THE BEST VEGETARIAN DISHES
I KNOW
“The business of the kitchen’s great,
And it is fit that men should eat,
Nor was it e’er denied.”
THE BEST
VEGETARIAN DISHES
I KNOW
BY
JEANNE JARDINE
[Illustration]
LONDON
J. M. DENT & SONS LTD.
29 AND 30 BEDFORD STREET, W.C.
1910
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 to suggest dainty and nourishing dishes to vegetarians, which are
not extravagant, and which can be easily carried out by the average
“good plain” cook. One thing I would ask in this connection is, that
the recipe be read through and the intention grasped before operations
are begun. It is an interesting fact that the same recipe may give an
absolutely different result when followed by two persons, thus proving
that in one case or the other--and possibly in both--their methods are
at variance with those laid down by the author. It must be borne in
mind that fats of various kinds, such as butter--made both from cream
and nuts--cream, oil, and cheese, should necessarily take a prominent
place in vegetarian fare, and also such complete forms of food as milk
and eggs, in order to give it its proper dietetic value.
It is frequently asserted that a vegetarian diet is more costly than
a meat diet, but those who adopt it will find that the extra cost of
butter, milk, and eggs in a month will compare favourably with the
butcher’s bill for the same period.
J. J.
CONTENTS
PAGE
Artichoke Curry 11
Artichoke and Egg Fricassee 11
Artichoke Fritters 12
Artichokes au Gratin 13
Artichokes à la Mornay 14
Artichoke and Potato Pie 14
Artichokes Roasted 15
Artichoke Rissoles 16
Artichoke Soufflé 17
Baked Beans with Spinach and Eggs 19
Baked Eggs with Spaghetti 20
Batter Balls 21
Batter Cassolettes 22
Beans with Egg Fritters 23
Broad Beans and Baked Eggs 24
Broad Beans in Italian Style 25
Butter Beans Moulded 25
Butter Beans in Pastry Case 26
Cabbage Stuffed with Nuts 27
Carrots in Rice Border 29
Cassolettes with Peas 30
Cassolettes of Rice 32
Cauliflower in Batter 33
Cauliflower with Curried Egg Sauce 34
Cauliflower with Egg-Balls 34
Cauliflower Fritters 35
Cauliflower and Tomato Meringue 36
Celeriac Aigrettes 37
Celeriac Cutlets 38
Celeriac and Eggs au Gratin 39
Celery Pie 40
Celery and Macaroni Timbale 40
Cheese Omelet with French Beans 42
Chestnut Curry 43
Chicory Mould with Macaroni 44
Cold Curry Shape 45
Cornets with Celery Cream 46
Cucumber filled with Nut Forcemeat 47
Cucumber Stuffed 48
Cucumber with Poulette Sauce 49
Devilled Nut Fillets 50
Dresden Patties 51
Eggs in Jelly with Cheese Cream 51
Eggs Stuffed with Asparagus 52
Egg Balls in Potato Case 53
Egg Croquettes 55
Eggs in Cucumber Cases 56
Egg Cutlets with Asparagus 57
Egg and Forcemeat Croustades 58
Egg Fritters 59
Egg Patties 60
Eggs Poached and Fried with Tomatoes 61
Eggs Poached and Fried with Vegetable Marrow 62
Eggs Poached with Tomato Sauce 63
Eggs in Potatoes 64
Eggs and Rice 65
Egg Rissoles 66
French Bean Salad 67
Fricassee of Eggs 68
Green Pea Cutlets 69
Macaroni Pie 70
Macaroni Rissoles 72
Mock Oyster Cakes 73
Mushroom Cutlets with Purée of Lettuce 74
Nut Cutlets 75
Nut Fillets Stewed 76
Nut Rissolettes 77
Nut Soufflé 78
Quenelles à la Reine 79
Rice Fritters with Broad Beans 80
Roasted Potatoes with Mushrooms 81
Roman Pie 82
Salsify Omelet 83
Salsify Patties 84
Savoury Macaroni 85
Savoury Mince with Spinach 85
Savoury Pasties 86
Savoury Roll 87
Scalloped Curry 88
Scotch Eggs 89
Spaghetti à l’Italienne 89
Stuffed Potatoes 90
Stuffed Vegetable Marrow 91
Tomato Omelet with Vegetable Salad 92
Tomato Patties 93
Tomato Shape with Peas 94
Tomatoes Stuffed with Macaroni 95
Tomato Soufflé 96
Vegetable Cream with Aigrettes 97
Vegetable Pie 99
Vegetable Steaks 100
Yorkshire Mince 101
Yorkshire Pudding with Mushrooms and Tomatoes 102
SAUCES
Brown Sauce 103
Curry Sauce 104
Dutch Sauce 104
Tomato and Celery Sauce 105
Tomato Sauce 106
White Sauce 106
White Stock 107
THE BEST VEGETARIAN DISHES I KNOW
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.
