Page:Mrs Beeton's Book of Household Management.djvu/1737

Rh Method.—Boil the aubergine from 25 to 30 minutes, or until tender, then halve them lengthwise and remove the pulp carefully, so as not to break the skin. Pass the pulp through a fine sieve, season to taste with salt and pepper, and stir in a little oiled butter. Replace in the skins, sprinkle lightly with breadcrumbs, add a few bits of butter, and bake in a moderate oven until nicely browned.

Time.—About 1 hour. Average Cost, 4d. each. Sufficient for 4 persons. Seasonable from July to October.

Ingredients.—1 quart of young shelled broad beans, 4 or 5 tomatoes or ½ a tin of tomato purée, 1 small onion finely-chopped, 4 or 5 sage leaves finely-chopped, 2 ozs. of butter, salt and pepper.

Method.—Fry the onion and sage leaves in hot butter for a few minutes, then put in the beans with just sufficient boiling water to cover them, add a little salt and pepper, and cook gently until tender. When about half cooked add the tomato purée, fresh tomatoes being passed through a fine sieve to reduce them to a pulp, and stir frequently towards the end of the cooking process, to prevent the beans sticking to the bottom of the pan. Dish up and serve hot.

Time.—About ½ an hour. Average Cost, 1s. 1d. to 1s. 6d. Sufficient for 6 persons. Seasonable, July to August.

Ingredients.—Broccoli, 1 small onion finely-chopped, 4 ozs. of grated Parmesan cheese, ½ an oz. of butter, ½ a pint of white sauce (see Sauces, No. 221), 1 yolk of egg, breadcrumbs, cayenne, pepper and salt.

Method—Boil the broccoli in salted water until tender, then drain them well. Fry the onion in the butter without browning, add the white sauce when boiling stir in ½ the cheese and the yolk of egg. Season to the with cayenne, pepper and salt, and stir over the fire for a few minutes. Spread a little of the sauce on the bottom of a fireproof baking-dish, arrange the broccoli compactly on the top of it, cover with the remaining sauce, sprinkle on the rest of the cheese mixed with a few white breadcrumbs, and bake in a moderate oven until lightly browned.

Time.—40 to 60 minutes. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons. Seasonable, October to March.

Ingredients.—1½ to 2 lbs. of sprouts, 3 ozs. of butter, 1½ ozs. of flour, ½ a pint of stock or milk, 2 tablespoonfuls of lemon juice, 1 dessertspoonful of grated Parmesan cheese, salt and pepper.