New Vegetarian Dishes Part 12

Forcemeat.

Make a batter (see No. 197), bake twenty minutes, shape the forcemeat (No. 77) into the form of a large sausage, lay it on the batter, and roll up. Bake three quarters of an hour longer.

A brown sauce should be served with this dish.

Note.--When cold, it may be cut in slices and fried.

No. 73.--Boiled Savoury Batter.

3 eggs.

3 tablespoons flour.

ounce b.u.t.ter.

pint milk.

1 teaspoon mixed herbs.

teaspoon salt.

Well grease a pudding basin with the b.u.t.ter, and sprinkle in half a teaspoon of herbs finely crushed. Mix the batter in the ordinary way (see No. 197), adding the rest of the herbs, and steam one and three quarter hours.

No. 74.--Cheese Mixture.

4 ounces grated cheddar.

3 ounces mashed potato.

2 eggs.

ounce b.u.t.ter.

2 teaspoons cream.

teaspoon salt.

A good shake of pepper.

Melt the b.u.t.ter in a small enamelled saucepan, add the cheese, beaten eggs, pepper and salt, and stir over a moderate heat until the cheese is thoroughly dissolved, but on no account allow to boil, stir in the potato, and it is then ready for use as follows:

1st. Well grease a flat tin, pour in the mixture, bake until quite set, and leave to get cold. Cut in squares or stamp out into fancy shapes, and fry in b.u.t.ter.

2nd. Make a nice paste, roll out very thin, spread the mixture over, roll up, and bake.

No. 75.--Chestnuts with Maitre d'Hotel Sauce.

1 pound chestnuts.

A pinch of salt.

3 teaspoons parsley.

1 teaspoon flour.

1 ounces b.u.t.ter.

pint milk.

Yolk of one egg.

Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the sh.e.l.ls and skins and fry a few minutes in the b.u.t.ter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.

No. 76.--Savoury Eggs on Toast.

4 eggs.

1 tablespoon very fine bread crumbs.

1 teaspoon minced parsley.

A little b.u.t.ter.

teaspoon salt.

teaspoon pepper.

teaspoon mixed herbs.

b.u.t.tered toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well b.u.t.ter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot b.u.t.tered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.

No. 77.--Forcemeat.

6 teaspoons chopped parsley.

3 teaspoons mixed sweet herbs.

3 teaspoons grated lemon rind.

2 teaspoons pepper.

1 teaspoon salt.

teaspoon powdered mace.

4 ounces bread crumbs.

2 eggs.

2 ounces b.u.t.ter.

Mix all the dry ingredients thoroughly, then add the b.u.t.ter (which has been previously warmed) and the beaten eggs, and stir all well together.

No. 78.--Forcemeat b.a.l.l.s.

2 ounces bread crumbs.

3 teaspoons chopped parsley.

1 teaspoons mixed sweet herbs.

1 teaspoons grated lemon rind.

teaspoon pepper.

teaspoon salt.

1 egg.

1 ounce b.u.t.ter.

teaspoon powdered mace.

1 ounce b.u.t.ter for frying.

Mix the dry ingredients thoroughly, then add the b.u.t.ter, and lastly the egg beaten. Stir all well together, form into b.a.l.l.s about the size of a large cherry, and fry in the b.u.t.ter until nicely brown. The above quant.i.ty will make sufficient b.a.l.l.s for the brown soup No. 3.

No. 79.--Haricots on Bread.

pint soaked haricot beans.

1 pint water.