Page:Domestic French Cookery.djvu/74

Asparagus may be simply boiled with salt, and served up on toasted bread dipped in oil, and eaten with oil sauce.

Boil two dozen small new potatoes, with some salt. Put into a stew-pan a piece of butter rolled in flour, half the peel of a lemon grated, half a nutmeg grated, some salt, two or three lumps of sugar, and three tea-spoonfuls of sweet oil. Lay the potatoes in this mixture, squeeze over them the juice of a lemon, and let them stew gently about ten minutes.

Make a batter with the yolks of three eggs, a little salt, a table-spoonful of oil, a table-spoonful of brandy, and sufficient flour or grated bread to thicken it. Have ready some large cold potatoes cut in slices. Dip each slice in the batter, and fry them in butter.

Wash a fine large cauliflower, and cut it into quarters. Having boiled some water with salt, throw the cauliflower into it, and boil it till you can nip it easily with your fingers. Take it out and drain it. Then put it into a pan with salt, pepper and vinegar, and let it lie half an hour, turning it frequently.

Make the following batter, which must be prepared half an hour or more before it is wanted, that it may have time to rise. Take three table-spoonfuls of flour, three beaten eggs, a table-spoonful of butter melted in a little warm water, a spoonful of sweet oil, and a spoonful of brandy