When tomatoes are small, or of irregular shapes,
the above mixture may be baked, and sent up in
china souffle cases.
Tomato Souffle.
Prepare tomato pulp, taking care that it is not too
liquid ; stir in the yolks of three eggs (or more if for
346 TOMATOES,
a large number of guests), and then the whites well
beaten✪ Tomato Souffle. Fill either a large souffle case, or a number
of small ones ; and bake as other souffles
Omelette with Tomatoes.
Take three or four ripe tomatoes, and cut them in
dice. Chop up a couple of onions, and fry them in
oil (or butter) ; when they are turning yellow add the
tomatoes, and let them cook so as to evaporate the
water of the tomatoes ; then add a little chopped
parsley✪ Omelette with Tomatoes.
Make an omelette in the usual way, pour the
tomato mixture on the middle, double up the omelette,
so that there appears to be nothing but omelette, and
send up on a long oval dish.
Tomatoes a la Proven9ale.
Slice off the top of each tomato, take out the pips,
and then scoop out the interior. Have ready a
stuffing composed of breadcrumbs, parsley, onions,
tarragon, salt, pepper, and oil. Mix this with the pulp
of the tomato✪ Tomatoes a la Provençale, replace in the rind, and let them cook
in the oven for forty minutes ; if the tomatoes are
watery, let the water drain away before you mix in
the stuffing.
Indian Corn and Tomatoes.
Take equal quantities of green corn and tomatoes
sliced and peeled. Stew together half an hour ;
season with pepper, salt, and a very little sugar. Stew
TURNIPS. 347
fifteen minutes longer, and stir in a large lump of
butter✪ Indian Corn and Tomatoes. Five minutes later, pour out and serve.
Indian corn must be simmered in water till it is
quite soft ; no time can be assigned, as it varies with
the state of the corn ; it must be drained quite dry
before the tomato pulp is mixed with it.
Pur^e of Turnips.
Cut up the turnips into small pieces, pour cold
water on them, and let them steep and strain.
Put them in a stewpan to stew with a piece of
butter, and add pepper and salt. When they are soft
pass them through the tamis. With a little spoonful
of hot water or hot broth✪ Purée of Turnips, wash out the pan in which
they were cooked, and add all to the puree. Serve
as a dressed vegetable, very hot.
Glazed Turnips.
Turn out the turnips all of the same rather
pointed size and shape, wash them in cold salt and
water, and strain. Place them in a deepish pan up-
right, and let them boil in broth with a little sugar.
Take them off the fire when soft ; have some glaze✪ Glazed Turnips
ready ; get them out of the pan without breaking,
and glaze them with the thick stock.
Turnips au Gratin.
Cut in slices as thin as a crown piece ; steep in
cold water and strain ; then lay them in a butter✪ Turnips au Gratined
348 TURNIPS.
dish that will bear the oven, and finish as for cauli-
flower * au gratin.'
Turnips.
Mashed turnip is a favourite accompaniment of
boiled mutton, of Prince of Wales' cutlets, &c. The
turnips must be boiled till tender enough to be passed
through a sieve. The pulp must then be placed in a
cloth, which is rolled and wrung, one person at each
end of the roll. The pulp is then to be mixed with
cream or butter and flavoured with salt and pepper✪ Mashed Turnip.
Turnips a la Poulette. ✪ Turnips a la Poulette
Page 140 · 9 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When tomatoes are small, or of irregular shapes, the above mixture may be baked, and sent up in china souffle cases.
Tomato Souffle.
Prepare tomato pulp, taking care that it is not too liquid ; stir in the yolks of three eggs (or more if for
346 TOMATOES,
a large number of guests), and then the whites well beaten. Fill either a large souffle case, or a number of small ones ; and bake as other souffles
Omelette with Tomatoes.
Take three or four ripe tomatoes, and cut them in dice. Chop up a couple of onions, and fry them in oil (or butter) ; when they are turning yellow add the tomatoes, and let them cook so as to evaporate the water of the tomatoes ; then add a little chopped parsley.
Make an omelette in the usual way, pour the tomato mixture on the middle, double up the omelette, so that there appears to be nothing but omelette, and send up on a long oval dish.
Tomatoes a la Provençale.
Slice off the top of each tomato, take out the pips, and then scoop out the interior. Have ready a stuffing composed of breadcrumbs, parsley, onions, tarragon, salt, pepper, and oil. Mix this with the pulp of the tomato, replace in the rind, and let them cook in the oven for forty minutes ; if the tomatoes are watery, let the water drain away before you mix in the stuffing.
Indian Corn and Tomatoes.
Take equal quantities of green corn and tomatoes sliced and peeled. Stew together half an hour ; season with pepper, salt, and a very little sugar. Stew
TURNIPS. 347
fifteen minutes longer, and stir in a large lump of butter. Five minutes later, pour out and serve.
Indian corn must be simmered in water till it is quite soft ; no time can be assigned, as it varies with the state of the corn ; it must be drained quite dry before the tomato pulp is mixed with it.
Purée of Turnips.
Cut up the turnips into small pieces, pour cold water on them, and let them steep and strain.
Put them in a stewpan to stew with a piece of butter, and add pepper and salt. When they are soft pass them through the tamis. With a little spoonful of hot water or hot broth, wash out the pan in which they were cooked, and add all to the puree. Serve as a dressed vegetable, very hot.
Glazed Turnips.
Turn out the turnips all of the same rather pointed size and shape, wash them in cold salt and water, and strain. Place them in a deepish pan upright, and let them boil in broth with a little sugar. Take them off the fire when soft ; have some glaze ready ; get them out of the pan without breaking, and glaze them with the thick stock.
Turnips au Gratin.
Cut in slices as thin as a crown piece ; steep in cold water and strain ; then lay them in a buttered
348 TURNIPS.
dish that will bear the oven, and finish as for cauliflower * au gratin.'
Turnips.
Mashed turnip is a favourite accompaniment of boiled mutton, of Prince of Wales' cutlets, &c. The turnips must be boiled till tender enough to be passed through a sieve. The pulp must then be placed in a cloth, which is rolled and wrung, one person at each end of the roll. The pulp is then to be mixed with cream or butter and flavoured with salt and pepper.
Turnips a la Poulette.
Records on this page
Tomato SouffleOmelette with TomatoesTomatoes a la ProvençaleIndian Corn and TomatoesPurée of TurnipsGlazed TurnipsTurnips au GratinMashed TurnipTurnips a la Poulette