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Classic
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page 62
green peas in water with a small piece of butter, kohlrabi in water with a
little salt, and cauliflower the same as kohlrabi. As soon as everything is
thoroughly cooked, put it all into the dish carefully placing the cauliflower on
top, and mix through all the claws and tails of crabs. The shells of the crabs
are filled with force meat made from the meat of the crabs and pie-crust dough.
While preparations for serving are going on, place the vegetables over a
steaming vessel, and then drench with a butter sauce made from cream and crab
butter half and half, stirring into it the yolks of eggs. Garnish with the
stuffed crab shells and little bread dumplings.
21. Early Carrots. Early carrots are scraped very lightly, and if quite young
simply rub with a coarse towel; they are left whole and nicely rinsed but not
laid into the water. Then cook them in boiling water with some sugar, butter and
a very little salt (they can easily be oversalted) in a scant broth until done.
Before serving dredge over them 1/4 teaspoonful of flour and put in some finely
chopped parsley leaves.
The carrots can also first be stewed for about 10 minutes in butter, shaking
them, then add some sugar, a small bunch of parsley, salt and a little lightly
browned flour and butter, simmer slowly until tender, and serve after taking out
the parsley. Sometimes an onion also added, but this is objectionable to people
with delicate palates.
Time of cooking, 1 hour. Serve with cutlets of various kinds, baked meat balls,
fried pork sausages, smoked and salted tongue.
22. Young Carrots and Peas. Put the carrots on the fire as above directed in
boiling water with some butter. Then add the shelled peas, take half of each
kind of vegetable and proceed as directed above. Shortly before serving a few
bread dumplings may be added, but in this case more broth (which can be
thickened with a little cornstarch) must be provided for.
23. Green Peas. Put plenty of butter in water and let it boil, throw in the
shelled peas gradually, keeping the broth boiling. Peas must cook in plenty of
broth rapidly; cooking them too slowly or for too long time,
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