Dishes made without meat

About this eBook

Author

Peel, C. S., Mrs., 1868-1934

Original Publication

United Kingdom: Archibald Constable & Co Ltd,1907.

Credits

David E. Brown, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Vegetarian cooking

Category

Text

Project Gutenberg

eBook-No. 69346

Release Date

November 14, 2022

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.DISHES MADE WITHOUT MEAT
3. 3.Untitled
4. 4.Untitled
5. 5.NOTE
6. 6.CONTENTS
7. 7.CHAPTER I VEGETABLE DISHES — To Boil Vegetables — Peas with Béchamel Sauce (Hot) — Petit Pois au Beurre (Hot) — French Beans — Flageolets — Flageolets au Beurre (Hot) — Flageolets au Maître d’Hôtel (Hot) — Flageolets à la Crême de Fromage (Hot) — Cabbage with Cheese Sauce (Hot) — Cabbage à la Crême (Hot) — Brussels-Sprouts — Brussels-Sprouts à la Maître d’Hôtel (Hot) — Brussels-Sprouts au Jus (Hot) with Stock — Boiled Nettles (Hot) — Stewed Nettles (Hot) — Purée of Watercress (Hot) — Stewed Lettuce — Purée of Turnip Tops — Cauliflower with Tomato Sauce (Hot) — Tomato Purée — Cauliflower Fritters (Hot) — Cauliflower au Gratin — Cauliflower with Soubise Sauce — Spinach Patties (Hot) — Spinach and Tomatoes (Hot) — Épinards (Spinach) à la Crême (Hot) — Turnip Tops à la Crême — Asparagus. — Boiled Asparagus (Hot) — Plain Oiled Butter, or Beurre Fondu, — Asparagus au Jus (Hot) — Asparagus Sprue à la Pompadour (Hot) — Iced Asparagus
8. 8.CHAPTER II VEGETABLE DISHES — Potatoes — Potato Croquettes (Hot) — Potatoes à la Crême (Hot) — Cheese Potatoes (Hot) — Potatoes à la Crême (Hot) — Potatoes au Gratin (Hot) — Potato and Cabbage Cakes — Curried Potato Cakes — Potato Cromeskies (with Mushroom) — Potato Mould (Hot) — Artichokes au Gratin (Hot) — Scalloped Artichokes — Artichoke Soufflé — Artichoke Chips — Cream of Artichokes (Hot or Cold) — Eggs and Artichokes (Hot) — Bouchées d’Artichauts (Hot) — Fonds Artichauts au Gratin (Hot) — Stuffed Artichokes. — Artichokes with Cream Cheese — Mushrooms au Gratin (Hot) — Mushroom Croûtes (Hot) — Roes and Mushrooms on Toast (Hot) — Stuffed Aubergines (Egg Fruit) — Tomatoes au Gratin (Hot) — Tomato Pie (Hot) — Tomatoes à la Crême de Fromage (Cold) — Tomato Canapés (Cold) — Beignets of Vegetable Marrow (Hot) — To Make the Batter — Salsify Scallops (Hot) — Salsify Fritters (Hot) — Glazed Carrots (Hot) — Carrots à la Flamande (Hot) — Glazed Turnips (Hot) — Turnips à la Poulette (Hot) — Onions au Gratin — Celeri à la Duchesse (Hot) — Fried Celery (Hot)
9. 9.CHAPTER III How to Cook Corn, Haricot Beans, and Lentils, and to Make Vegetable Soufflés. — To Cook Corn — Corn with Buttered Egg — Egg and Corn Toast — Corn with Poached Eggs — Corn au Gratin — White Sauce — Cheese Sauce — Corn au Gratin with Tomato Sauce — Tomato Sauce — Corn Fritters — Corn Rissoles. — Omelette with Corn — Curried Corn. — Curry Sauce — “Humitas” — Corn and Cheese Cream — Haricot Beans — Haricot Beans à la Milanaise (Hot) — Haricot Beans with Tomato Purée — Haricot Beans with Soubise (Onion) Sauce — Soubise Sauce — Lentils — Lentils with Curry Sauce — Maigre Soufflés — Vegetable Soufflé — Vegetable Purée — Celery Soufflé (Hot) — Savoury Rice Soufflé — Mushroom and Rice Soufflé — Rice and Cheese Soufflé — Macaroni Soufflé
10. 10.CHAPTER IV DISHES MADE WITH MACARONI AND SPAGHETTI — Macaroni and Spaghetti — Macaroni à la Napolitaine (Hot) — Macaroni à la Italienne (Hot) — Macaroni au Gratin (Hot) — Macaroni Cheese (Hot) — Macaroni au Jus (made with Meat Stock) (Hot) — Buttered Macaroni (Hot) — Poached Eggs and Macaroni (Hot) — Macaroni Cutlets (Hot) — Fish and Macaroni (Hot) — Macaroni with Tomatoes — Italian Cake (Hot) (made with Suet) — Spaghetti Pudding (Hot) — Baked Tomatoes and Macaroni (Hot) — Spaghetti à l’Indienne (Hot)
11. 11.CHAPTER V DISHES MADE WITH RICE — Rice — Fried Rice — Devilled Rice — Rice à l’Italienne (Hot) — Risotto à la Milanaise (Hot) — Risotto, No. 1 (Hot) — Risotto, No. 2, made with Stock (Hot) — Stewed Rice and Cabbage, made with Stock (Hot) — Rice Savoury (Hot) — Rice Balls (Hot) — Rice and Fish Toast (Hot) — Savoury Rice Pudding (Hot)
12. 12.CHAPTER VI CHEESE DISHES — Welsh Rarebit (Hot) — Irish Rarebit (Hot) — Baked Cheese Sandwiches (Hot) — Parmesan Puffs (Hot) — Parmesan Eggs (Hot) — Cheese Balls (Hot) — Cheese Butterflies (Cold) — Cheese Pudding (Hot) — Cheese Aigrettes (Hot) — Cheese Patties (Hot) — Cheese Mushrooms (Hot) — Cheese Custard Pudding (Hot or Cold) — Cheese Croûtons (Hot) — Cheese Canapés (Cold) — Little Cheese Custards (Hot) — Cheese Patties (Hot) — Tomato Cheese Croûtons (Hot) — Cream of Cheese
13. 13.CHAPTER VII OMELETTES AND CURRIES — Omelette — Potato Omelette — Green Pea Omelette — Asparagus Omelette — Tomato Omelette — Cheese Omelette — French Bean Omelette — Some Maigre Curries — A Delicious Vegetable Curry — Curry Sauce — Curried Cabbage — Curried Potatoes — Curried Macaroni — Lentil Curry — Haricot Bean Curry
14. 14.CHAPTER VIII SALADS — French Salad — Orange Salad — Orange and Cherry Salad — Apple and Celery Salad, — Cream Dressing — Nut Salad — Good Mayonnaise Sauce — Oil and Vinegar Dressing — Sauce Tartare — Salad Dressing — Sauce Vinaigrette — Chapon — Vegetable Marrow Salad — Artichoke Salad — French Bean Salad — Lettuce Stalk Salad — Nut and Celery Salad — Winter Salad — Walnut and Celery Salad, — Russian Salad, No. 1 — Russian Salad, No. 2 — Haricot Bean Salad — Salade d’Estrées — Garnished Salad, with Imperial Mayonnaise — Celery Salad — Salade d’Asperges à la d’Aumale — Lettuce and Tomato Salad — French Tomato Salad — Tomato and Egg Salad
15. 15.INDEX
16. 16.Untitled
17. 17.Untitled

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