Prepare a medium-sized egg plant two or three hours bef ore
cooking. Peel and cut it in even slices about one-quarter of an
inch thick. Place them on a dish, sprinkle each slice with a
little salt and pepper. Put them in press with a heavy weight
on top. This will extract ali the bitter tasto. Dip each slice
in beaten egg, then in fine bread crumbs✪ Fried Egg Plant. Fry in hot fat until
a nice brown. Season with a little salt, drain on brown paper,
and serve very hot. If one prefer, the egg plant may be dipped
in thin batter instead of egg and crumbs, and cooked in the
same way.
Stuffed Bgg Plant
Take two medium-sized ^gg plants. Cut off the stem, slit
lengthwise in halves, tracing the incisions inside. Fry the
plants until soft, then drain. Then take two ounces of butter,
two ounces of finely chopped pork, two ounces of finely chopped
shallots, one pint of chopped mushrooms. Stir and cook ten
minutes. With a tablespoon take up most of the fleshy part of
VEGETABLES AND FARINACE0U8 FOODS 248
the egg plant, put with the above preparation, and season
with salt, pepper, and chopped parsley. Mix thoroughly and
put this stuffing in the egg pianta on a baking dish. Sprinkle
with fresh bread crumbs and grated cheese — Parmesan or
American. Drop a little sweet oil over and bake light brown
in a pretty hot oven. Slide on a dish, pour a ladlef al of brown
sauce round it, and serve.
Boiled Hominy
Wash one cup of white hominy, and after draining, place in
a doublé boiler. Add one teaspoonf ul of salt and one quart of
boiling water. Boil moderately for one hour or until tender.
Braieed Lettuce
Trim, wash, and scald twelve white heart cabbage lettuces.
Drain them on a cloth, cut and spread them open, season with
pepper and salt, tie each one up with a string, and place in
a pan on thiu layers of fat bacon. Add a carrot, a small bou-
quet, and an onion with two cloves stuck in it. Cover with a
buttered piece of paper and moisten with the toppings from
white stock. Boil slowly by the side of the fire for fifty minutes.
Drain them on a sieve. Then remove the strings. Press them
neatly in a cloth and open each lettuce head with a knife.
Turn the ends of the leaves so as to give to the lettuce a
smooth, rounded end. Cut off the stalk and place each lettuce
head carefuUy in a saucepan. Strain the liquor they were
boiled in. Remove every particle of grease and boil down to
the consistency of a half glaze. Add it to the lettuce and
fifteen minutes before they are requìred set them in the oven to
get warm.
Fried Lima Beane
Put three pints of shelled Lima beans in salted boiling
water and cook until they are tender. Drain thoroughly and
put in a saucepan with f our ounces of melted butter, salt and
244 MB8. SEELT'a COOK BOOK
pepper io taste✪ Stuffed Egg Plant. Shake the pan over a brisk fire for a few
minuteB, add finely chopped parsley and a little lemon juice.
Shake thoroughly, to mix ali together, and serve.
Macaroni à la Beine ✪ Macaroni à la Beine
Page 135 · 6 recipe records on this page
Presented as published in 1902. 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
Prepare a medium-sized egg plant two or three hours bef ore cooking. Peel and cut it in even slices about one-quarter of an inch thick. Place them on a dish, sprinkle each slice with a little salt and pepper. Put them in press with a heavy weight on top. This will extract ali the bitter taste. Dip each slice in beaten egg, then in fine bread crumbs. Fry in hot fat until a nice brown. Season with a little salt, drain on brown paper, and serve very hot. If one prefer, the egg plant may be dipped in thin batter instead of egg and crumbs, and cooked in the same way.
Stuffed Egg Plant
Take two medium-sized egg plants. Cut off the stem, slit lengthwise in halves, tracing the incisions inside. Fry the plants until soft, then drain. Then take two ounces of butter, two ounces of finely chopped pork, two ounces of finely chopped shallots, one pint of chopped mushrooms. Stir and cook ten minutes. With a tablespoon take up most of the fleshy part of
VEGETABLES AND FARINACE0U8 FOODS 248
the egg plant, put with the above preparation, and season with salt, pepper, and chopped parsley. Mix thoroughly and put this stuffing in the egg plant on a baking dish. Sprinkle with fresh bread crumbs and grated cheese — Parmesan or American. Drop a little sweet oil over and bake light brown in a pretty hot oven. Slide on a dish, pour a ladleful of brown sauce round it, and serve.
Boiled Hominy
Wash one cup of white hominy, and after draining, place in a double boiler. Add one teaspoonf ul of salt and one quart of boiling water. Boil moderately for one hour or until tender.
Braised Lettuce
Trim, wash, and scald twelve white heart cabbage lettuces. Drain them on a cloth, cut and spread them open, season with pepper and salt, tie each one up with a string, and place in a pan on thiu layers of fat bacon. Add a carrot, a small bouquet, and an onion with two cloves stuck in it. Cover with a buttered piece of paper and moisten with the stock from white stock. Boil slowly by the side of the fire for fifty minutes. Drain them on a sieve. Then remove the strings. Press them neatly in a cloth and open each lettuce head with a knife. Turn the ends of the leaves so as to give to the lettuce a smooth, rounded end. Cut off the stalk and place each lettuce head carefuUy in a saucepan. Strain the liquor they were boiled in. Remove every particle of grease and boil down to the consistency of a half glaze. Add it to the lettuce and fifteen minutes before they are required set them in the oven to
get warm.
Fried Lima Beane
Put three pints of shelled Lima beans in salted boiling water and cook until they are tender. Drain thoroughly and put in a saucepan with f our ounces of melted butter, salt and
pepper io taste. Shake the pan over a brisk fire for a few minutes, add finely chopped parsley and a little lemon juice. Shake thoroughly, to mix ali together, and serve.
Macaroni à la Reine
Records on this page
Fried Egg PlantStuffed Egg PlantBoiled HominyBraised LettuceFried Lima BeansMacaroni à la Beine