Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 82

Vegetable spoons are used to cut potatoes, carrots, and turnips; there are different shapes, round, oval, carrot-shape, plain, and scalloped. We give here only two, being sufficient to explain their use.

The first (a) is of an oval shape, and makes the cut c; the second (b) is round, and makes the cut d.

When the vegetable is peeled, place the spoon on it, the convex side up; holding the vegetable in your left hand, press on the spoon with your left thumb, and in order to cause it to cut the vegetable while turning it with the right hand, first half way or rather when the half of it is inside of the vegetable, stop, turn it the other way, causing it to cut the vegetable also, then raise it up without turning at all and you have in the spoon a piece of vegetable of the shape of the spoon, and as seen in the cuts.