Secure a large fresh egg plant; cut it a trifle underneath so it
can lie steady on the side, then cut a slice from the top; scoop it
out with a potato scooper the size of marbles, leaving about an
inch of the egg plant with the skin; sprinkle some pepper and salt
in the egg plant. Put it in a pan with a little water, covered, and
cook in the oven for about twelve minutes to become hot, then fill;
sprinkle it with chopped parsley on the top and if wanted before
serving tie a ribbon at the stem of the egg plant to match the
decoration of the table. In the meantime, dip the little scooped-
out egg plants in eggs, then in bread crumbs, put them in a frying
basket and dip them in boiling hot Mazola oil until they brown
and are cooked through, time about four minutes; sprinkle them
with pepper and salt. Put the filled egg plant in the center of the
platter and all around serve with the fried balls. Garnish with
parsley and serve as an entree.
Filling. Cut chicken in dices that has been cooked and left
in the juice until cold; also cut the same way the same quantity
of cooked mushrooms, put it on a plate; sprinkle it with pepper
and salt and with a cover heat it in the oven for about ten
minutes. Make a supreme sauce; add the chicken and mush¬
rooms to it; shake the pan until it is well mixed, then add about
four spoons of cream✪ Stuffed Egg Plant with Chicken and Mushrooms a la Roosevelt.
MRS. ERICSSON HAMMOND’S COOK BOOK 129
Braised Lettuce a la Anglaise
Laitue braisee k 1’ Anglaise
Take a close head of lettuce; wash it well, cut it in four, leaving
the leaves fastened together at the root; dip them in boiling hot
water with a speck of baking soda and salt which will bring the
green out, then put them in boiling hot stock and cook for about
five minutes. Put them on a buttered baking pan; put some of
the stock in the pan with some butter and braise them several
times during the time of cooking in the oven for about ten minutes.
In the meantime, thicken a cup of strong bouillon with one table¬
spoonful of cornstarch dissolved in a half cup of cold stock, color
it with kitchen bouquet and flavor it with the juice from a half
lemon✪ Braised Lettuce a la Anglaise. Glaze the lettuce, leave it for another three to four
minutes in the oven. Arrange on a platter and strain the sauce
around it. Rice with cheese between each piece of lettuce makes
a very good and attractive dish and is then called Braised Lettuce
with Rice a l’Anglaise.
Mousse of Beef a la Ericsson Hammond
Mousse de Bceuf a la Ericsson Hammond
[See recipe Chicken Mousse on page 196 in my large book, “The
Swedish, French, American Cook Book.] When cooked turn out
and serve in the center with a rich supreme or mushroom sauce.
This is an entree for lunch or dinner. It can also be made into
timbales filled with chicken livers, sweetbreads, etc.
Asparagus with Hollandaise Sauce a la Ernest
Asperges, Sauce hollandaise a V Ernest
Page 98 · 2 recipe records on this page
Presented as published in 1924. 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
Secure a large fresh egg plant; cut it a trifle underneath so it can lie steady on the side, then cut a slice from the top; scoop it out with a potato scooper the size of marbles, leaving about an inch of the egg plant with the skin; sprinkle some pepper and salt in the egg plant. Put it in a pan with a little water, covered, and cook in the oven for about twelve minutes to become hot, then fill; sprinkle it with chopped parsley on the top and if wanted before serving tie a ribbon at the stem of the egg plant to match the decoration of the table. In the meantime, dip the little scooped out egg plants in eggs, then in bread crumbs, put them in a frying basket and dip them in boiling hot Mazola oil until they brown and are cooked through, time about four minutes; sprinkle them with pepper and salt. Put the filled egg plant in the center of the platter and all around serve with the fried balls. Garnish with parsley and serve as an entree.
Filling. Cut chicken in dices that has been cooked and left in the juice until cold; also cut the same way the same quantity of cooked mushrooms, put it on a plate; sprinkle it with pepper and salt and with a cover heat it in the oven for about ten minutes. Make a supreme sauce; add the chicken and mushrooms to it; shake the pan until it is well mixed, then add about four spoons of cream.
Braised Lettuce a la Anglaise
Laitue braisee k 1’ Anglaise
Take a close head of lettuce; wash it well, cut it in four, leaving the leaves fastened together at the root; dip them in boiling hot water with a speck of baking soda and salt which will bring the green out, then put them in boiling hot stock and cook for about five minutes. Put them on a buttered baking pan; put some of the stock in the pan with some butter and braise them several times during the time of cooking in the oven for about ten minutes. In the meantime, thicken a cup of strong bouillon with one tablespoonful of cornstarch dissolved in a half cup of cold stock, color it with kitchen bouquet and flavor it with the juice from a half lemon. Glaze the lettuce, leave it for another three to four minutes in the oven. Arrange on a platter and strain the sauce around it. Rice with cheese between each piece of lettuce makes a very good and attractive dish and is then called Braised Lettuce with Rice a l’Anglaise.
Mousse of Beef a la Ericsson Hammond
Mousse de Bceuf a la Ericsson Hammond
[illustration: See recipe Chicken Mousse on page 196 in my large book, "The Swedish, French, American Cook Book."] When cooked turn out and serve in the center with a rich supreme or mushroom sauce. This is an entree for lunch or dinner. It can also be made into timbales filled with chicken livers, sweetbreads, etc.
Asparagus with Hollandaise Sauce a la Ernest
Asperges, Sauce hollandaise a V Ernest
Records on this page
Stuffed Egg Plant with Chicken and Mushrooms a la RooseveltBraised Lettuce a la Anglaise