Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-04-05
Recipes.

Scrape and wash thoroughly one bunch
of green asparagus. Cook it fifteen
minutes only in plenty of boiling sailed
water.
Lift it up Immediately from the kettle,
drain, and lay it on a clean towel in
order to dry it perfectly.
Cut the stalks in lengths of one inch,
and set apart the incest pieces for
garnishing.
Put one tablespoonful of butter in a
small saucepan; when melted put first
the choice pieces in it, toss them over
the fire one minute only. Drain them
and put them on a plate; repeat the
same proceeding with the other pieces.
Have your croustade ready. Cut all the
crust from a stale square loaf of bread,
and cut the loaf in even slices of an inch
thick. This will give You about seven
pieces.
Put in a frying-pan a quarter of a
pound of butter; when it becomes frothy
skim it and place the slices in the butter.
Brown them on every side turning them
over. Watch them carefully, as they
must be only of golden color. 1t will
take only two minutes altogether to
cook them.
Remove to a plate, and then with q
small knife carve them inside in a box.
like shape, leaving border of one.fourtf
of an inch in thickness, all the inside
scooped out. Keep them warm in the
oven while cooking the eggs.
Break in bowl nine eggs, crush them
with wooden spoon, season with half
teaspoonful of salt, one saltspOonful OF
pepper; mix well; do not beat. Spread
half tablespoonful of butter around {
small saucepan; pour the eggs in it; cut
in small Jumps another half-tablespOon
full of butter and add it. Cook on SLOW
fire, stirring constantly, not fast; the
eggs must become creamy, but moi
lumpy. From five to six minutes cook
| ing will suffice.
Remove the saucepan from the fire
add the asparagus, and serve in tht
croustades. Place on top the nices
pieces, standing up. Arrange TIT
croustades on round platter covered
with a napkin.
| Eggs prepared in this fashion could b.
served for luncheon party, PARTICULAR!
if some extra-nice asparagus is served
on the platter between the croustades
and the following delicious sauce servet
in sauce-boat, at the same time to b.
poured over the eggs.
SAUCE ARGENTEUIL.
Pass through fine strainer the yOlk
of three hard-boiled eggs; mix with
/ few drops of cold water one teaSpoonfu
of dry mustard, add it to the eggs, adj
one tablespoonful of wine vinegar, the1
pour in slowly, while mixing, half pin
of boiled cream; the sauce must b
smooth.
VEAL BREAST, CHARTREUsE STYLE
Cut in four pieces each two small curl
cabbages; wash them well in cold waite
and put them in plenty of boiling water
with one pound of bacon. Cook this TO
thirty minutes; drain well; then drai
the bacon and cut it in slices quartz
of an inch thick. Peel and slice tw
lgood-sized carrots. Peel six SINAI
onions, leaving them whole. Cut il
pieces the length of one finger thre
tpounds of veal breast. Put the veal in
braisiere with two tablespoonfuls of but
ter, and brown it all over for twelv
minutes; remove the veal, add one table
spoonful of flour to the butter, cook fiv
minutes, stirring, and pour in slowly
while stirring, one pint of good broth
Then arrange in pot first the bacon
then the cabbage, over that the carrots
then the veal, and the onions on tor
finishing with six sausages.
Season with half teaspOonful of salt
one saltspoonful of black pepper, thre
Isprigs of parsley, two cloves, one sma
lbay-leaf. Put piece of white paper o
top of the saucepan, and the lid owe
this, covering it very tightly. Coo
lslowly but constantly for an hour and
half. Remove from the fire; garnish
bowl about one finger deep around tn
edges with slices of bacon, leaving
small space between-the slices of baco
standing upright against the sides of tn
bowl. Fill up between with three slice
of carrots, one on top Of the other; the
lplace the pieces of the breast of yea
having removed the bones. Put tn
Isausages alternately with the veal, the
squeeze the cabbage in, and put in tn
balance of the veal; fill the bowl yer
full. Place il in a hot oven twent
minutes. Keep the gravy hot. Put
round platter over the bowl, turn it ovel
strain the gravy over il, and serve yer
hot.-Bazar.
Il