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The best vegetarian dishes I know cover

The best vegetarian dishes I know

Chapter 55: EGGS POACHED AND FRIED WITH VEGETABLE MARROW
By Jeanne Jardine
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Cooking & Drinking

About This Book

A practical compendium of vegetarian recipes that omits fish and focuses on accessible, nourishing dishes organized by vegetable and method. It provides step-by-step preparations for fritters, soufflés, pies, rissoles, salads, moulds and numerous other forms, plus a selection of sauces and culinary tips. The author stresses economy and ease of execution for the average cook, highlights the dietary role of dairy, eggs, fats, cheese and nuts, and urges careful attention to technique and ingredients to achieve reliable results.

EGGS POACHED AND FRIED WITH VEGETABLE MARROW

Four or five eggs, 1 small vegetable marrow, ³⁄₄ pint thick tomato sauce, 1 tablespoonful Parmesan cheese, rounds of fried bread, 1 raw egg, breadcrumbs, seasoning.

Method.—Cut four or five pieces of about two inches in thickness from a small, peeled marrow, and boil them in salted water until they are tender; when done lift them from the stewpan with an egg slice; drain them thoroughly on a soft cloth, dip them into warm butter, and place on rounds of fried bread, which should be of moderate thickness. Prepare some eggs as in the foregoing recipe, but instead of coating them with the white sauce, use thick tomato sauce, which has been seasoned with Parmesan cheese, and surround the marrow with the remainder of the sauce.