The Best Vegetarian Dishes I Know - free ebook by Jeanne Jardine

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The Best Vegetarian Dishes I Know

Jeanne Jardine

101 chapters

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101 chapters

FOREWORD

FOREWORD

“How fair This earth were if all living things be linked Bloodless and pure.” It will be seen that fish has been excluded from this little volume, because it does not come within the range of legitimate vegetarian fare; although many who “bid adieu to carnal dishes, to solid meats, and highly-spiced ragouts,” give it a prominent place in the daily menu. I trust those who put the recipes given herein to the test will find they merit the somewhat ambitious title under which they appear. My aim is

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ARTICHOKE (JAPANESE) CURRY

ARTICHOKE (JAPANESE) CURRY

One pound Stachys (or Japanese artichokes), white vegetable stock, curry sauce. Method. —Parboil the little tubers, peel them and finish cooking them until they are tender in the stock, then follow the directions given for Chestnut Curry on page 43 ....

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ARTICHOKE AND EGG FRICASSEE

ARTICHOKE AND EGG FRICASSEE

One pound artichokes, 4 hard-boiled eggs, ³⁄₄ pint white sauce, 2 oz. macaroni, grated cheese, 1 oz. butter, tomato sauce, 1 raw yolk, lemon-juice. Method. —Cook the artichokes until they are just tender and cut them into rather thick slices. Then cut as many hard-boiled eggs as are required for the dish (allow one for each person and one over) also into slices, and heat the artichokes and eggs in the white sauce, which should be nicely flavoured and mixed with the raw yolk, beaten up with a tea

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ARTICHOKE FRITTERS

ARTICHOKE FRITTERS

Jerusalem artichokes, batter, fat, grated cheese. Method. —Peel the artichokes and put them into a saucepan containing plenty of boiling, salted water, and let them boil for twenty minutes. Then drain them on a soft cloth and cut them, on a floured board, into moderately thick slices; have ready prepared a light, thick batter, and also a pan of deep, boiling fat; dip the pieces of artichoke into the batter and drop them into the fat and let them cook until they are a golden brown. Serve the frit

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ARTICHOKES AU GRATIN

ARTICHOKES AU GRATIN

Jerusalem artichokes, white sauce, grated cheese, butter, dried breadcrumbs. Method. —Peel some artichokes and with a vegetable cutter shape them into little balls (the size of a large marble) and cook them in salted water until they begin to get tender, then drain them at once and put them into a saucepan containing some warm butter (dairy or nut butter may be used), which has been seasoned with salt, pepper, nutmeg, and a few drops of lemon-juice; cover the pan and let them simmer for about te

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ARTICHOKES (JAPANESE) À LA MORNAY

ARTICHOKES (JAPANESE) À LA MORNAY

One pound of artichokes, ³⁄₄ pint white sauce, 1 tablespoonful cream, 1 oz. grated Gruyère, 1 oz. grated Parmesan cheese, ¹⁄₂ lb. short paste, vegetable stock. Method. —Parboil the little artichokes, remove the skins and finish cooking them in vegetable stock. Line a buttered pastry ring with the paste (about a quarter of an inch thick) and fill it with some uncooked rice, or split peas, wrapped in greased paper and bake in a quick oven until it is very lightly coloured. Then take it out and rem

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ARTICHOKE AND POTATO PIE

ARTICHOKE AND POTATO PIE

Four globe artichokes, 1¹⁄₂ lbs. salad potatoes (which are close and firm), 2 hard-boiled eggs, seasoning, ¹⁄₂ pint nicely-flavoured brown sauce (thick), a dessertspoonful tomato catsup, 2 mushrooms, parsley, onion, ¹⁄₂ lb. short paste. Method. —Boil some globe artichokes in the usual way and remove all the leaves and the “choke” and cut the remaining portion into quarters; cook also the peeled salad potatoes, taking them from the fire directly they are tender, and cut them into moderately thick

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ARTICHOKES ROASTED

ARTICHOKES ROASTED

Jerusalem artichokes, palmine (vegetable butter), seasoning. Method. —Wash, peel, and trim the artichokes and throw them as they are done into a basin of cold acidulated water (produced by the addition of a small quantity of vinegar or lemon-juice), then dry them on a cloth and put them into a baking tin containing some warm palmine, sprinkle a little salt, pepper, and nutmeg over the artichokes and bake them in a well-heated oven until they are evenly browned, which should be in about three qua

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ARTICHOKE (JAPANESE) RISSOLES

ARTICHOKE (JAPANESE) RISSOLES

Half a pound of artichokes, 1¹⁄₂ gills very thick white sauce, 2 ozs. dry, powdered breadcrumbs, 1 teaspoonful lemon-juice, 1 whole egg and 1 yolk, puffed potatoes. Method. —Prepare and cook the artichokes as in the recipe for Artichokes à la Mornay, and when they are quite tender, drain them thoroughly and cut them up into small pieces, have the sauce ready, add the yolk of a raw egg to it, which has been beaten up with the lemon-juice, and ascertain that it has sufficient seasoning, then mix t

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ARTICHOKE SOUFFLÉ

ARTICHOKE SOUFFLÉ

Two ounces butter, 1¹⁄₂ ozs. flour, ¹⁄₂ pint milk, 2 eggs, ¹⁄₂ pint sieved artichokes, 1 dessertspoonful grated cheese, lemon-juice, salt, pepper, nutmeg, curry powder. Method. —Melt the butter in a saucepan and stir in the flour gradually; when a smooth paste is formed, pour in the milk by degrees, stirring quickly all the time with a wooden spoon to prevent lumps forming, and continue the stirring until a perfectly smooth, thick sauce is made. Remove the saucepan from the fire and add the yolk

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BAKED BEANS WITH SPINACH AND EGGS

BAKED BEANS WITH SPINACH AND EGGS

Some red haricot beans, a small onion, a few pieces of celery, tomato sauce (recipe, page 106 ), spinach, eggs (allowing one for each person), butter, seasoning. Method. —Soak the beans over night, wash them and put them into a saucepan of cold, salted water; as soon as it has boiled rapidly pour off the water and fill up the saucepan with boiling water, adding the onion, celery, and salt, pepper and nutmeg, and let the beans boil gently until the skins will break easily. Then turn them into a c

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BAKED EGGS WITH SPAGHETTI

BAKED EGGS WITH SPAGHETTI

As many eggs as are required for a dish, chopped parsley, lemon-thyme, minced shallot, breadcrumbs, seasoning, 3 or 4 tomatoes, 3 ozs. spaghetti, butter, 2 ozs. mild, grated cheese, watercress. Method. —Butter as many china ramekin cases as there are eggs; mix some chopped parsley, a very little lemon-thyme and a small quantity of shallot with some fine white breadcrumbs; season with salt, pepper, and a little curry powder, and sprinkle the mixture thickly over the inside of the cases. Break one

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BATTER BALLS

BATTER BALLS

Two ounces of butter, 1¹⁄₂ gills water, ¹⁄₂ lb. dry, sifted flour, 2 eggs, 2 yolks, seasoning, grated Parmesan, sea-kale, celery, or cauliflower, white sauce. Method. —Put the water into a stewpan with the butter; as soon as it boils draw the pan to the side of the stove and add the flour, by degrees, stirring quickly all the time with a wooden spoon, and when it is all worked in, a perfectly smooth paste should result. Continue the stirring for a few minutes until the paste is sufficiently dry

