Cut two or three slices of white pumpkin into small dice. Put them into a sauce-pan with four ounces of butter, and cook till they take a golden colour. Mince up one onion, someparsley, sweet basil, celery, thyme, and (for those who like it) one clove of garlic. Mix well, and add two cloves, one quart of water, and some butter, or pure olive oil, or both. Boil for one hour, serve very hot with croûtons (fried bread).
Take a slice (about one and a half pounds) of a large yellow pumpkin, peel it and remove the seeds. Cut into small dice and put them into a sauce-pan with one ounce of butter, a pinch of salt, one ounce of sugar, and half a tumblerful of water. Boil for two hours, then drain, and put back into the sauce-pan with one and a half tumblers of well-boiled milk. As soon as it boils pour into the tureen and add croûtons (fried bread).
Peel and cut three large Spanish onions in slices. Put two ounces of butter into a frying-pan, and add the onions when the butter is hot. Just before they are browned take them off the fire and put them into a sauce-pan with two quarts of good stock. Boil slowly for half an hour, and add a little pepper and salt. Strain through a sieve and serve very hot. Add croûtons (fried bread) to the soup.
Chop up a few onions, warm them in butter, but take care they do not brown. Stir in three tablespoonfuls of purée of white haricot beans, add a pinch of grated nutmeg, and rub through a sieve. If the purée is too thick add a little stock. Serve with croûtons (fried bread) in the soup.
Scrape and slice six or eight large Jerusalem artichokes and put them into cold water. Then place them in boiling water, boil for one hour, and rub through a cullender. Mix them with two ounces of butter and three tablespoonfuls of flour, and pour them into one quart of boiling milk, stirring continually until thick. Season with salt and pepper, and serve with croûtons (fried bread).
Shell four pounds of fresh green peas, put them in an earthen pot, cover them with cold water, and boil for twenty minutes. Take out one cupful of peas. Rub the rest through a sieve, and mix in an earthen pot with one quart of milk, four ounces of butter, and two tablespoonfuls of flour. Stir until the soup is thick, add a pinch of salt and of grated nutmeg, and the whole peas, and serve very hot.
Put two large tablespoonfuls of fine yellow Indian-corn meal into one quart of boiling milk. Stir continually for twenty minutes to prevent burning, then add one teaspoonful of salt (or more to taste), and four to six ounces of fresh butter. Serve with croûtons (fried bread).
Wash and dry two bunches of sorrel. Chop it fine, and cook with two ounces of butter until it becomes a pulp. Stir in one spoonful of flour, salt and pepper to taste, and a cupful of water. When it boils add two or more yolks of eggs and a cupful of cream. Serve with croûtons (fried bread).
Boil two pounds of spinach, mince fine, and put it in a sauce-pan with four ounces of melted butter. Stir well, add salt to taste, then take off the fire and mix in two eggs, a little grated cheese, and a pinch of grated nutmeg. Pour this purée into boiling broth, take it off the fire after a few minutes, and cover with a salamander; this will coagulate the eggs and turn the purée into a soft green paste. Serve very hot with croûtons (fried bread).
Simmer one quart of tomatoes (or tomato conserve) in an earthen pot (or enamelled sauce-pan) with one pint of good stock (or water); add one bay leaf, one stalk of celery, a little parsley, six peppercorns, and one teaspoonful of sugar. Meanwhile melt one tablespoonful of good butter in another sauce-pan, and fry one sliced onion, but do not brown it; then add one tablespoonful of flour, mix well, see that it cooks without browning. Dilute with a little of the tomato soup, season with salt, and add the rest of the tomatoes. Strain through a sieve, beat it up before serving, and sprinkle small dice of fried bread in the soup.
Stew eight or ten tomatoes thoroughly, then rub them through a sieve, and put them in a pot with one tablespoonful of soda. When the foaming is over add two tablespoonfuls of butter (a little at a time), one teaspoonful of salt, half a teaspoonful of pepper, and a pinch of cayenne. Meanwhile heat one quart of milk in a Bain-marie for about ten minutes, and add to the tomatoes (beating well together) just before serving.
Parboil ten or twelve turnips cut into fine strips. Strain, cook them over a slow fire in a stew-pan with a minced onion browned in three ounces of butter, add some broth (or fish soup for maigre). Serve with croûtons (fried bread), and one ounce grated Parmesan cheese.
