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Classic
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page 137
373. ASPERGES, SAUCE POLONNAISE.
ASPARAGUS WITH POLONNAISE SAUCE.
PROPORTIONS.--For five persons:
sparagus (white)......8 bunches.
Salt...................A little.
Butter.................1/4 lb.
Bread crumbs...........3 tablespoonsful.
Time.--20 minutes
PREPARATION.--1st. As for No. 372, and serve with a Sauce Polonnaise made as
follows: Melt in a sauce pan 1/4 lb. butter, add a little salt and 3
tablespoonsful bread crumbs broken fine, brown awhile, but do not let the butter
become too dark and pour the sauce in a warm sauce boat.
374. ASPERGES, SAUCE VINAIGRETTE.
ASPARAGUS WITH VINEGAR SAUCE.
PROPORTIONS.--For five persons:
Asparagus (green)....4 bunches.
Salt.................A little.
Vinaigrette sauce....No. 165.
Time.--20 minutes.
PREPARATION.--1st. Cook the asparagus as indicated No. 372, and serve on a
folded napkin with a sauce Vinaigrette, No. 165, apart.
CAULIFLOWER.
375. CHOUX FLEURS, SAUCE BLANCHE.
CAULIFLOWERS WITH WHITE SAUCE.
PROPORTIONS.--For five persons:
Cauliflowers..............2.
Salt......................A little.
Hollandaise sauce.........No. 151
Time.--1/2 hour.
PREPARATION.--1st. Clean two cauliflowers, cut them in four and wash them
carefully. 2d Let them cook in boiling salted water till tender (about 1/2
hour). 3d. Drip them and place in a hollow dish in the original shape. Serve
with a Hollandaise sauce, No. 151, apart.
376. CHOUX FLEURS, SAUCE POLONAISE.
CAULIFLOWERS WITH SAUCE POLONNAISE.
PROPORTIONS AND PREPARATION.--As for No. 375, and serve with a sauce Polonnaise,
No. 373.
377. CHOUX FLEURS AU GRATIN.
CAULIFLOWERS AU GRATIN.
PROPORTIONS.--For five persons:
Cauliflowers......2.
Bread crumbs......2 tablespoonsful.
Rasped cheese.....2 tablespoonsful.
Butter............5 tablespoonsful.
Flour.............3 tablespoonsful.
Milk..............1 pint.
Time.--3/4 hour.
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