Peel a pound of artichokes and shape like pears. Melt
four tablespoons of butter in a saucepan ; add the arti-
chokes and sprinkle well with salt, pepper and lemon juice.
Pour a cup of gravy over, cover closely and cook gently
for half an hour✪ Jerusalem Artichokes - Italian, shaking the pan occasionally. Serve with
cream sauce (No. 123), adding grated Parmesan if liked.
206. KOHL RABI (CHINESE TURNIP)— GERMAN
Cut the green tops from two large young kohl rabi and
freshen in cold water. Peel the globes, cut in cubes and
boil ; also boil the tops rapidly in unsalted water, drain and
chop fine. Mix together with cream sauce (No. 123) ; sea-
son with a little mace or nutm✪ Kohl Rabi (Chinese Turnip) - Germaneg and serve. Also cook
like chard (No. 191).
207. LOCRO— CHILEAN
Parboil three good sized potatoes, cut in slices, a six-inch
square of pumpkin, cut in cubes, and a handful of string-
beans cut up. Fry a sliced onion and a branch of parsley
until transparent in a large spoonful of co!6r (No. 119) ; add
half a cup of fresh corn✪ Locro - Chilean and cook for a few moments ; then
add other vegetables with enough stock to moisten. Season
with salt and pepper, cover and simmer until all are well
blended.
. VEGETABLE ENTREES 63
208. MACEDOINE OF VEGETABLES— ITALIAN
Prepare vegetables as for chitchkee (Xo. 192), adding a
quart of spinach, boiled and chopped. Butter a mould and
spread with layers of the different vegetables, sprinkling a
few crumbs, grated Parmesan✪ Macedoine of Vegetables - Italian and seasoning between the
layers. When full cover with crumbs and bake for half an
hour; then turn out and serve with cream sauce (No. 123).
209. MANGE TOUT AU LARD— FRENCH
Remove tips and strings and cut into thin slices a pound
of mange tout (the immature pods of green peas sold in
early spring), and follow the recipe of No. 217.
210. MUSHROOMS AND RICE— ITALIAN
Peel and cut up a quarter of a pound of fresh mushrooms
— broken ones will do — saute for a few moments in two
tablespoons of butter; then stir in a heaping tablespoon of
flour and, when it has colored slightly, add slowly a cup
of well-seasoned stock and simmer for ten minutes. In
another pan fry a tablespoon of chopped onion in a generous
spoonful of olive oil for three minutes ; then add half a cup
of well-washed rice and fry until dry and yellowish. Covet
with boiling water and cook rapidly for ten minutes ; then
add the mushrooms, salt, paprika and the juice of half a
lemon✪ Mushrooms and Rice - Italian. Cover and simmer until tender.
211. OKRA— WEST INDIAN
Remove the stems from two pounds of tender young okra,
cover with boiling water and boil quickly for half an hour,
when it should be quite mucilagenous. Add salt, a heaping
tablespoon of butter, a teaspoon of vinegar✪ Okra - West Indian, cayenne and
small pieces of broiled ham. Stir and serve very hot.
212. OMBRELLE D'OSTENDE— BELGIAN
Remove the skins and stems from eight large fresh mush-
rooms; place, with the gills up, on a fireproof platter, and
season with salt and pepper. Scald a cup of fresh oysters
in their own liquor. Strain and chop and mix with two
tablespoons of bread crumbs, two of thick cream, a beaten
egg✪ Ombrelle d'Ostende - Belgian, salt, paprika and a grating of nutmeg. Spread each
mushroom with the mixture and sprinkle with fine crumbs.
Bake until a delicate brown.
64 VEGETABLE ENTREES
213. ONIONS STUFFED WITH CORN A LA
HILLSBOROUGH ✪ Onions Stuffed with Corn a la Hillsborough
Page 32 · 8 recipe records on this page
Presented as published in 1915. 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
Peel a pound of artichokes and shape like pears. Melt four tablespoons of butter in a saucepan ; add the artichokes and sprinkle well with salt, pepper and lemon juice. Pour a cup of gravy over, cover closely and cook gently for half an hour, shaking the pan occasionally. Serve with cream sauce (No. 123), adding grated Parmesan if liked.
206. KOHL RABI (CHINESE TURNIP)— GERMAN
Cut the green tops from two large young kohl rabi and freshen in cold water. Peel the globes, cut in cubes and boil ; also boil the tops rapidly in unsalted water, drain and chop fine. Mix together with cream sauce (No. 123) ; season with a little mace or nutmeg and serve. Also cook like chard (No. 191).
207. LOCRO— CHILEAN
Parboil three good sized potatoes, cut in slices, a six-inch square of pumpkin, cut in cubes, and a handful of stringbeans cut up. Fry a sliced onion and a branch of parsley until transparent in a large spoonful of color (No. 119) ; add half a cup of fresh corn and cook for a few moments ; then add other vegetables with enough stock to moisten. Season with salt and pepper, cover and simmer until all are well blended.
208. MACEDOINE OF VEGETABLES— ITALIAN
Prepare vegetables as for chitchkee (Xo. 192), adding a quart of spinach, boiled and chopped. Butter a mould and spread with layers of the different vegetables, sprinkling a few crumbs, grated Parmesan and seasoning between the layers. When full cover with crumbs and bake for half an hour; then turn out and serve with cream sauce (No. 123).
209. MANGE TOUT AU LARD— FRENCH
Remove tips and strings and cut into thin slices a pound of mange tout (the immature pods of green peas sold in early spring), and follow the recipe of No. 217.
210. MUSHROOMS AND RICE— ITALIAN
Peel and cut up a quarter of a pound of fresh mushrooms — broken ones will do — saute for a few moments in two tablespoons of butter; then stir in a heaping tablespoon of flour and, when it has colored slightly, add slowly a cup of well-seasoned stock and simmer for ten minutes. In another pan fry a tablespoon of chopped onion in a generous spoonful of olive oil for three minutes ; then add half a cup of well-washed rice and fry until dry and yellowish. Covet with boiling water and cook rapidly for ten minutes ; then add the mushrooms, salt, paprika and the juice of half a lemon. Cover and simmer until tender.
211. OKRA— WEST INDIAN
Remove the stems from two pounds of tender young okra, cover with boiling water and boil quickly for half an hour, when it should be quite mucilagenous. Add salt, a heaping tablespoon of butter, a teaspoon of vinegar, cayenne and small pieces of broiled ham. Stir and serve very hot.
212. OMBRELLE D'OSTENDE— BELGIAN
Remove the skins and stems from eight large fresh mushrooms; place, with the gills up, on a fireproof platter, and season with salt and pepper. Scald a cup of fresh oysters in their own liquor. Strain and chop and mix with two tablespoons of bread crumbs, two of thick cream, a beaten egg, salt, paprika and a grating of nutmeg. Spread each mushroom with the mixture and sprinkle with fine crumbs. Bake until a delicate brown.
213. ONIONS STUFFED WITH CORN A LA
HILLSBOROUGH
Records on this page
Jerusalem Artichokes - ItalianKohl Rabi (Chinese Turnip) - GermanLocro - ChileanMacedoine of Vegetables - ItalianMushrooms and Rice - ItalianOkra - West IndianOmbrelle d'Ostende - BelgianOnions Stuffed with Corn a la Hillsborough