Cut two potatoes and one onion in pieces. Fry the onion in two ounces of butter till browned, then pour it over the potatoes in an earthen pot, add two tablespoonfuls of rice, one sliced carrot, and one quart of water. Boil for one hour, then pass through a sieve and put back in the pot. Moisten two ounces of fine Indian-corn meal with a little cold milk, add to the vegetables and then pour in half a pint of milk. Stir until it boils, season with pepper and salt, and serve with croûtons (fried bread).
Boil three lettuces, four heads of celery, two onions, a handful of chervil, a little sorrel, tarragon, and thyme, in one quart of water till well stewed. Strain off the herbs half an hour before dinner, let the soup cool, and add one pint of fresh cream with the yolks of three eggs. Stir well, put it on the fire to heat, but do not let it boil.
Wash, blanch, and chop up fine two pounds of spinach. Put it into an earthen pot with fresh butter, and salt and pepper to taste. Add two or three tablespoonfuls of flour and half a pint of milk, mixing continually. Serve hot with croûtons (fried bread), as a garnish.
Wash half a peck of spinach in several waters to get the grit out, and put it into a covered earthen pan on a brisk fire. Stir now and then to prevent its burning, and after fifteen minutes put in one tablespoonful of salt. Cook five minutes more, then drain, and when dry chop it up very fine. Mix one and a half tablespoonfuls of fresh butter, and one of flour, in an earthen pot, and when half-cooked add the spinach and a little salt and pepper. Cook for five minutes, pour in half a cupful of good cream, and cook five minutes more, stirring constantly to prevent burning. Serve with croûtons (fried bread), or hard boiled eggs sliced.
Take two pounds of boiled spinach, strain, and chop it up fine. Put it into an earthen pan with four ounces of butter, some sweetmarjoram chopped up, allspice, sugar, and grated lemon peel. Mix well over the fire, then put in one tumbler of milk, and when it boils add two beaten-up eggs. When thick and cooled roll up into croquets, meanwhile make the following batter: two handfuls of flour, one tablespoonful of good olive oil, half a glass of white wine, and a little salt, well mixed together. Roll the croquets in this and fry. Serve hot.
Clean and wash eight bunches of spinach, cook them in salted boiling water, and then put them into cold. Dry well, chop up very fine, put them into a sauce-pan and mix well with four ounces of butter, eight ounces of fresh curds (out of which all the water has been pressed), two tablespoonfuls of grated Parmesan cheese, and three yolks of eggs. When cold make small balls or rolls of the spinach, flour them well, and throw them into boiling water. As they rise to the surface take them out with a strainer, pour melted butter over them, sprinkle with grated Parmesan cheese, and serve at once.
Put two or three bunches of spinach into an earthen pot with a finely chopped up shallot, and two ounces of butter, and mix well. Whencooked, take off the fire, chop up very fine, add one egg, one ounce of grated cheese, a pinch of allspice, and roll up into balls or croquets; sprinkle with flour, and fry over a quick fire. Serve very hot garnished with fried parsley. (N.B.—Any vegetable, cardoon, cauliflower, etc., which is left over, can be fried in this way.)
Wash a sufficient quantity of spinach well, boil it in salted water for a few minutes, drain and squeeze out the water thoroughly; then pound it in a mortar and finally rub it through a sieve. Then put it in an earthen pot with a good-sized piece of butter and a few drops of lemon juice; leave it to boil for a short time, then empty it into a dish, and when cold add the yolks of two or three well-beaten-up eggs. Put it into a well-buttered shape, leave an empty space in the middle, and cook slowly in a Bain-marie for one hour with fire above and below. When cooked, turn out on a dish and fill the empty space with small mushrooms cut up into little pieces, which have been previously prepared as in the recipe ‘alla Spagnuola’ (p.75).
Boil a bunch of spinach and rub it through a sieve. Beat up two eggs, season them withsalt and pepper, and mix enough spinach with them to make them green. Put a little oil into the frying-pan, and when well heated pour a little of the egg in, turning the pan about so that the pancake should be as thin as a piece of paper, and dry. Toss if necessary. Take it out, repeat with the rest of the egg, then take the pancakes, place them one on the top of the other, and cut them into pieces the width of a finger and about two inches long. Fry them in butter and grate a little Parmesan cheese over them. They make an effective garnish.
