THE FRENCH METHOD.
/f ■ . *" • ■y Peas/' as well as spinach, are often " s'V- -yoked in butter in French kitchens, and * «rrotS» as -wciL Turnips take on new .' - 1 interest, if they are cut a quarter inch _-gc« f placed m a single Layer in ths frrinz P an » so at eac -k s^cfi kes at ' ' and mated very slowly m batter. You jnnst taiß this matter very seriously and ' tarn each one separately ii you want •: (be best results. 2f you coos the vegetables Erst in ' v»ter"'ih erß must be as little water as V pnnriblf, and it must be boil-re Lot. jlfter the veeef.able? are cuoked drain j-a a cofander and run cold water ever them. This helps to preserve the - colour. Then you asaaliy saute them in butter, shakine their in the pan over V 'the fire SO that the butter blends evenly, having srst rubbed the pan with carlic ff von like that Savour This me! bod is used most frequently with striae: beans. Jjegti, caoliflowcr, sprouts, and cirrois.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)
Word Count
172THE FRENCH METHOD. New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)
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