Cooking (Vegetables)
In ‘Sweets and Supper Dishes à la Mode’ I mentioned I had completed the series, but, like so many of the members of the dramatic art who after their farewell are induced back again, I am making my reappearance in the gastronomic art with ‘Vegetables à la Mode,’ as the public w...
In ‘Sweets and Supper Dishes à la Mode’ I mentioned I had completed the series, but, like so many of the members of the dramatic art who after their farewell are induced back ag...
2. Part 2Chop finely an onion and fry it in butter, but it _must not brown_; add six chopped mushrooms and two tablespoonfuls of semolina, and warm all over the fire a few minutes, and t...
3. Part 3Take some large fresh mushrooms; peel, wash, and drain them; make one or two slits on the top side of the mushrooms; let them soak for an hour in salad oil, salt and pepper. Bro...
4. Part 4Take a large hot baked potato, break it open and scoop out the inside. Beat this till smooth, and mix with it a little pepper, salt, a dessertspoonful of lemon-juice, and the yo...
5. Part 5Take some fine large truffles, wash and brush them well in cold water. When perfectly clean, line a stewpan with slices of bacon, put in the truffles with a bunch of parsley, gr...