277—Leason of Vegetables With Cream

Vegetables to be treated in this way must be kept somewhat firm. After having thoroughly drained them, put them into a saucepan with enough boiling fresh cream to well moisten without covering them.

Finish their cooking process in the cream, stirring occasionally the while.

When the cream is almost entirely reduced, finish, away from the fire, with a little butter.

The leason may be slightly stiffened, if necessary, by means of a few tablespoonfuls of cream sauce.