New Vegetarian Dishes - LightNovelsOnl.com
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1 ounce b.u.t.ter.
A sprig of mint.
Boil the peas in the water with half an ounce of b.u.t.ter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little.
Well grease a pie dish with the remainder of the b.u.t.ter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.
No. 134.--Pet.i.tes Souffle.
pound cooked sprouts.
pound mashed potatoes.
3 eggs.
1 tablespoon flour.
teaspoon each salt and pepper.
ounce b.u.t.ter.
Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.
No. 135.--Tomato Souffle.
pint tomato juice.
3 eggs.
1 shalot.
teaspoon salt.
teaspoon pepper.
ounce b.u.t.ter for dish.
Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of b.u.t.ter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.
CURRIES.
No. 136.--Curried Beetroot and Cuc.u.mber.
1 cuc.u.mber.
1 beetroot.
2 shalots.
pint water.
1 teaspoon curry powder.
2 tablespoons cooked haricot beans.
2 ounces b.u.t.ter.
1 teaspoon flour.
1 teaspoon salt.
teaspoon pepper.
Slice the cuc.u.mber, beetroot and shalots, and fry for ten minutes in the b.u.t.ter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.
No. 137.--Curried Eggs.
Hard-boiled eggs.
Curry sauce.
Boil as many eggs as are required, remove the sh.e.l.ls, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot.
Note.--This dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg.
No. 138.--Curried Haricot Beans.
pint soaked haricots.
1 onion.
1 carrot.
1 turnip.
1 teaspoon salt.
2 teaspoons curry powder.
1 quart water.
Juice of lemon.
1 teaspoon Worcester sauce.
1 ounces b.u.t.ter.
1 ounces flour.
Simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the b.u.t.ter and flour, and serve with boiled rice.
No. 139.--Curried Haricot Beans.
Another way.
1 pint sauce superbe.
1 onion sliced and fried.
2 teaspoons curry powder.
The juice of half a lemon.
1 pound cooked haricot beans.
Cooked rice.
Place the sauce, curry powder, and lemon juice in a stewpan, and stir over the fire for ten minutes, then add the fried onion and beans, simmer another ten minutes, and serve with boiled rice.
Note.--This is a delicious curry. Cooked lentils may be used in place of haricot beans.
No. 140.--Curried Lentils.
pint soaked lentils.
1 pint water.
1 ounces b.u.t.ter.
