Haricot Sauce. [42]

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

clean turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
some celery heads cut about two inches long ↝ Celery, raw [Vegetables and Vegetable Products]
button onions peeled ↝ Onions, raw [Vegetables and Vegetable Products]
some dry or green morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
artichoke bottoms cut into pieces ↝ Artichoke [Other vegetables and combinations]
some small mushrooms stewed ↝ Mushrooms, raw [Other vegetables and combinations]
a good cullis well-seasoned

Instructions (9)

Take clean turnips and carrots, and scoop or cut them into shapes.
Cut some celery heads about two inches long.
Peel button onions.
Prepare some dry or green morells.
Cut artichoke bottoms into pieces.
Blanch all vegetables in separate stewpans till three parts done.
Drain the blanched vegetables.
Put all blanched vegetables together with some small mushrooms stewed and a good well-seasoned cullis.
Simmer the vegetables until done.

Original Text

Haricot Sauce.

Take clean turnips and carrots, and scoop or cut them into shapes, some celery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms cut into pieces. Let them all be blanched in separate stewpans till three parts done; then drain and put them all together with some small mushrooms stewed, and a good cullis well-seasoned, and simmer the vegetables till done.

[42]

Notes

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