Chestnuts For Artichoke Bottoms A La Valentine

Cut off the tops from half a pound of good chestnuts, and put the latter into the oven to bake for about twenty minutes; then remove, peel them, and put them into a clean stewpan with half a pint of really good stock, a pinch of sugar, and an ounce of butter; put a buttered paper over, and let them braise on the side of the stove till tender, adding more stock if needed. When ready for use they should present a nice glazed appearance.

Salad Of French. Beans A La Flamande - Salade De Haricots Verts A La Flamande

Take two pounds of tinned or freshly-cooked French beans, drain them, and mix them with salad oil, strained lemon juice, and thick cream, and place them in a pile in the centre of the dish on which the salad is to be served. Cut a large plainly boiled cold Spanish onion lengthwise into twelve pieces, mask each piece with chutney, curry powder, and lemon juice, and arrange as a border round the beans; sprinkle the border thickly with hard-boiled yolk of egg that has been rubbed through a sieve, sprinkle some lean cooked chopped ham over both beans and onions, and serve for luncheon or second course.

French Beans With Cream Of Turnips Haricots Verts An Creme De Navets

Cut some French beans in small strips, wash them well and put them into boiling water with a little salt and a tiny piece of soda to cook for about half an hour till tender; then strain off from the water and add to them a pat of fresh butter, a sprinkling of chopped fresh parsley, and a little lemon juice. Dish them up in a border of puree of turnips (vol. i. page 247), and serve at once.

Flageolets A La Spencer Flageolets A La Spencer

Take four peeled onions cut in small dice shapes, a good pinch of Marshall's Coralline Pepper, two ounces of fat and lean raw bacon, one ounce of butter, fry together for about fifteen minutes; then add one ounce of Marshall's Creme de Riz, a quarter-pint of oyster liquor, a tea-spoonful of Bovril, half a pint of light stock or, if liked, milk, a quarter-pint of cream; stir till boiling, then simmer for half an hour. Strain the liquor from a tin of flageolets and add the contents to the sauce with one ounce of grated Parmesan cheese and six or eight raw bearded sauce oysters that have been chopped fine; just bring to the boil, then turn out on a hot dish in a border of plainly boiled curry rice (vol. i.) that is sprinkled with a little finely-chopped raw green parsley, and a little coralline pepper, and use for second course or luncheon.

Salad Of Flageolets A La Francaise Salade De Flageolets A La Francaise

Drain the contents of a tin of flageolets on a sieve, and mix with them one very finely-chopped raw onion, two ounces of finely-chopped lean cooked ham, a quarter-pint of salad oil, four hard-boiled eggs cut in little dice shapes, four ounces of cooked white meat that is freed from skin and bone, a tablespoonful of French vinegar, and a pinch of castor sugar; stir up all together, turn on to a dish, and garnish with scraped cleansed horseradish and chopped cooked beetroot alternately, seasoning the garnish with a little salad oil, salt, and vinegar. Serve for luncheon or for any cold collation.