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Classic
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page 108
328. NIVERNAISE.
GARNISH FOR A TENDERLOIN, VEAL LOIN, OR SADDLE OF MUTTON.
PROPORTIONS.
Small carrots.......1 quart.
Butter..............4 tablespoonsful.
Stock...............1 glassful.
Time.--1/2 hour to 1 hour.
PREPARATION.--Pare and wash the carrots, place them in a sauce pan with 1
glassful stock, and 2 tablespoonsful butter and allow to cook till tender (from
1/2 to 1 hour). 2d. When ready to serve add 2 tablespoonsful butter.
329. FLAMANDE.
GARNISH FOR A BEEF ROUND OF ABOUT 12 LBS.
PROPORTIONS.
Cabbages................2.
Carrots.................3.
Bacon...................1 lb.
Saussage................1 lb.
Stock...................3 glassesful.
Salt and pepper.........To suit the taste.
Time.--2 1/4 hours.
PREPARATION.--1st. As 1st and 2nd., No. 306, and add 3 carrots, cut in 4 to the
cabbages and use 1 lb. bacon and 1 lb. sausages instead of 5 or 6 lbs. bacon.
2d. Pour over 3 glassesful stock and let cook slowly for about 2 hours. 3d. When
ready to serve drip the cabbages and place them on both sides of the beef or
serve them apart. In either case slice the bacon quite fine and place these
slices and also the sausage on the cabbage. Serve with a horseradish sauce
apart, No. 166.
330. BRETONNE.
GARNISH FOR A LEG OR SHOULDER OF MUTTON.
PROPORTIONS:
Kidney beans (white).....1 lb.
Onion....................1.
Butter...................3 tablespoonsful.
Salt and pepper..........To suit the taste.
Time.--{To soak........4 hours.
{To cook........3 1/4 hours.
PREPARATION.--1st. Soak 1 lb. kidney beans in some cold water for about 4 hours,
let them drip and cook in salted water till tender (for about 3 hours). 2d. When
ready to serve chop 1 onion, let it brown in 1 tablespoonful butter, add the
beans (dripped), stir well and add 2 tablespoonsful butter, sprinkle over some
chopped parsley and serve apart with roast mutton.
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