Vegetable Borders

No. 1674. - To make vegetable borders the larger vegetables must first be cut with a spoon or column cutter, in any desired shape. Those generally used are Carrots, Turnips, Artichoke bottoms, Green Peas, String Beans, Brussels Sprouts, Flageolet Beans, and the flower buds of Cauliflower. The Carrots, Turnips and Arti-chokes are first parboiled, then cooked in broth seasoned with salt and a pinch of sugar. The other vegetables are boiled in plain water lightly salted, then immersed in cold water, so they will re-tain their color. Then drain and dry them on a napkin. Care must be taken when cooking vegetables for borders not to have them underdone.

Butter the mould lightly with clarified butter, and set it in a pan in which you have some broken ice. Dip the vegetables desired for the border in clarified butter, and place them against the mould in whatever design you like, alternating them in color. When the butter gets cold the vegetables will adhere to the side of the mould. When the border is finished cover it with a layer of forced meat of chicken, being careful not to disarrange the design, and to have the-layers of equal thickness. Then fill the mould with a vegetable garniture, to which add a reduced Allemande or Cream sauce. Cover it with a forced meat of chicken, and smooth it nicely. On this put a buttered paper cover, and poach it for twenty minutes.

When it is ready to serve place a napkin on a saucepan cover, and turn the mould on to this napkin. Let it set for a little while to drain off the moisture. Then turn the mould on to the dish the border is intended to be served on, and carefully remove the mould.

Note. - This border may be filled with potatoes, or any kind of vegetable puree. Other Borders can be prepared with a puree of vegetables, such as celery, green peas, spinach, and chestnuts, reducing the purees well. When they get a little cooled add the yolks of raw eggs, mix them well together, and then fill the moulds with the puree. Then poach them and proceed as explained above.

Chartreuse

No. 1675. - Chartreuse is one of the finest and most elaborate of all vegetable entrees. Young vegetables should be obtained, if possible; and they must be prepared with care, and in a tasteful manner. Those that are used to ornament the mould should consist only of such as will not lose their color in cooking, as their fresh and bright appearance is what gives the fine effect to the entree.

Wash and scrape some nice young red carrots, and cut them in pieces two inches long. With a column cutter cut out as many red pieces as possible, having them one-quarter of an inch in diameter. Put them in a basin of cold water as you cut them.

Now prepare an equal quantity of turnips in the same manner. When they are both ready, parboil them separately in lightly-salted water; then immerse them in cold water, and drain them. Put them in separate saucepans, cover each with sufficient white broth to cook them; add a pinch of sugar, and let them cook slowly until tender, when the broth will be reduced. Put napkins on two plates; place the carrots on one plate and the turnips on the other; cover each with a napkin, and set them aside to get cold. (Some of the carrots may be cut in squares or in diamond shape if desired.)

While these are cooking, make a vegetable essence of the carrot trimmings, a few turnips, a head of celery cut in small pieces, a few parsley roots, and two onions, in each of which stick four cloves. Put them in a saucepan with three pints of white broth, and as soon as it commences to boil, skim it well, and then let it boil slowly until the vegetables are thoroughly cooked. Strain the broth through a napkin, and reduce it with four spoonfuls of Espag-nole sauce to its proper consistency.

While these are cooking, prepare the following: Cut one head of cabbage in quarters; remove the stalk and hard ribs, and parboil the cabbage for four minutes. Then drain it, and tie each piece together. Put the pieces in a saucepan lined with thin slices of fat pork, and in the centre put a piece of trimmed and parboiled bacon and two sausages, on top of which lay one dressed partridge or four larded quails. Season with salt, pepper and a little nutmeg, and add a faggot of parsley garnished. Cover it with thin slices of fat pork, and moisten it with sufficient broth to cover it. Now put on the cover, let it cook slowly until thoroughly cooked, and then drain it in a colander.

While the above is cooking, butter a large Timbal mould, and decorate the sides and bottom with the pieces of turnips and car-rots, placing them side by side, alternating the colors, and arranging them in some nice design. Put the mould in a cool place to allow the butter to harden and keep the vegetables in their proper positions. When the 'mould is prepared, put the drained cabbage in a napkin, and press out all of the moisture; cut the bacon and sausage in slices, and carve the partridge or quails. Put a layer of the cabbage on the bottom and around the sides. Now put a layer of bacon on top of the cabbage, then a layer of sausage, and then a layer of partridge or quail, and continue doing this until the mould is full, having a layer of cabbage on the top. Put a buttered paper cover over it. Now place the mould in a saucepan in which there is sufficient water to come half way up to the top of the mould. (Be careful not to get any water in the mould.) Set it in a moderate oven to cook for three-quarters of an hour.

Ten minutes before serving, put a napkin on a saucepan-cover and place the mould on it with the top down so that the moisture will drain off. When ready to serve place the mould on a dish and carefully remove the mould that surrounds the vegetables. Then pour over it the sauce with the essence of vegetables.

Note. - This Chartreuse can be prepared in various ways as will be explained under the proper headings. Squabs, breast of veal, wild ducks, larks, teal ducks, tenderloins of veal and fish can be used instead of partridges or quails. It is customary by many to put the birds in the moulds whole, but it is best to cut them up beforehand as they can then be served properly. The cabbage can be replaced by braised lettuce and the birds can be roasted, then cut in pieces and arranged accordingly. Chartreuse is sometimes ornamented with green peas, asparagus tops and string beans by inexperienced cooks. But this should not be done, as the steam will change the color of these vegetables and when they are removed from the mould thay will be unrecognizable and their beautiful effect will be spoilt.