No. 51—BEETS.
Quantity for 6 Persons.
Preparation: The beets are put over the fire in cold water and cooked until tender, then the water is drained off and the beets peeled and sliced. The butter is heated, the flour and the milk stirred in, then boiled, seasoned with salt and pepper, the beets put in and cooked a little while longer.
No. 52—YOUNG ONIONS.
Quantity for 6 Persons.
Preparation: The onions are peeled and cooked until tender in boiling salt water, which is drained off when done. The butter is heated, the flour stirred in, stewed a little, milk added and cooked, stirring constantly. Lastly add the onions, season with salt and pepper, and simmer a few minutes.
No. 53—STUFFED ONIONS.
Quantity for 6 Persons.
Preparation: The onions are peeled, scooped out, put into boiling salt water for a few minutes and then taken out and dried. The meat stuffing is mixed well with champignons and truffles, then carefully put into the onions. The inside of the onions is stewed in butter, the flour stirred in and then the bouillon. Season with wine and meat extract and stew the stuffed onions in this gravy for 1 hour until they are brown.
Strain the gravy and add salt and pepper.
No. 54—TOMATOES.
Quantity for 6 Persons.
Preparation: The tomatoes are sliced and put into a buttered baking dish in layers alternating with crackers, seasoned with butter, salt and pepper and baked in the oven ½ hour, then served in the dish.
No. 55—STUFFED TOMATOES.
Quantity for 6 Persons.
Preparation: The tomatoes are wiped clean, a slice is cut off at the top, the pulp carefully taken out with a small spoon and rubbed through a fine sieve. Put the butter, grated bread and onions in a pan to cook, then add the tomato pulp, salt, pepper and parsley, stew it a little while, stir in the yolks of eggs and fill the tomatoes with this mass. Sprinkle with roll crumbs and butter, place these stuffed tomatoes in a buttered baking pan and bake them in the oven ½ hour.
No. 56—TOMATOES FILLED WITH MEAT.
Quantity for 6 Persons.
Preparation: Prepare the tomatoes as given under No. 55. The butter is melted, the veal stewed in it, yolks of eggs, cream, champignons stirred in and seasoned with salt and pepper, 2 tablespoonfuls of tomato pulp added and the whole mixture cooked a few minutes. Now fill the tomatoes with this, sprinkle with roll crumbs and butter, then place in a buttered baking pan and bake in the oven ½ hour.
Remarks: You may omit the champignons. tomatoes look very nice on the table and are served at parties.
No. 57—STUFFED CUCUMBERS.
Quantity for 6 Persons.
For Stewing.
Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the ⅛ lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew ½ hour. Place the cucumbers carefully on a platter and serve very hot.
No. 58—STEWED CUCUMBERS.
Quantity for 6 Persons.
Preparation: The cucumbers are peeled and cut in halves. The seeds are taken out and the cucumbers cut into equal parts, which are marinated for 1½ hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, 6 tablespoonfuls of sugar and a pinch of pepper.
The bouillon is cooked with meat extract, vinegar, sugar, salt and pepper and the cucumbers put in to cook until tender. Then the butter is melted, the sliced onion and flour browned in it, and the cucumber liquor added. The cucumbers are put in and slowly stewed ¼ hour until they are a shining brown color. Season the gravy to taste.
Remarks: Preserved cucumbers are at once placed in the gravy and stewed ¼ hour.
No. 59—STUFFED ROOT CELERY OR CELERIAC AU JUS.
Quantity for 6 Persons.
Preparation: The celery is cleaned well and peeled, then carefully scooped out and cooked in salt water for 20 minutes. Line with yolk of egg and stuff with meat stuffing. See preparation of Stuffed Veal, Chapter 3. The slice which had been cut from the top of the celery before this was scooped out, is tied on to the stuffed celery and this is put into a pot with the gravy, mixed with Madeira or red wine and stewed slowly 1½ hours until tender, turning several times. Cut each celery in half, pour dressing over and serve.
No. 60—“GARDI AND FINOCCI” AS VEGETABLES.
