Andalouse Okras

Ingredients

• okras
• chopped onions
• tomatoes
• croutons round

Method

1. 1

   Stew okras with chopped onions and tomatoes, season, and bake in a gratin dish.

2. 2

   Serve with croutons around.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 150. The excerpt below is the record exactly as published.

chopped onions, consomme, and sour cream. Bavaroise — Braised with lard, cumin flavour, onions, white wine, apples, bacon, and a little vinegar. Bi ' aises — Blanched partly and braised with carrots, onions, butter, and veal gravy. Farcis I. — Blanched, leaves separated and farced with sausage meat, fines herbes, and mushrooms, rolled or made into balls and braised with gravv and bacon. Farcis II. — Blanched whole, the inside removed and filled with riz au gras, wrapped in slices of fat bacon, tied, and braised with gravy. Lahoureur — Cut in large squares and sauteed with butter, chopped onions, and dice of bacon, good stock, and allowed to stew till done. Choux Rave (Celeriac). Au Jus — Cut oblong shape, blanched slightly, and braised with veal gravy. Bourcjeoise — Cut in olive shape or halfmoon, stewed with butter, a little sugar, and veloute. Legumes ( Vegetables) . 397 Creme — Cut in squares, blanched, and served with cream sauce. Gratin — Sliced and blanched, bechamel sauce, and grated cheese over and gratines. Russe — LCut in squares, blanched, and stewed with butter, finished with sour cream and parsley. Epinards (Spinach). Great care to be taken in preparing spinach, well picked and thoroughly cleaned in several waters, and blanched. Allemande — As Au Jus, add chopped and fried onions and browned crumbs. Au Jus — Finely chopped or sieved, seasoned, and mixed with good veal gravy. En Branche — Plainly blanched and seasoned and served with fresh butter. En Subric — Finely chopped or sieved and mixed with bechamel, seasoned, yolks of raw eggs, and made into flat croquette shape and sauteed with butter. Colbert — Prepared as Au Jus or a la Creme, and served with poached eggs. Comtesse — Mixed with consomme and chopped hard v eggs. Creme — Finely creamed and seasoned. Italienne — Mixed with anchovy butter, flavour of garlic, served in vol au vent, bechamel over. Martha — Mixed with cream, fried sippets, chopped hard eggs, well seasoned, and served in tim- bales. 398 The Neiv Practical Cookery Guide. Romain — Blanched and sauteed with beurre noisette and anchovy fillets. Timbales— Or pain d’epinard, prepared as a la creme, mixed with yolks of raw eggs, placed in buttered moulds and baked, Viroflay — Subric mixture rolled in plain blanched spinach leaves as paupiettes, cheese and butter over and gratines. Maize (Indian or Sweet Corn). Bostonien — Placed in layers in a piedish with sliced skinned tomatoes and cheese, gratines. Creole — Sauteed with fine chopped green peppers, chopped onions, and tomatoes, seasoned, add a pinch of sugar, and served in timbales. En Ragout — Stewed with cream, well seasoned, and served in cocottes. Maryland — Corn fritters, mixed with flour, milk, eggs, and a little baking powder, salt and nut- meg, fried in spoonfuls, with butter as cakes, and served. Roti — Cut off stalk, remove the leaves and silk from the ears of fresh green corn, and boil for twenty minutes ; drain and roast in hot oven, with fresh butter, till golden colour. Saute — Boiled green corn, detached from cobs and sauteed with fresh butter, salt and pepper. Okras. A la Creme — Remove stalk and ends of okras, care- fully washed, and cook in milk and water, and serve with cream sauce over. Legumes ( [Vegetables ). 399 Andalouse — Stewed with chopped onions and tomatoes, seasoned, and baked in a gratin dish,, and served with croutons round

Cook this with the app: pantry check, scaling, and the assistant.