. American cookery . he dish, skim off all fatfrom the broth; add the browned vege-tables, a spoonful of lemon juice, saltand pepper as needed, and return thedish, covered close, to the oven. If athicker sauce be desired, thicken thebroth with flour, before adding it to thedish; skim off the fat at time of servingand a particularly velvety sauce results. Broiled Squab Split squab or chicken; salt, pepper, Remove from the fire and cut out a cir-cular piece from the top of each. Thenscoop out the inside to form cups. Chopfine or pass through a sieve the onionthat has been taken out. Add an equal
. American cookery . he dish, skim off all fatfrom the broth; add the browned vege-tables, a spoonful of lemon juice, saltand pepper as needed, and return thedish, covered close, to the oven. If athicker sauce be desired, thicken thebroth with flour, before adding it to thedish; skim off the fat at time of servingand a particularly velvety sauce results. Broiled Squab Split squab or chicken; salt, pepper, Remove from the fire and cut out a cir-cular piece from the top of each. Thenscoop out the inside to form cups. Chopfine or pass through a sieve the onionthat has been taken out. Add an equalmeasure of cold, cooked veal or chicken,chopped fine, about a fourth a teaspoon-ful of salt, half a teaspoonful of pepper,a teaspoonful of chopped parsley, one-fourth a cup of soft bread crumbs, andone-fourth a cup of butter, and mixthoroughly. Put a spoonful of the mix-ture into each onion, then put in oneFrench chestnut or three or four home-grown chestnuts, that have been shelled, SEASOXABLE-AXD-TESTED RECIPES 757. ASPARAGUS WITH BUTTERED CRUMBS blanched and boiled tender, and finishfilling the cups with the prepared mix-ture. Bake slowly one hour, bastingthree or four times writh butter melted inhot water. Fifteen minutes before serv-ing, sprinkle the top of each with but-tered cracker crumbs, and return to theoven to brown. Serve surrounded witha cup of single, or thin, cream, thickenedwith a tablespoonful of butter and flour,creamed together and seasoned withsalt and white pepper. Asparagus, Buttered Crumbs Boil one bunch of asparagus. Place ona platter. In a frying pan put fourgenerous tablespoonfuls of butter andone-half a cup of fresh bread crumbs; fryuntil a deep yellow. Pour over the tipsof the asparagus, sprinkle with salt, pep-per and chopped parsley. Garnish withslices of hard-cooked eggs. Dasheen, Au Gratin Pare eight dasheen, cut in cubes, letboil ten minutes in salted wrater. Maketwo cups of white sauce; stir in dasheencubes, place in a baking dish, sprinklelig
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
