Dishes made without meat
by C. S. Peel
★3.0/5
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About This Book
First published in 1907, “Dishes Made Without Meat” contains a collection of recipes for making exciting and inventive vegetarian dishes. It is highly recommended for both for vegetarians and those who cook for them, and it is not to be missed by collectors of vintage cookery literature. Contents “Vegetable Dishes”, “Vegetable Dishes (continued)”, “How to Cook Corn, Haricots and Lentils, and to make Maigre Soufflés”, “Dishes made with Macaroni and Spaghetti”, “Dishes made with Rice”, “Cheese Dishes”, “Omelettes and Curries”, and “Salads”. Many vintage books such as this are becoming increasing...
Chapters (295)
- DISHES MADE WITHOUT MEAT
- NOTE
- CONTENTS
- CHAPTER I VEGETABLE DISHES
- To Boil Vegetables
- Peas with Béchamel Sauce (Hot)
- Petit Pois au Beurre (Hot)
- French Beans
- Flageolets
- Flageolets au Beurre (Hot)
- Flageolets au Maître d’Hôtel (Hot)
- Flageolets à la Crême de Fromage (Hot)
- Cabbage with Cheese Sauce (Hot)
- Cabbage à la Crême (Hot)
- Brussels-Sprouts
- Brussels-Sprouts à la Maître d’Hôtel (Hot)
- Brussels-Sprouts au Jus (Hot) with Stock
- Boiled Nettles (Hot)
- Stewed Nettles (Hot)
- Purée of Watercress (Hot)
- Stewed Lettuce
- Purée of Turnip Tops
- Cauliflower with Tomato Sauce (Hot)
- Tomato Purée
- Cauliflower Fritters (Hot)
- Cauliflower au Gratin
- Cauliflower with Soubise Sauce
- Spinach Patties (Hot)
- Spinach and Tomatoes (Hot)
- Épinards (Spinach) à la Crême (Hot)
- Turnip Tops à la Crême
- Asparagus.
- Boiled Asparagus (Hot)
- Plain Oiled Butter, or Beurre Fondu,
- Asparagus au Jus (Hot)
- Asparagus Sprue à la Pompadour (Hot)
- Iced Asparagus
- CHAPTER II VEGETABLE DISHES
- Potatoes
- Potato Croquettes (Hot)
- Potatoes à la Crême (Hot)
- Cheese Potatoes (Hot)
- Potatoes à la Crême (Hot)
- Potatoes au Gratin (Hot)
- Potato and Cabbage Cakes
- Curried Potato Cakes
- Potato Cromeskies (with Mushroom)
- Potato Mould (Hot)
- Artichokes au Gratin (Hot)
- Scalloped Artichokes
- Artichoke Soufflé
- Artichoke Chips
- Cream of Artichokes (Hot or Cold)
- Eggs and Artichokes (Hot)
- Bouchées d’Artichauts (Hot)
- Fonds Artichauts au Gratin (Hot)
- Stuffed Artichokes.
- Artichokes with Cream Cheese
- Mushrooms au Gratin (Hot)
- Mushroom Croûtes (Hot)
- Roes and Mushrooms on Toast (Hot)
- Stuffed Aubergines (Egg Fruit)
- Tomatoes au Gratin (Hot)
- Tomato Pie (Hot)
- Tomatoes à la Crême de Fromage (Cold)
- Tomato Canapés (Cold)
- Beignets of Vegetable Marrow (Hot)
- To Make the Batter
- Salsify Scallops (Hot)
- Salsify Fritters (Hot)
- Glazed Carrots (Hot)
- Carrots à la Flamande (Hot)
- Glazed Turnips (Hot)
- Turnips à la Poulette (Hot)
- Onions au Gratin
- Celeri à la Duchesse (Hot)
- Fried Celery (Hot)
- CHAPTER III How to Cook Corn, Haricot Beans, and Lentils, and to Make Vegetable Soufflés.
- To Cook Corn
- Corn with Buttered Egg
- Egg and Corn Toast
- Corn with Poached Eggs
- Corn au Gratin
- White Sauce
- Cheese Sauce
- Corn au Gratin with Tomato Sauce
- Tomato Sauce
- Corn Fritters
- Corn Rissoles.
