Olive Fillets
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 15. The excerpt below is the record exactly as published.
OLIVE FILLETS Olives, 1/2 cup. Nuttolene or nut loaf, ^ pound. Protose, l^ pound. Onion, grated. Sage. Salt. Bread. Brown gravy. Mince the nuttolene or nut loaf, protose, and seeded olives, and add the salt, sage, and grated onion. Mix well, and spread on thin slices of bread, cover with a second slice as for a sandwich, trim off' the crusts, and cut through the center. Put a small amount of gravy in a granite pan, and place the prepared sandwiches therein, leaving an inch or so between them. Cover with the re- mainder of the gravy, and bake for twenty minutes. LENTIL CHARTREUSE Lentils, cooked, 1 pint. Eggs, 2. Bread crumbs, 1 cup. Oil, 1 tablespoon. Rice, 1 quart. Cream, 1 cup. Salt. Onion, grated. Sage. Press the lentils through a fine colander. Add the salt, sage, onion, cream, bread crumbs, and one egg. Mix well. ENTREES 61 Line the bottom of a bread tin with a piece of manila paper, grease this and the side of the tin, and line all with a portion of the rice with which has been mixed the re- maining eg^. Fill with the lentil preparation, and cover with the remainder of the rice. Bake until well set, and serve with jelly sauce. LENTIL FRITTERS Lentils, 1 cup. Rich milk, I/4 cup. Egg, 1. Butter, 1 tablespoon. Flour, % cup. Cook the lentils until tender, drain, and press through a colander. Put with these the milk, butter, flour, salt, and beaten yolk, mix thoroughly, and add the stiffly beaten white. Drop in spoonfuls on oiled griddle, and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce. RICE AND EGG SCRAJMBLE Rice, cooked, 2 cups. Eggs, 4, Milk, 4 cups. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot. 62 VEGETARIAN COOK BOOK SPANISH RICE Rice, 1 cup. Bay leaf, 1. Celery, minced, 1 stalk. Tomatoes, 2 cups. Onion, minced, smaU, 1. Oil, 2 tablespoons. Flour, 2 tablespoons. Salt. Boil the rice until about two thirds done, drain, and finish cooking in the following sauce: Sauce: Put in a saucepan the oil, celery, onion, and bay leaf; set over the fire, and stir occasionally to prevent burning, until brown. Then add the flour, and stir till brown. Pour in the tomatoes, let cook a few minutes, strain, and add to the rice. This sauce may be prepared by cooking the other ingre- dients in the tomatoes, and thickening with the flour braided in a little water. SMOTHERED GARBANZOS Boil and drain garbanzos, and cover with sauce made as follows, afterward cooking for at least fifteen minutes: Sauce: Cook one small onion, minced fine, in four tablespoonfuls of oil; add two tablespoonfuls of flour, and brown; then add two cups of hot strained tomatoes, and one and a half cups of hot water. ENTREES .63 GAEBANZO ROAST Boil, drain, and grind through a mill; add crumbs to make stiff, and one egg to each roast. Bake until well set and brown. GARBANZO CROQUETTES Grind cooked garbanzos, and onions to flavor, through a vegetable mill; add to equal quantity of thick cream gravy, bread crumbs to thicken, and one egg for each six croquettes; form into shape, roll in egg and crumbs, and bake. IMPERIAL NUT ROAST Pea pulp, iy2 cups. Walnuts, chopped, 1% cups. Bread crumbs. Sage. Egg, 1. Salt. Milk, 1 cup. Mix all together with enough bread crumbs to make right consistency; bake. HOLIDAY ROAST Lentil pulp, 2 cups. Onion, grated, I/4 cup. Parsley, chopped, 1-3 cup. Butter, 1 tablespoon. Eggs, 3 (1 hard-boiled). Walnuts, chopped, 1-3 cup. Stale bread. Mix with the lentil pulp, walnuts, onion, hard-boiled egg 64 VEGETARIAN COOK BOOK minced fine, two beaten eggs, parsley minced fine, butter, and bread crumbs enough to make stiff; place a layer of this in a roast pan, and add a layer of dressing Na. 1 (recipe given on page 57), then the remainder of the mix- ture. Bake in a moderate oven, LENTIL ROAST Lentils, 1% cups. Butter, 1 tablespoon. Granola, 1 cup. Eggs, 2. Onion, small, 1. Walnuts, ground, 1 cup. Salt. Cook the lentils in sufficient water to prevent burning. When tender, add the sliced onion, butter, and salt to taste. Cook for twenty-five to thirty minutes longer with the pot closely covered. Eemove from fire, drain, press through a colander, and put with the granola or bread crumbs, ground wal- nuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes, or until nicely browned. NUT AND POTATO ROAST Raw potato, large, 1. Walnut meats, 1 cup. Bread crumbs, 1^ cups. Eggs, 2. Butter, size of walnut. Onion, small, 1. Hot water, 1 cup. Salt. Tomatoes, strained, 1 pint. ENTREES 65 Grind the walnut meats, onion, and raw potato through a vegetable mill, and mix with the hot water, bread crumbs, eggs, butter, and salt. Make a layer in the center of a granite pan, and pour over the hot strained tomatoes. Bake in a medium oven for one hour, basting occasionally with the tomato. If it is liable to burn on top, it should be covered, SCOTCH PEA LOAF Scotch pea pulp, li^ cups. Egg, 1. Thyme or sage. Nut food, 1/2 pound. Butter, 2 teaspoons. Stir together; thicken with toasted bread crumbs or granola; bake. BEAN AND NUT LOAF White beans, 1 cup. Onion, i^ cup. Sage. Bread crumbs, toasted, or granola. Walnuts, chopped, 1 cup. Egg, 1. Salt. Thoroughly wash the beans, and soak overnight. Boil thoroughly, and when done rub through a colander. Add the chopped walnuts, egg, onion braized in oil, sage, and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan, and bake. Serve with gravy. 5 66 VEGETARIAN COOK BOOK MOCK VEAL LOAF Nuttolene or nut loaf, 14 pound.
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