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John and Henry Locke cookery archive, item 1, 1852
Page 55
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[Entrees?] of vegetables in Baskets Make some ornamental baskets out of raised pie crust. well dry them. serve all kinds of vegetables that are stewed in them such as, mushrooms, either white or Brown cucumbers sliced, sprigs of white brocoli French beans, celery, white. Lettuce, asparagus and Green peas, both green spinach or endive green, Turnip carrot & onions cut round, & c, & c. Make a Puree. (that is as you do for green pea soup) of the different vegatables make hot and add a few whole ones to it. Cut vegatable flowers boiled looks pretty for garnish, observe, those stewed in white to have a plain w, cullis those in brown, a brown cullis.
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[Entrees?] of vegetables in Baskets Make some ornamental baskets out of raised pie crust. well dry them. serve all kinds of vegetables that are stewed in them such as, mushrooms, either white or Brown cucumbers sliced, sprigs of white brocoli French beans, celery, white. Lettuce, asparagus and Green peas, both green spinach or endive green, Turnip carrot & onions cut round, & c, & c. Make a Puree. (that is as you do for green pea soup) of the different vegatables make hot and add a few whole ones to it. Cut vegatable flowers boiled looks pretty for garnish, observe, those stewed in white to have a plain w, cullis those in brown, a brown cullis.
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