- Omelette with Corn
- Curried Corn.
- Curry Sauce
- “Humitas”
- Corn and Cheese Cream
- Haricot Beans
- Haricot Beans à la Milanaise (Hot)
- Haricot Beans with Tomato Purée
- Haricot Beans with Soubise (Onion) Sauce
- Soubise Sauce
- Lentils
- Lentils with Curry Sauce
- Maigre Soufflés
- Vegetable Soufflé
- Vegetable Purée
- Celery Soufflé (Hot)
- Savoury Rice Soufflé
- Mushroom and Rice Soufflé
- Rice and Cheese Soufflé
- Macaroni Soufflé
- CHAPTER IV DISHES MADE WITH MACARONI AND SPAGHETTI
- Macaroni and Spaghetti
- Macaroni à la Napolitaine (Hot)
- Macaroni à la Italienne (Hot)
- Macaroni au Gratin (Hot)
- Macaroni Cheese (Hot)
- Macaroni au Jus (made with Meat Stock) (Hot)
- Buttered Macaroni (Hot)
- Poached Eggs and Macaroni (Hot)
- Macaroni Cutlets (Hot)
- Fish and Macaroni (Hot)
- Macaroni with Tomatoes
- Italian Cake (Hot) (made with Suet)
- Spaghetti Pudding (Hot)
- Baked Tomatoes and Macaroni (Hot)
- Spaghetti à l’Indienne (Hot)
- CHAPTER V DISHES MADE WITH RICE
- Rice
- Fried Rice
- Devilled Rice
- Rice à l’Italienne (Hot)
- Risotto à la Milanaise (Hot)
- Risotto, No. 1 (Hot)
- Risotto, No. 2, made with Stock (Hot)
- Stewed Rice and Cabbage, made with Stock (Hot)
- Rice Savoury (Hot)
- Rice Balls (Hot)
- Rice and Fish Toast (Hot)
- Savoury Rice Pudding (Hot)
- CHAPTER VI CHEESE DISHES
- Welsh Rarebit (Hot)
- Irish Rarebit (Hot)
- Baked Cheese Sandwiches (Hot)
- Parmesan Puffs (Hot)
- Parmesan Eggs (Hot)
- Cheese Balls (Hot)
- Cheese Butterflies (Cold)
- Cheese Pudding (Hot)
- Cheese Aigrettes (Hot)
- Cheese Patties (Hot)
- Cheese Mushrooms (Hot)
- Cheese Custard Pudding (Hot or Cold)
- Cheese Croûtons (Hot)
- Cheese Canapés (Cold)
- Little Cheese Custards (Hot)
- Cheese Patties (Hot)
- Tomato Cheese Croûtons (Hot)
- Cream of Cheese
- CHAPTER VII OMELETTES AND CURRIES
- Omelette
- Potato Omelette
- Green Pea Omelette
- Asparagus Omelette
- Tomato Omelette
- Cheese Omelette
- French Bean Omelette
- Some Maigre Curries
- A Delicious Vegetable Curry
- Curry Sauce
- Curried Cabbage
- Curried Potatoes
- Curried Macaroni
- Lentil Curry
- Haricot Bean Curry
- CHAPTER VIII SALADS
- French Salad
- Orange Salad
- Orange and Cherry Salad
- Apple and Celery Salad,
- Cream Dressing
- Nut Salad
- Good Mayonnaise Sauce
- Oil and Vinegar Dressing
- Sauce Tartare
- Salad Dressing
- Sauce Vinaigrette
- Chapon
- Vegetable Marrow Salad
- Artichoke Salad
- French Bean Salad
- Lettuce Stalk Salad
- Nut and Celery Salad
- Winter Salad
- Walnut and Celery Salad,
- Russian Salad, No. 1
- Russian Salad, No. 2
- Haricot Bean Salad
- Salade d’Estrées
- Garnished Salad, with Imperial Mayonnaise
- Celery Salad
- Salade d’Asperges à la d’Aumale
- Lettuce and Tomato Salad
- French Tomato Salad
- Tomato and Egg Salad
- INDEX
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