Take a cupful of spinach prepared as in ‘Spinach alla Crema.’ Beat up one yolk of an egg, mix with the spinach and stir over the fire until the egg is set. Then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups, or buttered paper forms, half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked, or not served at once, the soufflé will be spoiled.
Slice large ripe tomatoes (without peeling them), broil or toast them until slightly browned. Place them on a hot dish and pourboiling melted butter, mixed with a very little good wine vinegar, salt, pepper, and mustard, over them.
Cut five or six tomatoes in half (do not peel them), put them in an earthen pan with bits of butter, and sprinkle with salt and pepper. Bake for about one hour, or until the tomatoes are soft. Meanwhile prepare squares of buttered toast, place a half tomato on each square of toast, pour sauce ‘alla Panna’ (see Sauces,p.125) round them, and serve.
Scald, peel, and mash up eight or ten tomatoes, add one teaspoonful of salt, and one saltspoonful of pepper. Put a layer of bread-crumbs into a shallow baking-dish, lay the tomatoes on them, and sprinkle with one tablespoonful of sugar, and a few drops of onion juice. Then cover the tomatoes with a large cupful of bread crumbs moistened with one tablespoonful of melted butter. Bake half an hour in a hot oven, and serve in the baking-dish.
Scald and peel six or eight tomatoes, slice off their tops, and scoop out a little of the inside.Drop a little oil into each tomato and a small pinch of salt and pepper, replace their tops, sprinkle them with grated bread, salt and pepper, place each on a slice of bread in a tinned dish, add a little pure olive oil, and bake for twenty minutes.
Scald and peel six or eight tomatoes, take out their seeds, and place them in a tinned dish. Meanwhile mix one tablespoonful of flour, one of fresh butter, four or five fresh mushrooms, some parsley chopped up with one shallot, a little salt and pepper, and some thick purée (or conserve) of tomatoes in a sauce-pan, and stir well. Fill each tomato with this, sprinkle them with grated bread, put four or five tablespoonfuls of pure olive oil in the tin dish, and bake for ten minutes, then brown with a salamander.
Cut six fine ripe tomatoes in half and put them in a shallow pan with the peel downwards. Add four ounces of butter, sprinkle with pepper and salt, and put them in the oven for ten minutes, then fry them slowly on the fire (do not turn them). When cooked place them carefully on a hot dish, put the pan on the fire again, and brown the butter, adding two tablespoonfulsof flour, mix well, then add one pint of milk, and stir until it boils. Season with salt and pepper, pour it over the tomatoes and serve hot.
Cut four or five tomatoes in half without peeling them. Put them on the gridiron, dust them with salt and pepper, and cook over a moderate fire. Then place them on a hot dish and pour a white sauce over them. Serve with croûtons (fried bread).
Scald and peel small round tomatoes, ice them, and serve them whole with sauce ‘Francese’ (see Sauces,p.123) separate.
Wash half a pint of rice in several waters. Take two pounds of boiled and strained tomatoes (or tomato conserve), season with a little salt and allspice. Put alternate layers of tomato and of rice in a pie-dish, and finish off with a layer of tomato covered with grated bread-crumbs moistened with melted butter. Bake in a moderate oven for a good half-hour, and serve in the pie-dish.
Peel and cut in slices six or more (according to the size of your dish) ripe tomatoes, and laythem in a baking-dish with alternate layers of bread-crumbs and bits of good butter. Season each layer of tomatoes with sugar, pepper, and salt. The upper layer must be bread-crumbs moistened with melted butter. Bake in a moderate oven for half an hour, and serve in the baking-dish.
Scald, peel, and slice eight tomatoes. Squeeze out three-quarters of their juice into a bowl through a cloth, then chop them up with two tablespoonfuls of breadcrumbs, a little salt, sugar, and pepper, and a tablespoonful of melted butter. Pour them into a well-buttered mould and put on the lid. Place the mould in a pot of boiling water, and boil hard for one hour; then turn out on a dish. Meanwhile heat the tomato juice, season with sugar, salt, and pepper, mix in one tablespoonful of butter rolled in flour, boil one minute, then pour over the pudding and serve.
Scald and peel about eighteen ounces of ripe tomatoes, and take out the stem end. Cut them up and put them in an earthen pan with a little salt, pepper, a bouquet, and one sliced onion. Stir over a moderate fire, parboil, and then rubthrough a sieve. Make a roux with one ounce of good butter and one tablespoonful of flour, cook for five minutes, then pour the tomatoes into the roux, add two ounces of meat jelly, and reduce for five minutes. Strain through a cullender and put into a Bain-marie until wanted.
