906. Asparagus a la Tessinoise. — Boil for only twelve minutes two bunches of fine fresh asparagus as for No. 904, place them on a dish in layers, with grated Swiss or Parmesan cheese between. Lightly brown a third of a medium-sized, sound, chopped onion in one ounce of butter, and pour over the whole ; sprinkle the top with a little cheese and fresh bread-crumbs, and cook in a moderate oven for fifteen minutes. Take out of the oven, and send to the table in the same dish. 907. Fried Egg-plant. — Peel one medium-sized egg-plant, cut it into six round slices, about half an inch in thickness, and season with half a teaspoonful of salt and a teaspoonful of pepper. Dip the pieces in beaten egg and in fresh bread-crumbs, and fry them in hot fat✪ Fried Egg-plant for five minutes. Remove, salt slightly again, and drain them well; serve on a hot dish over a folded napkin. 908. Broiled Egg-plant. — Peel neatly a sound, medium-sized egg- plant, and cut it into six even slices half an inch thick, in such a way that one egg-plant will be sufficient. Place the slices in a dish ; season them with a pinch of salt and half a pinch of pepper, and throw over them a tablespoonful of sweet oil. Mix well together ; then arrange the slices on the broiler, and broil them for five minutes on each side. Re- move them from the fire, place them in a hot dish, spread a gill of maitre d'hotel (No. 145) over them, and send them to the table. 909. Stuffed Egg-plant. — Cut a good-sized egg-plant into six parts, so that the peel remains intact on one side. Make four incisions inside of each piece, and fry them for one minute in boiling fat ; dig out the fleshy part of the egg-plant with a potato-scoop, and fill it with any forcemeat at hand. Sprinkle the top with bread-crumbs and a little clarified butter✪ Stuffed Egg-plant; brown well in the oven for ten minutes, and serve. 910. Beet-roots, Boiled Plain. — Wash a quart of sound, young beet- VEGE TA BLES. 2 9 1 roots thoroughly in cold water. Place them in a saucepan, covering them with cold water ; season with a handful of salt and two tablespoonfuls of vinegar ; put on the lid and cook for one hour and ten minutes. Take them from the fire ; lift them from the water, and peel them while they are warm. When done, put them in a stone jar ; strain over them the liquor in which they were boiled ; spread two tablespoonfuls of powdered sugar on top ; cover them, and put them away in a cool place for use when required. Beet-roots are generally served as a salad, a hors-d'oeuvre, or a garnishing for salad. 911. Beet-roots Saiitees an Beurre. — With the same quantity of beet- roots proceed as in No. 910 ; when cooked and peeled, cut them up in clove-shaped pieces ; then put them in a sautoire with one ounce of butter, seasoning with a pinch of pepper, and sprinkling a very little powdered sugar over them. Let them cook on the stove for six minutes, carefully tossing them from time to time ; then arrange them in a hot vegetable-dish, and serve. 912. Beet-roots Sautees a la Creme. — Proceed the same as in No. 911, adding half a pint of hot bechamel (No. 154) three minutes before serving.

AI-modernized reading of the original text

906. Asparagus a la Tessinoise. — Boil for only twelve minutes two bunches of fine fresh asparagus as for No. 904, place them on a dish in layers, with grated Swiss or Parmesan cheese between. Lightly brown a third of a medium-sized, sound, chopped onion in one ounce of butter, and pour over the whole ; sprinkle the top with a little cheese and fresh bread-crumbs, and cook in a moderate oven for fifteen minutes. Take out of the oven, and send to the table in the same dish. 907. Fried Egg-plant. — Peel one medium-sized egg-plant, cut it into six round slices, about half an inch in thickness, and season with half a teaspoonful of salt and a teaspoonful of pepper. Dip the pieces in beaten egg and in fresh bread-crumbs, and fry them in hot fat for five minutes. Remove, salt slightly again, and drain them well; serve on a hot dish over a folded napkin. 908. Broiled Egg-plant. — Peel neatly a sound, medium-sized eggplant, and cut it into six even slices half an inch thick, in such a way that one egg-plant will be sufficient. Place the slices in a dish ; season them with a pinch of salt and half a pinch of pepper, and throw over them a tablespoonful of sweet oil. Mix well together ; then arrange the slices on the broiler, and broil them for five minutes on each side. Remove them from the fire, place them in a hot dish, spread a gill of maitre d'hotel (No. 145) over them, and send them to the table. 909. Stuffed Egg-plant. — Cut a good-sized egg-plant into six parts, so that the peel remains intact on one side. Make four incisions inside of each piece, and fry them for one minute in boiling fat ; dig out the fleshy part of the egg-plant with a potato-scoop, and fill it with any forcemeat at hand. Sprinkle the top with bread-crumbs and a little clarified butter; brown well in the oven for ten minutes, and serve. 910. Beet-roots, Boiled Plain. — Wash a quart of sound, young beet- roots thoroughly in cold water. Place them in a saucepan, covering them with cold water ; season with a handful of salt and two tablespoonfuls of vinegar ; put on the lid and cook for one hour and ten minutes. Take them from the fire ; lift them from the water, and peel them while they are warm. When done, put them in a stone jar ; strain over them the liquor in which they were boiled ; spread two tablespoonfuls of powdered sugar on top ; cover them, and put them away in a cool place for use when required. Beet-roots are generally served as a salad, a hors-d'oeuvre, or a garnishing for salad. 911. Beet-roots Saiitees an Beurre. — With the same quantity of beetroots proceed as in No. 910 ; when cooked and peeled, cut them up in clove-shaped pieces ; then put them in a sautoire with one ounce of butter, seasoning with a pinch of pepper, and sprinkling a very little powdered sugar over them. Let them cook on the stove for six minutes, carefully tossing them from time to time ; then arrange them in a hot vegetable-dish, and serve. 912. Beet-roots Sautees a la Creme. — Proceed the same as in No. 911, adding half a pint of hot bechamel (No. 154) three minutes before serving.

Records on this page

Fried Egg-plantStuffed Egg-plant

The table