Vegetables à la Languedocienne

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Halve the vegetables lengthways, remove the seeds, and with the point of a sharp knife score the inside across and across in squares or lozenges, being careful not to pierce the skin.
  2. Sprinkle well with fine salt, freshly ground black pepper, and a grate of nutmeg.
  3. Grill over a clear, gentle fire, moistening it now and again with salad oil.
Original Text · last edited 4 days ago
à la Languedocienne.—Halve the veget- ables lengthways, remove the seeds, and with the point of a sharp knife score the inside across and across in squares or lozenges, being careful not to pierce the skin, sprinkle well with fine salt, freshly ground black pepper, and a grate of nutmeg, and grill over a clear, gentle fire, moistening it now and again with salad oil.
Notes
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