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Classic
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page 44
sauce. Also with the inside leaves taken out and filled up with stuffing of veal
and chicken, and a little bit of ham, all well chopped up together. Let them
simmer together for half an hour, adding a spoonful or two of soup to make a
gravy.
SQUASH
Take a squash or cymling. Parboil it. Cut it in half (roundwise), and with a
spoon scrape out the inside part and put that in a bowl. Add to it some stale
bread crumbs, a little milk or cream, a spoonful of sugar, salt, pepper and
butter. Beat all well together, then put for a few moments into a frying-pan on
the fire. Then put all back into the squash shell, sprinkle bread crumbs on top,
and put them in the oven to brown a bit. They are most delicious cooked in this
way.
CARROTS
Slice five or six carrots roundwise. Put them into a saucepan. Add two or three
tablespoonfuls of water, a tablespoonful of sugar, and a teaspoonful of very
fresh butter. Cover closely. Let it simmer on a slow fire for two or three
hours, and they will come out soft and tender. If you have a dish of carrots
every day on your table you will save your doctor's bill.
Carrots are very nice boiled sliced, and cooked with a white sauce; or, sliced
in round, thin slices, put in a saucepan with butter, salt, pepper and a little
sugar. Let them simmer on the side of the stove two or three hours, add a little
chopped parsley. Perfectly delicious.
Take these same carrots, crush them, and pass them through a sieve. Add some
bouillon, and let them cook slowly half an hour together. Such a delicious soupe
crême.
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