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 teaspoonful of lemon-juice or tarragon vinegar. Place the saucepan
containing the fricassee on the stove in a larger pan of boiling
water to prevent the sauce from curdling, and stir occasionally.
Drain the macaroni, as soon as it has been boiled until it is quite
tender, and put it back into the saucepan in which it was cooked, with
an ounce of butter, a tablespoonful of tomato sauce and season with
salt and pepper. When it is thoroughly coated with the butter and
sauce, sprinkle in a large tablespoonful of grated cheese (preferably
Parmesan), then make a neat border with it on a hot dish and fill the
middle with the fricassee. If a more economical sauce is preferred the
yolk of egg and lemon-juice can be omitted.
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 fritters piled upon a hot dish with a little
grated Parmesan (or Cheddar) cheese scattered over them.
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
ten minutes. Prepare a thick white sauce (see recipe on page 106) and
add a tablespoonful of mild, grated cheese to each half pint; pour a
small quantity of the sauce over a buttered gratin dish and arrange
the artichokes in it, then cover them with the remainder of the sauce;
pour the remains of the butter in which the artichokes were cooked over
the top and scatter over it a moderately thick layer of finely sifted,
dried bread-crumbs mixed with half the quantity of grated cheese, and
bake in a quick oven until evenly browned. If the flavour of onion is
not objected to, a small, well-boiled Spanish onion passed through a
sieve and added to the sauce is an improvement to the dish.
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 remove
the filling and turn the case carefully from the ring on to a baking
sheet; fill it with the artichokes (taking care they are thoroughly
drained), pour the sauce over them and put the case back into a fairly
quick oven until the surface of the sauce is lightly browned. The sauce
should be quite thick and after taking it from the stove, stir in the
tablespoonful of cream and the grated cheese and use as directed.
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
slices; mince two good sized mushrooms and mix them with a large
dessertspoonful of chopped parsley and a teaspoonful of scalded onion,
which has been minced. Line a buttered pie-dish with the short paste,
which should be fairly thin, then fill it with layers of the artichokes
and potatoes (mixed) with a few pieces of hard boiled egg, cut in
quarters, and over each layer scatter some of the mushroom mixture and
season with salt, pepper, and a very little mixed spice. When the dish
is full pour in the sauce, mixed with the tomato catsup; then cover the
pie, brush it over with some beaten egg (or milk) and bake in a fairly
quick oven for one hour.
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 quarters of an hour. They should be basted
frequently, and if the heat is fierce, a piece of greased paper should
be placed over them until they are nearly done; drain the artichokes
on soft paper on taking them from the fat, scatter a little chopped
parsley over them, and serve with a dish of spaghetti à l’Italienne.
