The cook book by Oscar Tschirky
Author:Oscar Tschirky
Language: eng
Format: mobi, pdf
Tags: Cookery
Published: 2014-04-14T07:00:00+00:00
The Preparation of Beet-Roots for Table.
Choose the small, smooth varieties; wash and clean them without cutting or scraping and boil for one to two hours, dependent upon their size. Allow them to cool and then peel, cut into slices and serve in a glass dish; or they may be mixed in a salad.
Beet-Roots Sauted in Butter.
Prepare as for boiled beet-roots, and when cooked and peeled cut into heart-shaped pieces, place in a sautepan with a lump of butter, season with pepper and sprinkle over a very little loaf sugar powdered. Cook on a stove for six minutes, carefully tossing them from time to time; then arrange on a hot dish, and serve.
Beet-Roots with Cream.
Boil some beet-roots, peel and let them become cold, then slice and put in a stewpan with a little good stock. Beat up the yolk of an egg with one quart of good cream and stir into the stock in which the beet-root has been warmed. Serve on a dish with the sauce poured over it.
Boiled Brussels Sprouts.
Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place on the fire in a saucepan filled with water a little salt and bicarbonate of soda; leave off the lid and boil fast till quite tender, say about twenty to twenty-five minutes. When done drain them and dry on a cloth, and put in a large sautepan a good-sized lump of butter and a little salt and pepper, and toss the sprouts in this until they become quite hot again, but do not fry them. They may be served on a quartered round of buttered toast or separately, as desired.
Brussels Sprouts, Maitre d'Hotel.
Boil the sprouts to be used and then place them in a large saucepan with a lump of butter and heat them well. Put a half pound of fresh butter »n a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt
and white pepper, and mix together well with a spatula, and when it boils stir quickly. Place the sprouts on a dish and turn'the sauce over them.
Brussels Sprouts Sauted.
One pound of Brussels sprouts should be thoroughly washed and boiled, and then put into a pan over the fire, together with a good-sized lump of butter, a little salt, and tossed for eight minutes. Sprinkle over them a little chopped parsley, and serve, when done.
Brussels Sprouts Sauted with Cream.
One pound of sprouts should be carefully pared, picked and blanched; drain and put into a sautepan and two tablespoonfuls of veloute sauce; season with a little salt, pepper and nutmeg, and add half a breakfast cupful of sweet cream. Heat well, but do not allow them to come to a boil for five to six minutes, tossing them frequently to prevent burning. Dress them on a hot dish, and serve.
Cabbage and Cream.
Take a well blanched cabbage, drain, cool and chop it up fine, placing it in a saucepan with a couple of ounces of butter,
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