NOTES : Substitute celery water with 1 bouillon cube and 1 tablespoon sherry for the asparagus water.
Melt butter in large saucepan. Add flour, gradually and stir until smooth. Stir in alternately, a little at a time, the cream and the cheese. Add carrots, salt and pepper. Stir in the beaten egg yolks.
Beat egg whites until stiff and fold in.
Bake in a buttered ring mold coated with bread crumbs. Fill not more than 2/3 full. Set in a pan with enough hot water in it to come halfway up on the mold. Bake for about 50 minutes, or until firm, in a preheated 350° oven.
Unmold on a platter. Fill center of ring with tiny creamed peas or mushrooms.
Cut off the ends of the green tops. Wash leeks well. Cut into 2-inch lengths and parboil 2 or 3 minutes. Drain.
Let the leeks in abaking dish. Dab each piece with butter and cook 10 minutes in a preheated 350° oven.
Serve in the leeks' own buttery juice with individual dishes of Hollandaise sauce for each person at the table.
Combine grated raw potatoes with melted butter, beaten eggs, onion, salt and paprika, and mix well. Place in a well buttered baking dish and pour the milk over mixture.
Bake 40 minutes in a preheated 350° oven. Remove from oven and sprinkle with grated cheese. Return to oven and bake until cheese has melted and browned.
Wash beets, boil in salted water and peel. Cut in bite-sized cubes.
In a double boiler over hot water mix ginger, sugar, cornstarch, vinegar and water. Stir until smooth. Cook slowly to thicken, stirring frequently. Add cooked beets and butter.
Garnish with parsley and serve hot.
Sauté the onion in the butter.
Put the cabbage whole in boiling water and let boil 10 minutes. Remove from water. Reserve liquid. Separate the leaves carefully.
Mix well the meats, rice, onion, salt and pepper to taste. Put 1 heaping tablespoon of the meat mixture on a bed of 2 or 3 leaves. Wrap and tie each roll well. Cook slowly in the water cabbage was cooked in.
When tender, coat the cabbage rolls in browned butter and serve hot.
Shred the cabbage fine. Grate onion and apple into the cabbage.
Cook in butter melted over low heat until vegetables are limp, shaking the pan now and then to prevent scorching.
Add the remaining ingredients. Mix well and let come to a boil. Reduce heat as low as possible and let simmer 15 minutes.
Peel carrots. Boil salt and water. Simmer vegetables for 20 minutes. To serve, heat sugar, sitrring constantly until carmelized or lightly browned. Add butter. Add cooked vegetables. Shake pan or stir until evenly glazed and heated through, about 10 minutes. Serve immediately.
NOTES : This can be done with potatoes (up to 2 pounds, same recipe) as well as carrots.
Wash the cauliflower. Tir it tightly in a cheesecloth bag and cook until tender in boiling salted water. Drain and put in a baking dish.
Melt the butter, stir in the flour and blend well. Stir in the milk slowly, and when the sauce bagins to thicken, stir in the egg yolk, sugar, cheese and salt. Cook and stir a few minutes longer to let the sauce get quite thick, then remove from the fire. Let it rest a few minutes.
Crush the rusks.
Pour the sauce over the cauliflower and sprinkle the top with the crushed rusk crumbs.
Place in a preheated 400° oven 15 minutes to brown.
Cook cauliflower in salted boiling water until tender. Drain; pale in casserole, broken up.
Melt butter; add flour, then milk, stirring continuously. When slightly thickened, stir in egg yolk, salt, sugar and cheese. Thicken. Pour over cauliflower. Sprinkle crumbed zwieback.
Bake in moderate (375°F) oven 15 minutes (or longer).
Clean kale thoroughly in cold water. Remove stalks and center veins of the leaves. Cook until baretender in salted water. Drain well. Chop finely. Melt butter; gradually stir in flour. Mix well, gradually adding milk. Cook until thick and smooth. Stir in chopped kale. Add salt and sugar and heat throoughly.
Serving Ideas : Medisterpølse and small round browned potatoes.
Brown onion lightly in the butter. Add remaining ingredients in order given.
Cook until cabbage is almost tender.
Serve immediately with a Butter Sauce.
Wash, break off ends and boil beans until tender. (Steam, if you prefer.) Season with sugar, salt and pepper while beans are cooking. Drain.
In a saucepan sauté the mushrooms until tender in the butter. When cooled somewhat add the flour and the cream. Cook over low heat, stirring often, until thickened. Remove from stove and add lemon juice.
Just before serving combine the beans with the mushroom sauce. Turn into a baking dish, sprinkle top with bread crumbs and almonds.
Reheat and serve at once.
Combine water, vinegar and salt and cook in the top of a double boiler over hot water until liquid has been reduced to about 2/3 of the original quantity.