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 the artichokes with it and spread them out on a flat dish to get
cold. Take about a dessertspoonful of the mixture at a time, and form
it on a floured board into little balls; dip them into beaten egg,
then cover thickly with the breadcrumbs, and after allowing time for
them to dry, fry the rissoles in deep, boiling fat. The sauce should
be well flavoured with vegetables and finished with a little cream if
practicable. Serve the rissoles round a pyramid of puffed potatoes
and garnish with fried parsley. The potatoes should be prepared thus:
Peel them and cut them length-wise into rather thick strips, then into
dice-shaped squares, and put them into a basin of cold water for about
fifteen minutes, then drain them and dry them thoroughly in a soft
cloth. Melt sufficient fat (or oil) in a stewpan to cover the potatoes;
when it is hot (not boiling) put them in and let them cook gently until
they are tender; then take them out and make the fat boil, testing
it with a piece of bread to ascertain when the right temperature is
reached. Put the potatoes into the boiling fat and fry them quickly for
a few minutes, when they will puff up and become a golden brown; drain
them on paper and scatter some chopped parsley and salt over them.
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 yolks of
the eggs, beating one into the sauce before adding the other; then stir
in the cheese (preferably Parmesan), a squeeze of lemon-juice, and
season with salt, pepper, nutmeg, and a small saltspoonful of curry
powder. Have ready some well-boiled Jerusalem artichokes which have
been passed through a sieve, add a liberal half pint to the soufflé
mixture, and then stir in lightly the whites of the eggs, whisked to
the stiffest froth which can be obtained, and pour at once into a
buttered china soufflé mould. Smooth the surface of the soufflé and
pour a tablespoonful of warm butter over it and sprinkle it with dried
breadcrumbs, which have been pounded and sieved, and bake at once in
rather a quick oven for half an hour. Serve the soufflé with Brussels
sprouts prepared as follows: Cook the sprouts in plenty of boiling
water, seasoned with salt and two or three lumps of sugar, add a little
piece of soda to improve the colour, and leave the cover off so that
the steam may escape. Directly they are tender, turn the sprouts into a
colander and then drain them on a cloth and put them into a hot pipkin.
Melt half an ounce of butter in a small saucepan, add salt, pepper,
nutmeg, and a dust (each) of castor sugar and curry powder and a
teaspoonful of lemon-juice; pour the butter over the sprouts and leave
them in the oven for a minute or two before sending them to the table.
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 colander and remove the skins; melt an ounce or two of butter (a
liberal quantity should be allowed) in an earthenware pipkin; put in
the beans, pour the tomato sauce over them, cover closely (tying a
piece of greased paper over the top if the lid does not fit well) and
stand the pipkin in a pan of hot water in a moderately hot oven for
five hours, replenishing the water when necessary and adding a little
more sauce if it is required. Butter as many china egg poachers as are
needed and break a new-laid egg into each, scatter a little salt and
pepper over the top and place the poachers in a shallow pan of boiling
water in the oven and let the eggs cook until they are sufficiently set
to turn out. Make a border of carefully prepared spinach on a hot dish,
place the eggs at intervals on it, and fill the middle with the baked
beans; a little powdered parsley sprinkled over the eggs will add to
the dainty appearance of the dish. The water in which the beans are
cooked should be saved as it would be a good foundation for various
vegetable soups or sauces.
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 egg at a time into a coffee cup, and
turn it carefully into one of the ramekins; pour a teaspoonful of warm
butter over the top and cover with the remains of the herb mixture
and bake at once in a hot oven until the whites of the eggs are set.
Have ready the tomatoes cut in half and fried; turn the eggs from the
cups and put one on each piece of tomato and arrange them round a hot
dish with spaghetti, prepared as follows, in the middle and garnish
with watercress. Cook the spaghetti in boiling, salted water until it
is tender, then drain it well and put it into a saucepan containing
two ounces of warm butter; season it with salt and black pepper, and
scatter in the cheese (preferably Parmesan) by degrees while turning
the spaghetti lightly and quickly with a fork, and serve at once.
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 to leave
the sides of the pan, then remove it from the stove and let it cool a
little, but it must not get cold; add the eggs, beating one into the
paste before putting in the second, then add two more yolks in the same
way and season well with salt, pepper, and nutmeg. The paste should now
be sufficiently stiff to roll into little balls on a floured board,
allowing a heaped teaspoonful for each. When it has all been used, drop
a few at a time into a pan of deep fat, which is just under boiling
point, taking care to remove them directly they are a golden colour;
the temperature must be slightly reduced each time before more little
balls are put in, but the pan may be moved to a hotter part of the
stove after they have been in a minute or two. Drain the little balls
on paper, sprinkle some grated Parmesan over them and serve them with
braised sea-kale, or it may be plainly boiled and masked with white
sauce; celery or cauliflower would be equally suitable if sea-kale is
not available.