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BATTER CASSOLETTES

BATTER CASSOLETTES

One pint young, shelled peas, mint, ¹⁄₄ pint thick white sauce, ¹⁄₄ lb. flour, 1¹⁄₂ tablespoonfuls salad oil, 2 eggs. Method. —Put the flour into a basin, make a hollow in the middle and pour in the oil mixed with a quarter of a pint of tepid water, and work in the flour by degrees until it is perfectly smooth, then add one egg at a time, beating each separately into the batter; cover the basin with a cloth and leave for an hour or two. Cook the peas until tender in boiling water, to which salt,

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BEANS (FRENCH) WITH EGG FRITTERS

BEANS (FRENCH) WITH EGG FRITTERS

One pound French beans (preferably the stringless variety), 2 ozs. butter, 1 tablespoonful minced parsley, a few leaves of tarragon (minced), ¹⁄₂ teaspoonful finely-minced shallot, 1 tablespoonful lemon-juice, salt, pepper, nutmeg, castor sugar, eggs, frying batter. Method. —Boil the French beans, leaving them whole; if neither stringless nor sufficiently young for the strings not to be noticeable, remove the latter and cut the beans into large diamond-shaped pieces. Directly they are tender dra

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BROAD BEANS AND BAKED EGGS

BROAD BEANS AND BAKED EGGS

Beans, white sauce, eggs, butter, finely-chopped parsley, minced onion, chopped tarragon, seasoning, croutons. Method. —Boil the beans in salted water until they are tender, drain them, remove the skins and rub them through a wire sieve; put them into a saucepan containing a small quantity of butter; add sufficient thick white sauce to bring them to a fairly soft consistency, then season with celery salt, pepper, and nutmeg, and make the purée hot. Then mould it on a hot dish into the shape of a

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BROAD BEANS IN ITALIAN STYLE

BROAD BEANS IN ITALIAN STYLE

One quart of beans, ¹⁄₄ pint sieved tomatoes, vegetable stock, 1 small onion, 2 ozs. butter, seasoning, potato border, 2 or 3 eggs, parsley. Method. —Mince the onion and fry it in a stewpan until it begins to change colour (it must on no account be allowed to get brown) in one ounce of butter; then add a quart of shelled beans, which are still quite small, and pour in sufficient nicely-flavoured vegetable stock to cover them; place a sheet of buttered paper over them before putting on the lid, a

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BUTTER BEANS MOULDED

BUTTER BEANS MOULDED

Eight ounces of butter (or haricot) beans, 1 small onion, 1 turnip, 1 carrot, chopped parsley, 2 ozs. butter, 1 egg. Method. —Soak the beans for at least twelve hours in cold water, then boil them until tender with the vegetables and, after draining them thoroughly, pass them together through a wire sieve into a basin. Season with salt, pepper, and nutmeg, add rather less than two ounces of butter and an egg, and beat the mixture for a few minutes, then press it into a buttered mould; tie a piec

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BUTTER BEANS IN PASTRY CASE

BUTTER BEANS IN PASTRY CASE

Half a pound of short paste, ¹⁄₂ root of celeriac, ¹⁄₂ lb. butter beans, ¹⁄₂ pint white sauce (see recipe on page 106 ), ¹⁄₂ oz. butter, chopped parsley. Method. —Line a buttered pastry ring (about six inches in diameter) with the paste, which should be a quarter of an inch thick, and fill it with about a teacupful of rice wrapped up securely in greased paper and bake in a quick oven. When done remove the rice and turn the pastry case carefully from the ring and place it on a shelf in the oven w

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CABBAGE STUFFED WITH NUTS

CABBAGE STUFFED WITH NUTS

A medium-sized red cabbage, 2 small onions, 1 carrot, 1 small turnip, 3 ozs. Brazil nuts, 3 ozs. pine nut kernels (or Cob nuts), 4 ozs. bread, boiling milk, 2¹⁄₂ ozs. butter, 1 egg, thick brown sauce, seasoning, fried breadcrumbs. Method. —Partly cook the cabbage, then drain it and make a hollow in the middle beginning at the stalk end, fill it with the nut forcemeat, and tie a wide piece of tape round it. Melt one ounce of butter (dairy or nut) in a stewpan and put in an onion, the carrot and t

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CARROTS IN RICE BORDER

CARROTS IN RICE BORDER

One bunch young carrots, 2 or 3 tomatoes, 2 ozs. butter, ¹⁄₄ pint thick brown sauce, white stock, milk, 1 teacupful rice, seasoning, chopped parsley. Method. —Put the rice, after washing it well, into a saucepan containing plenty of cold water and bring it gradually to boiling point and let it boil for ten minutes; then pour off the water and add an equal quantity of milk and nicely-flavoured, colourless vegetable stock and let it cook until it is very tender and all the liquid is absorbed. Add

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CASSOLETTES WITH PEAS

CASSOLETTES WITH PEAS

Two pounds of cooked potatoes, 2 ozs. butter, 3 tablespoonfuls cream (or milk), 2 raw yolks, 1 whole raw egg, breadcrumbs, seasoning, 1 pint peas, 1 tablespoonful minced onion, ¹⁄₄ teaspoonful chopped mint. Method. —Put one ounce of butter into an earthenware casserole with the onion and cook gently for five minutes (without colouring), then add the peas and simmer them for ten minutes in the butter, turning them constantly with a wooden spoon; at the end of the time season with salt, pepper, an

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CASSOLETTES OF RICE

CASSOLETTES OF RICE

Six ounces of rice, colourless vegetable stock, 2¹⁄₂ ozs. butter, 4 eggs, 1 teaspoonful finely-chopped parsley, 2¹⁄₂ ozs. onion (scalded and minced), ¹⁄₂ dessertspoonful chopped tarragon and chervil (mixed), 1 tablespoonful ground sweet almonds, 1 teaspoonful curry powder, Plasmon, breadcrumbs. Method. —Put the rice into a saucepan of cold salted water; bring it gradually to boiling point and let it boil for six minutes, then rinse it in cold water, and cook it until quite tender in the vegetabl

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CAULIFLOWER IN BATTER

CAULIFLOWER IN BATTER

A medium-sized cauliflower, butter, 2 tablespoonfuls flour, ¹⁄₂ pint milk, 1 egg, ¹⁄₂ teaspoonful baking powder, brown sauce, seasoning. Method. —Put the flour into a basin, season with salt and pepper, make a hollow in the middle, and pour in gradually sufficient cold milk to form a perfectly smooth paste. Work this well with a wooden spoon, and then stir in the remainder of the milk; cover the basin with a cloth and leave it for two hours. Boil the cauliflower until it is just tender; drain al

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CAULIFLOWER WITH CURRIED EGG SAUCE

CAULIFLOWER WITH CURRIED EGG SAUCE

A nice compact cauliflower, mashed potato, ¹⁄₂ pint curry sauce, 2 hard-boiled eggs, 2 tomatoes. Method. —Boil the cauliflower until it is tender and drain it carefully on a hot, soft cloth. Make some mashed potato into a moderately thick, round cake and fry it in a small quantity of hot fat until it is nicely browned, then turn it on to a hot dish; place the cauliflower on it and cover the latter with the curry sauce, to which the eggs have been added after being coarsely chopped; garnish the e

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CAULIFLOWER WITH EGG-BALLS

CAULIFLOWER WITH EGG-BALLS

One medium-sized cauliflower, 1 oz. butter, 1 oz. minced onion, 3 ozs. pine kernels, 1 gill white sauce, as many eggs as are required, some round croutons of fried bread, seasoning. Method. —Cook the cauliflower carefully, keeping it whole and compact; drain it well on a soft cloth and place it in a fireproof dish; mask it with the white sauce (which may with advantage be slightly flavoured with cheese), and sprinkle the nuts, prepared according to the directions below, over it evenly and put in

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CAULIFLOWER FRITTERS

CAULIFLOWER FRITTERS

A cooked cauliflower, butter, lemon-juice, seasoning, frying batter, watercress. Method. —Melt a small quantity of butter, add a squeeze of lemon-juice and season it with celery salt, pepper, and a dust of curry powder; divide the cauliflower (which should be thoroughly drained) into little branches; dip these in the butter and put them aside until the butter has become hard. Then dip them separately into a thick frying batter, and drop them into a saucepan containing an abundance of boiling fat

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CAULIFLOWER AND TOMATO MERINGUE

CAULIFLOWER AND TOMATO MERINGUE

One small cauliflower, 2 tomatoes, 2 oz. butter, 1¹⁄₂ ozs. flour, 2 eggs, ¹⁄₂ pint milk, 1 dessertspoonful grated cheese, seasoning. Method. —Cook the cauliflower and divide it into little branches; remove the skin and seeds from the tomatoes and cut them up into small pieces. Melt the butter in a saucepan and stir in the flour; when a thick paste is formed add the milk, by degrees, stirring quickly all the time and continue the stirring until the mixture has boiled for a few minutes and is perf

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CELERIAC AIGRETTES

CELERIAC AIGRETTES

Half a root of celeriac, 1 oz. butter, ¹⁄₂ pint water, 4 ozs. flour, 3 ozs. grated cheese, 2 eggs, 1 yolk, seasoning. Method. —Wash and peel the celeriac and boil it in salted water until it is quite tender; drain it well and when it is cool cut it up into pieces (rather larger than a walnut) of a convenient size. Put the butter into a saucepan with the water, and when it boils stir in gradually the flour, and do not cease stirring until a smooth, thick paste is formed which leaves the sides of

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CELERIAC CUTLETS

CELERIAC CUTLETS

Half a pint of very thick white sauce, yolks of 2 raw eggs, ¹⁄₂ pint of sieved celeriac, which has been thoroughly boiled and drained, 1 whole egg, breadcrumbs, macaroni. Method. —Make the sauce thicker than is usually required, using one and a half ounces of flour to half a pint of milk, and when it is hot, add the yolks, beating them into the sauce while the pan is still on the stove, but taking care it does not reboil after the eggs are incorporated. Ascertain that the sauce is sufficiently s

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CELERIAC AND EGGS AU GRATIN

CELERIAC AND EGGS AU GRATIN

A root of celeriac, ¹⁄₄ pint thick white sauce, 1³⁄₄ ozs. butter, seasoning, 6 eggs, breadcrumbs. Method. —Wash and peel the celeriac and let it cook in boiling salted water until it is tender, then drain it and pass it through a sieve into a basin, add the sauce, an ounce of butter and season with salt, pepper, and nutmeg. Butter six china egg-cases, or shells, and fill them with the prepared celery; make a hollow in the middle and fill it with a new-laid egg, taking care not to pierce the yolk

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CELERY PIE

CELERY PIE

A quarter of a pound of short paste, ¹⁄₂ pint celeriac (cooked and sieved), rather more than 1¹⁄₂ gills milk, 1 slice onion, parsley, seasoning, 1¹⁄₂ ozs. butter, 1¹⁄₂ ozs. flour, grated cheese, 2 eggs. Method. —Line a buttered pie-dish with the paste rolled out fairly thin. Let the milk simmer for a quarter of an hour with the onion, two or three pieces of parsley, and a small blade of mace, then cook the butter and flour together for a few minutes and, when quite smooth, moisten gradually with

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CELERY AND MACARONI TIMBALE

CELERY AND MACARONI TIMBALE

Half a pint of sieved (cooked) celery, ¹⁄₄ pint thick white sauce, 2 eggs, 1 tablespoonful grated cheese, 6 large champignons (if practicable), seasoning, 4 ozs. boiled macaroni, butter, tomato sauce. Method. —Stir the celery into a saucepan containing the sauce, which should be nicely flavoured with onion, etc., and as soon as it is thoroughly hot add the yolks of the eggs, and when they are well blended with the other ingredients, remove the pan from the stove and stir in the grated cheese (wh

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CHEESE OMELET WITH FRENCH BEANS

CHEESE OMELET WITH FRENCH BEANS

Three eggs, 2 ozs. grated Parmesan cheese, 1¹⁄₄ ozs. butter, celery salt, pepper, nutmeg. Method. —Break the eggs into a basin and beat them well with a patent beater, season with celery salt, pepper, and nutmeg, and add the cheese and a quarter of an ounce of butter in tiny pieces. Melt one ounce of butter in an omelet pan over a very clear fire, and directly it begins to bubble pour in the egg mixture; prick it all over with a fork to let the uncooked mixture come in contact with the hot pan;

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CHESTNUT CURRY

CHESTNUT CURRY

One pound chestnuts, 2 ozs. butter, 4 ozs. onion, 2 tomatoes, 1 sweet apple, 1 dessertspoonful curry powder, 1 dessertspoonful flour, 1 dessertspoonful sweet chutney, 2 tablespoonfuls grated cocoanut, 1 teaspoonful tarragon vinegar, 2 teaspoonfuls lemon-juice, ³⁄₄ pint brown vegetable stock, ¹⁄₄ pint boiling water, salt, pepper. Method. —Cut a small piece from the pointed end of the chestnuts and boil them until they are sufficiently soft to be pierced with a very fine skewer. Then remove the ou

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CHICORY MOULD WITH MACARONI

CHICORY MOULD WITH MACARONI

One pound of chicory, butter, 1 pint white sauce (for recipe see page 106 ), 3 eggs, 3 ozs. Swiss egg macaroni, ¹⁄₂ pint brown sauce (for recipe see page 103 ), seasoning. Method. —Partly cook the chicory in boiling water, drain it well; cut it into small pieces and put it into a buttered stewpan. Season with salt, pepper, a dust of castor sugar, and a sprinkle of dry grated cheese and cover it with half the white sauce, then put on the lid of the pan and let it cook in a slow oven for about an

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COLD CURRY SHAPE

COLD CURRY SHAPE

Three ounces each of Brazil nuts and pine kernels, 3 ozs. sieved brown bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, ¹⁄₂ oz. chopped onion, salt, pepper, nutmeg, ¹⁄₂ pint curry sauce ( see page 104 ), 1 tablespoonful tomato catsup, 1 gill aspic jelly, 3 ozs. boiled rice, aspic jelly and parsley for garnishing. Method. —Wash the pine kernels two or three times in boiling water and remove any which are not good, and pass them with the Brazil nuts (from which every particle of brown skin must be removed)

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CORNETS WITH CELERY CREAM

CORNETS WITH CELERY CREAM

Some light puff paste, 4 ozs. celery, cooked and sieved, ¹⁄₄ pint thick white sauce, made with half cream and half milk stock, 2 hard-boiled eggs (coarsely chopped), 1 raw egg, minced parsley, Parmesan, seasoning. Method. —Mix the celery, sauce, and eggs in a basin, ascertain if more seasoning is required, and place the basin on the stove in a stewpan of hot water. Roll out the paste thinly, cut it into rounds of a suitable size, and wrap it neatly round some buttered cornet-moulds; moisten the

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CUCUMBER FILLED WITH NUT FORCEMEAT

CUCUMBER FILLED WITH NUT FORCEMEAT

One and a half ounces of onion (peeled), 1¹⁄₂ oz. butter, 3 ozs. pine kernels, 2 mushrooms, 1 oz. crumb from a milk loaf, ¹⁄₂ gill milk, 1 egg, seasoning, 1 large cucumber, soup vegetables for braising, brown vegetable stock, brown sauce. Method. —Wash the pine kernels thoroughly in boiling water, changing it two or three times, then pass them through a nut-mill, or mincer; boil the onion for six minutes; drain it and chop it very finely; cleanse, peel, and mince the mushrooms. Melt one ounce of

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CUCUMBER STUFFED

CUCUMBER STUFFED

Half a pint milk, 1 small onion, a few pieces of parsley, a thin strip of lemon-peel, 1 oz. flour, 1 oz. butter, 1 dessertspoonful grated cheese, 1 teaspoonful tomato catsup, 1 dessertspoonful ground sweet almonds, 2 ozs. large straight macaroni, some chopped parsley, 1 medium-sized cucumber, seasoning. Method. —Peel the cucumber, taking care to remove every particle of green skin, and cut it into pieces of about two inches thick and cook until tender in boiling, salted water to which a tiny pie

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CUCUMBER WITH POULETTE SAUCE

CUCUMBER WITH POULETTE SAUCE

One or two cucumbers (according to the size), 1 oz. butter, ¹⁄₂ pint white sauce, 1 raw yolk of egg, 1 tablespoonful cream, 2 or 3 hard-boiled eggs, chopped parsley, lemon, seasoning, pastry case. Method. —Peel the cucumber and parboil it in salted water, then drain it and cut it into moderately small pieces and put it into a saucepan containing an ounce of butter, which has been flavoured with salt, pepper, nutmeg, and a dust of castor sugar, and let it simmer for ten minutes, then add the sauc

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DEVILLED NUT FILLETS

DEVILLED NUT FILLETS

Some nut forcemeat as for nut cutlets ( see page 75 ), ¹⁄₂ gill thick brown sauce, 1 dessertspoonful chutney paste, 1 teaspoonful Worcester sauce, ¹⁄₂ teaspoonful French mustard, 1 teaspoonful curry paste, ¹⁄₂ teaspoonful Chili vinegar, butter, flour, seasoning. Method. —Make the forcemeat into little round fillets and dust them with flour seasoned with salt and pepper. Mix the brown sauce, which should be just warm, with the chutney, Worcester sauce, French mustard, curry paste, and Chili vineg

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DRESDEN PATTIES

DRESDEN PATTIES

Some forcemeat prepared according to the directions given for Nut Rissolettes on page 77 , slices of bread fully an inch thick, milk, 1 egg, Plasmon, seasoning, chopped parsley. Method. —Stamp out some rounds from the slices of bread with a medium-sized cutter, and with a smaller cutter mark the bread in the middle but without cutting it through; dip the rounds quickly into milk, then brush them over with beaten egg and cover them thickly with dry Plasmon powder and fry at once in deep, boiling

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EGGS IN JELLY WITH CHEESE CREAM

EGGS IN JELLY WITH CHEESE CREAM

Five hard-boiled eggs cut into quarters, small bottle French macedoine vegetables, 1 pint nicely flavoured aspic jelly, 1 tablespoonful sherry, 1¹⁄₂ gills stiffly whipped cream, 1¹⁄₂ tablespoonfuls grated Parmesan, or dry Cheddar, cheese, seasoning, salad. Method. —Pour a shallow layer of the aspic jelly (previously mixed with the wine) into a plain-border mould, and when it is set arrange some of the quarters of the hard-boiled eggs on it with a few of the macedoine vegetables between; then pou

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EGGS STUFFED WITH ASPARAGUS

EGGS STUFFED WITH ASPARAGUS

As many hard-boiled eggs as are required, butter, seasoning, shallot vinegar, one or two tablespoonfuls of asparagus, 1 raw egg, breadcrumbs, some blanched almonds, mashed potato. Method. —Bake some potatoes in their skins, then open them, remove the inside and pass it through a potato-presser into a basin; season well with celery salt, pepper, and nutmeg, add a small quantity of milk and a liberal quantity of warm butter, and beat the potatoes with a wooden spoon until they are very light. Then

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EGG BALLS IN POTATO CASE

EGG BALLS IN POTATO CASE

Two pounds of cooked potatoes, cream (or milk), 3 ozs. butter, 2 raw eggs, ¹⁄₂ pint tomato pulp, 3 hard-boiled eggs, 1 oz. onion (scalded and chopped), 1 oz. white breadcrumbs, shallot vinegar, or lemon-juice, 3 ozs. finely-ground nuts, pine kernels, Brazil or Cashu (in either case blanched), seasoning. Method. —Fry the onion and nuts together for six minutes in one ounce of butter; moisten the breadcrumbs with boiling cream (or milk), beat them to a paste, and pass the eggs through a sieve. Pou

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EGG CROQUETTES

EGG CROQUETTES

Four hard-boiled eggs, 2 ozs. coarsely-minced champignons, 1 oz. minced pickled gherkin (or olives), ¹⁄₂ teaspoonful onion (which has been scalded and minced), 1 teaspoonful ground sweet almonds, 1 dessertspoonful chopped parsley, seasoning, 1 oz. butter, ³⁄₄ oz. flour, ¹⁄₄ pint cream (or milk), some light, short paste, 1 raw egg, breadcrumbs, artichoke chips. Method. —Melt the butter in a small saucepan, add the onion and let it cook (without acquiring any colour) for two or three minutes, then

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EGGS IN CUCUMBER CASES

EGGS IN CUCUMBER CASES

One medium-sized cucumber, white vegetable stock, 3 eggs, 1 yolk, butter, 1 dessertspoonful tomato catsup, 2 teaspoonfuls chopped parsley, 1 gill cream, seasoning, some fried breadcrumbs. Method. —Peel the cucumber, taking care not to leave any of the skin, or it will taste bitter, cut it into pieces of about two inches thick, and with a sharp cutter of suitable size remove the seeds from the middle. Arrange the cucumber cases in a shallow stewpan, which has been lightly spread with butter, and

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EGG CUTLETS WITH ASPARAGUS

EGG CUTLETS WITH ASPARAGUS

Half a pint milk, ¹⁄₂ small onion, a strip of lemon-peel, parsley, 2 ozs. butter, 1¹⁄₂ ozs. flour, 4 hard-boiled eggs, 2 tablespoonfuls cooked asparagus (cut into small pieces), seasoning, 1 raw egg, breadcrumbs, a few pieces of raw macaroni. Method. —Put the milk into a saucepan with the onion, lemon-peel, two or three little pieces of parsley, and some salt, pepper, and nutmeg, and let it simmer very gently for twenty minutes, then strain into a basin. Cook the butter and flour together until

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EGG AND FORCEMEAT CROUSTADES

EGG AND FORCEMEAT CROUSTADES

Four ounces of breadcrumbs (from a milk loaf), 2¹⁄₂ ozs. butter, 4 raw eggs, 3 tablespoonfuls cream, 1 dessertspoonful chopped parsley, a pinch of mixed herbs, 1 teaspoonful grated onion, seasoning. Method. —Put the breadcrumbs into a basin, add the parsley, herbs, onion, and season with celery salt, freshly-ground black pepper, and a little powdered mace, then stir in the cream, which should be hot, and one and a half ounces of butter, which should be melted; mix thoroughly and add about half a

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EGG FRITTERS

EGG FRITTERS

Three hard-boiled eggs, 1 oz. butter, 1 dessertspoonful ground pine kernels, ¹⁄₂ minced shallot (which has been scalded and fried until just coloured), 1 teaspoonful minced parsley, 1 teaspoonful tomato conserve, seasoning, frying batter. Method. —Pass the eggs through a sieve and pound them in a mortar with the other ingredients (excepting the batter) seasoning them with a teaspoonful of grated Parmesan cheese, celery salt, black and Nepaul pepper. Turn the mixture on to a floured board, take a

