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Vegetarian Menu
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Asparagus Salad
This vegetarian menu is simple and easy. It comes from May Byron's vegetable book.
For a book that was publishished in 1914, it has over 750 vegetable recipes that are still relevent for todays modern cook in need of a vegetarian menu.
The Vegetarian Menu
Asparagus Salad with Garlic Dressing
Stuffed Eggplant Provencale
Vegetable Souffle
Apple Tart (from your favorite bakery)
Asparagus Salad for the Vegetarian Menu first course
Cook the asparagus until tender, put on ice to cool. Serve on lettuce
leaves with garlic dressing.
Garlic Dressing
Slice and cut a clove of garlic and rub it up to a paste, and mix well
with four tablespoonfuls of olive oil, and one of tarragon vinegar, a pinch of cayenne pepper, and
one teaspoonful of salt. This is especially good on asparagus, celery, or
string bean salad.
Vegetarian Menu entree-Stuffed Eggplant Provencale
Cut into even halves three very small, sound eggplants. Make a few
incisions inside each piece without disturbing the peels ; then gently drop them into boiling fat—inside
parts downward—and fry for eight minutes. Remove them
with a skimmer, and let drain on a towel for ten minutes again, with cut parts downward; then with a teaspoon scoop out all the meat, and mince it fine.
(If you dont want to fry the egplant you can accomplish similar results by
baking. Just coat the eggplant with olive oil and roast at 350º F for 10-15 minutes).
Chop very finely six medium-sized, sound shallots, and fry them in a frying-pan with half a teaspoonful of butter for one minute; then add the scooped-out meat, with a tablespoonful of finely chopped parsley, two
tablespoonfuls of chopped mushrooms, half a clove of sound, finely crushed garlic. Season with one teaspoonful of salt, half a teaspoonful of white pepper, adding also half an ounce of fresh breadcrumbs, one half cup of tomato sauce and one whole egg.
Thoroughly mix with a wooden spoon until well thickened; then fill the six eggplant shells with the mixture. Arrangeon a baking-dish; spread over each a small quantity of breadcrumbs, with a few very little bits of butter on top; then set to bake in a 350ºF oven for fifteen minutes. Remove, dress on a hot dish, and serve.
with a skimmer, and let drain on a towel for ten minutes again, with cut parts downward; then with a teaspoon scoop out all the meat, and mince it fine.
(If you dont want to fry the egplant you can accomplish similar results by
baking. Just coat the eggplant with olive oil and roast at 350º F for 10-15 minutes).
Chop very finely six medium-sized, sound shallots, and fry them in a frying-pan with half a teaspoonful of butter for one minute; then add the scooped-out meat, with a tablespoonful of finely chopped parsley, two
tablespoonfuls of chopped mushrooms, half a clove of sound, finely crushed garlic. Season with one teaspoonful of salt, half a teaspoonful of white pepper, adding also half an ounce of fresh breadcrumbs, one half cup of tomato sauce and one whole egg.
Thoroughly mix with a wooden spoon until well thickened; then fill the six eggplant shells with the mixture. Arrangeon a baking-dish; spread over each a small quantity of breadcrumbs, with a few very little bits of butter on top; then set to bake in a 350ºF oven for fifteen minutes. Remove, dress on a hot dish, and serve.
Vegetable Souffle
Have two good-sized carrots boiled or steamed till tender ; pass them
through a sieve. Add one large steamed potato, mashed.
Place in a pan over the fire, and add two tablespoonfuls of butter, one tablespoonful of flour mixed to a smooth paste with milk, one tablespoonful of minced parsley, seasoning of salt and pepper. When all the ingredients
are thoroughly blended, stir in three beaten yolks. Remove from the fire to cool off, then add four whites whisked stiff.
Take a buttered tin mould, dust it with very fine crumbs.
Put the mixture in, strew the top with crumbs and melted butter, and bake in a moderate oven (350º F)for 30 -45 minutes.
Place in a pan over the fire, and add two tablespoonfuls of butter, one tablespoonful of flour mixed to a smooth paste with milk, one tablespoonful of minced parsley, seasoning of salt and pepper. When all the ingredients
are thoroughly blended, stir in three beaten yolks. Remove from the fire to cool off, then add four whites whisked stiff.
Take a buttered tin mould, dust it with very fine crumbs.
Put the mixture in, strew the top with crumbs and melted butter, and bake in a moderate oven (350º F)for 30 -45 minutes.