This is a southern species of thistle and is prepared like Stuffed Root Celery, No. 59. You can prepare this vegetable without stuffing, by cooking it tender in salt water, and stewing a few minutes in a savory wine dressing.
No. 61—MIXED OR LEIPZIG VEGETABLES.
Quantity for 6 Persons.
Preparation: The asparagus is peeled and cut into 1½ inch pieces, cauliflower is cleaned and broken into small roses, morels or fresh champignons brushed well. If you use morels, put them over the fire in lukewarm water and let them get hot, stirring gently, then strain. Repeat this process until all sand is removed. Asparagus and cauliflower are cooked until tender in salt water. The carrots are scraped and stewed until tender in butter and ¼ pt. of bouillon. The crabs are washed, brushed and cooked in boiling salt water, then the meat is picked out, the coral broken fine and stewed in 2 tablespoonfuls of butter and 1 pt. of vegetable liquor from cauliflower and asparagus. The flour is mixed with a little water and stirred in and all this is cooked ½ hour, then seasoned with salt and pepper and strained. The crab sauce is added to the carrots, the asparagus, cauliflower, morels and crab meat added, heat it over the fire, put into a dish with a little butter over top and serve very hot.
Remarks: This is a very fine dish and it may be prepared from canned vegetables.
No. 62—CHAMPIGNONS.
Quantity for 6 Persons.
Preparation: The fresh champignons must be hard and white. Remove the brown skin, trim off the roots and wash them. The butter is heated and the champignons put in, season with salt and pepper and gradually pour on ¼ cup of water, stew until tender. Stir the flour with the cream, add to the mushrooms and stew a few minutes.
Remarks: If you take canned champignons, take ¼ pt. of cream and ¼ pt. of champignon liquor.
No. 63—CHAMPIGNON PUREE.
The preparation is the same as given under No. 62. The champignons are chopped fine and while preparing them, add ½ teaspoonful of meat extract.
Remarks: May be served on toasted bread.
No. 64—TRUFFLES IN BROWN DRESSING.
Quantity for 6 Persons.
Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Season with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. Serve on toast.
Remarks: This may be used for stuffing.
No. 65—TRUFFLE PUREE.
Quantity for 6 Persons.
Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs.
No. 66—MORELS.
Quantity for 6 Persons.
Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to ½ pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and season with salt and pepper. Now put the morels into the dressing, cook, put in a piece of butter and the parsley.
This dish is fine with smoked salmon or scrambled eggs.
Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 2 to 3 hours.
No. 67—MUSHROOMS.
Edible Boletus.
Quantity for 6 Persons.
Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The lighter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ¼ teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve.
No. 68—CHANTERELLES.
Another Species of Mushrooms.
Quantity for 6 Persons.
Preparation: The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander. Heat the butter, put in the chanterelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once.
No. 69—OLIVES AS VEGETABLES.
Quantity for 6 Persons.
Preparation: The stones are taken out and the olives cooked tender in the bouillon; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley.
No. 70—STUFFED OLIVES.
Quantity for 6 Persons.
Preparation: The preserved olives are scooped out and stuffed with cooked chicken, which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. One-half pint of Madeira sauce is prepared. See under Gravies and Dressing, No. 25. The stuffed olives are put in and cooked until tender.
No. 71—FILLED OR STUFFED OLIVES WITH CHAMPIGNONS.
Quantity for 6 Persons.
The preparation is the same as given under No. 70. One-half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing.
Remarks: This is a fine dish to serve at parties:
No. 72—ROASTED CHESTNUTS.
Quantity for 6 Persons.
Preparation: The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put ⅓ of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put the pan into a medium hot oven and bake them scarcely ½ hour, then take them out and place them on a napkin to eat with fresh butter.
No. 73—CHESTNUT PUREE.
Quantity for 6 Persons.
Preparation: The chestnuts are taken out of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the butter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve.
No. 74—FRIED CHESTNUTS.
Quantity for 6 Persons.
Preparation: Shell the chestnuts, scald them and pull off the inner skin. Brown the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage.