New Vegetarian Dishes Part 20

ounce b.u.t.ter.

3 eggs.

teaspoon salt.

teaspoon pepper.

ounce b.u.t.ter.

Beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small k.n.o.b of b.u.t.ter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.

No. 127.--Souffle Garnie.

pint white sauce.

2 tablespoons mashed potatoes.

2 ounces bread crumbs.

2 eggs.

ounce b.u.t.ter for dish.

1 teaspoon mixed herbs.

1 medium-sized onion.

1 teaspoon salt.

teaspoon pepper.

1 small carrot for garnish.

Mix together the sauce, potatoes, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. Have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour.

When done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly.

No. 128.--Souffles Moulded.

3 ounces cooked Brussels sprouts.

2 ounces mashed potato.

1 ounce boiled rice.

teaspoon pepper.

2 eggs.

1 teaspoon salt.

1 ounce b.u.t.ter.

Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of b.u.t.ter. Bake for three-quarters of an hour, turn out and serve.

Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown. Serve sauce No. 157 with them.

No. 129.--Haricot Bean Souffle.

pound cooked haricot beans.

1 large onion.

1 teaspoon mixed herbs.

1 teaspoon salt.

ounce b.u.t.ter for dish.

1 tomato.

3 eggs.

1 ditto hard boiled.

Mince the haricot beans (which should be cold and thoroughly dry) very fine. Boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. Prepare a flat pie dish by greasing it well with the b.u.t.ter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. Then beat up the other three eggs, whites and yolks separately, the former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. Turn out and serve quickly.

Note.--This makes a pretty dish if cooked in little moulds.

No. 130.--Haricot Souffle with Bechamel Sauce.

pound soaked haricot beans.

1 tablespoon cream or milk.

Whites of 2 eggs.

2 teaspoons of chopped parsley.

teaspoon salt.

teaspoon pepper.

1 pint water.

Sauce No. 160.

Boil the beans for about two hours, or until they have absorbed all the water; rub them through a wire sieve, add the parsley, salt, pepper, cream and whites of eggs. Mix together, place in a very well b.u.t.tered pie dish, and bake in a moderate oven for half an hour. When cooked, turn the souffle out on to a hot dish; pour the sauce over, and serve quickly.

No. 131.--Haricot and Spinach Souffle.

4 tablespoons finely-minced haricot beans.

3 tablespoons minced spinach.

2 eggs.

Pepper and salt.

Mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste.

Break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-b.u.t.tered pie dish, and bake from half to three-quarters of an hour. Remove from pie dish before serving. Tomato sauce No. 178 may be served with this dish.

No. 132.--Lentil Souffle.

1 tablespoon cooked lentils.

1 shalot.

3 eggs.

teaspoon salt.

teaspoon pepper.

Mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-b.u.t.tered pie-dish, and bake about half an hour. Turn out on to a very hot dish, and serve at once with lentil sauce Nos. 166 or 168.

No. 133.--Fresh Green Pea Souffle.

pint young peas sh.e.l.led.

2 eggs.

teaspoon salt.

pint water.