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.

    98/246 (page 66)
    also of turnips. Also of mixed vegetables, thus : Carrots, turnips, celery, an onion, parsnips, and salsifi, stewed together as before, and finished the same way. When a puree is served alone, garnish with fried sippets of bread. VEGETABLES. KIDNEY BEANS. (MAIGRE.) Cut your beans; wash and drain them; then put them into boiling water with salt; when done enough, take them off, and to preserve their green colour, throw them into cold water, and then drain them after a few minutes. Then put them in a stewpan with a bit of butter, a pinch of flour, some chives and parsley chopped fine, some salt, a little of the water in which the beans were stewed, or a glass of milk; let them boil a quarter of an hour, and serve with a liaison of eggs, some lemon-juice, or a spoonful of vinegar. The green haricots may be dressed the same manner. HARICOTS A LA MAITRE D'HOTEL. Pick some green haricot beans; wash them, and put them into boiling water and salt; when