Choose twelve large and smooth tomatoes, cut off the stem end and take out the seeds. Put four ounces of grated bread, one quarter of an onion minced, a little salt, and two ounces of butter into a frying-pan; mix well and then fill the tomatoes with it. Put them in an earthen pan and cook for half an hour over a hot fire, serve very hot.
Take the pulp of six tomatoes and put it in a sauce-pan with two ounces of butter. Cook thoroughly, then strain through a sieve, add one large cupful of consommé, and cook till reduced one quarter. Meanwhile cook some rice in consommé, when done add the tomatoes, stir, and serve hot.
Scald and peel six large fresh tomatoes and cut each into six pieces. Cook in an earthenpot slowly for twenty minutes with one and a half ounces of fresh butter, one teaspoonful of salt, one of pepper, and half a teaspoonful of grated nutmeg. Then add half a teaspoonful of powdered sugar, stir well, cook for two or three minutes, and serve hot.
Scald, peel, and cut into bits twelve fine tomatoes, put them into an earthen pan and cook slowly for about half an hour. Then add one tablespoonful of butter, a pinch of sugar, some drops of onion juice, and a little pepper and salt. Cook for twenty minutes, and serve hot.
Tomatoes ‘con Uova.’
Choose round tomatoes of about equal size, and peel them. Cut off their tops, take out their insides, and drop a raw egg into each, replace the top as cover. Put the tomatoes into a baking-dish, and bake for about ten minutes (until the eggs have set). Serve up on the baking-dish very hot, with a sauce Béchamel (see Sauces,p.119), or some brown gravy.
Wash and brush well twelve truffles in warm water, then rinse them in cold water and drain. Lay slices of bacon in the bottom of a stew-pan,and place the truffles on them. Put in a bouquet, sprinkle with a little salt, add some good stock, half a bottle of champagne, and boil. Cover the pan well, put fire above and below, and cook for one hour. See whether they are done (they should yield to the touch), then drain well, and serve in a folded napkin.
Wash, brush, and clean eight ounces of truffles, and slice them. Meanwhile fry four ounces of butter with one or two tablespoonfuls of pure olive oil; put in the sliced truffles with four ounces of good Swiss cheese cut in fine slices. Mix well together over a brisk fire for ten minutes. Season with pepper and salt, and serve very hot with croûtons (fried bread).
Wash, brush, and clean some truffles, cut them in slices, and put them in a stew-pan with some fish soup. Add a bouquet, season with pepper and salt, and stew over a small fire. When done thicken the sauce with a maigre roux, take out the bouquet, and serve hot.
Beat up eight fresh eggs for an omelette, add a very little salt and a pinch of grated nutmeg.Cut up fine four ounces of truffles already boiled in Madeira wine, warm up with one pint of good gravy reduced with Madeira wine. Make the omelette, and put the truffles in as you turn it over.
Wash, brush, peel, and clean twenty or twenty-four truffles, and put them into an earthen pan with four ounces of butter, a little salt, one glass of white Rhine wine, and three tablespoonfuls of reduced stock. Put a layer of sauce ‘alla Panna’ (see Sauces,p.125) in the bottom of a silver (or enamelled) sauce-pan, then a third of the truffles, cover them again with a layer of sauce, add half the remaining truffles, and some more sauce; at last the rest of the truffles must be covered with sauce sprinkled with grated Parmesan cheese and browned quickly with the salamander just before serving. The truffles may be cooked and served in shells instead of a sauce-pan.
Wash, brush, and clean about one pound of truffles, cut them in thin slices, and put them into a stew-pan with a quarter of a pound of butter, one teaspoonful of salt, half a teaspoonful of sugar, and a saltspoonful of grated nutmeg. Warm over the fire, then add one gill of broth,and half a tablespoonful of flour mixed with half a tablespoonful of butter. Stir well, boil, and serve on toast.
Wash, brush, and clean some truffles, cut them in slices, and put them into a small stew-pan with three or four slices of ham, a pinch of pepper, one cupful (or more) of good gravy, and a bouquet. Stew gently over a small fire until the truffles are tender, take out the ham and the bouquet, add some good brown gravy, and serve.
Wash, brush, and clean some truffles thoroughly, boil with veal stock and a glass of Madeira wine. Then serve in a napkin with good fresh butter separate.
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