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, two lumps of sugar, and a few leaves
of mint have been added. When done, drain them and cover with a thick
white sauce, which should be delicately flavoured with chopped mint,
and keep hot. Brush some plain dariole moulds over with hot fat, line
them with the batter, and plunge them at once into a pan containing
some deep, boiling fat; directly the batter is a golden brown, take
out the moulds, and with a pointed knife carefully detach the little
batter cases from the moulds; brush them over quickly with warm butter,
sprinkle with some chopped parsley and fill them with the peas.
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 drain them thoroughly, finishing them on a
soft cloth, and put them into a hot dish; have rather more than one and
a half ounces of the butter hot in a saucepan, with a tablespoonful of
parsley, the shallot, tarragon, lemon-juice, and seasoning; pour the
mixture over the beans and serve them accompanied by egg fritters made
thus: Butter as many china egg-poachers as are required and scatter
over them a little chopped parsley, salt, and pepper, then carefully
break an egg into each and poach them until firm in a sauté (or other
suitable) pan, containing sufficient boiling water to rather more than
half cover the china cases. When the eggs are ready, put them aside to
get cold, then turn them from the cases, dip them into a thick batter,
and fry in deep, boiling fat until the fritters are a golden colour;
dish them neatly and garnish with watercress.
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 thick oval cake, smoothing
the surface, and with a spoon make as many little hollows (they must
not be deep), at even distances, as there are eggs, and into each
hollow put one of the eggs, prepared as below, and garnish the edge
of the moulded beans with little triangular-shaped croutons of fried
bread. Butter as many china egg-cookers as are required, and sprinkle
sufficient of the chopped herbs and onion to cover the inside of each
cooker. Break one egg at a time into a small cup and carefully turn it
into the china case; put a little piece of butter on the top of the
eggs, season them with celery salt, and pepper, then scatter some of
the herb mixture over the surface, and bake in a quick oven from six to
eight minutes, when the eggs should be sufficiently set to be easily
turned out.
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, and let them simmer gently until they are tender, adding
a little more stock if necessary, but when done it should be nearly
all absorbed. Have ready a neatly-made border of mashed potato, which
has been baked until brown in the oven, and the tomato pulp hot in a
small saucepan; add the remaining ounce of butter to it and season with
salt, pepper, and a dust of castor sugar; fill the border with the
beans, pour the tomato pulp over them, scatter the surface with chopped
parsley and garnish with little heaps of buttered egg.
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 piece of greased paper over the
top and stand it in the oven in a pan of boiling water and let it cook
for three quarters of an hour. Leave the mould on the kitchen table for
a few moments on taking it from the oven, then turn the contents on to
a hot dish; scatter the chopped parsley over the top and serve with a
dish of baked tomatoes filled with herb stuffing. Beans prepared in the
same way may be made into rissoles and fried in boiling fat; in this
case they should be served with tomato sauce.
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 where the heat is moderate, for about five minutes; the
appearance will be improved if the sides and edge are brushed over
with egg before the case is put back in the oven. Serve it filled with
beans, prepared according to the directions given below, and scatter
the chopped parsley over the surface. If preferred a case of mashed
potato can be used instead of the pastry; it should be brushed over
with beaten egg and then browned in the oven. Cook the beans--which
should have previously soaked for twelve hours in cold water--until
they are tender, then drain them thoroughly, season them with salt and
pepper and put them for ten minutes into a sauce made thus: Boil the
celeriac (after cleaning and peeling it) in salted water until it is
done, then pass it through a wire sieve and mix it with half a pint of
carefully-prepared white sauce; make it hot, then add the beans and
half an ounce of butter and use as directed.
