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Classic
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page 328
careful never to pierce with a fork. The upper layer of fruit should be covered
with some of the sauce, and add the remaining sauce when the dish is sent to the
table.
In cold seasons never send the fruit to the table icy cold, but if it lia# been
cooked the day before, always, slightly warm it.
Compots intended for the family table can receive an addition of 1-2
tablespoonfuls of common sago, added when the compot is put on the fire. Pearl
soup noodles can also be added.
When compots need a flavoring, lemon- or orange peel may be used; prepare the
latter as directed in A, No. 48.
I. FRESH FRUIT.
2. Rhubarb Compot. No. 1. Take off the skin, cut into small pieces, wash, put on
the stove in cold water containing a pinch of bi-carbonate of soda to lessen the
acidity of the plant, and let it come to a boil; put on a sieve and then into
the sugar, which can be seasoned with white wine and vanilla or with a little
lemon peel, and cook quickly until done. Thicken the compot with a little finely
grated bread or else after taking out the rhubarb cook the sauce with a little
sugar, and then pour it over the rhubarb on which, bread toasted in butter can
be placed.
3. Rhubarb Compot. No. 2. Put the prepared rhubarb on the tire with water and
the necessary sugar, let it cook until done, and if necessary thicken the sauce
with some dissolved cornstarch or finely grated bread; serve cold.
4. Green Gooseberry Compot. Take gooseberries when about half grown, pick and
wash clean. Then bring some water to a boil with sugar and a few pieces of
cinnamon or vanilla, put some of the berries into this and as soon as clone take
them out of the syrup with a skimmer, doing this carefully as they are easily
mashed. Put in some more berries and continue until all have
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