Peas A La Venitienne Petits Pois A La Venitienne

Take some shelled peas and plunge them into boiling water with a bunch of mint tied in a piece of muslin; season the water with a little salt, sugar, and a tiny piece of soda; boil the peas gently for fifteen to twenty minutes, then strain off and mix them with the puree as below; replace them in a stewpan, bring them to the boil, then turn them out on to a dish, surround them with croutons of fried bread and cooked slices of fresh tomato, and serve for a dressed vegetable, or they can also be served for a second-course or luncheon dish.

Puree For Peas A La Venitienne

Fry four sliced onions in one and a half ounces of butter without discolouring, then mix with them two gills of cream, and let them simmer till tender; then rub them through a tammy, and use.

Cutlets Of Peas A La Comte De Paris Cotelettes De Pois A La Comte De Paris

Prepare half a pint of thick Soubise sauce (vol. i.), thicken it with three raw yolks of eggs, the juice of half a lemon, and pass through the tammy, carefully mix in half a pint of cooked peas, and put away to cool, then divide the mixture into quantities of about a dessertspoonful each; roll each in flour and dip in well-beaten-up whole egg, and then in freshly-made white breadcrumbs, and form in cutlet shapes, and fry in boiling fat till [a pretty golden colour. Dish them on a border of potato (vol. i.), or they can be dished on a crouton of bread; place little strips of tongue and truffle alternately on the end of each cutlet to imitate the bone. Serve with thin Soubise sauce (vol. i.) round, and garnish with peas that are mixed with a little butter and a dust of castor sugar. If using the tinned peas, they may be stood in the bain-marie to get hot, then strained and used.

Tomatoes A 1'americaine Tomates A L'americaine

Take some small ripe tomatoes (allowing one to each person), peel them and take out the cores, remove the pips by means of a vegetable scoop, then fill up the inside with a Mayonnaise mixture, using a forcing bag and pipe for the purpose; turn the tomatoes over, and mask the uncut side with a little liquid aspic jelly; put them aside till cold, then dish up on a border of aspic jelly, arrange sprigs of tarragon and chervil between each tomato, and pour a Tomato puree (vol. i.) round the dish and serve for luncheon or ball supper.

Mayonnaise Mixture For Farcing Tomatoes A L'americaine

Take twelve olives, remove the stones and chop them up, add six boned and chopped anchovies, four hard-boiled yolks of eggs that have been rubbed through a sieve, a teaspoonful of chopped fresh tarragon and chervil, a half-pint of aspic jelly, and two large tablespoonfuls of Mayonnaise sauce (vol. i.). Stir on ice until the mixture begins to set; then put into a forcing bag with a plain pipe and use. Any of the mixture that is left may be used for garnishing the centre of the border of aspic jelly after it is turned out.