Other Recipes fromPotage Parmentier
Chinese Cabbage--pe Tsai
Artichokes A La Lyonnaise
Artichokes A La Vinaigrette
Asparagus With Eggs
String Beans And Apples
Fricassee Of Beans
String Beans Boiled
Cress(Vaughan’s Vegetable Cook Book)
Water cress has a pleasant and highly pungent flavor that makes it
valuable as a salad or garniture. Tear water cress apart with the
fingers and put them loosely in a bowl to clean; use cold water; break
off the roots, do not use a knife; dress with salt, vinegar, and a
little powdered sugar. Some send them to the table without any dressing
and eat them with a little salt.
SOUP CRESSY.Grate six carrots, and chop some onions with a lettuce, adding a few
sweet herbs, put them all into a stewpan, with enough of good broth
to moisten the whole, adding occasionally the remainder; when nearly
done, put in the crumb of a French roll, and when soaked, strain the
whole through a sieve, and serve hot in a tureen.
Cucumber And Cress SaladPare two cucumbers and cut them into quarters, lengthwise, then into
half-inch pieces. Pick over, wash and drain a pint of fresh cress, and
dry in a cloth. Add the cucumbers; mix and turn into the salad-bowl and
pour over a French dressing, made by mixing together four tablespoonfuls
of olive oil, one-quarter of a teaspoonful of salt, and the same of
white pepper, then dropping in, while stirring quickly, one
tablespoonful of tarragon or plain vinegar, or lemon juice.
Water Cress SoupLook over carefully one large bunch of water cress and chop it fine.
Melt one large tablespoonful of butter in a granite stew-pan, add the
cress and one teaspoonful of lemon juice. Cook about ten minutes, until
the cress is tender. Do not let it burn. Add one egg, well beaten, with
one heaping teaspoonful of flour, also one saltspoonful of salt and two
dashes of pepper. Then pour in three pints of well-flavored soup stock.
Let boil five minutes longer and serve with croutons.
Water Cresses To StewWhen the cresses are nicely picked and well washed, put them into a
stewpan with a little butter under them. Let them stew on a clear fire
until almost done; then rub them through a sieve; put them again into a
pan, with a dust of flour, a little salt, and a spoonful of good cream:
give it a boil, and dish it up with sippets. The cream may be omitted,
and the cresses may be boiled in salt and water before they are rubbed
through the sieve, and afterwards stewed, but it takes the strength out,
therefore it is best not to boil them first.
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