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| Lady X., after walking in a wood near her house in Ireland, found that she had lost an important key. She dreamed that it was lying at the root of a certain tree, where she found it next day, and her theory is the same as that of Mr. A., the o... Read more of The Lost Key at Scary Stories.ca | Informational Privacy |
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Other Recipes from Entrees.Welsh Rare-bit No 2Cheese Sticks No 1 Welsh Rare-bit No 1 Sweet-breads Veal Loaf Meat Salad Curried Oysters Fancy Roast Of Oysters Baked Oysters In The Shells Terrapin Stew Shrimp Stew Crab Cutlets Canapie Lorenzo Crab Creole For Four Persons Deviled Crab To Fry Soft-shelled Crabs Beef Roll Beef Loaf Pressed Chicken A Nice Luncheon Dish Chicken For Lunch Chicken Terrapin No 3 Chicken Terrapin No 2 Chicken Terrapin No 1 Brown Fish Chowder Black Bean Soup With Mock Meat Balls |
Ragout Of Egg Plant(Entrees.) - (The Golden Age Cook Book)Boil a small egg plant until tender. Peel it thinly and set aside to get cold. Cut in slices an inch thick and cover the bottom of a baking dish with them. Melt a generous tablespoonful of butter in a saucepan and stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very fine, season with salt and pepper and pour over the egg plant. When it is time to put it in the oven sprinkle with Parmesan cheese and fine breadcrumbs and dot with small lumps of butter, and bake until brown in a quick oven. Serve in the dish in which it is baked with the following sauce in a sauce boat. SAUCE.--Boil the skins and stems of the mushrooms in a cup of water; while they are cooking, brown together in a spider a slightly heaping tablespoonful of butter, a slightly heaping tablespoonful of flour, and a small slice of onion cut very fine. Strain the mushroom skins and stems and add the water they were cooked in to the browned butter and flour, and when the sauce is thick and smooth turn it into a saucepan and add to it a heaping tablespoonful of mushrooms, one small cucumber pickle and two large olives, all chopped very fine. Let all simmer together for a few minutes, season to taste with salt and pepper. If the sauce is too thick add a little water. It should be like thick cream.
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