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Updated: May 1, 2025
Heat the remaining quantity of peas, and season them with salt and pepper. Turn the boudins on a platter, surround them with the hot peas, and send them at once to the table. This will serve eight persons. These may also be served with plain sauce, or with Sauce Bechamel.
Cook your beans, whether French beans or haricots or flageolets, and stir them, when tender, into a good thick bechamel sauce. Let this get cold. Empty out the vinegar from the tomatoes and fill them with the mixture, pouring over the top some mayonnaise sauce and parsley. Boil the cabbages in salted water till tender. Chop them up.
Clean them first of all, chop them, and cook them till tender in butter; and their own juice; then throw them into the sauce, and pour it over your souffle. Make a thick bechamel sauce, and be sure that you cook it for ten minutes, constantly stirring. Add, till well flavored, some Gruyere and Parmesan cheese, mixed and grated. Let it all get cold.
Toss the sliced mushrooms in butter, adding, if you wish, a little mushroom ketchup. Break the eggs in a pan and beat them lightly together, and cook for three minutes over a good fire. Slip the omelette on a hot dish, spread with butter. This is made quite differently. Cook the asparagus-tops in salt and water and drain them. Roll them in a little bechamel sauce.
154. =Baked Cauliflower.= Thoroughly wash a large cauliflower, boil it in plenty of boiling water and salt, until tender, about twenty minutes; drain it whole; pour over it one gill of Béchamel sauce, made as in receipt No. 84, dust it thickly with cracker dust, or bread crumbs, and Parmesan cheese, mixed in equal proportions, and brown it ten minutes in a quick oven.
Turn the moulds out very carefully, and garnish with chopped aspic and watercress or parsley. It is, of course, understood that béchamel sauce, cold, is like blanc-mange, and that anything coated with it will be enveloped in white jelly, not in a sticky white sauce. If béchamel does not become white jelly when cold the stock of which it is made is not stiff enough.
Villeroi Sauce. Make half a pint of white sauce, which, as in the case of béchamel, may be made of fish stock when for use with fish; chop half a dozen mushrooms, and add a gill of the liquor to the sauce, half a saltspoonful of powdered thyme (or one sprig, if fresh), two sprigs of parsley, and half a bay-leaf; simmer for fifteen minutes; strain through a scalded cloth; replace on the fire; add a piece of glaze as large as a hazel-nut, or a tablespoonful of strong meat-gravy, just enough to give it the shade of palest café au lait; thicken with two yolks of eggs, as for Allemande sauce. All articles served with this sauce are termed
Ladies, as you know, I am your devoted slave. Myself and the Vicomte de Béchamel have labored, seriously labored, for your welfare this day. I promise you something of the results of those painstaking efforts, which we both hope will not disappoint you.
"Leave me alone with her," he would say; "I know how to calm her." "Mrs. Beaumont," said Stephen. "Has gone." He rose with a fine surprise. "Gone!" he said with a half laugh. "Gone, sir. On her bicycle." "On her bicycle! Why?" "She went, sir, with Another Gentleman." This time Bechamel was really startled. "An other Gentlemen! "Another gentleman in brown, sir.
"It's no good pumping. Is that all you're after?" said Mr. Hoopdriver. Bechamel respected himself for his diplomatic gifts. He tried to catch a remark by throwing out a confidence. "I take it there are two people concerned in watching this affair." "Who's the other?" said Mr. Hoopdriver, calmly, but controlling with enormous internal tension his self-appreciation.
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