Crepinettes Of Salsifies Crepinettes Aux Salsifis

Wash and peel some fresh salsifies and cut them in lengths of about one inch, put them into cold water with a little salt and lemon juice till ready to cook, then boil them steadily for two and a half to three hours, seasoning the water with lemon juice and salt; when cooked strain and press from the water and rub through a fine wire sieve, and to each half pound of puree add three raw yolks of eggs and a teaspoonful of strained lemon juice; put this into a stewpan and stir on the stove till the mixture thickens and clings to the spoon, but do not let it boil, then mix in a teaspoonful of finely-chopped parsley; put some raw bearded oysters on a plate and season them with a little lemon juice, a dust of Marshall's Coralline Pepper, and chopped parsley. Put the puree of salsifies into a forcing bag with a plain pipe and completely mask each oyster with it about a quarter of an inch thick, then wrap each portion in a little piece of cleaned pork caul, using just sufficient to cover in the puree, then roll each into fine flour, dip into whole beaten-up egg and fry in clean boiling fat (either lard or mutton fat can be used) for about five minutes over a brisk fire, when they should be a pretty golden colour; take up on a pastry rack and sprinkle lightly over with a little finely-chopped parsley, then dish up on a dish-paper and serve hot for a second-course or luncheon dish.

Souffle Of Turnips Souffle De Navets

Take eight or ten freshly-peeled turnips and cut them in slices, put these into cold water with a little salt and bring to the boil, then strain and rinse, and put them into boiling water seasoned with salt to cook till tender; strain them again, press them dry, and rub through a fine wire sieve. Put into another stewpan three ounces of butter, four ounces of fine flour, a saltspoonful of salt, a little white pepper, five raw yolks of eggs, a quarter-pint of cream and one and a half gills of milk; stir these together over the fire with a wooden spoon till the mixture boils, then add two tablespoonfuls more milk, mix in two and a half gills of the puree of turnips, and add six whites of eggs that have been whipped stiff', with a pinch of salt; stir all together and put into a buttered souffle dish that is surrounded by a band of buttered kitchen paper, about three inches deeper than the dish, sprinkle over the top of the souffle a few browned breadcrumbs, put the dish on a baking-tin in a moderate oven, and cook for forty-five to fifty minutes; then take up, remove the paper, put a folded napkin round, sprinkle with coralline pepper and raw chopped parsley, and serve on a hot dish on a paper or napkin, for a second-course or luncheon dish or as a vegetable with a remove.

Vegetable Marrow A La Francaise - Courge A La Moelle A Ia Francaise

Peel and remove the seeds from the vegetable marrow and cut it out in rounds; put these into a stewpan with a little salt and enough cold water to cover them; bring to the boil, then strain and rinse in cold water; put them into a stewpan with the juice of half a lemon, two ounces of butter, and a quarter of a pint of light stock; let it simmer gently for about twenty minutes, and then take up the vegetable; put two raw yolks of eggs into a basin with half a gill of cream and a pinch of salt, mix together, stir on to the liquor in which the marrow was cooked, put it into a stewpan and stir over the fire until it thickens; dish up the marrow on fried croutons, and strain the sauce over it; sprinkle with a little chopped parsley and serve. These can also be served for a second-course dish.