®ne quarter of a lb. of Roquefort cheese and 2
tablespoons of thick cream✪ Cheese Dressing mixed to a smooth
paste; stir in, little by little, enough olive oil to
give the consistency of mayonnaise; season with
tarragon vinegar, salt, and pepper. This is es-
pecially good for string beans, lettuce, or endive.
One may fill celery stalks with this dressing made
into a thick paste.
Vegetables
POTATO CAKES
(Russian)
peel and grate 6 raw potatoes, season with salt
and pepper, i egg. Mix all together. Drop onto
a well-buttered griddle, spoonsful of the mixture,
leaving space between to flatten them; continue to
add a little butter to the griddle. Cook a golden
brown on both sides. Arrange in a crown on a
dish with a sprig of parsley in the centre.
PETITS POIS
]fry some finely shredded onion in about a
tablespoonful of oil, with salt, pepper, and a sprig
of tarragon. Lay the heart and best leaves of a
head of lettuce at the bottom of a stew-pan with
a quart of very young peas. Add a pint of stock.
Stew gently. A little sugar is always an improve-
ment to peas.
STRING BEANS
Cut off the ends of the string beans, slice them
in three partS; cook them until three quarters done,
6 8l
82 Allied CooKery
then put them into cold water and dry them.
Cook an onion✪ String Beans in butter and put the beans into
a pan and simmer half an hour. Shake at in-
tervals but do not stir them. Take out and pour
over a little stock thickened with a very little flour
and cream.
Peas may be done in the same way.
RED CABBAGE
(Flemish)
Chop 4 onions and cook in i tablespoonful of
butter, add i large red cabbage chopped. Cover
this with 6 chopped apples, next add i tablespoon-
ful of rice, 2 cups of water, i dessert-spoonful of
vinegar, i teaspoonful of sugar, lyi teaspoonfuls
of salt✪ Red Cabbage (Flemish), pepper. Do not stir but cook slowly
4 hours or longer removing the cover occasionally
to let out the steam.
CABBAGE WITH CHEESE SAUCE
Cabbage, cauliflower, or cuctimbers boiled in
salted water are excellent served with cheese
sauce. (See Sauces.)
GLAZED ONIONS
!Boil onions in water until they are half cooked,
then strain. Put them in the stew-pan with a
piece of butter, a pinch of powdered sugar, salt,
Allied CooKery 83
and a cupful of stock; let them finish cooking.
The liquid will be reduced and the onions coloured.
Young carrots are glazed in the same way.
SPINACH SOUFFLE
(Italian)
!)Boil some spinach in salted water. When
cooked drain and chop it. There shoiild be about
2 cupfuls when chopped.
Put into a saucepan on the fire 2 tablespoonsful
of butter and i}4 level tablespoonsful of floiu".
When these are blended add the 2 cupftds of
spinach and one cup of cream. Cook five min-
utes, stirring carefully. Then mix into this the
yolks of 3 eggs and remove the saucepan at once
from the fire. When the mixture is cool stir into
it the 3 whites of eggs✪ Spinach Souffle, weU beaten. Potir into a
buttered soufile dish, or individual dishes, and
bake about twenty ndnutes in a moderate oven.
Puddings, Cakes, Etc.
FRENCH PANCAKES
flDix I teaspoonful of flour and i teaspoonful of
sifted sugar with yi pint of cream or rich milk.
Beat 3 eggs✪ French Pancakes separately and stir into the cream.
Bake in a quick oven in 3 large saucers. When
brown, place one cake on top of the other and
spread jam between.
CREPES SUZETTE ✪ Crepes Suzette
Allied cookery
1916Page 26 · 8 recipe records on this page
Presented as published in 1916. 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
®ne quarter of a lb. of Roquefort cheese and 2 tablespoons of thick cream mixed to a smooth paste; stir in, little by little, enough olive oil to give the consistency of mayonnaise; season with tarragon vinegar, salt, and pepper. This is especially good for string beans, lettuce, or endive. One may fill celery stalks with this dressing made into a thick paste.
Vegetables
POTATO CAKES
(Russian)
peel and grate 6 raw potatoes, season with salt and pepper, i egg. Mix all together. Drop onto a well-buttered griddle, spoonsful of the mixture, leaving space between to flatten them; continue to add a little butter to the griddle. Cook a golden brown on both sides. Arrange in a crown on a dish with a sprig of parsley in the centre.
PETITS POIS
]fry some finely shredded onion in about a tablespoonful of oil, with salt, pepper, and a sprig of tarragon. Lay the heart and best leaves of a head of lettuce at the bottom of a stew-pan with a quart of very young peas. Add a pint of stock. Stew gently. A little sugar is always an improvement to peas.
STRING BEANS
Cut off the ends of the string beans, slice them in three parts; cook them until three quarters done,
6 8l
82 Allied CooKery
then put them into cold water and dry them. Cook an onion in butter and put the beans into a pan and simmer half an hour. Shake at intervals but do not stir them. Take out and pour over a little stock thickened with a very little flour and cream.
Peas may be done in the same way.
RED CABBAGE
(Flemish)
Chop 4 onions and cook in i tablespoonful of butter, add i large red cabbage chopped. Cover this with 6 chopped apples, next add i tablespoonful of rice, 2 cups of water, i dessert-spoonful of vinegar, i teaspoonful of sugar, lyi teaspoonfuls of salt, pepper. Do not stir but cook slowly 4 hours or longer removing the cover occasionally to let out the steam.
CABBAGE WITH CHEESE SAUCE
Cabbage, cauliflower, or cucumbers boiled in salted water are excellent served with cheese sauce. (See Sauces.)
GLAZED ONIONS
!Boil onions in water until they are half cooked, then strain. Put them in the stew-pan with a piece of butter, a pinch of powdered sugar, salt,
Allied CooKery 83
and a cupful of stock; let them finish cooking. The liquid will be reduced and the onions coloured. Young carrots are glazed in the same way.
SPINACH SOUFFLE
(Italian)
!)Boil some spinach in salted water. When cooked drain and chop it. There should be about 2 cupfuls when chopped.
Put into a saucepan on the fire 2 tablespoonsful of butter and i}4 level tablespoonsful of flour. When these are blended add the 2 cupftds of spinach and one cup of cream. Cook five minutes, stirring carefully. Then mix into this the yolks of 3 eggs and remove the saucepan at once from the fire. When the mixture is cool stir into it the 3 whites of eggs, well beaten. Pour into a buttered souffle dish, or individual dishes, and bake about twenty minutes in a moderate oven.
Puddings, Cakes, Etc.
FRENCH PANCAKES
flDix I teaspoonful of flour and i teaspoonful of sifted sugar with yi pint of cream or rich milk. Beat 3 eggs separately and stir into the cream. Bake in a quick oven in 3 large saucers. When brown, place one cake on top of the other and spread jam between.
CREPES SUZETTE
Records on this page
Cheese DressingString BeansPotato Cakes (Russian)Petits PoisRed Cabbage (Flemish)Spinach SouffleFrench PancakesCrepes Suzette