A classic vegetable dish from Leipzig in Germany, Leipziger Allerlei (lipe-zee-ger all-er-li) is made with spring vegetables and a rich cream sauce. The vegetables should be cooked but still crisp. Serve it as a vegetable accompaniment to roast or grilled meats.
1 small cauliflower, cooked, broken into flowerets and kept warm
4 oz. peas, cooked and kept warm
4 oz. green beans, trimmed, cooked and kept warm
4 spring carrots, diced, cooked and kept warm
4 small button mushrooms, wiped clean, cooked and kept warm
Legumes Nouveaux Flambes, mixed fresh vegetables flamed with brandy, is an appetizing dish.
8 oz. asparagus spears, cooked, cut into
1-inch lengths and kept warm
1 oz. butter
1 tablespoons flour
10 fl. oz. single cream
5 fl. oz. milk
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried chervil
1 teaspoon lemon juice
In a large serving bowl, carefully combine the cauliflower, peas, beans, carrots, mushrooms and asparagus. Keep the vegetables hot.
In a small saucepan, melt the butter over moderate heat. When the foam sub-sides, remove the pan from the heat.
With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the cream and milk, being careful to avoid lumps. Stir in the salt, pepper and chervil.
Set the pan over low heat and cook the sauce, stirring constantly, until the sauce thickens.
Remove the pan from the heat. Stir in the lemon juice. Pour the sauce over the vegetables and toss well with two large spoons. Serve immediately.