Beetroot Fritters a la Dickens; Beetroots with Butter and Fine Herbs and Beetroots with Cream

Cut some beetroots cooked as below in slices, each one an eighth of an inch thick; wipe dry and place on half of them a quarter of an inch thick layer of the following preparation: Fry two well-chopped onions colorless in butter; add four ounces of chopped mushrooms and a pinch of minced chervil, salt and pepper; on this layer place another round of beetroot, and from the whole remove rounds an inch and a half in diameter; dip these in frying batter (No. 137) and plunge into very hot frying fat, drain, wipe and dress as a garnishing around a meat remove.

With Butter and Fine Herbs.—These beets can be cooked in boiling water or by steam without suppressing the stalk or root end; select them always of a fine red; peel after they are done and cut them up into quarter-inch thick slices and from these remove rounds two to two and a half inches in diameter; lay them in saucepan with salt, pepper and a little vinegar; saute for a few moments and serve; chopped parsley and chives can be scattered over the top.

With Cream.—After the beetroots are cooked and cut into slices, as above, simmer them in fresh cream, seasoning with salt, cayenne pepper and nutmeg; thicken just when ready to serve with egg-yolks and fresh butter.