Haricots De Lima Au Beurre - Lima Beans With Butter

Have some Lima beans shelled and washed; plunge them into boiling, lightly salted water, and allow them to cook over a brisk fire until done; then drain and toss with a piece of butter.

Haricots De Lima Maitre D'hotel - Lima Beans, Maitre D'hotel Style

Toss the beans in butter, add just a little Veloute sauce, finish with chopped parsley and a little lemon juice.

Laitues Braisees Au Jus - Braised Lettuce With Gravy

Choose some nice heads of lettuce, trim and wash them in several waters, parboil in salted water, drain, and when cold, press them to extract all or most of the humidity; then season well, envelop them 4 by 4 in thin slices of fat salt pork, tie together, put in a pan lined with thin slices of carrots and onions, moisten with fat veal or soup stock, cover the pan, and cook in the oven for 2 hours - if large heads, let cook longer.

When this is done drain the lettuce, take off strings and pork (if the heads are large, cut them lengthwise in halves), fold them so as to give a triangular shape, and arrange them in a saute pan; take off the fat from the stock in which the lettuce was cooked, strain and reduce to two-thirds, add a little meat extract and a little butter, pour over the lettuce, and heat well (but do not let boil).

Laitues Farcies - Stuffed Lettuce

Follow the same formula as for Braised Lettuce, but before ranging the lettuce in the saute pan, open each head and stuff with chicken forcemeat mixed with cooked fine herbs; then fold each lettuce, arrange in a buttered saute pan, moisten with a little consomme, cover with a buttered paper, cook for 12 to 15 minutes in the oven, dress on the dish, and pour over gravy as prepared for Braised Lettuce.

Marrons Glaces Pour Garniture - Glazed Chestnuts For Garnishing

Slit some chestnuts crosswise on their flat side; roast them for a few minutes in the oven until the outer skin can be taken off; then throw them into boiling water in order to be able to remove the second skin. When this is done, place them in a saute pan, cover them with consomme, and simmer gently until done. By this time the consomme should be nearly all absorbed by the chestnuts.

Before serving, glace over with meat extract.

Puree De Marrons - Puree Of Chestnuts

Cook the chestnuts as stated above; rub them through a fine sieve, adding a stalk of celery, and finish with a little brown sauce and a good piece of butter.

Maize Bouilli - Boiled Corn

It is desirable that the corn should be white and young, and the grains should be full, so that the milk will spurt from them if pressed with the finger nail.

Take off the husks, cut off the stem and free the cob from all the threads; put the corn to boil in lightly salted water from 15 to 20 minutes.

If the corn is to be kept, a little milk may be added to the water in which it was cooked.