Dishes made without meat
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English
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The Project Gutenberg eBook of Dishes made without meat, by Mrs. C. S. Peel
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
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)
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)
DISHES MADE WITHOUT MEAT
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
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
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
INDEX
THE FULL PROJECT GUTENBERG LICENSE
NOTE
CONTENTS
CHAPTER II VEGETABLE DISHES
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)
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)
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
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