Beetroot Cassolettes

Ingredients

• Cut 8 or more cassolette shapes from cooked beetroot
• steep them in vinegar marinade
• anchovy fillets
• hard-boiled white of egg
• gherkins
• Season with salt
• pepper
• oil
• vinegar
• finely-chopped parsley and other herbs

Method

1. 1

   Cut cassolette shapes from cooked beetroot, steep in vinegar marinade.

2. 2

   Prepare a salpicon with anchovy fillets, hard-boiled egg, and gherkins, all diced.

3. 3

   Season with salt, pepper, oil, and vinegar, and mix with parsley and herbs.

4. 4

   Drain the cassolettes and fill with salpicon.

5. 5

   Garnish and serve cold.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

Beetroot Cassolettes. Cut 8 or more cassolette shapes from cooked beetroot, scooping out the centre of each, and steep them in vinegar marinade. Prepare a salpicon composed of anchovy fillets, hard-boiled white of egg, and gherkins, all cut into dice or julienne strips. Season with salt, pepper, oil, and vinegar, and mix with finely-chopped parsley and other herbs

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