442 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Parmesan cheese. Stir well till slightly reduced. Lastly, add the yolks 

 of 6 eggs. Mix thoroughly, reheat, and put into a well-buttered plain 

 mould. Cover the mould with a buttered paper, place it in a stew-pan 

 half filled with boiling water, and cook it very gently for about an 

 hour or longer, and turn out when set on to a hot dish. Garnish the 

 top of the timbale with rings of hard-boiled white of egg. Pour a 

 little brown sauce round the base of the dish, and serve. 



Brussels Sprouts Soup. — Cook about ij lb. of well-washed and 

 trimmed sprouts in about 3 pints of stock, with a little spinach, to 

 give the soup a good colour. When the sprouts are cooked to nearly 

 a puree, pass through a fine sieve or a tammy cloth with the aid 

 of two wooden spoons. Put the soup in a saucepan, boil, and skim 

 well. Season with salt, pepper, and nutmeg, and finally add a little 

 cream. Serve fried bread croutons separately. 



Brussels Sprouts with Bacon. — Fry 10 to 12 thin slices of streaky 

 bacon in a frying-pan ; when done take up and keep hot. Put into 

 the same pan about 1 lb. of cold cooked Brussels sprouts (well drained) 

 and fry them in the bacon fat. Season with salt and pepper and toss 

 them a little. Put the sprouts into a hot buttered pudding basin, 

 then unmould on to a hot dish, surround with the fried bacon, and 

 serve. 



Endive au Gratin. — Belgian endive can be braised, like celery, but 

 the best way to cook it is au gratin. Trim and wash the endive (6 or 

 more heads) ; then blanch in salted and acidulated water, and drain. 

 Butter a gratin dish, and pour a little white sauce in it, then place in 

 the endive, season, moisten with a little veal stock, and cover with 

 enough white sauce to coat. Sprinkle over some grated Gruyere and 

 Parmesan cheese, bake in the oven until quite cooked, then serve. 



Braised Endive. — Trim and wash about 4 large heads of endive, 

 blanch them in slightly salted water, and drain them on a sieve. Cut 

 each head in 2 or 3 portions, 4-in. lengths, tie up each with thin twine. 

 Range them in a well-buttered saute-pan, season with salt, pepper and 

 nutmeg, and moisten with | pint of rich stock. Cut a few thinly-cut 

 slices of streaky bacon into strips, fry them a little, and put these on top 

 of the endive. Cover the pan and put it in a hot oven to cook the 

 contents for about 30 minutes. When done, take up, drain the endive, 

 and reduce the liquor or stock, adding to it a little Brown or Espagnole 

 sauce, and a small piece of meat glaze. Dress the endive on a vegetable 

 dish, strain over some of the sauce, and serve hot. 



Braised Lettuce. — Wash, trim, and blanch about 6 lettuces, drain 

 them on a cloth, and tie each with a small piece of twine, range them 

 in a pan, add about a pint of stock, and braise them with 2 oz. of 

 butter in the oven. When done take them up carefully, drain, and 

 trim into shape. Reduce the stock to a half glaze, put in the lettuces, 

 and place in the oven for 10 minutes (cover the pan with buttered 

 paper). Glaze each head with the reduced stock, or else a little 



