Flan of Vegetables
Wash, strain, boil, and cut up fine about two pounds of different vegetables, potatoes, spinach, cardoons, etc., and sweet herbs. Boil them in a sauce-pan with some good stock; when cooked, add a teacupful of cream (or milk), stir well together and leave them to cool. Then add four yolks of eggs, some grated cheese, and the white of the eggs beaten up. Put the vegetables into a buttered shape, well covered with bread-crumbs, cook with fire above and below, or in the oven.
(Flans can be made of any other vegetables, such as fennel, French beans, cauliflower, etc.)