Cut the egg plant open on one side; scoop out all the inside,
leaving the shell about half inch in thickness; chop the scooped-out
portions. Take of bread crumbs a quantity equal to the inside of
the egg plant; mix the crumbs and chopped egg plant together;
add some melted butter, a squeeze of onion, white pepper, and salt;
moisten with a little stock✪ Baked Stuffed Egg Plant with Bread; put into the egg plant; sprinkle bread
crumbs on top. Bake in oven — uncovered — with a little water
in the pan, from twenty to thirty minutes. Serve as a vegetable.
Can also be served as an entree with supreme sauce. It is then
called: Baked Egg Plant a la Supreme.
Stuffed Egg Plant ( Aubergine farcie )
Cut the egg plant in halves and scoop out. Chop the scooped-
out portion; mix with a little brown Perigord sauce (flavored with
wine); season with pepper and salt to taste. Put back in the shell,
sprinkle bread crumbs on the top, bake in oven until golden brown
— from fifteen to twenty minutes. Place on a platter, garnish with
parsley. Serve as a vegetable.
Fried Egg Plant ( Aubergine frite ) a la Gimo
Peel the egg plant, cut in dices, dip in egg, and roll in bread
crumbs. Fry in very hot fat, sprinkle with pepper and salt.
Serve in a vegetable dish on a paper doily as a vegetable.
Can also be served in the centre of any kind of entree or chops.
CUCUMBERS ( Concombres )
Boiled Cucumbers with Butter {Concombres bouilli au Beurre )
Peel the cucumbers; cut in about six strips, then in halves across.
Put on stove in water (sufficient to cover it) and a little salt; cook
until nice and tender — from ten to fifteen minutes — well covered.
When done, put in a drainer, drain off the water. Put in a vegeta¬
ble dish, pour some melted butter over, and a little white pepper;
sprinkle with finely chopped parsley. Serve as a vegetable for
luncheon or dinner.
AMERICAN COOK BOOK
285
Boiled Cucumbers ( Concombres bouillis) a la Hollandaise
Cook the cucumbers [see recipe: Boiled Cucumbers with
Butter]. Dish up in a vegetable dish, pour over a rich holland¬
aise sauce. Serve as a vegetable for luncheon or dinner.
Boiled Cucumbers ( Concombres bouillis ) a l’Aurore
Peel the cucumbers, cut in strips lengthwise about one and a
half inches around. [If the seeds are large, remove them.] Put
in a saucepan in water (sufficient to cover them) with some salt;
cook about fifteen minutes carefully — covered. When done, take
out of the water and put on a board to drain and get cold. When
cold, dish up in the centre of the platter with lettuce leaves all
around and aurorian sauce over them.
Can also be served with mayonnaise dressing.
F *
Baked Cucumbers ( Concombres cuits au four )
Select nice solid cucumbers, all the same size. Wash, then cut
lengthwise; scoop out carefully — leaving the shell, half inch in
thickness. To four cucumbers take one cup fresh bread crumbs,
one large tablespoon butter, a squeeze of onion, pepper and salt
to taste, and the part of the cucumber that has been scooped out
(well chopped)✪ Baked Cucumbers (Concombres cuits au four). [If the seeds are large, do not use the seedy part.]
Fill the cucumbers, sprinkle some bread crumbs on top, and pieces
of butter; put in oven and bake from ten to fifteen minutes — until
they are golden brown. Serve as a vegetable with any kind of
meat.
Cucumber Baskets ( Corbeilles de Concombre ) ✪ Cucumber Baskets (Corbeilles de Concombre)
Page 422 · 4 recipe records on this page
Presented as published in 1918. 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
Cut the egg plant open on one side; scoop out all the inside, leaving the shell about half inch in thickness; chop the scooped-out portions. Take of bread crumbs a quantity equal to the inside of the egg plant; mix the crumbs and chopped egg plant together; add some melted butter, a squeeze of onion, white pepper, and salt; moisten with a little stock; put into the egg plant; sprinkle bread crumbs on top. Bake in oven — uncovered — with a little water in the pan, from twenty to thirty minutes. Serve as a vegetable.
Can also be served as an entree with supreme sauce. It is then called: Baked Egg Plant a la Supreme.
Stuffed Egg Plant ( Aubergine farcie )
Cut the egg plant in halves and scoop out. Chop the scoopedout portion; mix with a little brown Perigord sauce (flavored with wine); season with pepper and salt to taste. Put back in the shell, sprinkle bread crumbs on the top, bake in oven until golden brown — from fifteen to twenty minutes. Place on a platter, garnish with parsley. Serve as a vegetable.
Fried Egg Plant ( Aubergine frite ) a la Gimo
Peel the egg plant, cut in dices, dip in egg, and roll in bread crumbs. Fry in very hot fat, sprinkle with pepper and salt. Serve in a vegetable dish on a paper doily as a vegetable.
Can also be served in the centre of any kind of entree or chops.
CUCUMBERS ( Concombres )
Boiled Cucumbers with Butter {Concombres bouilli au Beurre )
Peel the cucumbers; cut in about six strips, then in halves across. Put on stove in water (sufficient to cover it) and a little salt; cook until nice and tender — from ten to fifteen minutes — well covered. When done, put in a drainer, drain off the water. Put in a vegeta¬ ble dish, pour some melted butter over, and a little white pepper; sprinkle with finely chopped parsley. Serve as a vegetable for luncheon or dinner.
Boiled Cucumbers ( Concombres bouillis) a la Hollandaise
Cook the cucumbers [see recipe: Boiled Cucumbers with Butter]. Dish up in a vegetable dish, pour over a rich holland¬ aise sauce. Serve as a vegetable for luncheon or dinner.
Boiled Cucumbers ( Concombres bouillis ) a l’Aurore
Peel the cucumbers, cut in strips lengthwise about one and a half inches around. [If the seeds are large, remove them.] Put in a saucepan in water (sufficient to cover them) with some salt; cook about fifteen minutes carefully — covered. When done, take out of the water and put on a board to drain and get cold. When cold, dish up in the centre of the platter with lettuce leaves all around and aurorian sauce over them.
Can also be served with mayonnaise dressing.
F *
Baked Cucumbers ( Concombres cuits au four )
Select nice solid cucumbers, all the same size. Wash, then cut lengthwise; scoop out carefully — leaving the shell, half inch in thickness. To four cucumbers take one cup fresh bread crumbs, one large tablespoon butter, a squeeze of onion, pepper and salt to taste, and the part of the cucumber that has been scooped out (well chopped). [If the seeds are large, do not use the seedy part.] Fill the cucumbers, sprinkle some bread crumbs on top, and pieces of butter; put in oven and bake from ten to fifteen minutes — until they are golden brown. Serve as a vegetable with any kind of meat.
Cucumber Baskets ( Corbeilles de Concombre )
Records on this page
Fried Egg Plant (Aubergine frite) a la WaldeBaked Stuffed Egg Plant with BreadBaked Cucumbers (Concombres cuits au four)Cucumber Baskets (Corbeilles de Concombre)