|
Classic
Cook Books
< last page | next page >
page 59
in this thoroughly. The broth should be scant and of a nice consistency and not
watery. Garnish with bits of toasted bread. Time of cooking, 1/2 hour.
Side-dishes: cutlets, tongue, smoked meats, boiled ham, liver, kidney slices
fish omelets, roast or stewed lamb.
12. Endives. Bleached endive leaves are among the nicest winter vegetables. Cut
away the stalks and green leaves and boil the inner yellow leaves in salted
water, cool in cold water, press them out and chop them fine. Then stew for 1/2
hour in a strong meat broth which has been thickened with lightly browned flour.
Season with nutmeg, put in a little lemon juice and if desired, the yolks of a
few eggs may be stirred into it.
The endives can be stewed in a cream sauce instead of the meat broth, or else
after having been prepared according to either one of the described methods,
pass through a sieve, stir with butter and serve as a puree. Serve with cutlets
of all kinds, fried liver, meat balls, sweetbreads or spring chicken.
13. Greens from Stems and Stalks of Turnips and Beet Tops. Strip off the leaves
(when quite young the stalks can be prepared unstripped) wash and cut the stems
and cook in slightly salted water until tender. After draining cut the stalks
very finely, brown some flour in butter very lightly, cook this either in milk
or the broth of pickled meat, stew in it the greens until done and season with
nutmeg. If the broth from pickled meat is used it should be first examined to
see that it is not too salty.
Serve with cutlets, scallops, meat balls, boiled or raw ham and kidney slices.
14. Greens as above for the Family Table. First boil a piece of smoked bacon or
fat pork for an hour, put some potatoes in the broth and then add the meat and
the greens which have been cooked until tender and are well drained, salt and
cook thoroughly until done. Then take out the meat and stir into the greens,
according to quantity, 1 to 3 grated raw potatoes ; this thickens the dish
nicely and gives it a bright appearance, but it must not be cooked long enough
to become dry.
< last page | next page >
Classic
Cook Books
|