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 turnip, each
cut into slices; season with salt and pepper, and fry gently for ten
minutes; then put in the cabbage and pour in sufficient brown sauce to
about half cover it; place a piece of greased paper over the pan before
putting on the lid, and put it in a moderately hot oven for about half
an hour; the cabbage should be basted with the sauce two or three times
while it is cooking. When it is done, carefully remove it from the
stewpan on to a hot dish, scatter some chopped parsley over it, and
surround it with little heaps of fried breadcrumbs; the sauce in which
it was cooked should be strained and sent to the table in a hot tureen.
For the forcemeat, put an ounce of butter into a saucepan with a small
onion (sliced), and fry for five minutes, taking care it does not
brown; put the bread, which should be the crumb of a milk loaf, into a
basin and pour in sufficient boiling milk to cover it and let it soak
while the onion is being fried. Then add the bread to the onion; season
with salt, pepper, and a little mace, and stir over the fire until a
smooth thick paste is formed, when it should be passed through a sieve
into a basin. Have ready the nuts which have been passed through a nut
mill or fine mincer; add them to the paste and also half an ounce of
butter and a well-beaten egg and use as directed. Large Cos lettuces
are excellent served in the same way as the cabbage.
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 one ounce of butter to the rice, a tablespoonful of tomato catsup
and some salt, pepper, nutmeg, and a pinch of curry powder and put
it into a well-buttered border mould, pressing it down firmly, and
bake in a fairly quick oven for half an hour. Scrape and trim the
carrots (preferably the French round variety), and cook them in
salted water until they are just tender, then drain them and put them
into a saucepan containing the butter warmed and seasoned with salt,
pepper, castor sugar, and nutmeg; cover the pan, and let them simmer
steadily for a quarter of an hour, then add the tomatoes, which should
be sieved, and the brown sauce, and let the carrots cook for another
quarter of an hour. Turn the rice border from the mould and fill the
middle with the carrots; sprinkle a little parsley over them and serve
at once. If preferred, the border can be made of equal quantities of
carefully-mashed potato (prepared as if for potato rissoles, with an
egg) and any well-cooked green vegetable which has been passed through
a wire sieve.
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, and castor sugar, add the mint and a quarter of a
pint of water; bring the latter gradually to boiling point, then cover
the peas closely with a greased paper before putting on the lid of the
casserole, and let them cook very gently until they are quite tender.
They must be stirred from time to time, and if they get too dry a
little more water may be added, but it is not intended there should
be much, and when done it should be nearly all absorbed, and then two
tablespoonfuls of cream should be added and the simmering continued,
for ten minutes more, but the cream must not be allowed to boil. Pass
the potatoes through a sieve into a basin (they should be still hot)
and add one ounce of warm butter and a tablespoonful of cream and beat
them well, then add (one at a time) the yolks of two raw eggs, and
season with salt, pepper, nutmeg, a pinch of castor sugar and a few
drops of lemon-juice and beat the mixture again for a few minutes and
spread it out on a flat dish. When it is cold take a small portion at
a time and roll it on a floured board into a little ball (of about the
size of a golf-ball); flatten it slightly at each end, thus converting
it into the shape of a small cylinder; mark the top with a small round
cutter, then dip the cassolettes into beaten egg and cover them thickly
with fine, dried breadcrumbs, and after allowing time for the crumbs
to dry, fry them in deep boiling fat until they are a decided golden
colour. Drain the cassolettes, and carefully remove the marked portion,
then take out all the soft inside, leaving the cases hollow; fill them
with the stewed peas, place in the oven for a few moments and serve
garnished with parsley. Cassolettes made in the same way may be filled
with buttered eggs mixed with a small quantity of chopped parsley and
onion, and also hard boiled eggs chopped and mixed with white mushroom
sauce.
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 vegetable
stock; drain it well, and put it back into the saucepan with one ounce
of butter to dry; season it with salt, pepper, and curry powder, and
fill some buttered dariole moulds with it, pressing it in firmly and
put aside to get cold. Then turn out the moulded rice; dip it in beaten
egg and cover it thickly with very fine, dried breadcrumbs mixed with
an equal quantity of Plasmon powder; mark the top of each with a small
round cutter, and after allowing the crumbs time to dry, fry in boiling
oil (or vegetable butter) until of a deep golden brown. Remove the
marked portion from the cassolettes and carefully take out the rice
from the middle, thus leaving little hollow cases; have ready some
buttered eggs (prepared as below), fill the cassolettes with them,
cover the top with the fried almond mixture, and put into the oven
for a minute or two to ensure their being quite hot. Beat three eggs
until they are quite frothy, add the parsley, half a teaspoonful of
the onion, and the tarragon and chervil; season with celery salt,
pepper, and nutmeg, and pour into a saucepan containing one ounce of
warm butter; stir the eggs over the fire until they are sufficiently
set, but be sure and remove them while they are still creamy, and use
as directed. Fry the remainder of the onion with the almonds and curry
powder in half an ounce of butter, until the onion is crisp and lightly
browned, keeping the mixture stirred to prevent it from sticking to the
pan and from acquiring too much colour.
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 all the moisture from it and divide it into small pieces
and put into a buttered gratin (or pie) dish, and season with salt,
pepper, and nutmeg. Whisk the egg to a thick froth and add it to the
batter, then stir in the baking powder and pour over the cauliflower;
place a few pieces of butter on the top, and bake at once in a quick
oven. Serve with the brown sauce in a tureen. Other vegetables of
various kinds may be cooked in the same way.
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 edge
of the dish with slices of fried tomato and serve directly it is ready.
A recipe for curry sauce will be found on page 104.
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 into the
oven for two or three minutes to ensure it being very hot, and serve
surrounded by egg-balls placed separately on little round croutons.
Wash the pine kernels two or three times in boiling water and pass them
through a nut-mill or fine mincer; melt the butter in a small omelet
pan and put in the onion and kernels; season with salt and pepper and
fry gently until they are nicely browned and quite crisp; they should
be stirred constantly to prevent the onion from becoming too dark. The
eggs should be broken separately into a coffee cup and dropped into a
pan containing an abundance of boiling oil, which has been stirred with
the handle of a long wooden spoon until it is revolving rapidly; it
is essential that each egg falls into the middle of the oil, and the
circular motion must be kept up until it is done, which will take about
the same time as if the egg were poached in the usual manner.
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; directly the fritters are a golden brown remove them,
and, after draining them on soft paper, dish them up and garnish with
watercress, which has been lightly dressed with oil and vinegar.
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 perfectly smooth and very thick. Remove the pan from
the stove and add the cheese and salt, pepper, and a little nutmeg,
then beat in separately the yolks of the eggs, and when they are well
mixed, add the cauliflower and the tomatoes, turn the mixture into a
buttered pie-dish and put it in a moderate oven for ten minutes. Add
a pinch of salt to the whites of the eggs and whisk them to a very
stiff froth; season with celery salt and pepper and spread quickly
and neatly over the top of the cauliflower mixture, then replace the
dish in the oven and continue the cooking until the white of egg is a
pale fawn colour, when it will be ready to serve. This dish should be
accompanied by potato rissoles.
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 the saucepan. Remove the pan
from the stove and add the eggs (one at a time) and the third yolk;
then the cheese and salt, pepper and cayenne, and spread the paste
on a flat dish. When it is cool, envelop the pieces of celeriac in
about a teaspoonful of it, and as each piece is ready, drop it into
a saucepan containing plenty of hot fat which is just on the point
of boiling; remove the aigrettes the moment they are a golden brown,
serve them piled up on a hot dish, and garnish with parsley. Unless the
aigrettes are to be served as a savoury, they should be accompanied by
potatoes prepared as follows: Cut four or five cold, steamed potatoes
(a close and not a floury kind must be selected) into small square
pieces of about the size of dice; flour them lightly and season them
with salt and pepper. Melt one ounce of butter in a sauté pan; add a
dessertspoonful of minced onion, and when it has cooked gently for two
minutes, add the potatoes and stir them until they are lightly browned,
taking care that the heat is not sufficient to burn them. Add a quarter
of a pint of nicely-flavoured vegetable broth; let it boil for a few
moments, then stir in a dessertspoonful of chopped parsley and a
squeeze of lemon-juice, and the potatoes will be ready to serve.
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 seasoned,
and stir in the celeriac, then spread the mixture out on a dish and
when it is cold divide it into equal portions and form each neatly on
a floured board into the shape of a small cutlet; insert a little
piece of macaroni at the pointed end, to represent the bone, then mask
the cutlets with beaten egg and fine breadcrumbs (seasoned with salt
and pepper) and fry them in deep, boiling fat until they are evenly
browned, and serve them on a support of spinach or sieved cabbage.
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 when breaking
the shell; put a small piece of butter on the top of each egg, scatter
a little salt and pepper over it, cover with fine breadcrumbs, and bake
for eight or ten minutes in a quick oven.
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 the milk (strained), and stir quickly until the
sauce has boiled and thickened. Remove the pan from the stove and add
the yolks of the eggs, one tablespoonful of grated cheese, the parsley,
and celeriac, then whisk the whites of the eggs to a very stiff froth,
stir them into the mixture, and turn it into the lined pie-dish and
bake for half an hour in a well-heated oven. This dish is equally nice
served hot or cold; if the latter, it should be turned out of the
pie-dish intact in the pastry case.
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 (which should be mild and dry), the
champignons, cut into moderately thin slices, half an ounce of butter,
and some salt, pepper, and nutmeg. Butter a soufflé mould (or basin) of
suitable size and line it neatly with the macaroni, which may be used
in long pieces, or if the thick kind is used it may be cut into pieces
of about half an inch in length. Add a pinch of salt to the whites
of the eggs, whisk them to a very stiff froth, and stir them lightly
into the celery mixture, then fill the lined mould; place a piece of
buttered paper over the top, then cover closely with a saucer and place
the mould in a saucepan containing sufficient boiling water to about
three parts cover it, and let the timbale steam gently and steadily
for three quarters of an hour. When it is done let it stand on the
kitchen table for two or three minutes, then turn it from the mould and
surround with tomato sauce, or, if preferred, a thick brown vegetable
sauce may be used.
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;
loosen it round the sides when it begins to set, and keep shaking the
pan to prevent the omelet from sticking; directly it is sufficiently
set (it should be still creamy on the top) fold it over in half and
turn it on to a hot dish. Have ready some beans prepared according to
the directions given below, arrange them quickly round the omelet, and
serve it with as little delay as possible. Boil some very young French
beans whole, after pinching off the little piece at each end; drain
them very thoroughly and put them into a hot saucepan; season them with
salt, pepper, and a tiny dust of sugar, and add by degrees some maître
d’hôtel butter--allowing about two ounces for a medium-sized dish of
beans; a recipe for it will be found on page 102.
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 outer and inner skins, and put the nuts
into a sauce made according to the directions given below; cover the
curry with a thick piece of greased paper before putting on the lid of
the pan, and simmer very gently in a moderate oven for an hour. Serve
the curry surrounded by carefully-boiled rice which should be garnished
with little pieces of pickled red cabbage and gherkin. For the sauce
fry the onion (thinly sliced), the tomatoes, and apple (also sliced)
in the butter until the onion shows signs of changing colour, then add
the curry powder, and draw the pan to the side of the stove and let the
contents simmer for twelve minutes. Pour the boiling water on to the
cocoanut (preferably freshly grated, but desiccated can be used) and
steep by the side of the stove until required. At the end of the time
named stir the flour into the pan, and when it is smoothly mixed with
the butter, etc., pour in the stock and stir over the fire until it
has boiled and thickened; then add the chutney, vinegar, lemon-juice
and let the sauce simmer gently for half an hour, when it should be
strained through a sieve into a stewpan; stir the cocoanut, and strain
the liquid from it into the curry; then add the chestnuts and cook as
directed above. A salad composed of sliced tomatoes and small pieces of
crisp, white celery, with a plain oil and vinegar dressing, should be
served with the curry.
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.