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EGG PATTIES

EGG PATTIES

One ounce butter, 1 shallot, 2 large mushrooms, 1 teaspoonful minced parsley, 2 hard-boiled eggs, 1 raw egg, a small quantity thick white sauce, seasoning, 8 ozs. short paste. Method. —Fry the shallot (minced) and the mushrooms (also minced) in the butter, seasoning them with salt, pepper, and nutmeg; then remove the pan from the stove and add the parsley and the hard-boiled eggs, coarsely chopped, and moisten the mixture with a small quantity of thick white sauce which has been nicely flavoured

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EGGS POACHED AND FRIED WITH TOMATOES

EGGS POACHED AND FRIED WITH TOMATOES

As many eggs as are required for a dish, small quantity thick, white sauce, small quantity sieved onion sauce, half as many tomatoes as there are eggs, some savoury rice, 1 raw egg, breadcrumbs, seasoning. Method. —Mix some quite thick white sauce (which has been well-flavoured with vegetables) with some creamy onion sauce in the proportion of one-third of the latter to two-thirds of the former, and use when just warm. Poach the eggs very carefully in boiling water to which a small quantity of v

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EGGS POACHED AND FRIED WITH VEGETABLE MARROW

EGGS POACHED AND FRIED WITH VEGETABLE MARROW

Four or five eggs, 1 small vegetable marrow, ³⁄₄ pint thick tomato sauce, 1 tablespoonful Parmesan cheese, rounds of fried bread, 1 raw egg, breadcrumbs, seasoning. Method. —Cut four or five pieces of about two inches in thickness from a small, peeled marrow, and boil them in salted water until they are tender; when done lift them from the stewpan with an egg slice; drain them thoroughly on a soft cloth, dip them into warm butter, and place on rounds of fried bread, which should be of moderate t

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EGGS POACHED WITH TOMATO SAUCE

EGGS POACHED WITH TOMATO SAUCE

Four ounces of rice, 1 oz. butter, white vegetable stock, ¹⁄₄ pint tomato sauce, seasoning, 4 or 5 poached eggs, breadcrumbs, 1 raw egg, watercress. Method. —Put the rice into a saucepan with some cold salted water; bring it to boiling point and keep it boiling for ten minutes, then wash it in cold water and put it into a saucepan containing plenty of boiling stock and let it boil steadily until it is done. Drain the rice thoroughly and put it back into the saucepan for a few minutes to dry by t

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EGGS IN POTATOES

EGGS IN POTATOES

Four medium-sized potatoes, 4 hard-boiled eggs, ¹⁄₄ pint thick white sauce, 1 oz. grated cheese, 1 oz. butter, cream (or milk) lemon-juice, seasoning. Method. —Wash the potatoes thoroughly (they should be as nearly the same size as possible) and bake them in their skins, then cut a piece from the top of each and remove the inside, taking care not to break the skin. Pass the potato through a presser, or sieve, into a basin; add an ounce of butter, about a tablespoonful of cream (or milk), and sea

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EGGS AND RICE

EGGS AND RICE

Six ounces of rice, 1 pint highly-seasoned vegetable stock, 3 ozs. butter, 3 or 4 hard-boiled eggs, fried onion, chopped parsley, minced olives or pickled gherkin, seasoning, 1 tablespoonful tomato conserve. Method. —Put the rice into cold salted water, bring it gradually to boiling point, and let it boil for ten minutes, then rinse it in cold water; drain it and put it into a saucepan containing a pint of colourless vegetable stock, and let it boil rapidly until the rice is cooked, stirring it

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EGG RISSOLES

EGG RISSOLES

Two hard-boiled eggs, 1 oz. of crumb from a Hovis loaf, 1¹⁄₂ ozs. butter, ¹⁄₄ pint milk, a thick slice of onion, 2 teaspoonfuls ground nuts, 1 teaspoonful grated Gruyère, or some mild cheese, a few pieces of parsley, seasoning, 1 raw egg, breadcrumbs, spinach or mashed potato for border, tomato or celery, sauce. Method. —Put one ounce of butter into a saucepan with the onion and fry gently for a few minutes, but without letting it become brown, then add the milk, a clove, one or two pieces of pa

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FRENCH BEAN SALAD

FRENCH BEAN SALAD

Young French beans, as many hard-boiled eggs as required, tarragon and shallot vinegar, butter, seasoning, chopped parsley, 2 tablespoonfuls chopped pickled gherkin, salad oil, 1 raw yolk, 1 tablespoonful cream, watercress. Method. —Boil the beans whole, they should be so small that only the ends require to be pinched off; when done, drain them on a cloth and let them get cold. Cut the eggs in half, remove the yolks, and pound them with the butter, allowing a quarter of an ounce for each egg; se

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FRICASSEE OF EGGS

FRICASSEE OF EGGS

Two pounds of spinach, 4 hard-boiled eggs, 1 raw yolk, ³⁄₄ pint thick white sauce, 1 tablespoonful tomato sauce, 1 tablespoonful cream, ¹⁄₂ oz. butter, seasoning, sippets. Method. —Cook the spinach, drain it and pass it through a sieve, and re-heat it with half a gill of white sauce; season it with salt, pepper, nutmeg, and a pinch of castor sugar, add half an ounce of butter and turn it on to a hot dish. Mould it into a mound and make a hollow in the centre, fill this with the fricassee, and ga

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GREEN PEA CUTLETS

GREEN PEA CUTLETS

One pint of young, shelled peas, some mint, 2 small onions, 2¹⁄₂ ozs. butter, 1 oz. flour, ¹⁄₄ pint milk, 1 whole egg, 1 raw yolk, breadcrumbs, 4 ozs. rice, 1 small saltspoonful powdered saffron, 1¹⁄₂ ozs. grated cheese, 1 pint colourless vegetable stock, seasoning, thick brown sauce. Method. —Put the peas into a saucepan of boiling water, to which a piece of mint, some salt, sugar, and a pinch of soda have been added, and let them cook steadily until they are done. Boil one onion in salted wate

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MACARONI PIE

MACARONI PIE

Three ounces of large, straight macaroni, 1 small onion stuck with 2 cloves, 1 stick celery, 4 artichokes, 1 thick slice of turnip, ¹⁄₂ pint thick tomato sauce, 1 teaspoonful chopped parsley, 1 tablespoonful grated Parmesan cheese, seasoning, potato paste, beaten egg. Method. —Put the macaroni and vegetables in a saucepan containing some boiling water, season well and cook steadily for an hour, then drain the macaroni and cut it into small pieces; cut up the vegetables with which it was boiled,

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MACARONI RISSOLES

MACARONI RISSOLES

Two ounces of Swiss egg macaroni, milk, 1 oz. butter, 1 oz. flour, 1 small onion, some celery, 1 yolk, 1 tablespoonful tomato conserve, 1 tablespoonful Parmesan cheese, 1 tablespoonful minced Champignons, 1 whole egg, breadcrumbs, French beans stewed, seasoning. Method. —Break the macaroni into small pieces and cook until tender in boiling milk and water with the onion, stuck with two cloves, a few pieces of celery (or a pinch of celery seed) and sufficient salt and pepper to season it. Melt the