Beat the 5 egg yolks with the 1 teaspoon of cold water and add to the mixture. Beat well. Add the melted butter gradually, beating after each addition. Add the remaining 3 tablespoons of water, a few drops at a time.
Strain through a cheesecloth if you wish a fine-textured sauce.
Shred the cabbage.
Beat the egg in a bowl. Mix in the flour, salt, mustard, sugar and pepper until smooth.
Melt the butter in the top of a double boiler over boiling water and stir in egg mixture and milk. Slowly add the vinegar, beating constantly, and cook 5 minutes, or until sauce is thick.
Cook cabbage in salted water to cover for 6 minutes. Do not overcook. Cabbage should be crisp. Drain well.
Mix cabbage and sauce and serve hot.
Cut off green top & rinse to remoe sand. Cook in salted boiling water until tender. Drain, serve with butter.
NOTES : Leeks may be served with fried meatcakes or as a first course for dinner.
Melt the butter over low heat. Stir in the flour, salt, pepper and parsley, and mix until smooth.
Add the milk gradually, stirring occasionally. Allow sauce to cook for 15 minutes at a low temperature, stirring from time to time.
This is a pleasant sauce for any vegetable which lends itself to the creamed treatment or for combinations of leftover vegetables.
Wash, peel and cut lengthwise into ¼-inch-thick slices all the potatoes you intend to use.
Have 2 kettles of deep fat and 2 deep-fat thermometers ready. The first kettle of fat should be heated to 230 degrees and kept at that temperature, the second, to 425 degrees.
Soak the potato slices in ice water for 5 minutes. Drain well and dry on paper towels.
Fry a few slices at a time for 5 minutes in the kettle of low-temperature fat. Transfer these to the kettle of hotter fat and cook until golden brown and as puffy as balloons. Drain, salt and serve immediatle. Continue until all potato slices are cooked.
Partly drain the sauerkraut and marinate in ½ of the beer. Drain after it has marinated for 2 hours. Place in a skillet and pour the remaining beer over it. Add butter and salt and pepper. Cover and simmer slowly for 45 minutes.
If you like onions, nest a very small one in the center of the kraut while it is simmering.
Cook the spinach in a small amount of water just until tender. Drain and purée. Cream butter and add to the egg yolks, stirring well. Mix the puréed spinach with egg-yolk mixture and parsley.
Soak bread slices in milk and, using a sieve, press dry. Break up into small pieces and stir into spinach mixture. Add sour cream, salt and pepper to taste, and fold in the egg whites. As you fold, sift in the bread crumbs, reserving 2 tablespoons to coat a buttered mold.
Prepare 2-quart mold and pour in spinach mixture. Cover mold and set in a pan of water which comes halfway up the side of the mold. Steam for about 1¼ hours.
Turn out on a platter and serve hot with melted butter to which plenty of lemon juice has been added.
Serving Ideas : Danes often garnish the platter w/ small boiled artichokes
Chop spinach; add salt, pepper, butter, beaten egg yolks, and cream. Beat whites until frothy, add baking powder and beat stiff. Fold into mixture. Bake in buttered casserole 50 minutes at 350°.
NOTES : Broccoli may be substituted for spinach. If so, add 1 tablespoon lemon juice, some sharp cheese and minced garlic.
Cut eggplants in half lengthwise and blanch 10 minutes in boiling water. Remove pulp, being careful not to break the skins.
Chop the onions, tomatoes and chicken very fine, and mix with some of the eggplant pulp. Add the salt and pepper, mixing well, and cook in a little butter in a frying pan, long enough to blend well. Combine with remaining eggplant pulp. Fill each half of the eggplant with the mixture, top with bread crumbs and bake in a preheated 350° oven for 20 minutes.
Before serving, sprinkle with chopped parsley.
Spinach, carrots, cauliflower, broccoli, asparagus, mushrooms, cut green beans, peas, or lime beans are good bases for this soufflé.
Melt butter in a saucepan over low heat, and stir in the flour. Add hot milk and hot broth and stir until mixture thickens. Stir in grated chees until melted. Remove mixture from heat and cool.
Add egg yolks, stirring in one at a time. Add salt and sugar.
Beat egg whites, not too stiffly, and fold into mixture.
Butter well a 2½ quart baking dish. Fill alternately with batter and vegetables, making sure that the top and bottom layers are of the soufflé batter.
Bake in a preheated 350° oven for 50 minutes.
Serve at once.
Wash, peel and cook white turnips in salted water to cover until tender. Remove from heat, and when cool enough to handle, scoop out a small portion of the center and discard. Fill the openings with the stuffing for which the recipe is given below.
Brown 1½ tablespoons of butter in a saucepan to use for basting. Put stuffed turnips in a baking dish. Dribble with browned butter and top with bread crumbs.
Bake in a preheated 350° oven until brown, basting now and then.
Serve with bread thins toasted and spread with fresh sweet butter.