1187. AMERICAN YAMS, A LA FRANCAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Cut the yams into slices about half an inch thick, trim them into rather large oval-shaped scallops, and throw them into a panful of water.
  2. Wash and drain them upon a cloth.
  3. Place them in circular order in a deep sautapan, thickly spread with 4 oz. of fresh butter, and season with a little grated nutmeg and salt.
  4. Moisten with a pint of broth or water, put the lid on, and set them to simmer gently over a slow fire for about three-quarters of an hour, taking care to turn them over in order that they may acquire a bright-yellow glazed colour on both sides.
  5. Dish them up in close circular order, piled up in rows; pour the following sauce under them and serve.
Sauce
  1. Knead two pats of fresh butter with a dessert-spoonful of flour, put it into a stewpan with a gill of cream, a spoonful of pounded sugar, a very little salt, and a tea-spoonful of orange-flower water.
  2. Stir this over the fire until it thickens, and then use it as directed.
Original Text
1187. AMERICAN YAMS, A LA FRANCAISE. Cut the yams into slices about half an inch thick, trim them into rather large oval-shaped scallops, and throw them into a panful of water; wash and drain them upon a cloth, then place them in circular order in a deep sautapan, thickly spread with 4 oz. of fresh butter, and season with a little grated nutmeg and salt; moisten with a pint of broth or water, put the lid on, and set them to simmer gently over a slow fire for about three-quarters of an hour, taking care to turn them over in order that they may acquire a bright-yellow glazed colour on both sides; dish them up in close circular order, piled up in rows; pour the following sauce under them and serve:— Knead two pats of fresh butter with a dessert-spoonful of flour, put it into a stewpan with a gill of cream, a spoonful of pounded sugar, a very little salt, and a tea-spoonful of orange-flower water; stir this over the fire until it thickens, and then use it as directed.
Notes
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