155. Garnish Of Brocoli Of Cauliflowers

Cut one or more heads of cauliflower or brocoli into small buds, trim these and boil them in a stewpan with some butter, salt, and a little minionette pepper, in the water; when they are done, drain them on a sieve, put them into a stewpan with a little Allemande or Bechamel sauce and serve.

156. Garnish Of Brussels Sprouts

Boil a plateful of Brussels sprouts, drain them well, and put them into a stewpan with a spoonful of white sauce, two pats of butter, salt, nutmeg, minionette pepper, and lemon-juice; toss the whole well together over the fire, and serve.

157. Garnish Of Chestnuts For Roast Turkey

Slit the husks of fifty chestnuts, and put them into a stewpan with a little clarified butter, fry them on a slow fire until the husks easily peel off from the chestnuts; clean them thoroughly, and place them in a stewpan with two lumps of sugar, a little salt, a pat of butter, and a ladleful of good consomme; set them to boil, and then place them by the side of the fire to continue boiling gently until they are nearly done ; then boil them down to a glaze ; occasionally tossing them over, so as to cover them with their own glaze, and give them a bright shiny appearance.

158. Garnish Of Jerusalem Artichokes

Peel a dozen Jerusalem artichokes, and then turn or cut them into the shape of olives, small pillars, cloves of garlic, half moons, round balls, quarters of orange, or diamonds; first wash them, place them in a stewpan with a little sugar, salt, a pat of butter, and a ladleful of white broth; set them to boil on the fire for about twenty minutes; when they are nearly done, boil them down in their glaze, add a little Allemande or Bechamel sauce, loss them together over the fire, and serve.

159. Garnish Of Cloves Of Garlic

Peel as many heads of garlic as will produce a pint of cloves,* boil these for ten minutes in plenty of water, drain them on to a sieve, and then place them in a stewpan with a pat of butter, some minio-nette pepper, a little salt, and a ladleful of consomme; boil them gently until they are nearly done, then let them boil down quickly to a glaze ; add a spoonful of Allemande or Espagnole sauce (according to the color of the entree), and a little lemon-juice; toss them up over a stove-fire, and serve.

160. Garnish Of White Haricot Beans

Fresh white haricot beans, in their proper season, form a very excellent change among the more ordinary vegetables. Its cultivation is, however, much neglected by gardeners in England.

When fresh haricdt beans are not procurable, get a pint of dried haricot beans, and steep them in cold water for twelve hours; let them be washed and placed in a stewpan with a pat of butter, minionette pepper, salt, and two quarts of cold water; set them to boil gently by the side of a stove for about an hour; when done, drain them on to a sieve, place them in a clean stewpan with a pat of butter, a gravy-spoonful of white sauce, a little pepper and salt, lemon-juice, and a spoonful of chopped and blanched parsley; shake them well together over the fire, and serve.

* A head of gnrlic contains within its outer husk, or skin, a number of triangular seeds, usually called cloves of garlic.