VEGETABLE TOASTS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

base for toasts

Spinach, sorrel, and other delicate greens ↝ Spinach, raw [Vegetables and Vegetable Products]
sorrel ↝ Chard, raw [Other dark green vegetables]
other delicate greens ↝ Green beans, raw [String beans]
Peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
flageolets
asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
inner tender leaves and stalks of the beetroot ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

toppings/accompaniments

anchovy toast ↝ Fish, anchovy [Fish]
Buttered eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
plain white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
hot fried toast

Instructions (9)

Prepare spinach, sorrel, and other delicate greens as purées.
Serve these purées on anchovy toast or plainly.
Peas, flageolets, and asparagus purées can also be made and served this way.
Buttered eggs may be used as a topping if desired.
For beetroot toast: boil and drain inner tender leaves and stalks of beetroot like spinach.
Chop the prepared beetroot.
Heat the chopped beetroot in a saucepan with sufficient plain white sauce to moisten nicely.
Season with salt and pepper.
Spread the mixture upon hot fried toast with as little delay as possible.

Original Text

VEGETABLE TOASTS.
Spinach, sorrel, and other delicate greens worked up in the form of purées make very nice toasts. They may be served on anchovy toast or plainly. Peas, flageolets, and asparagus purées are very delicate if thus made use of. Buttered eggs may cover them if approved.
An excellent toast can be made with the inner tender leaves and stalks of the beetroot. After having been boiled and drained like spinach, they should be chopped up and heated in a saucepan with sufficient plain white sauce to moisten nicely, a seasoning of salt and pepper, and be then spread upon hot fried toast with as little delay as possible.
Nearly all vegetables with slight modification according to their peculiarities can be dressed in this manner on toast.

Notes

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