put them in a saucepan on the fire, and, when the onion begins to color, add a pint of water, several branches of parsley, inclosing two cloves, a branch of thyme, two bay-leaves, and tie all to- gether ; add eight potatoes, which you have washed, peeled, and cut in quarters, a pinch of pepper and nutmeg. When the potatoes are thoroughly cooked, remove your parsley with its seasoning, mash the po- tatoes well in the saucepan, and serve.

425. Potatoes a l'Anglaise. Wash eight po- tatoes, and boil them in cold water, with a pinch of salt. When thoroughly done, peel them, cut them in thin round slices, put them, with three ounces of butter, a pinch of salt, pepper, and nutmeg, in a saucepan on the fire, and, when very hot, serve.

426. Potatoes a la Maitre d'Hotel. Prepare your potatoes as the above. Just before serving add the juice of a lemon and a tablespoonful of chopped parsley. Another manner of preparing them : Pro- ceed as for the foregoing, with the addition of half a glass of cream.

427. Potatoes Sautes. Prepare as the fore- going ; then put them in a saucepan on the fire, with four ounces of melted butter and a pinch of salt ; toss them in the pan until they are a good color, and serve them with a little chopped parsley on top.

428. Potatoes a la Lyonnaise. Boil your po- tatoes, and, when cold, cut them in round slices of

VEGETABLES.

medium thickness ; cut two onions in slices, and put them with four ounces of butter in a frying-pan ; when your onions are colored very slightly, add your potatoes, toss them in the pan until they are a good color, drain them, and serve them with chopped parsley sprinkled over them.

429. Potatoes a la Prover^ale. Boil your potatoes, and, when cold, cut them in quarters ; put in a saucepan on the fire for five minutes four table- spoonfuls of oil, a pinch of green onion, and quarter of the rind of a lemon chopped fine ; then mix with your ingredients a tablespoonful of flour ; add your potatoes, a little salt, pepper, nutmeg, and two ounces of butter ; serve very hot, with some chopped parsley sprinkled on top.

430. Hashed Potatoes with Cream. Boil your potatoes, and, when cold, hash them fine, and put them in a saucepan with half a pint of cream, salt, pepper, a little nutmeg, and four ounces of but- ter; serve when very hot.

431. Baked Hashed Potatoes. Prepare as the foregoing ; then put them in a dish about an inch and a half deep, level the potatoes on top with the blade of a knife, put a little melted butter on top, and send to the oven until nicely browned.

432. Potatoes a l'Anna. Cut up some raw potatoes very fine, put them in cold water for six hours, then drain them, season with salt and plenty of pepper ; put them in a well-buttered pan, sprinkle bread-crumbs on top, and enough melted butter to cover them ; send them to a very hot oven for about