Vegetable Entrees

Auckland Star, Volume LXIX, Issue 136, 11 June 1938, Page 5 (Supplement)

Vegetable Entrees

Lα Cuisine

PNTREES may.be divided into Li two classes, cold 1 and hot. The ' cold entrees, include hors d'oeuvres and ealads, with which everv woman is familiar; and chaud-froid dishee, aspiee, mousses, which are bv no means household words. Hot entrees are made of eggs, fish, cuts of lamb, beef, veal, poultry, game and vegetables, such ae artichokes, cauliflower, asparagus, Brussels sprouts, tomatoes and mushrooms, and others that lend themselves to this type of service.

By--A French Chef

They may be made up into fritters, croquettes, filete, soufflee, riseoles and riesolettee, tambales and quenelles, served in vol-au-vent,- petti shells, tambale cases or crustades. Entreee, like other dishee, may be named according to the style in which they are served in certain cities and countries a la Parisienne, a la Polonaise, a la Napolitaine or Suedoise, according to the sauce with which they are served, an gratin, Hollandais?, Mouseeline, or according to some ingredient of the dash, a la

Soubise, when oniong eritrr into the composition a la Crecy, when carrots enter into the dish, a la Corule, for dishes in which rice is an important ingredient, or a in Provenealc, indicating that garlic is one of the constituents.

Three Rules Salads made of raw vegetables are now a household dish. While it is advisable dietetically to eat food in its raw state, when it is adapted to this form of preparation, there are many foods that cannot be eaten raw, but must be cooked, and the occasional introduction of the hot entree to take the place of the salad will lend variety to the ordinary menu. Since vegetable's are important in meeting dietetic needs, this article will deal with the hot vegetable entree that can be prepared and served easily in the average kitchen. In serving the hot vegetable entree, three rules must be observed: (1) It is served on a small plate. (2) It is accompanied by a sauce which usually surrounds the entree instead of being poured over it. (3) It must be attractively garnished but not over-decorated. Here are a few interesting recipes:

Beans and Asparagus Cook string beans with verv little water until tender. Then allow the water to evaporate. Add salt, popper and some butter. When the butter melts add a little cream and allow to

boil up once. At the same time cook new asparagus. Drain and season with melted butter. Arrange two or three lingers of buttered toast on each entree plate. Pour some beans over this.

Arrange four stalks of asparagus on each and garnish with saute mushroom caps.

Tinned beans, asparagus and mush rooms may be used if neeessar\, or sub stituted for the string beans.

Asparagus With Saace Select small new asparagus. Clean and cook only until tender in boiling, waited water. Drain on a hot towel. Arrange five or six stalks or six stalks or squares of buttered toast, and dress with mousseline sauce.

Sauce Moasseline Ingredients: — Two oss yolks. Tlirpp quarter cupful butter. Our qiinrter ten spoon fill salt. One tiiblespoonful lemon juice, On* , taMi , spoonful cream. Method.— I , lit the yolks in a saucepan. Add one third of the butter and stir over hot water with a wire whip uiKil it begins to thicken. Add another third and beat again. Add the third lot and whisk again. Stir in the lemon juice and salt and then beat in the whipped cream. Mousseliiie ssince, by the way. is merely Hollandaise with the addition of a little whipped cream.

Cauliflower Hollandaise Clean cauliflower and break into pieces euitahle for serving. Cook in boiling salted water until tender.. Drain. Arrange on entree plate between two triangles of buttered toast and top witli Hollandaise sauce.

Sauce Hollandaise Ingredients: — Two ests yolks. Three-quarter cupful butter. One tablespoonful lemon Juice, Quarter tenspoonful sail. Method.—Put the yolks in a saucepan. Arid one third the butter, and *tir over hot water, and whip until it logins to thicken. Add another third and In-at again. Kepeat, and etir in the lemon juice and salt.

Spinach Fritters Ingredients: — One cup colli boiled spinach put through food chopper, Hash c«f powdered sugar, I , inch of nutmeg. Salt and pepper to taste, One egg yolk. Two tablcKpoonfuls flour. Method. — Mix well and drop by spoonfuls in hot fat. Vary by folding in the white of the egg. and add one-fourth cupful chopped ham. The fritters are improved if 'they are dip|<e<l in egg and then in crumbs before frying.