159. GARNISH OF CLOVES OF GARLIC.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

as many heads of garlic as will produce a pint of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a ladleful of consommé
a spoonful of Allemande or Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a spoonful of Allemande or Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

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.
Place them in a stewpan with a pat of butter, some minionette pepper, a little salt, and a ladleful of consommé.
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 colour of the entrée), and a little lemon-juice.
Toss them up over a stove-fire, and serve.

Original Text

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 minionette pepper, a little salt, and a ladleful of consommé; 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 colour of the entrée), and a little lemon-juice; toss them up over a stove-fire, and serve.

Notes

—