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MOCK OYSTER CAKES

MOCK OYSTER CAKES

Some boiled salsify, mashed potato, seasoning, egg, Plasmon, breadcrumbs, white sauce. Method. —Divide the salsify into small pieces of about the size of half an oyster and mix with half as much carefully-mashed potato; season well with freshly-ground black pepper, cayenne, salt, and a squeeze of lemon-juice, and add sufficient stiff white sauce to slightly moisten the mixture and add a small quantity of beaten egg. Spread the mixture out on a flat dish for an hour or two; then take rather less

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MUSHROOM CUTLETS WITH PURÉE OF LETTUCE

MUSHROOM CUTLETS WITH PURÉE OF LETTUCE

Half a pound of mushrooms (cleansed, peeled, and minced), 2 ozs. butter, 4 ozs. bread, 1 oz. onion (scalded and minced) 2 eggs, 1 gill cream, ¹⁄₂ teaspoonful parsley, seasoning, macaroni. Method. —Fry the mushrooms in one ounce of butter with the onion for a quarter of an hour, stirring it frequently. Heat the cream to boiling point, and pour it over the bread (the crumb from a milk loaf or French roll is best), add the remaining ounce of butter and beat it to a paste, then add the mushrooms, pa

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NUT CUTLETS

NUT CUTLETS

Six ounces of ground nuts (pine kernels and Brazil), 2 ozs. onion, 3¹⁄₂ ozs. butter, 6 ozs. brown bread, 1¹⁄₂ gills milk stock, 2 eggs, 1 teaspoonful parsley, 1 tablespoonful tomato sauce, browning, seasoning, Maggi’s vegetable essence, dried breadcrumbs, Plasmon. Method. —Wash the pine kernels thoroughly in boiling water, and pass them with the Brazil nuts twice through a fine mincer (or nut-mill); boil the onion for a few minutes, then drain it and mince it. Melt two ounces of butter in an ome

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NUT FILLETS STEWED

NUT FILLETS STEWED

Nut forcemeat as for cutlets ( see page 75 ), ¹⁄₂ pint cooked butter beans, 3 or 4 large carrots (parboiled and sliced), ¹⁄₂ onion (minced), 1 pint thick brown sauce, butter, parsley. Method. —Make some little round fillets with the forcemeat, flour them and fry them in a sauté pan with butter until they are lightly browned on both sides, and put aside on a plate. Fry the onion and carrots until the former is a golden colour, add the beans and pour in the sauce, cover with a greased paper and le

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NUT RISSOLETTES

NUT RISSOLETTES

Six ounces ground mixed nuts, 3 ozs. sieved brown bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, 1 teaspoonful chopped onion, 1 dessertspoonful tomato catsup, salt, pepper, nutmeg, cayenne, lemon-juice, 1 egg, small quantity finely crushed vermicelli, 1¹⁄₂ tablespoonfuls Plasmon powder, ¹⁄₂ lb. short paste. Method. —Fry the nuts and onion in one ounce of butter for ten minutes, taking care they do not acquire more than a golden colour, then turn them into a mortar and pound until they are smooth. While

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NUT SOUFFLÉ

NUT SOUFFLÉ

Two ounces peeled onion, 2 ozs. butter, 6 ozs. pine kernels, 2 ozs. crumb from a milk loaf, ¹⁄₄ pint milk, 2 eggs, seasoning, 1 teaspoonful lemon-juice. Method. —Boil the onion in a small quantity of water for six minutes, drain it well and chop it very finely. Wash the kernels thoroughly in boiling water, changing it two or three times, and rinse them in a colander under the cold water tap, and pass them twice through a fine mincer. Melt one ounce of butter in a small omelet pan and fry the oni

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QUENELLES À LA REINE

QUENELLES À LA REINE

Two ounces of crumb from a milk loaf, 1¹⁄₂ ozs. butter, 1 oz. peeled onion, 1 large teaspoonful chopped parsley, 4 ozs. pine kernels, 1¹⁄₂ gills milk, yolk of 1 raw egg, 1 pint thick white sauce, seasoning, sippets. Method. —Wash the pine kernels two or three times in boiling water and pass them twice through a nut-mill or fine mincer; boil the onion for six minutes, drain it and mince it; melt one ounce of butter in a small omelet pan, put in the onion and nuts and fry very gently until the oni

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RICE FRITTERS WITH BROAD BEANS

RICE FRITTERS WITH BROAD BEANS

Four ounces rice, vegetable stock (white), seasoning, batter for frying, broad beans, maître d’hôtel sauce, 2 eggs, 1 tablespoonful grated cheese, 1 oz. onion, 1¹⁄₂ ozs. butter. Method. —Put the rice into cold salted water, and when it reaches boiling point keep it boiling steadily for six minutes, then drain it and put it into a saucepan containing sufficient boiling vegetable stock to cover it and cook until it is very tender. Fry the onion in one ounce of butter until it is just cooked, but d

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ROASTED POTATOES WITH MUSHROOMS

ROASTED POTATOES WITH MUSHROOMS

Six medium-sized potatoes (of uniform shape), vegetable butter, 3 ozs. minced mushrooms, 1 slice onion (scalded and minced), 1 oz. dairy butter, 2 ozs. finely-sieved Hovis breadcrumbs, 1 teaspoonful chopped parsley, 1 egg, seasoning, thick brown sauce, parsley for garnishing. Method. —Trim the potatoes, after peeling them, so that they are round and as nearly the same size as possible (the trimmings can be used for soup), and cut a piece from one end so that they will stand upright; put them int

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ROMAN PIE

ROMAN PIE

Half a pound puff paste, 2 ozs. cooked macaroni (the large, straight kind), ¹⁄₂ pint salsify (cooked, and cut into small pieces), six champignons, ¹⁄₄ pint cooked Japanese artichokes, 1 gill thick white sauce, parsley, lemon, 1 teaspoonful onion (scalded and minced), grated Parmesan, brown sauce. Method. —Line a buttered mould with the paste rolled out to a moderate thickness, and fill it with alternate layers of the macaroni, cut into small pieces, salsify, and artichokes, and over each layer s

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SALSIFY OMELET

SALSIFY OMELET

Four ounces salsify, colourless vegetable stock, small quantity very thick white sauce, 3 eggs, 1³⁄₄ ozs. butter, seasoning, fried breadcrumbs. Method. —Prepare the salsify (freshly cut) in the usual way and cook it until tender in the stock, then drain thoroughly, cut it into pieces of about an inch in length, and put into a saucepan containing a quarter of an ounce of butter seasoned with salt, pepper, cayenne, and lemon-juice; cover it with the white sauce and keep it hot by the side of the s

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SALSIFY PATTIES

SALSIFY PATTIES

Salsify (also named vegetable oyster), white sauce, cream, lemon-juice, seasoning, puff-paste pattie-cases, white stock, butter. Method. —Scrape the salsify thoroughly, wash it, and cook it until tender in colourless vegetable stock; drain well and cut it into pieces of about two inches in length, pour over them a small quantity of warm butter which has been seasoned with lemon-juice, black pepper, and salt, and leave until the butter is cold. Make a small quantity of nicely-flavoured thick whit

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SAVOURY MACARONI

SAVOURY MACARONI

Three ounces of Swiss egg macaroni, rather more than 1 pint brown vegetable stock, grated cheese, ¹⁄₂ oz. flour, 1 oz. butter, 1 tablespoonful tomato catsup, seasoning. Method. —Put the macaroni into boiling salted water for ten minutes, then drain it, put it into a stewpan, cover with the brown stock, which should be boiling, and cook steadily until it is done. Then drain it and pile it up on a hot dish; let the stock in which it was cooked boil up and thicken it by stirring in the butter, whic

