Page:Domestic French Cookery.djvu/75
Stir all together; and if you find it too thin, add a little more flour; cover it, and let it set half an hour. Then beat to a stiff froth the whites of the eggs, and stir them hard into the batter. Dip your quarters of cauliflower into this mixture, and fry them of a fine light brown.
When the cauliflower is done, let it remain in the pan a quarter of an hour before you send it to table. Lay fried parsley round it.
Broccoli may be fried in the same manner.
FRIED CELERY.
Take ten or twelve fine stalks of celery. Cut them into pieces about six inches long, and lay them an hour in salt and water. Drain them, spread them on a dish, and sprinkle them with powdered sugar. Make a batter of eggs, milk, and grated bread; allowing four eggs to a pint of milk. Dip each piece of celery into the batter, and fry them in butter.
BROILED MUSHROOMS.[1]
Peel, wash, and drain your mushrooms, and then cut them in pieces. Make a square case of white paper, and butter it well. Fill it with the mushrooms mixed with butter, salt, and pepper. Broil them on the gridiron over a clear fire, and serve them up in the paper.
If you choose, you may mix with the mushrooms some chopped onion and sweet-herbs.
- ↑ In gathering mushrooms, take only those that are of a pale pink color underneath, and a dull white or pearl color on the top. Those that are perfectly white above, or whose under side is white, yellow, or any color but pale pink, are unfit to eat, and poisonous. After being gathered awhile, the pink tinge changes to brown, but it always appears on the good ones while in the ground.