THE COOKING OF VEGETABLES. 



529 



oil, and one of vinegar. Shred finely the hard-boiled white of two 

 eggs. Mix these with the celery, and arrange in small glass dishes 

 on hors-d'oeuvre dish, pour over the prepared dressing, season to 

 taste, and besprinkle with chopped parsley. 



Savoury Celery and Macaroni. 



Take three heads of celery, milk and water, bay-leaf, 2 oz. 

 macaroni, J pint white sauce, white pepper, nutmeg, salt. 



Trim and wash the celery, boil it till tender in the milk and water, 

 seasoned with salt and a bay-leaf. Drain the celery, and cut into 

 2-inch lengths. Cook likewise the macaroni in salted water, and 

 when done drain on a sieve and cut into short pieces. Heat up the 

 white sauce, put in the celery and macaroni, season to taste with 

 pepper and a grate of nutmeg, and let the whole simmer gently for 

 about fifteen minutes or longer. Care must be taken so as not to 

 mash up the celery or macaroni. Dish up on a hot dish, and serve. 



TWO VEGETABLE SAUCES. 



Hollandaise or Dutch Sauce. 



Two tablespoonfuls vinegar, one shallot, peeled and chopped, 

 1 gill white sauce, one teaspoonful lemon juice, 2 oz. butter, one 

 bay-leaf, four white peppercorns crushed, two yolks of eggs, salt. 



Put the vinegar (French wine vinegar in preference to malt vinegar) 

 with the shallot, bay-leaf, and peppercorns in a stewpan, and reduce 

 to half its original quantity ; add the white sauce, let it boil ; remove 

 the bay-leaf and stir in the yolks of eggs when it begins to thicken. 

 Remove from the fire and strain into another stewpan. Reheat — 

 taking great care that the sauce does not curdle — and whisk in the 

 butter by degrees ; lastly, add the lemon juice and enough salt to taste. 



Mousseline Sauce. 



Half-gill cream, three crushed peppercorns, salt and pepper, four 

 yolks of eggs, 1 oz. of butter, lemon juice. 



Put the cream, egg yolks, and the pepper in a stewpan, place this 

 in a bain-marie half filled with boiling water, beat up with a whisk 

 for a little time ; then add, one at a time, little pieces of butter, stir 

 all the time, but do not add any more butter until each piece has 

 been thoroughly worked in and is absorbed in the sauce. The sauce, 

 when finished, will have the appearance of a frothy cream, and should 

 then be passed through a tammy-cloth. Just before using finish 

 off with a few drops of lemon juice ; a pinch of salt and a grate of 

 nutmeg should be added during the process of whisking. This sauce 

 is excellent served with asparagus, artichokes, seakale, cauliflower, &c. 



VOL. XXXIX. 



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