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SAVOURY MINCE WITH SPINACH

SAVOURY MINCE WITH SPINACH

Three ounces finely-ground Brazil nuts (taking care they are fresh), 4 ozs. cooked rice, 1¹⁄₂ ozs. onion (scalded and chopped), 1 teaspoonful minced parsley, a little lemon-thyme if the flavour is liked, 1 pint good brown sauce flavoured with a few drops of Maggi’s essence, 2 ozs. butter, seasoning, spinach, sippets. Method. —Fry the nuts with the onion and butter for eight minutes, taking care they do not become brown, then add the rice and herbs and moisten with three-quarters of a pint of the

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SAVOURY PASTIES

SAVOURY PASTIES

Two ounces breadcrumbs, 1 gill cream, 2 or 3 tablespoonfuls thick brown sauce, 3 ozs. finely-ground pine kernels (previously blanched), ¹⁄₂ oz. chopped onion, 1 teaspoonful parsley, 1¹⁄₂ ozs. butter, lemon-juice, seasoning, 6 ozs. short paste. Method. —Fry the onion and nuts together in one ounce of butter for six or eight minutes, then pour the cream, which should be boiling, over the bread and beat it to a paste, add the remainder of the butter and the fried nuts, parsley, a few drops of lemon

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SAVOURY ROLL

SAVOURY ROLL

Six ounces of finely-ground pine kernels (blanched), 4 ozs. butter, 3 ozs. onion (scalded and chopped), 1 tablespoonful parsley, 6 ozs. breadcrumb, ¹⁄₂ gill thick white sauce, 2 eggs, 2 minced mushrooms, seasoning, some thick brown sauce flavoured with sherry. Method. —Fry the nuts and onion together in two ounces of butter until the onion begins to change colour, then turn the mixture into a mortar and pound to a smooth consistency. Make the white sauce hot and pour it on the breadcrumbs; add o

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SCALLOPED CURRY

SCALLOPED CURRY

Almost any kind of cooked vegetables cut into neat pieces (including potatoes), 2 or 3 tablespoonfuls cooked white haricot beans, curry sauce ( see page 104 ), boiled rice, butter, breadcrumbs. Method. —Let the vegetables simmer gently in a small quantity of butter (seasoning them with salt, pepper, and a dust of sugar) for fifteen minutes, then pour the curry sauce over them and let them cook in a moderate oven for half an hour. Fill some buttered china scallop shells with the curry; cover the

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SCOTCH EGGS

SCOTCH EGGS

Three hard-boiled eggs, nut mixture as for Rissolettes ( page 77 ), 1 raw egg, breadcrumbs, mashed potato, French beans, Dutch sauce ( see page 104 ). Method. —Take the shells from the eggs and dust them lightly with flour, then cover them evenly with the nut mixture, brush them over with beaten egg, and cover them thickly with finely sifted breadcrumbs. Have ready a pan of deep, boiling fat; fry the eggs in it until they are nicely browned and drain them on taking them from the fat; cut each th

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SPAGHETTI A L’ITALIENNE

SPAGHETTI A L’ITALIENNE

Three ounces of spaghetti, 2 ozs. butter, 3 ozs. grated Parmesan cheese, tomato conserve, croutons, seasoning. Method. —Cook the spaghetti in plenty of boiling salted water until it is tender, then drain it well and put it into a saucepan containing one ounce of warm butter; season it with salt, freshly-ground black pepper, and a little cayenne, and stir over the fire for a few minutes, then add sufficient tomato conserve to moisten the spaghetti, and the remaining ounce of butter divided into s

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STUFFED POTATOES

STUFFED POTATOES

Six medium-sized potatoes, some quenelle forcemeat ( see page 79 ), 1 truffle (coarsely minced), 3 olives (also minced), 1 oz. butter, small quantity cream (or milk), seasoning. Method. —Wash the potatoes thoroughly and bake them, without removing the skins, until they are well cooked. Cut a small piece from the top of each, remove the inside, taking care not to break the skin, and pass it through a potato presser into a basin; add the butter, a little cream or milk, and season with salt, pepper

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STUFFED VEGETABLE MARROW

STUFFED VEGETABLE MARROW

A small marrow, 3 ozs. freshly-sieved breadcrumbs, 3 tablespoonfuls cream, 1 tablespoonful minced parsley, ¹⁄₄ teaspoonful mixed herbs (if the flavour is not disliked), 1 saltspoonful grated lemon-peel, 1 oz. onion (scalded and minced), 1¹⁄₂ ozs. butter, 3 ozs. finely ground pine kernels (Cashu, or Brazil nuts) (blanched), 1 tablespoonful grated Parmesan cheese, 1 egg, ¹⁄₂ pint thick tomato or white sauce, seasoning. Method. —Peel the marrow and cook it until tender in boiling salted water (it m

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TOMATO OMELET WITH VEGETABLE SALAD

TOMATO OMELET WITH VEGETABLE SALAD

Four eggs, 2 ozs. butter, 2 tablespoonfuls tomato purée (or tomato conserve), seasoning. Method. —Break the eggs into a basin and beat them well, season them with salt, pepper, and nutmeg, and add rather less than half an ounce of butter broken into small pieces. Melt the remainder of the butter in an omelet pan over a very clear, quick fire, and when it is quite hot (care must be taken that it does not burn) pour in the eggs. Raise the mixture all over the surface by thrusting a fork into it, w

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TOMATO PATTIES

TOMATO PATTIES

Four tomatoes, 2 ozs. minced mushrooms, ¹⁄₂ oz. onion (scalded and minced), 2 ozs. breadcrumbs, 1³⁄₄ ozs. butter, ¹⁄₂ gill cream (or milk), 1 teaspoonful chopped parsley, seasoning, 8 pattie-cases. Method. —Scald the tomatoes and remove the skin, and with a sharp knife cut them in half, take out all the seeds, and put them on a cloth to drain. Fry the mushrooms and onion in one ounce of butter for eight minutes; moisten the bread with the cream, which should be hot, and half an ounce of warm but

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TOMATO SHAPE WITH PEAS

TOMATO SHAPE WITH PEAS

One pound ripe tomatoes, ¹⁄₂ teaspoonful minced onion, 1 oz. butter, ¹⁄₂ teaspoonful tarragon vinegar, ¹⁄₂ pint aspic jelly, 1 tablespoonful white wine, ¹⁄₄ pint stiffly whipped cream, carmine, seasoning, ¹⁄₂ pint cooked peas, ¹⁄₂ gill thick mayonnaise sauce. Method. —Put the tomatoes into a stewpan with the butter and tarragon vinegar; season with celery salt, cayenne, a dust of castor sugar, and a little curry powder, and let them cook gently until they are quite soft. Then pour off the liquid

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TOMATOES STUFFED WITH MACARONI

TOMATOES STUFFED WITH MACARONI

Six medium-sized tomatoes, 2 ozs. macaroni, 1¹⁄₂ ozs. butter, 1 oz. flour, quarter pint cream (or milk), 1 oz. grated cheese, seasoning, breadcrumbs, vegetable stock. Method. —Cut a small piece from the tomatoes, carefully remove all the seeds, and leave them on a sieve to drain for some time before they have to be filled. Break the macaroni into small pieces and cook it in boiling vegetable stock until it is quite tender, then drain it well. Melt one ounce of butter and mix the flour with it un

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TOMATO SOUFFLÉ

TOMATO SOUFFLÉ

One pound tomatoes, 3 ozs. butter, 1¹⁄₂ ozs. potato flour, 1 oz. onion (scalded and minced), 3 eggs, rather less than ¹⁄₂ pint milk, Parmesan or Gruyère cheese (grated), seasoning, ¹⁄₂ pint celery sauce. Method. —Slice the tomatoes and cook them with the onion in one ounce of butter until they are tender, then pass them through a sieve. Melt two ounces of butter and stir in the flour, and when smoothly mixed, moisten gradually with the milk, stirring quickly until a very thick sauce is made; tur

