Corn à la Doré

Ingredients

• 3 or 4 young ears of fresh corn
• there should be 1 heaping pint
• ½ tablespoonful sugar
• 2 eggs
• ½ teaspoonful salt
• ½ cupful fine-cut onion
• 2 ounces butter
• ½ can of tomatoes
• 1 teaspoonful sugar
• ¼ teaspoonful pepper

Method

1. 1

   Cut the corn from the ears and measure to get 1 heaping pint.

2. 2

   In a bowl, mix corn with sugar, eggs, and salt.

3. 3

   In a saucepan, cook onion in butter for 5 minutes, then add tomatoes, sugar, and pepper, cooking for 10 minutes.

4. 4

   Rub the tomatoes through a sieve and mix with the corn.

5. 5

   Place in a buttered dish and bake until firm, about 10 to 15 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 333. The excerpt below is the record exactly as published.

Corn ft la Dor6. — Cut the com from 3 or 4 young ears of fresh corn, then measure ; there should be 1 heaping pint Place the com in a bowl, add Vs tablespoonful sugar, 2 eggs, and Vs teaspoonful salt. Set at the same time a saucepan with y, cupful fine-cut onion over the fire, add 2 ounces butter, and cook 5 min- utes; then add y^ can of tomatoes, 1 teaspoonful sugar, y, teaspoon- ful salt, and y4 teaspponf ul pepper, cook 10 minutes ; rub the toma- toes through a sieve, add them to the com ; mix all together ; put the preparation in a buttered dish and bake till firm, which will take from 10 to 15 minutea Serve in the same dish. Corn I'ltalionne. — Place a saucepan over the fire, with 2 fine- cut white onions, 1 ounce butter, 1 fine-chopped green pepper with- out the seeds, y^ cupful fine-chopped mushrooms, cook 5 minutes ; add y^ can of tomatoes, y, tablespoonful sugar, y^ teaspoonful salt, cook 15 minutes. Open 1 can of sweet corn and turn it into a dish, mix with 2 well-beaten eggs, 1 teaspoonful sugar, 1 teaspoonful salt ; remove the tomatoes, set them aside to cool ; then mix with the com. Butter a pudding dish, one which can be sent to the table, pour in the mixture ; place in a medium -hot oven till firm, which will take from 10 to 15 minutes. Eggplant^ Fried. — Peel and cut the eggplant into thin slices, lay them in a bowl; mix 1 quart water with 1 tablespoonful salt, pour it over the eggplant, put a small plate on top the slices YEaETABLES. 499 to keep ihem ander water^ let remain in the water for several hours ; or, if wanted for breakfast, all night. When ready to cook, dry the egg plant on a towel, dust with flour, dip in beaten egg, and cover with bread crumbs ; place a frying pan with Y, table* spoonful butter over the fire, when hot put in as many slices as will conveniently go in and fry on both sides to. a fine golden color. Serve on a hot dish. Eggplant^ Stnffed. — Select 3 small eggplants, cut each one in half, making 3 incisions inside of each, drop into hot fat, and fry 2 minutes ; then remove, scoop out the fleshy part, leaving Yg inch thickness on the skin ; fill each with veal or chicken f orce* meat, sprinkle over some bread crumbs and a little melted butter ; lay in a shallow tin pan and bake till light brown, then serve with tomato sauce i I'allemande. Beets^ Boiled. — Place 1 quart well-washed beets in a sauce- pan, cover with boiling water, and cook till done ; then drain and peel, cut into quarters, place in a hot dish ; sprinkle over the beets 1 teaspoonful salt, Ys even teaspoonf ul pepper, and 2 ounces melted butter, then serve. Another way is to prepare and cook the beets as above, but adding last Ys cupful cream. Beets in Tinegar. — Place 1 quart well-washed beets with boiling water in a saucepan over the fire, boil till done ; then drain ofE the water, remove the skin ; put the beets into a jar, sprinkle over 1 teaspoonful salt, Y« teaspoonful pepper,

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