French cookery adapted for English families / by Miss Crawford.

  • Crawford, Frances.
Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: French cookery adapted for English families / by Miss Crawford. Source: Wellcome Collection.

    102/246 (page 70)
    them with salt_, parsley and chives; when done enough, pass through the tamis, and moisten them with jus ; season to your taste, and serve. pue:^e or truffles. Take a dozen fine truffles; wash and pick them; then stew them in good stock, with a glass of white wine, till tender enough to pass through a tamis ; season them with pepper and salt, with a bit of butter; warm, and serve. You may first slice your truffles, or chop them fine, which makes them easier to stew tender. This is an excellent puree. GREEN PEAS A LA FRANCAISE. Take two quarts of green peas; put them into a stewpan with some melted butter, a bunch of sweet herbs, chives, the heart of a cos lettice, some small onions, a little salt, a small lump of sugar, and let them boil slowly, stirring from time to time. When done enough, take out the parsley and lettuce, add a piece of butter rolled in flour. You may also dress them as follows: Put a piece of butter into a stewpan; when melted, put in your peas, with salt and a bit of sugar; let them stew till done, stir occasionally.