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VEGETABLE CREAM WITH AIGRETTES

VEGETABLE CREAM WITH AIGRETTES

Half a peck young peas (cooked and sieved), 1 teaspoonful very finely minced onion (previously scalded), 1 oz. butter, 1 oz. flour, ¹⁄₄ pint milk, 1 teaspoonful tomato catsup, 1 tablespoonful grated Parmesan cheese, seasoning, chopped mint, ³⁄₄ pint aspic jelly, 1 gill stiffly whipped cream. Method. —Cook the onion in the butter with a little finely chopped mint (the quantity should depend on whether the flavour is liked) for a few moments, then stir in the flour, and when it is smoothly mixed a

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VEGETABLE PIE

VEGETABLE PIE

Four large, close potatoes (parboiled), ¹⁄₂ pint haricot beans (cooked until just tender and skinned), 6 large mushrooms (cleansed and peeled), 4 tomatoes, 1 stick celery (parboiled), butter, 2 hard-boiled eggs, forcemeat balls, 1 dessertspoonful onion (scalded and minced), seasoning, brown vegetable stock (slightly thickened), ¹⁄₂ lb. short paste. Method. —Butter a pie-dish and put in a layer of sliced potatoes, then a few slices of tomato, three mushrooms (cut in half), some of the beans, some

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VEGETABLE STEAKS

VEGETABLE STEAKS

Half a pound of red haricot beans, 2 ozs. butter, 3 ozs. minced onion, 2 large tomatoes (sliced), 1 small stick of celery, seasoning, ¹⁄₂ pint brown vegetable stock, 1¹⁄₂ eggs. Method. —Soak the beans over-night, boil them until tender, then remove their skins and put them into an earthenware casserole with the butter, onion, tomatoes, and celery, and fry for six minutes, stirring well; season with salt, pepper, and a dust of mixed spice, and pour in the stock. Cover the beans closely with greas

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YORKSHIRE MINCE

YORKSHIRE MINCE

Four ounces of mushrooms, 1 oz. butter, 1 gill thick brown sauce, 1 tablespoonful thick cream, lemon-juice, parsley, seasoning, Yorkshire pudding mixture. Method. —Cleanse and peel the mushrooms and remove the stalks (which can be used to flavour stock) and fry them in the butter for five minutes, seasoning them with salt, pepper, and a little powdered mace; then cover them with the sauce; place a greased paper over the pan and let them stew by the side of the fire for half an hour. Pass the mus

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YORKSHIRE PUDDING WITH MUSHROOMS AND TOMATOES

YORKSHIRE PUDDING WITH MUSHROOMS AND TOMATOES

Three ounces dry, sifted flour, 3 eggs, rather more than ¹⁄₄ pint milk, baking powder, 2 ozs. butter, 4 mushrooms, 2 tomatoes, maître d’hôtel butter, seasoning. Method. —Put the flour into a basin, add a little salt and some freshly-ground black pepper, and make a hollow in the middle; whisk the eggs well and mix the milk with them, then pour by degrees into the flour, mixing it with a wooden spoon; when a perfectly smooth batter is formed cover the basin with a cloth and let it stand for an hou

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BROWN SAUCE

BROWN SAUCE

Two and a half ounces of butter, 1 onion, 1 large or 2 small carrots, a few pieces of celery, 1 tomato, ¹⁄₂ turnip, 1 thick slice parsnip, 2 or 3 pieces parsley, 1 clove, seasoning, browning, Maggi’s essence. Method. —Slice the vegetables and let them simmer gently in one ounce of the butter for a quarter of an hour; then add a pint of boiling water, a teaspoonful of browning, a teaspoonful of Maggi’s essence, salt, pepper, nutmeg, and a dust of curry powder, and let it boil rapidly for ten minu

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CURRY SAUCE

CURRY SAUCE

Two ounces of butter, 4 ozs. onion, 1 or 2 tomatoes, ¹⁄₂ a sweet apple, 2 teaspoonfuls sweet chutney, 1 dessertspoonful curry powder, 1 dessertspoonful flour, 1 teaspoonful tarragon vinegar (or lemon-juice), ³⁄₄ pint brown vegetable stock. Method. —Slice the onion, tomatoes, and apple and fry in the butter until the onion begins to show signs of becoming a golden colour; then add the curry powder, and draw the pan to a cooler part of the stove, and let the contents simmer for twelve minutes. At

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DUTCH SAUCE

DUTCH SAUCE

Half a pint of thick white sauce, 1 raw yolk of egg, 1¹⁄₂ teaspoonfuls lemon-juice, ¹⁄₂ oz. butter. Method. —Make the white sauce hot, ascertain that it has sufficient seasoning, and when it reaches boiling point draw the pan to the side of the stove and stir in the yolk of egg beaten up with the lemon-juice and continue to stir for a few moments until the egg has thickened, but it must not boil or it will curdle and be spoilt. Then remove the pan from the stove and stir in the butter (which sho

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TOMATO AND CELERY SAUCE

TOMATO AND CELERY SAUCE

Half a pound of tomatoes, 3 or 4 nice white sticks of celery, 1 oz. butter, seasoning, carmine, ¹⁄₂ pint white sauce. Method. —Slice the tomatoes and cut the celery into small pieces; melt the butter in a saucepan, put in the vegetables, season them with salt, pepper, a very little powdered mace, and let them simmer (not fry) for ten minutes. Then add the white sauce and leave the pan where the heat is moderate until the vegetables are quite tender, but the sauce must not be allowed to boil. Whe

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TOMATO SAUCE

TOMATO SAUCE

Three or four large tomatoes, 1¹⁄₂ ozs. sliced onion, 1¹⁄₂ ozs. butter, 1¹⁄₂ pints thick brown sauce, seasoning, Chili vinegar, carmine. Method. —Cut the tomatoes into slices and fry them gently with the onion in one ounce of the butter; season with salt, freshly-ground black pepper, nutmeg, and a dust of castor sugar, and as soon as the tomatoes are quite soft, add the brown sauce, a few drops of Chili vinegar, and sufficient carmine to make it a clear red; then pass it through a sieve and re-h

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WHITE SAUCE

WHITE SAUCE

One onion, a few pieces of celery, 2 or 3 thin strips lemon-peel, 2 or 3 pieces parsley, small blade of mace, salt, pepper, ³⁄₄ pint milk, ¹⁄₄ pint Plasmon stock, 2¹⁄₂ ozs. butter, 2 ozs. flour. Method. —Cut the onion in slices and put it into a saucepan with the celery and one ounce of butter, and let it simmer gently for ten minutes, taking great care that the butter does not become discoloured, then add the milk, Plasmon, lemon-peel, parsley, mace, salt, and pepper, and let the stock simmer g

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WHITE STOCK

WHITE STOCK

One onion, 1 carrot, 1 small turnip, a few pieces of celery, a thick slice of parsnip, 2 artichokes, a little bunch of parsley, a little piece of lemon-thyme, 1 clove, a little piece of mace, salt, pepper, ¹⁄₂ pint milk, ³⁄₄ pint water or Plasmon stock, 1 oz. of crumbs from a milk loaf. Method. —Slice the vegetables and put them into a saucepan with the water, bread, herbs, and seasoning; let the water or stock reach boiling point, and then simmer for half an hour; at the end of the time add the

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