Recipes > Vegetables > How to Blanch and Cook Vegetables for Salads

How to Blanch and Cook Vegetables for Salads

Instructions

Cut the vegetables as desired, in cubes, lozenges, balls, juliennes, etc. Put over the fire in boiling water, and, after cooking three or four minutes, drain, rinse in cold water, and put on to cook in boiling salted water to cover. Drain as soon as tender.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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