Endive A La Francaise

The same preparation again as in No. 1. When the endive is done in the broth as above, reduce it quite dry; put in a quarter of a pound of fresh butter, a little salt, nutmeg, and pepper. Mix all together, and serve up very hot.

How To Cook Cauliflower

Cauliflowers are never good but when white and hard, and are never used in French cookery when they begin to run to seed.

Cauliflowers A La Sauce Blanche

After having torn off all the green leaves, it is requisite you should open the cauliflower, to remove the snails or other insects, which are liable to creep towards the heart. For this purpose leave the cauliflower in cold water for an hour. Next throw it into boiling water, with a little salt and butter. This vegetable being very tender is soon done. If you wish to boil it beforehand, take it off the fire when only half done, as its being left in boiling water will soon finish it Drain them separately, without breaking them, dish them in the shape of a large cauliflower, and pour the sauce over them. (See Sauce blanche.)

Cauliflower Au Veloute

The same preparation as above, with the only difference, that you use veloute instead of sauce blanche.

Cauliflowers With Parmesan Cheese

Prepare and dish the cauliflower as above. Next mask the pieces with a little thick bechamelle, powder some rasped Parmesan cheese over them, and melt a little fresh, butter, which pour gently in different places. Then strew them over with crumbs of bread and rasped cheese again, to which you give a fine colour with the salamander. Wipe the border of the dish, mix a little Parmesan cheese with some veloute and a little fresh butter, work the sauce, season it well, and pour it gently all round the cauliflower. If you should happen to have neither bechamelle nor any other sauce ready, a little melted butter with some glaze in it, will answer the same purpose; but it ismore liable to turn to oil.

Cauliflower & L' Espagnole

THe Same preparation again as in No. 1. When the cauliflowers are done, drain them, and put them to simmer a little in a stew-pan with a few spoonfuls of Espagnole. If you serve them in a silver stew-pan, it is requisite that the cauliflower should be boiled in the same, as they would break, if you attempted to shift them into another vessel.

N.B. Cauliflowers intended for entrees are to be prepared as in No. 1, and they always look whiter if boiled beforehand.

How To Cook Salsifis

This root, when black, we call salsifis; if white, it goes by the appellation of scorsonary. This latter is by no means so tender or palatable as the former; however, both are prepared and dressed in the same manner. Scrape them gently, as to strip them only of the outside peel. Then cut them into pieces of an equal size, and throw them into water with a little vinegar, or lemon-juice, to prevent their getting black. When you have scraped a sufficient quantity, boil them in water enough for them to swim with ease, put a little salt and a small bit of butter. They will generally be done in three quarters of an hour; yet it is better to ascertain the fact by taking a piece out of the water, and trying with your knife whether they are (lone enough, which is the case when the knife penetrates easily. Drain the salsifis, and send them up with whatever sauce you think proper. It is generally served with veloute, or sauce blanche, or French melted butter.

Salsifis Au Veloute

The same preparation as above. Only observe that such sauces as are sent up with vegetables, must always be refined, and thickened with fresh butter; never forget salt and a little Cayenne.

Salsifis A L' Espagnole

The same preparation as in No. 1. Only use Espagnole instead of sauce blanche.

Fried Salsifis

Make a batter as follows : take six spoonfuls of flour, a small pinch of salt, a spoonful of olive oil, and beat the whole with beer, enough to make it into batter, but do not make it too liquid. Then beat the whites of two eggs, and when well beaten, pour them into the batter, which you keep stirring gently. Next put the vegetables, that are done beforehand and well drained in a cloth, into the batter; take them out again one by one, and throw them into the dripping. Use a skewer, to prevent their sticking to-gether. When fried of a fine colour and crisp, send them up with fried parsley in the centre of the dish, and a little pounded salt sprinkled over the vegetables.

Salsifis En Salade Or Aspic

Take salsifis enough to fill a mould of the size of the dish; then boil them in the same way as the others ; drain and cut them of the length of the mould; dress them like a Chartreuse, dip them into a little aspic, to stick them together all round the mould, and fill the middle with a salad of small bits of salsifis all of the same size; then season with salt, pepper, a little oil and vinegar, and a little aspic; put also some parsley chopped very fine; toss the whole, and put it in the mould into ice. At dinner, dip a rubber into hot water, rub the mould all round with it, and turn the salad out on the dish to serve up.