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Classic
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page 78
water. Put them on the fire in 1 pint of Burgundy or other good red wine, all
kinds of whole spices, a piece of fresh butter, salt, and a few slices of lemon
and cook until they are tender. Serve on a folded napkin with fresh butter. Or
they can be served in a dish with sauce poured over them.
65. Another method of cooking Truffles. Clean as directed just preceding. Put
fat pork slices into a stewpan with a bay leaf, some thyme, salt and coarse
ground pepper, lay the truffles on these and cover them with slices of fat pork;
add 4 glassfuls of strong white wine and a piece of nice butter, cook for a good
half hour and serve very hot on a napkin.
This makes one of the finest dishes that can be served and is brought to the
table as an entree immediately after the soup, or else (garnished with escallops
or veal croquettes) in a middle course.
66. Sweet Chestnuts. Shell and then blanch them. Put them in a stewpan, adding
fresh butter, salt, some sugar and a strong beef broth, and simmer slowly until
tender; the broth is nicely thickened with flour browned in butter. Serve very
hot, garnishing with juicey cutlets, or else bring to the table with winter
cabbage as a side dish.
67. Winter Carrots. After washing and scraping the carrots, wash them again and
take the lower ends in order to get as much as possible a dish similar to early
carrots; they should be cooked as directed for the latter, only sweetening with
some sugar, and finally adding some chopped parsley.
Serve with the same meats, etc., as directed for early carrots.
REMARK.--Washing vegetables of every desricption before and after cleaning them,
has a great influence in attainting good results in cooking, and this is
particularly the case when all bulbs and roots, which should invariably be
rubbed between the hands in water and then rinsed in fresh water several times,
because the outer peel or skin usually imparts a strong flavor to the dish.
Roots, however, should never be washed after they are cut, because some of their
sweetness is thereby lost; carrots as well as turnips should be cooked as long
as possible, for this increases their palatableness.
68. Another method of cooking Winter Carrots. Clean the carrots and cut them
into very fine shreds,
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