The best vegetarian dishes I know
“The business of the kitchen’s great, And it is fit that men should eat, Nor was it e’er denied.”
THE BEST VEGETARIAN DISHES I KNOW
BY JEANNE JARDINE
LONDON J. M. DENT & SONS LTD. 29 AND 30 BEDFORD STREET, W.C. 1910
“How fair This earth were if all living things be linked Bloodless and pure.”
It will be seen that fish has been excluded from this little volume, because it does not come within the range of legitimate vegetarian fare; although many who “bid adieu to carnal dishes, to solid meats, and highly-spiced ragouts,” give it a prominent place in the daily menu.
I trust those who put the recipes given herein to the test will find they merit the somewhat ambitious title under which they appear. My aim is to suggest dainty and nourishing dishes to vegetarians, which are not extravagant, and which can be easily carried out by the average “good plain” cook. One thing I would ask in this connection is, that the recipe be read through and the intention grasped before operations are begun. It is an interesting fact that the same recipe may give an absolutely different result when followed by two persons, thus proving that in one case or the other—and possibly in both—their methods are at variance with those laid down by the author. It must be borne in mind that fats of various kinds, such as butter—made both from cream and nuts—cream, oil, and cheese, should necessarily take a prominent place in vegetarian fare, and also such complete forms of food as milk and eggs, in order to give it its proper dietetic value.
It is frequently asserted that a vegetarian diet is more costly than a meat diet, but those who adopt it will find that the extra cost of butter, milk, and eggs in a month will compare favourably with the butcher’s bill for the same period.
J. J.
THE BEST VEGETARIAN DISHES I KNOW
One pound Stachys (or Japanese artichokes), white vegetable stock, curry sauce.
One pound artichokes, 4 hard-boiled eggs, ³⁄₄ pint white sauce, 2 oz. macaroni, grated cheese, 1 oz. butter, tomato sauce, 1 raw yolk, lemon-juice.
Jeanne Jardine
THE BEST VEGETARIAN DISHES I KNOW
FOREWORD
CONTENTS
ARTICHOKE (JAPANESE) CURRY
ARTICHOKE AND EGG FRICASSEE
ARTICHOKE FRITTERS
ARTICHOKES AU GRATIN
ARTICHOKES (JAPANESE) À LA MORNAY
ARTICHOKE AND POTATO PIE
ARTICHOKES ROASTED
ARTICHOKE (JAPANESE) RISSOLES
ARTICHOKE SOUFFLÉ
BAKED BEANS WITH SPINACH AND EGGS
BAKED EGGS WITH SPAGHETTI
BATTER BALLS
BATTER CASSOLETTES
BEANS (FRENCH) WITH EGG FRITTERS
BROAD BEANS AND BAKED EGGS
BROAD BEANS IN ITALIAN STYLE
BUTTER BEANS MOULDED
BUTTER BEANS IN PASTRY CASE
CABBAGE STUFFED WITH NUTS
CARROTS IN RICE BORDER
CASSOLETTES WITH PEAS
CASSOLETTES OF RICE
CAULIFLOWER IN BATTER
CAULIFLOWER WITH CURRIED EGG SAUCE
CAULIFLOWER WITH EGG-BALLS
CAULIFLOWER FRITTERS
CAULIFLOWER AND TOMATO MERINGUE
CELERIAC AIGRETTES
CELERIAC CUTLETS
CELERIAC AND EGGS AU GRATIN
CELERY PIE
CELERY AND MACARONI TIMBALE
CHEESE OMELET WITH FRENCH BEANS
CHESTNUT CURRY
CHICORY MOULD WITH MACARONI
COLD CURRY SHAPE
CORNETS WITH CELERY CREAM
CUCUMBER FILLED WITH NUT FORCEMEAT
CUCUMBER STUFFED
CUCUMBER WITH POULETTE SAUCE
DEVILLED NUT FILLETS
DRESDEN PATTIES
EGGS IN JELLY WITH CHEESE CREAM
EGGS STUFFED WITH ASPARAGUS
EGG BALLS IN POTATO CASE
EGG CROQUETTES
EGGS IN CUCUMBER CASES
EGG CUTLETS WITH ASPARAGUS
EGG AND FORCEMEAT CROUSTADES
EGG FRITTERS
EGG PATTIES
EGGS POACHED AND FRIED WITH TOMATOES
EGGS POACHED AND FRIED WITH VEGETABLE MARROW
EGGS POACHED WITH TOMATO SAUCE
EGGS IN POTATOES
EGGS AND RICE
EGG RISSOLES
FRENCH BEAN SALAD
FRICASSEE OF EGGS
GREEN PEA CUTLETS
MACARONI PIE
MACARONI RISSOLES
MOCK OYSTER CAKES
MUSHROOM CUTLETS WITH PURÉE OF LETTUCE
NUT CUTLETS
NUT FILLETS STEWED
NUT RISSOLETTES
NUT SOUFFLÉ
QUENELLES À LA REINE
RICE FRITTERS WITH BROAD BEANS
ROASTED POTATOES WITH MUSHROOMS
ROMAN PIE
SALSIFY OMELET
SALSIFY PATTIES
SAVOURY MACARONI
SAVOURY MINCE WITH SPINACH
SAVOURY PASTIES
SAVOURY ROLL
SCALLOPED CURRY
SCOTCH EGGS
SPAGHETTI A L’ITALIENNE
STUFFED POTATOES
STUFFED VEGETABLE MARROW
TOMATO OMELET WITH VEGETABLE SALAD
TOMATO PATTIES
TOMATO SHAPE WITH PEAS
TOMATOES STUFFED WITH MACARONI
TOMATO SOUFFLÉ
VEGETABLE CREAM WITH AIGRETTES
VEGETABLE PIE
VEGETABLE STEAKS
YORKSHIRE MINCE
YORKSHIRE PUDDING WITH MUSHROOMS AND TOMATOES
SAUCES
BROWN SAUCE
CURRY SAUCE
DUTCH SAUCE
TOMATO AND CELERY SAUCE
TOMATO SAUCE
WHITE SAUCE
WHITE STOCK
Transcriber’s Notes
