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The best vegetarian dishes I know cover

The best vegetarian dishes I know

Chapter 83: SPAGHETTI A L’ITALIENNE
By Jeanne Jardine
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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.

SPAGHETTI A L’ITALIENNE

Three ounces of spaghetti, 2 ozs. butter, 3 ozs. grated Parmesan cheese, tomato conserve, croutons, seasoning.

Method.—Cook the spaghetti in plenty of boiling salted water until it is tender, then drain it well and put it into a saucepan containing one ounce of warm butter; season it with salt, freshly-ground black pepper, and a little cayenne, and stir over the fire for a few minutes, then add sufficient tomato conserve to moisten the spaghetti, and the remaining ounce of butter divided into small pieces; when it is thoroughly hot scatter in the cheese, turning the spaghetti lightly and quickly with a fork while doing so, and directly the cheese “spins” into long threads, turn it on to a hot dish and serve at once garnished with little croutons of fried bread.